PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, AMARANTH AND OKRA SEED FLOUR FOR BREAD PRODUCTION.

This study evaluated the proximate, functional, and pasting properties of composite flours produced from wheat, amaranth, and okra seed flours for bread production. Five flour blends were formulated and analyzed. Functional properties revealed that bulk density ranged from 0.632–0.673 g/mL, with composite blends showing reduced density compared to 100% wheat flour. Water absorption capacity decreased in the blends (176.31–184.32%) relative to wheat flour (269.72%), while oil absorption capacity increased (up to 240.83%). Swelling capacity and power were significantly higher in composite blends, indicating enhanced starch hydration. Proximate analysis showed that composite breads had higher fat (up to 16.30%) and protein contents (13.86%) than wheat bread (11.78%), with lower moisture levels (4.45–11.71%), enhancing shelf stability. Pasting properties demonstrated higher peak and final viscosities in blends, improving dough consistency. These findings confirm that incorporating amaranth and okra flour enhances the nutritional quality, functionality, and storage potential of bread, providing a viable alternative to wheat-based products and supporting food security.