Assessment of Proximate Composition, Functional and Pasting Properties of Blends of Wheat, Local Rice, and Water Yam Flours

Abstract

The proximate, functional and pasting properties of Wheat, local rice, and wateryam flours were determined using standard method. The proximate and amylose contents of 100% of each of the flour (wheat, rice, and water yam) was analyzed and significant (P<0.05) differences were observed in the moisture content (8.58 – 12.1%), crude protein (5.58-12.4%), fat (1.27-1.58%), ash (1.04-2.23%), fibre (1.38-1.75%), and amylose content (16.92 - 27.75 %). Functional properties which include loose bulk density, tapped bulk density, Carr index, water absorption capacity, oil absorption capacity, dispersibility, and gelatinization temperature ranged from 0.57 – 0.70g/ml, 0.77 – 0.93g/ml, 15 – 26%, 1.80 – 2.15ml/g, 1.37 – 2.99, 69.50 – 75.00%, and 52.50 – 65.50C respectively. The pasting properties ranged from the peak viscosity (98.34 – 247.75), breakdown viscosity (37.70 – 88.12), final viscosity (242.47 – 292.16), setback viscosity (127.50 – 193.92), pasting time (5.78 – 6.71min), and pasting time (80.47 – 95.280C). The local rice flour had the highest bulk density, gelatinization temperature, and breakdown viscosity, but had the least amylose content. These results showed that mixing the components of wheat, local rice, and water yam flour could be used to enhance the proximate and pasting properties to suit their application in food and other industrial products.

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