Table 1.
Chemical composition and functional properties of raw materials
| Wheat flour | Maize flour | Rice flour | Sorghum flour | Pearl millet | CD (P ≥ 0.05, n = 3) | |
|---|---|---|---|---|---|---|
| Chemical composition | ||||||
| Moisture,% | 13.2 | 14.3 | 12.5 | 12.4 | 12.3 | NE |
| Protein,% | 10.5 | 11.1 | 6.4 | 11.7 | 11.5 | NE |
| Fat,% | 0.9 | 3.4 | 0.4 | 4.0 | 4.5 | NE |
| Ash,% | 0.58 | 1.22 | 0.52 | 2.20 | 1.54 | NE |
| Starch,% | 66.9 | 63.9 | 78.5 | 72.2 | 67.6 | NE |
| Fiber,% | 0.40 | 2.68 | 0.75 | 2.30 | 1.20 | NE |
| Calorific values, Kcal/100 g | 377.6 | 343.2 | 330.6 | 371.6 | 356.9 | NE |
| Functional properties | ||||||
| Hydration capacity, ml/g | 1.80 | 1.75 | 1.88 | 1.58 | 2.23 | 0.33 |
| Oil absorption, ml/g | 0.90 | 1.10 | 0.98 | 1.00 | 1.10 | NS |
| Least gelation concentration, w/v | 8.0 | 8.0 | 8.0 | 8.5 | 8.9 | 0.28 |
NE Not Estimated; NS Non-Significant