PHYSICOCHEMICAL PROPERTIES AND NUTRIENT COMPOSITION OF WHITE MAIZE, SORGHUM AND SOYBEAN BLEND
Abstract
ABSTRACT
Food insecurity and malnutrition remain global challenges, particularly in developing countries where the majority of the population relies on staple crops with limited nutritional diversity. This study investigated the physicochemical properties and nutrient composition of composite flour blends formulated from white maize, sorghum, and soybean in comparison with conventional wheat flour. The objective was to assess the potential of these blends as functional and nutritional alternatives to wheat flour in food production. Standard analytical methods were used to evaluate proximate composition, functional properties, and pasting characteristics of the samples. The proximate analysis revealed that the composite flours contained high carbohydrate content (ranging from 82.65% to 83.75%) and energy values (up to 370.97 kcal), with slightly lower protein levels compared to wheat. Fat content was significantly increased in the blended samples due to the inclusion of soybean, enhancing the energy density of the formulations. Functional property assessments showed improved water absorption capacity (White maize, Sorghum and soybean: 223.33%) and swelling power (White maize: 7.27), indicating suitability for applications requiring high moisture retention and expansion. Pasting properties revealed that while wheat had superior peak and final viscosities, the composite flours demonstrated better paste stability, lower setback viscosities, and higher gelatinization temperatures particularly favorable for extended shelf-life and stable food formulations. Overall, the results suggest that flour blends derived from white maize, sorghum, and soybean offer nutritionally adequate and functionally versatile alternatives to wheat flour. These findings support the potential application of such blends in the production of affordable, energy-rich, and protein-enhanced food products, especially in regions where food diversification and cost-effective nutritional strategies are essential.
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