PHYSICOCHEMICAL PROPERTIES OF ACHA-PEANUT COMPOSITE FLOUR ENRICHED WITH CARROT AND ORANGE-FLESHED SWEET POTATO
Keywords:
acha, composite flour, physicochemical properties, nutrient enrichment, protein RDA
Abstract
Physicochemical characteristics of acha-peanut composite flour enriched with carrot and orange-fleshed sweet potato were examined, targeting the Institute of Medicine’s recommended dietary allowance of 19g/day protein for children. Four samples were formulated: A (100% acha), AP (81.08% acha + 18.92% peanut), APC (64.21% acha + 20.64% peanut + 15.15% carrot), and APO (64.55% acha + 20.74% peanut + 14.71% OFSP). Significant (p<0.05) differences in functional properties were found: bulk density (0.77-0.82 g/ml), water absorption (1.02-1.56 g/g), oil absorption (0.86-1.47 g/g), and swelling index (1.61-3.01). APC showed the lowest peak (366.10 RVU), trough (167.50 RVU), breakdown (199.80 RVU), final (393.20 RVU), and setback viscosities (244.30 RVU), while sample A had the lowest peak temperature (59.12°C) and peak time (5.36 min). Proximate analysis revealed significant (p<0.05) protein variation (12.38-19.72%), with composite flours having higher protein content than the control. Fat (2.05-3.54%), ash (1.58-3.14%), fiber (4.11-5.08%), and carbohydrate (69.29-79.95%) contents also varied significantly (p<0.05). APC had higher calcium (21.12 mg/100g), magnesium (72.64 mg/100g), iron (9.07 mg/100g), zinc (3.96 mg/100g), and beta carotene (6.75 mg/100g), while sample A had higher thiamine (0.41 mg/100g) and APO had higher vitamin C (3.11 mg/100g). Antinutrient contents ranged significantly (p<0.05) with tannins (0.12-1.02 mg/100g), phytates (0.13-0.90 mg/100g), oxalates (0.14-0.32 mg/100g), and trypsin inhibitors (0.22-0.61 mg/100g). The findings highlight the potential of these composite flours in enhancing dietary quality and addressing nutrient deficiencies, particularly in children's diets
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2024/10/08
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