EFFECT OF HERRING FISH FLOUR INCLUSION ON THE PROXIMATE, FUNCTIONAL, AND PASTING PROPERTIES OF PEARLMILLET – HERRING FISH FLOUR BLENDS

Abstract

The proximate, functional, and pasting properties of flour blends produced from pearl millet and herring fish were investigated in this work. Pearl millet and herring fish were milled into flour and combined using a D - Optimal mixture design, yielding nine experimental runs. The functional properties (bulk density, water absorption capacity, oil absorption capacity, swelling capacity, dispersibility, and least gelation capacity), pasting properties, and proximate composition of the flour blends were evaluated. The data were analyzed using analysis of variances, and the means were separated using the Duncan Multiple Range Test, with p values <0.05 are taken to indicate the significant difference between the groups. Results showed that bulk density, water absorption capacity, oil absorption capacity, swelling capacity, dispersibility, and least gelation capacity of the composite flour ranged from 0.71- 0.83 g/mL, 176.13- 192.39%, 192.39- 136.48%, 18.15- 20.04%, 38.65-42.40%, and 8.00-12.00%, respectively. The peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time, and pasting temperature ranged from 576.00 to 1222.50 RVU, 391.50 to 757.00 RVU, 184.50 to 484.00 RVU, 1161.50 to 2078RVN,737.00 to 1324.00 RVU, 4.87 to 5.34 min, 78.34 and 82.53 ^oC, respectively. The moisture, fat, ash, fibre, and protein of the composite flour ranged from 7.14-9.22%, 4.09-5.15%, 1.98-2.50%, 6.04-6.55%, 26.15-29.85%, and 48.34-57.85%, respectively. In conclusion, the addition of herring fish flours significantly (p < 0.05) improved the functional and pasting properties of the flour blends.