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Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours

This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.

Composition, Functional Properties, Grass Pea, Anchote

APA Style

Bekele Kuma, Habtamu Admasu, Shire Leta. (2023). Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. International Journal of Food Engineering and Technology, 7(2), 79-87. https://doi.org/10.11648/j.ijfet.20230702.12

ACS Style

Bekele Kuma; Habtamu Admasu; Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int. J. Food Eng. Technol. 2023, 7(2), 79-87. doi: 10.11648/j.ijfet.20230702.12

AMA Style

Bekele Kuma, Habtamu Admasu, Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int J Food Eng Technol. 2023;7(2):79-87. doi: 10.11648/j.ijfet.20230702.12

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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