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Trends in Applied Sciences Research

Year: 2020 | Volume: 15 | Issue: 3 | Page No.: 187-192
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Authors

O.O. Onabanjo

I.O. Olayiwola

M.O. Adegunwa

D.A. Ighere

D.A. Ighere

A.O. Dave-Omoregie

N.S. Abaku

Keywords

Background and Objectives: Wheat importation has placed a burden on the economy of country that does not produce wheat, thus, leading to high cost of baked products. This study was designed to evaluate the functional properties of biscuits produced from wheat, beniseed and yellow maize (2009 TzE-OR1 D7 STR) composite flour. Materials and Methods: Maize and beniseed were processed into flour and mixed with wheat flour for biscuit production by substituting wheat flour at different proportion (100:0:0, 90:5:5, 80:15:5, 70:25:5 and 60:35:5) using standardized recipe. Functional properties evaluation of samples were determined by using standard laboratory procedures. Data obtained from laboratory evaluation were analyzed using one-way Analysis of Variance (ANOVA) to determine the significant difference between means. Results: Bulk density (0.23-0.65 g cm–3), swelling power (5.82-6.86 g g–1), water absorption capacity (5.96-6.98 g g–1) and oil absorption capacity (0.31-0.74 g g–1) results showed that 100% wheat flour was significantly different (p<0.05) from that of composite flours. Results further showed that addition of maize composite flour significantly (p<0.05) reduce the pasting parameters of the composite flours. Conclusion: Wheat, beniseed and yellow maize composite flour possess good functional properties that make it suitable for baking.
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How to cite this article

O.O. Onabanjo, I.O. Olayiwola, M.O. Adegunwa, D.A. Ighere, A.O. Dave-Omoregie and N.S. Abaku, 2020. Functional and Pasting Characteristic of Wheat, Yellow Maize and Beniseed Composite Flour. Trends in Applied Sciences Research, 15: 187-192.

URL: https://scialert.net/abstract/?doi=tasr.2020.187.192

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