. 2023 Nov 19;9(11):e22477. doi: 10.1016/j.heliyon.2023.e22477

Table 3.

Functional properties of composite flour from wheat, African yam bean and tigernut.

Sample	Bulk density (g/ml)	Water absorption capacity (%)	Oil absorption capacity (%)	Swelling capacity (%)	Least gelation concentration (%)
WTY	0.74 ± 0.02^b	233.00 ± 0.05^a	184.00 ± 0.02^a	5.00 ± 0.01^a	16.82 ± 0.42^a
TWB	0.71 ± 0.01^c	170.00 ± 0.01^c	150.00 ± 0.01^d	4.00 ± 0.01^b	8.96 ± 0.38^d
ATW	0.72 ± 0.02^c	180.00 ± 0.01^bc	160.00 ± 0.01^c	4.00 ± 0.02^b	10.85 ± 0.28^c
BTT	0.77 ± 0.01^a	200.00 ± 0.01^b	180.00 ± 0.02^b	3.00 ± 0.02^c	11.52 ± 0.58^b

Values are means ± standard deviation of three determinations. Means in the same column with different superscript is significantly different (p < 0.05). WTY – 100 % wheat flour, TWB – 70 % wheat flour +25 % African yam bean flour +5 % tigernut flour, ATW - 70 % wheat flour +20 % African yam bean flour +10 % tigernut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour.