Studies on the Quality Characteristics of Flour Blends from Sesame Seeds, African Yam Bean and Moringa Leaf Powder for “Biscuit- Like” Manufacture

Abstract

This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled sesame seeds were roasted for 7-13 min at 185 – 200 0C, defatted and milled into flour and tagged as DSDSF , African yam bean was toasted at 125 0C for 40 min, dehulled, milled into flour, and tagged as TDAYBF while Moringa leaf was sundried, milled into flour and tagged as MLP. All these flour samples were then blended into 18 ratios and tagged as LMDTM1-18. The  ratios of DSDSF:TDAYBF:MLP were  100: 0:0(LMDTM1), 0: 100: 0(LMDTM2), 95: 0: 5(LMDTM3), 95:5:0(LMDTM4), 90: 5:5(LMDTM5), 90:10:0(LMDTM6), 80:15:5 (LMDTM7), 80: 20:0(LMDTM8), 70:25: 5(LMDTM9), 70:30: 0(LMDTM10), 60: 35: 0(LMDTM11), 60: 40: 0(LMDTM12), 50: 45: 5(LMDTM13), 50: 50: 0(LMDTM14), 40: 55: 5(LMDTM15), 40: 60: 0(LMDTM16), 30: 65: 5(LMDTM17), and 30: 70: 0(LMDTM18). The flour blends were studied for physicochemical, functional and anti-nutrients properties. After blending, the formulated samples had proximate composition of  3.37 -9.21 % moisture, 18-27.5 % protein, 0.18-3.95 fat, 1.31 – 3.9 % ash, 3.2-8.88 % crude fiber and 52.75-65.45 % carbohydrate. Each proximate component varied significantly (p<0.05) between samples. While LMDTM13 had significantly(p<0.05) the highest moisture content, protein, and fat LMDTM6 had the highest ash content, LMDTM2 had the highest crude fiber and LMDTM1 had the highest carbohydrate. The control sample LMDTM1 had the highest bulk density (0.711), water absorption capacity (165.52 %), oil absorption capacity (94.5 %), protein solubility (13.4 %), foaming capacity (8.0 %), but lowest swelling power (3.5 %), emulsion capacity (46.2 %), phytate (16.29 mg/100g), tannin (4.64mg/100g) and Trypsin inhibitor (1.20 mg/100g) compared to other samples.  Blended flour mainly from plant sources of high-quality value can be blended when processed, giving the opportunity to increase its nutrition, consumption, and acceptability for biscuit- like production. In this study, sesame seeds were incorporated into African yam bean and moringa leaf powder to increase the quality and flavor replacing wheat flour in biscuit production.