EVALUATION OF FUNCTIONAL, PASTING AND RHEOLOGICAL POTENTIALS OF COMPOSITE FLOUR FROM COWPEA, SWEET POTATO AND DATE FRUIT

This work investigated the quality characteristics of composite flour from blends of cowpea, sweet potato, and date fruit for potential applications in food system. Cowpea, potato and date fruit were processed into flours and formulated into composite flours in the ratios A - 30:40:30; B – 20:50:30; C -  40:30:30; D – 35:35:30; E – 50:20:30 for cowpea, sweet potato, and date fruit, respectively. The formulated composite flours were evaluated for functional, pasting and rheological properties. The range of values obtained for bulk density (BD) water absorption capacity (WAC), oil absorption capacity (OAC), swelling capacity and dispersibility were 0.62 – 0.66g/ml, 148.07 – 217.02%, 162.68-258.76% 252.70 – 322.40% and 70.30 – 84.91% respectively. For pasting, peak, trough, breakdown, final, setback viscosities. peak time and pasting temperature were 12.80 – 55.34 RVU, 11.31 – 33.54 RUV, 1.20 – 2.25 RUV, 20.91 – 48. 03 RVU, 8.74 – 15.22 RVU, 4.32 – 7.07 min, 51.05 – 82.27 oC, respectively. There were significant (p< 0.05) difference in functional and pasting properties. The result of the functional properties showed that sample E had the highest in WAC, BD, OAC, swelling capacity and dispersibility while pasting properties showed that sample B had the highest peak, trough breakdown, final, setback viscosities and pasting temperature. The study showed that composite flour from cowpea, sweet potato, and date fruit could find applications in baked products, formulation of foods such as thick dough and soups.