Functional and Proximate Composition of Sorghum Starch Complemented with Germinated Moringa Seed Flour

Abstract

The effect of complementing sorghum starch with moringa seed flour on the functional and proximate composition of the blends was investigated. Sorghum grains were processed in to starch and moringa seed processed to flour. The following blends were formulated; 100:0%, 97.5:2.5%, 95:5% and 92.5:7.5% for sorghum starch and moringa seed flour respectively. The samples were analyzed for functional properties and proximate composition using standard analytical procedure. Bulk density was in the range of 0.57g/ml to 0.63g/ml, swelling index was in the range of 8.06g/ml to 9.12g/ml, water absorption capacity was in the range of 1.60g/ml to 1.75 g/ml, oil absorption capacity was in the range of 1.00 g/ml to 1.30 g/ml, least gelation concentration was in the range of 8% to 10%. Moisture content was in the range of 7.2% to 8.8%, fat content ranged from 9.25% to 12.25%. Fibre content was in the range of 3.01% to 3.2%. Ash content was in the range of 0.55% to 1.00%. Protein content was in the range of 6.34% to 12.15%. Carbohydrate content was in the range of 66.70% to 72.10%. Proximate composition parameters such as the fat content, protein content, ash content, fibre content, carbohydrate content increased significantly (P≤0.05) with an increasing percentage inclusion of moringa seed flour while the moisture content showed a significant decrease (P≤0.05). The functional properties parameters varied with inclusion of moringa seed flour, bulk density increased while water and oil absorption capacities, swelling index and least gelation reduced with increasing percentage inclusion of moringa seed flour. However, it was only swelling index that showed a significant decrease (P≤0.05). The study shows that inclusion of moringa seed flour to sorghum starch significantly improved the proximate composition and functional properties of the blends.