Chemical Properties of Flour Blends Produced from ACHA (Digitaria Exilis), African Breadfruit (Treculia Africana) and Soybeans Protein Concentrate (Glycine Max)
Author(s):
Chinedu O Ogbuele*, Titus U Nwabueze and Stella C Ubbor
Chemical properties of composite flour samples from two varieties of acha fortified with soybean concentrate and breadfruit flour were studied. Acha and soybean protein concentrate flours were blended (%, w/w) at ratios 100:0, 90:10, 85:15, and 80:20, 5% breadfruit flour was added to each blend as a constant and 100% of each of the two varieties of acha flour containing 5% breadfruit flour were used as the control samples. Mineral and vitamin contents of the flours blends were determined. The results of the mineral composition showed average values of (134.51, 42.29, 142.41, 1.08 and 0.85) mg/100g for calcium, magnesium, potassium, iron and zinc contents. The vitamin contents showed that 80WAF:20SBC:5BFF recorded the highest value for vitamin B1 (0.12 mg/100g) and vitamin B3 (1.69 mg/100g). 100BAF:5BFF recorded highest value for vitamin B2 (1.36 mg/100g) and vitamin A (80.09 mg/100g), while 80BAF:20SBC:5BFF recorded the least value for vitamin B2 (0.76 mg/100g) and vitamin A (60.59 mg/100g). Increase in vitamins B1 and B3 and decrease in vitamins B2 and A were recorded with increasing concentration of soybean protein concentrate and decreasing concentration of acha flours. The findings from this study were comparable with the results from similar products from previous studies.
