This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.

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Flour was produced from germinated and ungerminated maize grains, and cookies were subsequently produced from the flours. Functional properties of the flours and degree of gelatinization of the cookies were determined. The pH decreased significantly (p≤0.05) as the germination time increased. pH values ranged between 5.67 and 6.56. Bulk density (loosed and packed) showed no significant difference (p≤0.05) between ungerminated sample and sample that germinated for 24 h, but there was a significant difference (p≤0.05) between ungerminated sample and samples that germinated for 48 and 72 h. The values ranged between 0.50-0.58 and 0.70-0.79 g/mL for loose and packed density, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity and oil absorption capacity with the ungerminated sample having the least values of 0.94 and 1.03 ml/g for water absorption capacity and oil absorption capacity, respectively. There was a significant difference (p≤0.05) in swelling power of the samples with the ungerminated maize having the highest value of 19.81 mg/g. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was a significant difference (p≤0.05) in the forming capacity with the sample that germinated for 48 h having the least value. There was no significant difference (p≤0.05) between the ungerminated flour and the sample that germinated for 48 h and foaming stability time of 15, 30 and 60 s. Degree of gelatinization of the samples ranged between 74.50-93.10, 86.20-97.40 and 30.00-84.30 at baking temperature of 140, 160 and 180°C, respectively.

<p>Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the effect of germination on some functional properties and degree of starch gelatinization of the flour. Flour from non-germinated grains served as control. In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies. Germination of sorghum grains for 48 hours and above significantly (p&lt;0.05) decreased both loose and packed bulk densities from 0.59 g/ml and 0.77 g/ml to 0.56 g/ml and 0.70 g/ml respectively. The water absorption capacity of the sample germinated for 72 hours was 1.38 g/g which was significantly (p&lt;0.05) higher than the other samples. The oil absorption capacity of the samples germinated for 48 and 72 hours (1.16 and 1.18 g/g respectively) were significantly (p&lt;0.05) higher than those of the control sample and 24 hour germination (1.03 and 1.04g/g respectively). Germination also significantly (p&lt;0.05) increased the swelling power (22-23.2 ml/g), foaming capacity (14-16.2%) and emulsion capacity (58.6-65.5%). The degree of starch gelatinization increased with increasing germination time but decreased with increasing temperature. Generally, germination had a beneficial effect on the functional properties measured. Flour obtained from sorghum grains germinated for 72 hours had the best results.</p>