ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Comparative Study of the Proximate Composition and Functional Properties of Composite Flours of Amaranth, Rice, Millet, and Soybean
American Journal of Food Science and Nutrition
Vol.6 , No. 1, Publication Date: Feb. 4, 2020, Page: 6-19
201 Views Since February 3, 2020, 25 Downloads Since Feb. 3, 2020
 
 
Authors
 
[1]    

Hannington Twinomuhwezi, Department of Physical Sciences, Kampala International University, Kampala, Uganda; Department of Chemistry, Kyambogo University, Kyambogo, Uganda.

[2]    

Chinaza Godswill Awuchi, Department of Physical Sciences, Kampala International University, Kampala, Uganda.

[3]    

Mihigo Rachael, Department of Physical Sciences, Kampala International University, Kampala, Uganda.

 
Abstract
 

The study compared the proximate composition and functional properties of various combinations of rice, millet, amaranth, and soybean flour composites. The rice and millet, rice and amaranth, and rice and soybean flours were mixed in the ratios of 70:30; 50:50; 40:60 percent. The results on proximate composition showed that the moisture content ranged from 5.99% to 9.82%. The highest moisture content was observed in rice 40%-millet 60%; the ash content ranged from 1.01% to 2.83%. the highest ash content was found in RSOYc; the fat content ranged between 0.77% (RMa) to 8.96% (RSOYc); the protein content ranged between 6.91% (RMb) to 18.17% (RSOYc), carbohydrate content ranged between 67.1 (RSOYb) to 81.58% (RMa); the total energy ranged between 363.95 kcal (RMc) to 413.94 kcal (RSOYc) and fiber content ranged between 0.99% to 1.12. The results of the functional properties showed that the emulsion capacity ranged between 50.0% to 53.69% with highest in RSOYa; the emulsion stability ranged between 48.57% to 54.76%, with the highest in RSOYa; the water absorption capacity ranged between 5.79% to 7.17%, with the highest in RSOYb; the oil absorption capacity ranged between 5.89% to 7.72%, with the highest in RSOYc; bulk density ranged between 0.99% to 1.212; and the swelling capacity ranged between 5.0 ml to 23.5ml with the highest in RSOYc. The mixture of rice-soybean flour (40%-60%) is suitable for the preparation of foods for the young children with protein-energy malnutrition (PEM).


Keywords
 

Proximate Composition, Functional Properties, Composite Flours, Grains, Rice Flour, Amaranth Flour, Millet Flour, Soybean Flour


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