Evaluation of Pasting and Functional Properties of Flour Blends Made From African Yam Bean (Sphenostylis Stenocarpa) and Corn (Zea Mays) Seeds

Abstract

:-Background: The need to achieve food security for all initiated the development of new food products from available food sources. Objectives: The study evaluated the pasting and functional properties of flour blends made from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) seeds. Materials and Methods: African yam bean (AYB) seeds roasted at 191 0 C for 40 min and corn seeds oven-dried at 50 0 C for 24 h were finely milled, and formulated into 5 flour samples in the ratios of AYB (70): Corn (30), AYB (50): Corn (50), AYB (30): Corn (70), AYB (100: 0), and Corn (100: 0) to yield one-third ( 1 / 3 ) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The samples and the control (wheat flour) provided 6 samples which were evaluated for pasting and functional attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution (version 21.0) and presented as means and standard deviations. Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p < 0.05. Results: The results showed the range of pasting properties of AYB and corn flour samples as 1066.00BU to 2844.50BU for peak, 1008.50BU to 1687.50BU trough, 26.00BU to 1157.00BU breakdown, 1454.50BU to 2629.50BU final, and 298.50BU to 942.00BU setback viscosities; 6.23 to 7.00mins for peak time and 67.73 0 C to 84.80 0 C pasting temperature). The functional properties ranges were 0.72% to 0.77% (bulk density), 1.98% to 2.04% (water absorption capacity), 0.73g/ml to 2.62g/ml (oil absorption capacity), 0.72sec to 2.03sec(wettability), 1.04g/ml to 6.64g/ml (swelling index), 60.65 0 C to 71.00 0 C (gelatinization temperature), 1.52% to 13.17% (foaming capacity), 2.03 to 5.82g/ml (emulsion capacity) and 0.62% to 1.41% (foaming stability). High starch yield, peak and setback viscosity was observed. Conclusion: Samples could be used for making new and varied products