Quality evaluation and pasting properties of poundo-breadfruit blends enriched with African yam beans (Sphenostylis Stenocarpa Harms), wheat bran and rice bran flours

Abstract

This study was done to evaluate the effect of the substitution of African yam bean (AYB), wheat bran (WB) and rice bran (RB) flours on the nutritive value of breadfruit flour. Four different formulated poundo-breadfruit Flour (PBF) were developed from the selected crops viz: BAWR 1 (70:30:0:0), BAWR 2 (70:25:0:5) BAWR 3 (70:25:5:0) and BAWR 4 (70:25:5:5) with BF (100% breadfruit flour) and PYF (100% poundo yam flour) serving as the control samples 1 and 2 respectively. The dietary fiber, amino acid, functional and pasting properties were done. The PBF had BD (0.53 - 0.92 g/mL), WAC (140.87 - 245.24%), and swelling power (5.43 - 7.91 g/g) as well as LGC (2.67 - 11.33%). The amino acid profile of the enriched PBM from BAWR 1 and 4 blends showed significant increase (p<0.05) as a result of the inclusion of AYB and WB. In addition, the insoluble, soluble and total dietary fibers (TDF) values of the PBM are 32.17 – 47.83%, 11.22 – 30.86%, and 45.28 – 67.41% respectively with highest TDF in sample BAWR 3. A decrease in pasting parameter were observed in PBM blends compared to control BF.