Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties
R. I. Vihishima *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
M. I. Yusufu
Department of Chemistry, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
C. A. Adah
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively.
Keywords: Functional ingredients, mango kernel, orange pomace, composite flour