Comparative Study on Nutritional Content of Wheat Flour & Flour Blends from Cassava Starch, Millet and Cowpea

Abstract

This study determined the proximate and mineral composition of flour blends from cassava starch, millet, and cowpea and their potential applications in the food industry. Cassava starch flour, millet flour and cowpea flour were produced according to standard procedures. Flour blends were formulated and coded as CMC1 (10% cassava starch, 40% millet and 50% cowpea), CMC2 (10% cassava starch, 30% millet, and 60% cowpea), CMC3 (10% cassava starch, 20% millet and 70% cowpea) and CMC4 (10% cassava starch, 10% millet, and 80% cowpea) respectively, while WF (100% Wheat Flour) serves as control. The proximate and mineral composition of the flour samples were evaluated. The results showed that the flour blend CMC4, comprising 80% cowpea, demonstrated enhanced nutritional quality, especially in terms of protein and fiber content. The proximate composition ranged from 17.30-22.56%, 2.53-3.74, and 3.22-4.76 for protein, fiber, and crude ash respectively. There was no significant difference in the sodium and magnesium while the potassium content increased with an increase in cowpea. The calcium content ranged from 10.25-14.37 mg/100g and the potassium ranged were 6.86-7.44 mg/100mg. The nutritional component of the flour blend serves as an alternative to wheat flour.