. 2017 Jan 12;5(3):750–762. doi: 10.1002/fsn3.455

Table 5.

Functional properties of composite flour blends obtained from unripe cooking banana, pigeon pea, and sweetpotato

UBF:PPF:SPF	Dispersibility%	BD (g/ml)	WAC%	OAC %	FC%	EC %	LGC %
10:80:10	66.00^de	0.76^d	239.04^abc	95.83^ab	12.88^h	61.19^de	14^f
45:45:10	66.00^de	0.83^e	298.61^cd	95.65^ab	8.96^def	51.22^b	10^d
10:10:80	66.00^de	0.92^g	226.30^ab	98.65^ab	3.95^c	63.02^e	10^d
21.67:56.67:21.67	68.00^ef	0.83^e	271.32^bcd	103.42^ab	10.00^fg	56.25^bcd	10^d
45:10:45	69.00^ef	0.72^c	278.87^bcd	95.62^ab	7.88^de	61.91^de	10^d
10:45:45	68.00^ef	0.92^g	303.22^cd	123.67^bcd	3.99^bc	54.20^bc	8^c
10:10:80	79.00^g	0.88^f	226.32^ab	92.63^a	3.00^ab	63.02^e	10^d
33.3:33.3:33.3	60.00^c	0.76^d	199.60^a	92.66^a	7.43^b	61.99^de	8^c
56.67:21.67:21.67	65.00^d	0.82^e	256.09^abc	154.03^e	8.42d^ef	59.58^cde	8^c
10:80:10	66.00^de	0.76^d	239.26^abc	95.79^ab	11.76^gh	61.19^de	14^f
80:10:10	65.00^d	0.82^e	252.13^abc	95.42^ab	9.80^ef	52.38^b	8^c
45:10:45	60.00^c	0.72^c	278.89^bcd	95.32^ab	7.88^de	61.91^de	8^c
21.67:21.67:56:67	71.00^fg	0.71^c	258.83^abc	96.01^ab	7.43^d	64.67^e	10^d
80:10:10	65.00^d	0.89^f	252.13^abc	95.61^ab	9.31^def	52.38^b	8^c
100:0:0	52.00^a	0.66^b	299.31^cd	131.79^cde	12.78^h	20.68^a	6^b
0:100:0	64.00^d	0.48^a	302.11^cd	111 .06^abc	12.08^h	61.22^de	12^e
0:0:100	56.00^b	0.77^d	336.58^d	141.75^de	2.01^a	25.80^a	4^a

Mean values with different superscripts within a column are significantly different (p < .05).

UBF, Unripe banana flour; PPF, Pigeon pea flour; SPF, Sweetpotato flour; EC, Emulsification capacity; LGC, Least gelation concentration.