Functional Properties and Nutritional Profile of Wheat, Soybean and Carrot Pomace Composite Flours.
Publication Date: 17/10/2025
Author(s): Gift Mnena Ikyagh, Peter Agorye Adie, Christiana Agbenu Adah, Titus Ternenge Undo.
Volume/Issue: Volume 8, Issue 3 (2025)
Page No: 50-64
Journal: African Journal of Agriculture and Food Science (AJAFS)
Abstract:
Malnutrition is a serious concern in developing nations and can be curbed by blending foods of varying nutritional profiles for novel food products. In this research, composite flours were prepared by combining wheat, soybeans and carrot pomace in different proportions. The functional properties of the fortified flours showed the swelling power in the range of 110.43-117.18 %, water absorption capacity from 2.10-2.66 %, oil absorption capacity from 1.23-1.28 %, Gelation capacity from 4.00-8.00 %, solubility index from 53.50-90.00 %, and dispersibility from 50-60 %. The proximate analysis done was moisture, ash, crude fat, crude fibre, crude protein and carbohydrate contents, which were in the range of 8.31-10.90 %, 0.23-2.50 %, 4.29-9.64 %, 0.56-1.74 %, 15.47-34.21 % and 44.01-67.08 %, respectively. The mineral analysis showed Fe, Zn, Na, Ca and K in the range of 1.99-3.01, 2.98-3.59, 23.00-24.11, 97.00-98.04 and 199.31-207.03 mg/100g respectively while the vitamin composition of the composite flours shows the presence of β-carotene in the range of 4.90-6.53 mg/100g , vitamin C ranges from 2.11-2.99 mg/100g, vitamin E content from 0.89-1.37 mg/100g, vitamin B6 was from 0.21-1.78 mg/100g, vitamin B12 was from 0.02-0.13 mg/100 g though absent in samples B and E, vitamin B5 0.27-1.67 mg/100g and B1 ranges from 0.04-1.05 mg/100g. These results showed that the composite flour can be used in the formulation of foods like sausages, noodles, bread, whipped toppings, angel and sponge cakes.
Keywords:
Wheat, Carrot pomace, Soybeans, Composite flours.
