RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Evaluation of flour blends made from high quality protein maize and soursop seed flours
https://doi.org/10.31248/RJFSN2024.194 | Article Number: D95A182D2 | Vol.10 (1) - February 2025
Received Date: 31 December 2024 | Accepted Date: 03 February 2025 | Published Date: 28 February 2025
Author: T. K. Adebayo
Keywords: proximate composition, phytochemicals., functional properties, Flour blends, Quality protein maize, soursop seeds, mineral content
This study aimed to evaluate the nutritional properties of flour blends made from high quality protein maize and soursop seeds flour. The flour blends were formulated as MQS (100% Quality protein maize), MPM (90% quality protein maize + 10% soursop seeds flour), MMM (82.5% quality protein maize + 17.5% soursop seeds flour), MSM (75% quality protein maize + 25% soursop seeds flour) and MFM (67.5% quality protein maize + 32.5% soursop seeds flour). Proximate composition, functional properties, vitamin composition, mineral content and phytochemical properties of the flour blends were evaluated using standard analytical methods. The proximate composition result of the flour blends showed that moisture content, ash, crude protein, crude fat, crude fibre and carbohydrate values were within the range of 9.88-14.66, 1.97-5.62, 9.97-14.49, 5.14-8.89, 3.23-8.24 and carbohydrate 62.78-79.71% respectively. Water absorption capacity, oil absorption capacity, solubility, swelling capacity, gelation capacity and bulk density values were within the range of 107.44-116.78, 97.98-102.85, 9.97-17.67, 41.89-49.67, 0.73-3.27% and 0.88-5.79 g/ml respectively. Vitamins A, B1, B2 and B3 values were within the range of 5.55-8.45, 0.77-2.93, 0.36-4.78 and 1.87-5.49 mg/100 g. Calcium, magnesium, iron, zinc and copper values were within the range of 45.5553.67, 123.78-128.93, 7.67-15.78, 4.86-14.57 and 1.68-4.88 mg/100 g while phytochemical values: total phenolic, total flavonoids, tannin and phytate values were within the range of 95.55-109.55 mgGAE/100 g, 5.08-14.13, 13.58-18.24 and 87.35-92.89 mg/100 g respectively. Flour blends from MFM had the highest moisture (14.66%), ash (5.62%), crude protein (14.49%), crude fat (8.89%) and crude fibre (8.24%) while MQS had the highest carbohydrate (79.71%). Flour blends from MFM had the optimum functional and phytochemical properties, mineral content and vitamin contents. The study therefore inferred that supplementation of quality protein maize with soursop seeds flour, especially at 32.5% soursop seed flour supplementation, could offer consumers acceptable indigenous snacks of improved nutritional qualities.
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