PHYTOCHEMICAL, FUNCTIONAL AND PASTING CHARACTERISTIC OF BANANA (MUSA ACUMINATA), CARICA PAPAYA AND BAMBARA GROUNDNUT (VIGNA SUBTERRANEA) FLOUR BLENDS
Abstract
This project was designed to evaluate some quality attributes of flour blends produced from banana, carica papaya and bambara groundnut in the following proportions 100%,90%:5%:5%, 80% :10% :10%, 70% :15% :15% and 60%:20%:20% respectively. The flour blends samples were subjected to the analysis: Phytochemical, functional and pasting properties. The result of the phytochemical properties showed that phenol ranged from 39.31 to 86.47 mg/100g, flavonoids 13.10 to 27.59 mg/100g, saponin 31.22 to 160.56 mg/100g and tannin 0.03 to 0.07 mg/100g respectively. The swelling capacity of the composite flours ranged between 628.00 to 894.00 ml, foaming capacity of the composite flours produced ranged from 2.00 to 11.11%. The emulsion stability of the composite flours ranged between 6.9 to7.4.%. The phytochemical and functional properties of composite flour made from banana, carica papaya, and bambara groundnut exhibited notable variations, making it a highly nutritious and functional food ingredient. These variations suggest that composite flour enriched with carica papaya and bambara groundnut can improve food texture, stability, and performance in food systems.
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