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VOL. 1, ISSUE 1 (2025)
Evaluation of functional, proximate, and pasting properties of Cocoyam and Soybean composite flour
Authors
Miracle Ogbuagha
Abstract
This study investigated the functional, proximate,
and pasting properties of composite flour formulated from cocoyam and soybean
at various blending ratios. The objective was to develop a value-added food
ingredient with enhanced nutritional and functional attributes compared to
cocoyam flour alone. Cocoyam and soybean flours were separately prepared,
sieved, and blended in ratios of 100:0, 95:5, 90:10, 85:15, and 80:20 (w/w),
respectively. Standard analytical procedures were employed to determine the proximate
composition, including moisture, protein, fat, ash, crude fiber, and
carbohydrate content. Functional properties such as water and oil absorption
capacities, bulk density, swelling power, and solubility were also evaluated. A
Rapid Visco Analyser (RVA) was used to assess the pasting characteristics,
including pasting temperature, peak viscosity, trough, breakdown, final
viscosity, and setback. Results indicated a significant (p < 0.05)
improvement in the nutritional profile of the composite flour with increased
inclusion of soybean, notably in protein and fat content. Similarly, functional
properties like water and oil absorption capacities were enhanced. The pasting
properties were significantly altered, suggesting that the blends possess
distinct rheological behavior. This research concludes that the developed
cocoyam-soybean composite flour offers a nutritionally and functionally
superior alternative to its individual components, holding immense potential
for diverse food applications such as weaning foods, baked products, and
instant porridges, thereby contributing to food security and nutrition.
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Pages:23-25
How to cite this article:
Miracle Ogbuagha "Evaluation of functional, proximate, and pasting properties of Cocoyam and Soybean composite flour ". World Journal of Food Science and Nutrition, Vol 1, Issue 1, 2025, Pages 23-25
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