@article{ajfst2018654,
author={{J., Eke-Ejiofor and G.O., Wordu and S.K, Bivan},
title={Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends},
journal={American Journal of Food Science and Technology},
volume={6},
number={5},
pages={215--218},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/5/4},
issn={2333-4835},
abstract={Composite flour blends (acha/defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for functional and pasting properties using standard methods. Functional properties indicated a decreasing level for bulk density 0.72-0.54(g/m) and least gelation concentration (LGC) 5.90-3.85(%) with increasing level of substitution of defatted soybean and groundnut flour, while there was an increase in dispersibility(%), oil absorption(g/100g), water absorption capacity (g/100g) and foam capacity(%) 68.00-72.50(%), 1.06-1.83(g/100g), 1.61-1.98(g/100g) and 1.96-5.62(%) respectively with increasing level of substitution of defatted soybean and groundnut flour. Result of pasting properties indicated a decreasing level for peak viscosity (297.38-44.00) RUV, trough (173.30-40.42) RUV, break down (126.59-2.83) RUV, final viscosity (253.09-106.25) RUV with increase in substitution of defatted soybean and groundnut flour. Setback (79.79-128.67)RUV, peak time (5.33-6.71)min and peak temperature (81.30-94.32ˇăC) increased with an increase in the level of substitution of soybean and groundnut. The result showed that supplementing acha flour with defatted soybean and groundnut flour improved the water absorption capacity which is an important functional property required in food formulations especially those involving dough handling.},
doi={10.12691/ajfst-6-5-4}
publisher={Science and Education Publishing}
}