Composite Flour Formulated from Wheat, Acha and Date Fruit Improved on the Proximate and Functional Properties of the Flour

Abstract

This study aimed at evaluating the proximate composition of wheat, acha and date fruit flour individually before formulating them into composite flours. After which samples were evaluated for proximate and functional properties using standard methods. The different flours were blended at different ratios of wheat: acha: date to give 80%:10%:10% (sample B); 70%:20%:10% (sample C) and 60%:30%:10% (sample D), with 100% wheat serving as control (Sample A. Results of the proximate composition of individual flour were as follows: Acha flour had the highest values for ash (5.17%), crude protein (11.54%) and crude fat (3.39%) content, date fruit flour had the highest value for crude fibre (5.93%) and moisture content (11.85%) while wheat flour had the highest value for carbohydrate content (79.98%). The crude protein, ash, crude fibre, moisture and fat contents of all composite flour samples increased significantly while the carbohydrate contents decreased from 74.47 - 64.64% with increasing substitution of wheat flour with acha flour and date palm fruit flour. There was significant difference among the flour blends, The increase in crude protein, ash and crude fibre in the flour blends indicates a flour rich in protein, minerals and fibre which are beneficial for health and general wellbeing. The functional properties of the composite flour also showed significance differences (p<0.05) in all the parameters determined: water absorption capacity (132. 70 – 157.00 g/mL), oil absorption capacity (131.30 – 163.50 g/mL), swelling capacity (16.06 - 22.14 g/mL), bulk density (0.76 – 0.79g/mL) and foam capacity (13.07 - 17.68%). Thus, there is the possibility of using the composite flour (especially sample D) to create a nutrient rich, functional food product and also manage cases of protein energy malnutrition.