Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

Abstract

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p<0.05) dispersibility, SI, WAC, LBD, and PBD, but significantly higher (p<0.05) wettability and sinkability. The variations in flour substitution showed no impact on the flour functionality except for SI and dispersibility. All composite flours exhibited an appreciable level of functionality and suitability to be used as a complementary food for weaning purposes. Overall, this research has demonstrated the potentials of utilizing millet, African yam bean, and jackfruit as sustainable nutrient-dense food materials for the production of complementary food.

Effect of Bambara Groundnut Flour (Vigna subterranea) Inclusion on the Functional, Pasting, Physical and Proximate Properties of Composite Cassava-bambara Flour

“…The lower the pasting temperature, the better from energy conservation principle as it relates directly to cost of energy involved in production process. This trend of results in this present study is similar to what was reported by Alimi et al [6] and Eke et al [34].…”

“…The higher the breakdown viscosity, the lower the ability of starch in the flour samples to withstand heating and shear stress [33]. Relatively, increased quantity of Bambara groundnut flour in the composite flours tends to reduce the breakdown viscosity of the flour blends and this trend has been reported by previous studies on composite flours [34].…”

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

“…Flours with low bulk density are typically utilised in infant and weaning food preparations, while those with high bulk density are commonly employed as thickeners and stabilisers in processed foods (David et al ., 2015). Considering the bulk density value of 0.555 g/cm 3 , the micronized DSPC appears to be suitable for complementary food preparations (Eke‐Ejiofor et al ., 2021).…”