Evaluation of Nutritional and Pasting Properties of Composite Flour from Blends of Pearl Millet and Wheat Flours Incorporated with Valorized Pineapple Pomace Flour

Abstract

Aims: Nutritional qualities and pasting properties of flour from blends of pearl millet flour and wheat flour incorporated with valorized pineapple pulp flour were assessed. Study Design:  Four composite flour samples were prepared at different levels of pearl millet flour, wheat flour together with pineapple pomaces incorporations resulting in 100% blends of a completely randomized design. Place and Duration of Study: Study was conducted at the Processing Unit of the department of Food Science and Technology, Federal University of Technology, Akure, Nigeria, between 2022 and 2024. Methodology: The samples were analysed for their proximate composition (moisture, ash, crude fiber, crude protein, crude fat and carbohydrate contents), pasting characteristics, and bioactive activities (total phenol, total flavonoid and Fe2+ chelation). Results: The results showed that the composite flour were shelf stable with moisture content around 10%. In addition, the ash and crude contents fibre improved with decreasing wheat flour contents but with increasing pearl millet and pineapple pomace contents. The results revealed that wheat flour is the primary source of protein as sample MFP with 50 % Pearl millet flour, 50 % Wheat flour and 0 % Pineapple pomace had the highest protein content (8.23%). Pearl millet also contributed significantly to the protein content. Pearl millet and pineapple pomace considerable increased the bioactive activities (total phenol, total flavonoids and Fe2+ chelation activity). Pearl millet also resulted in better pasting activities. Conclusion: It is therefore possible to produce composite flour consisting of better proximate composition, pasting properties and antioxidants properties with lower wheat flour contents but with pearl millet and pineapple pomace contents.