PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS FROM CASSAVA, WHEAT AND BAMBARA GROUNDNUT (Vigna subterranea)

Abstract

High quality cassava flour from low postharvest physiologically deteriorated cassava variety (IITA-TMS-IBA011368) was blended with flour from wheat and Bambara groundnut and analyzed for physicochemical and functional properties to determine their suitability for use in baking industry. DOptima design was used for combination of the flours. Data obtained were subjected to analysis of variance using SPSS 25.0 and significant means were separated using Duncan Multiple Range Tests. Results indicated the flour blends were not significantly (p≥0.05) different in flour lightness (L*), greenness (a*), yellowness (b*) but were significantly different in bulk density, with ranges: 33.32 to 49.90, -1.20 to -3.01, 5.81 to 7.79 and 0.70 to 1.00 g/ml, respectively. The physicochemical properties measured were significantly (p≤0.05) different. The swelling index, water absorption capacity, solubility index, least gelation capacity and oil absorption capacity of the flour blends ranged from 0.71 to 0.91%, 0.19 to 1.24%, 4.23 to 21.67%, 0.17 to 0.30% and 0.92 to 2.27%, respectively. The pasting properties of the flour blends varied significantly (p<0.05) and ranged from 110.67 to 162.84 RVU, 53.88 to 77.96 RVU, 51.25 to 84.88 RVU, 92.34 to 158.92 RVU, 37.29 to 80.96 RVU, 5.34 to 5.93 min and 74.35 to 95.13 ℃ for peak, trough, final, breakdown, setback viscosities, peak time and pasting temperature, respectively. Blending wheat flour with flours from cassava and Bambara groundnut improves the physical, functional and the pasting profile of the composite flour. Flour blends HQCF10.00WF61.88BNF28.12, and HQCF14.65WF70.00BNF15.35 are suitable bread and pastry production based on their pasting and functional properties.