Effect of inclusion of velvet bean on the proximate composition and functional properties of the wheat-plantain flour blends
Department of Food Technology, School of Applied Sciences, Federal Polytechnic, Offa, Kwara State, Nigeria
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(03), 562–573
Article DOI: 10.30574/wjarr.2023.20.3.2474
Publication history:
Received on 25 October 2023; revised on 04 December 2023; accepted on 07 December 2023
Abstract:
Wheat flour is a flour of choice in confectionary industries due to the component gluten. Wheat flour is a powder made from the grinding of wheat used for human consumption. Plantain is a popular dietary staple crop in Nigeria due to its versatility and good nutritional value. It is starchy, the less sweet variety can be used either ripe or unripe, they are very good sources of carbohydrate for more than 50 million people. Velvet bean (Mucuna pruriens), belongs to the Fabaceae family, it is part of various legumes which is not commonly used by people as a result of anti-nutrients. Velvet bean is commonly grown in the tropical and subtropical part of the world. This study therefore investigated effect of inclusion of velvet bean on the proximate composition and functional properties of wheat-plantain flour blends. The procured velvet bean and plantain were thoroughly washed, peeled, dried and converted into flours. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. The samples were evaluated for their proximate and functional properties. proximate revealed that moisture ranged from 9.06-11.62%, crude protein 11.93-13.33%, crude fat 0.97-1.53%, crude fibre 0.24-0.51%, ash 0.901.31% and carbohydrates 73.60-74.80%. Functional properties revealed that loose bulk density ranged from 0.40-0.43, pack bulk density 0.60-0.63, water absorption capacity 66.18-87.56, swelling power 463.37-530.77, solubility index 6.05-8.24, dispersibility 69.75-74.25 and LGC 12.4015.50. Addition of plantain and velvet beans flours significantly (p < .05) improved the crude protein, crude fibre and carbohydrate in respect to the composites. Water absorption capacity (WAC) and swelling power of the composites were significantly (p < .05) improved thus making them viable in baking applications, as thickeners and binders in food products and non-food uses in adhesives and pastes/glues.
Keywords:
Velvet bean; Plantain; Proximate composition; Wheat; Functional properties
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