Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

Abstract

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production

“…Consequently, this air bubbles may collapse easily and consequently lower the foam stability". This is true for flour with low protein content but not true in this study because of high protein content of red kidney bean which increased the protein value of flour creating a stable cohesive film around the air bubbles as also reported by Hyacinthe et al [34].…”