Proximate composition and functional properties of wheat, sweet potato and hamburger bean  flour blends

Igbabul, B.D¹*  Bello, F.A¹  and Ekeh C. N.²

¹Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

²Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

*Corresponding author e-mail:bibideke@yahoo.com

Accepted 02 June 2014

Abstract

The study assessed the proximate composition and functional properties of composite flour produced from fermented brown hamburger bean seed (Mucuna sloanei) , sweet potato (Ipomoea batatas) and wheat flour. Five blends of wheat flour (WF), sweet potato(SPF) and hamburger bean seed flour(HBF) were prepared using the following ratio WF:SPF:HBF - Sample B (90:5:5),  Sample C (80:10:10), Sample D (70:15:15), Sample E (60:20:20) and 100% wheat flour was used as control (Sample A). The result of proximate analysis showed that the sample A had the highest moisture content and decreased as sweet potato and hamburger bean flours were added indicating good storability for the flour. The incorporation of hamburger bean seed and sweet potato into the wheat flour increased the crude protein and fat content of the blends from 12.51-15.15% and 2.59-3.79% respectively. The incorporation of hamburger bean seed and sweet potato flour into wheat flour significantly (p< 0.05) decreased the carbohydrate content of the wheat flour and there was significant increase in (p<0.05) in the ash content signifying increase in minerals of the flour blends. The functional properties of the composite flour also significantly improved. Thus the composite flour is a potential raw material in food systems for household use and commercial activities.

Keywords: Composite flour, Functional properties, Hamburger bean flour, Proximate composition, Sweet potato flour