Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

Ernest Eguono Emojorho *

Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.

Charles Chiedu Udeh

Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.

Maryann Nkemakonam Anene

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Agnes Aphiar

Department of Microbiology, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria.

Adaora Ngozi Nwosu

Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.

Titus Onucheojo Ochimana

Department of Food Science and Technology University of Nigeria, Nsukka, Enugu State, Nigeria

*Author to whom correspondence should be addressed.


Abstract

The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 % protein, 62.79 to 80.74 % carbohydrate, 1.35 to 1.71 % ash, 3.68 to 0.37 % fibre and 0.30 to 0.58 % fat. Mineral composition showed calcium 3.08 to 4.00 mg/100g, potassium 5.03 to 6.65 mg/100g, zinc 0.038 to 0.053 mg/100g, iron 0.029 to 0.038 mg/100g and sodium 0.51 to 0.80 mg/100g. Functional properties showed swelling capacity 3.85 g/g to 4.26 g/g, bulk density 0.40 to 0.44 g/cm3, solubility 6.94 to 17.35 %  , water absoption capacity 58.00 to 59.80 %.  Therefore, adding up to 30% of rice bran and mesquite flour to the composite flour mix would enhance its nutritional value.

Keywords: Nutritional-composition, functional, minerals, plantain, mesquite-seed, rice-bran


How to Cite

Emojorho, Ernest Eguono, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu, and Titus Onucheojo Ochimana. 2024. “Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran”. Asian Journal of Research in Agriculture and Forestry 10 (2):1-11. https://doi.org/10.9734/ajraf/2024/v10i2279.

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