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Research Article Open access CC BY 4.0

Chemical and Functional Properties of Pasting Producing from Plantain, Mesquite Seed Flours and Rice Bran

Ernest Eguono Emojorho, Charles Chiedu Udeh, Maryann Nkemakonam Anene, Agnes Aphiar, Adaora Ngozi Nwosu, Titus Onucheojo Ochimana

Asian Journal of Research in Agriculture and Forestry · pp. 1–11 · Published 18 Mar 2024

10.9734/ajraf/2024/v10i2279

Abstract

The goal of the study was to see whether plantain flour could be blended with rice bran and mesquite flour to produce composite flour that might be included in the diet of some people with health issues. According to the findings, the chemical composition of the top-rated enriched composite flour showed 10.41 to 14.70 % moisture, 3.37 to 11.70 % protein, 62.79 to 80.74 % carbohydrate, 1.35 to 1.71 % ash, 3.68 to 0.37 % fibre and 0.30 to 0.58 % fat. Mineral composition showed calcium 3.08 to 4.00 mg/100g, potassium 5.03 to 6.65 mg/100g, zinc 0.038 to 0.053 mg/100g, iron 0.029 to 0.038 mg/100g and sodium 0.51 to 0.80 mg/100g. Functional properties showed swelling capacity 3.85 g/g to 4.26 g/g, bulk density 0.40 to 0.44 g/cm3, solubility 6.94 to 17.35 %  , water absoption capacity 58.00 to 59.80 %.  Therefore, adding up to 30% of rice bran and mesquite flour to the composite flour mix would enhance its nutritional value.

Nutritional-composition functional minerals plantain mesquite-seed rice-bran

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Cited by 1

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