Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Abstract

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour

“…There was an increase in the BD with increase in the proportion lentil flour. BD is mainly influenced by particle size distribution, and the results found in this study are within the ranges of other composite flours made from starch and protein sources (Katunzi‐Kilewela et al, 2023; Manyatsi et al, 2020). The high BD of flours suggests their suitability for use in food preparations (Chandra et al, 2015; Kaushal et al, 2012).…”

“…The increase in the WAC with increase in lentil flour proportion could be attributed to the increase in the proportion of protein and fibre contributed by lentils (Fouad & Ali Rehab, 2015; Hajas et al, 2022; Hasmadi et al, 2020; Kaale et al, 2022) which may have higher ability to compete and bind water (Mashayekh et al, 2008; Mohammed et al, 2012). Similar trend has been observed with composite flours where protein sources were incorporated (Aider et al, 2012; Ammar et al, 2009; Katunzi‐Kilewela et al, 2023; Mohammed et al, 2012; Ribotta et al, 2005; Shongwe et al, 2022). Decrease in water absorption with increase in the proportion of taro flour in wheat–taro composite flour has been reported in an earlier study (Ikpeme et al, 2010).…”

“…indicating that lentil flour has a negative impact on the formation of gluten network (Ammar et al, 2016;Bourré et al, 2019;Katunzi-Kilewela et al, 2023;Mohammed et al, 2012;Previtali et al, 2014;Romano et al, 2021).…”

Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model

“…[29] A group of researchers have determined the proximate composition of chia seeds with 5.16% moisture, 4.45% ash, 20.90% crude protein, and 29.06% crude fat. [16]…”

“…[15] The oxidative stability of ice cream is decreased with increase in content of unsaturated fatty acids as compare to the standard ice cream. [16] The present research was directed to explore the therapeutic outcomes of chia seed oil-based ice cream (n-3 polyunsaturated fatty acids) on serum levels of the overall fatty acid composition when administered to male Wister rates. Particular diet was given for the period of 6 weeks.…”