Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours  

作　　者：Tivde Benedict Verem Igbabul Bibiana Dooshima Eke Michael Ojoutu Oladapo Okanlawon Owolabi Adetunji Onigbajumo Tivde Benedict Verem;Igbabul Bibiana Dooshima;Eke Michael Ojoutu;Oladapo Okanlawon Owolabi;Adetunji Onigbajumo(Center for Food Technology and Research, Benue State University, Makurdi, Nigeria;Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria;Department of Agricultural Engineering, Federal University of Technology, Akure, Ondo State, Nigeria;School of Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, Australia)

机构地区：[1]Center for Food Technology and Research, Benue State University, Makurdi, Nigeria [2]Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria [3]Department of Agricultural Engineering, Federal University of Technology, Akure, Ondo State, Nigeria [4]School of Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, Australia

出　　处：《Agricultural Sciences》2021年第1期18-38,共21页农业科学（英文）

摘　　要：The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.

关 键 词：Proximate Analysis Composite Flour Soybeans Wheat Flour and Moringa Leaf 

分 类 号：S51[农业科学—作物学]