Quality evaluation of wheat (Triticum Aestivum), unripe plantain (Musa Paradisiaca) and fluted pumpkin leaf (Telfairia Occidentalis) composite flour

Abstract

This work evaluated the quality of wheat, unripe plantain, and fluted pumpkin leaf composite flour. Four samples were prepared by blending wheat flour, unripe plantain flour, and fluted pumpkin leaf powder in the ratios 100:0:0, 90:10:0, 85:10:5, and 80:10:10, respectively. The proximate composition, pasting properties, functional properties, antinutrient contents, and colour properties of the samples were determined using standard methods. Moisture, crude protein, crude fat, crude ash, crude fibre, and carbohydrate contents ranged from 5.89-9.22 %, 6.59-10.91 %, 9.40-13.29 %, 2.22-3.54 %, 1.76-3.41 %, and 61.73-68.16 %, respectively. The pasting properties; peak viscosity, trough, breakdown, final viscosity, setback, peak time, and pasting temperature, ranged from 1777.5-2436.5 cP, 933.5-1410.5 cP, 844-1026 cP, 2114.5-2718.5 cP, 1181-1433 cP, 6.00-6.40 minutes, and 71.88-85.20 °C, respectively. Total bulk density ranged from 0.70-0.75 g/ml, water absorption capacity from 0.82-1.02 g/g, and oil absorption capacity from 0.99-1.33 g/g. The antinutrient contents of the samples showed that tannin, phytate, oxalate, and alkaloid contents ranged from 251-268 mg/100g, 184-190 mg/100g, 115-121 mg/100g, and 55.13-57.99 mg/100g, respectively. The results showed that wheat, unripe plantain, and fluted pumpkin leaf powder can be combined to produce an acceptable composite flour improved nutritional quality.