Functional, Nutritional and Antioxidant Properties of Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flours
DOI:
https://doi.org/10.54536/ajfst.v5i2.7301Keywords:
Beetroot, Composite Flour, Maize, Peanut, WheatAbstract
Composite flours are widely used in production of baked products; however, conventional wheat-based flours are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and beetroot presents a better option in terms of the nutritional and functional benefits. This study evaluates the qualities of composite flours made from wheat, maize-peanut-beetroot flour blends. Six samples were formulated with the designations A, B, C, D, E and F, Sample A was 100% wheat, Sample B was 100% maize, C, D, E, F were 0:80:10:10, 0:70:20:10, 0:60:30:10 and 0:50:40:10. Functional properties of the flour blends, they were analysed for chemical and antioxidant properties. There was no significant increase (p<0.05) in the bulk density while water absorption capacity, forming capacity, swelling capacity and gelatinization temperature differed significantly with peanut inclusion. There was significant decrease (p<0.05) among the samples with peanut inclusion in moisture content (9.99 – 6.29) %, while ash (0.29 – 2.49) %, fibre (7.65 -20.85) %, fat (7.63 – 20.84) %, protein (8.75 – 13.56) %, carbohydrate (67.61 – 38.58) % and energy (333.07 – 396.1) % increased. Mineral (mg/100g) analyses of flour blends revealed that there was significant increase in the flour blend Iron (0.4 – 0.9), Potassium (9.04 – 19.84) and Sodium (5.06 – 6.63) while Zinc (0.4 – 0.2), Magnesium (0.09 – 0.06) and Calcium (3.19 – 2.84) showed significant decrease (p<0.05) with peanut and beetroot inclusion. The antinutrient content (mg/g) of flours decreased with inclusion of peanut and beetroot, phytate (0.0824 – 0.0250), oxalate (0.1744 – 0.0912) and lectin (0.223 – 0.108). The results for vitamins showed increase in Vitamin A (0.43 – 68.37) µg, vitamin B1 (4.54 – 30.6) and vitamin B3 (1.76 – 57.08) mg/g while vitamin C (2.98 – 1.21) mg/g decreased with peanut and beetroot inclusion. The antioxidant properties of the flour blends showed differences among the sample, DPPH (20.51 – 46.59) %, SOD (14.29 – 47.62) % and FRAP (336.86 – 648.47) µmol. Maize, peanut and beetroot flours are suitable for making nutritious snacks and serves as a good alternative for wheat flours.
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