PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF PLANTAIN-COCOYAM FLOUR BLEND FORTIFIED WITH TIGER NUT

JESUSINA, T.I and Ilelaboye ,, N.O.A. (2021) PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF PLANTAIN-COCOYAM FLOUR BLEND FORTIFIED WITH TIGER NUT. In: 1st College of Basic and Applied Sciences., 28th – 29th October, 2021, Mountain Top University, Ogun State.

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Abstract

The research aimed at determining the proximate composition and functional properties of plantain-cocoyam flour blend fortified with tiger nuts. The flours of plantain(P), cocoyam(C) and tigernut (T) were mixed in the following proportions: F1 (100P:0C), F2 (75P:25C), F3 (50P:50C), F4(25P:75C), F5(0P:100C), F6 (95P:5T), F7(72.5P:22.5C:5T), F8 (47.5C:47.5P:5T), F9 (22.5P:72.5C:5T), F10 (95C:5T). The flour blends were analyzed for proximate composition and functional properties using standard analytical methods. The results of proximate analysis of the composite flours show that the highest per cent total ash, crude fat, crude fibre, and protein were obtained in sample F5, while the highest moisture and carbohydrate contents were found in samples F4 and F7 respectively. Sample F5 also gave the highest energy values. Results on the functional properties reveal significant (p<0.05 %) difference in the bulk density, wettability, foam stability, water absorption capacity, oil absorption capacity, swelling power and sedimentation volume of the flour blends. The result showed that nutritionally acceptable flour can be produce from the blend of plantain-cocoyam fortified with tigernut.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	22 Feb 2022 13:53
Last Modified:	22 Feb 2022 13:53
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1954

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