Table 1.
Functional properties of the composite flour.
| S/N | A (%) | B (%) | C (%) | BD (g/ml) | Dispersibility (%) | WAC (%) | OAC (%) | FC (%) | SC (g/g) | SI (g/g) |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 82.33 | 10.00 | 7.67 | 0.81 | 72.00 | 132.00 | 140.00 | 2.70 | 5.15 | 0.07 |
| 2 | 85.00 | 10.00 | 5.00 | 0.80 | 75.00 | 125.00 | 155.00 | 1.87 | 5.65 | 0.06 |
| 3 | 75.96 | 17.69 | 6.35 | 0.76 | 80.00 | 135.00 | 175.00 | 1.90 | 5.56 | 0.06 |
| 4 | 82.55 | 12.45 | 5.00 | 1.03 | 72.00 | 129.00 | 182.00 | 1.89 | 5.69 | 0.06 |
| 5 | 75.00 | 16.44 | 8.57 | 0.78 | 76.00 | 130.00 | 164.00 | 1.88 | 5.45 | 0.05 |
| 6 | 76.42 | 13.58 | 10.00 | 0.75 | 73.00 | 126.00 | 148.00 | 1.62 | 4.93 | 0.06 |
| 7 | 85.00 | 10.00 | 5.00 | 0.81 | 75.00 | 126.00 | 155.00 | 1.70 | 5.69 | 0.06 |
| 8 | 75.00 | 16.44 | 8.57 | 0.79 | 78.00 | 128.00 | 168.00 | 1.83 | 5.58 | 0.06 |
| 9 | 78.27 | 16.73 | 5.00 | 0.69 | 73.00 | 140.00 | 61.00 | 1.77 | 5.48 | 0.06 |
| 10 | 79.65 | 14.46 | 5.90 | 0.73 | 74.00 | 145.00 | 171.00 | 0.96 | 5.43 | 0.06 |
| 11 | 82.33 | 10.00 | 7.67 | 0.83 | 74.00 | 133.00 | 140.00 | 2.95 | 5.15 | 0.08 |
| 12 | 78.95 | 11.05 | 10.00 | 0.79 | 76.00 | 138.00 | 132.00 | 1.89 | 5.16 | 0.06 |
| 13 | 75.00 | 20.00 | 5.00 | 0.76 | 75.00 | 138.00 | 124.00 | 2.76 | 5.15 | 0.06 |
| 14 | 78.95 | 11.05 | 10.00 | 0.78 | 74.00 | 138.00 | 125.00 | 1.88 | 5.16 | 0.06 |
| 15 | 75.00 | 20.00 | 5.00 | 0.75 | 75.00 | 140.00 | 124.00 | 1.89 | 5.19 | 0.04 |
| 16 | 80.21 | 12.17 | 7.62 | 1.03 | 71.00 | 122.00 | 112.00 | 1.89 | 5.26 | 0.04 |
*A − Pearl millet flour; B − Kidney beans flour; C − Tigernut flour; WAC − water absorption capacity; OAC − oil absorption capacity; FC − foaming capacity; SC − swelling capacity; SI − swelling index. **All values are means of triplicate samples. Values on vertical row with the same superscript are not significantly different (p < 0.05).