DEVELOPMENT OF STIFF DOUGH USING KIDNEY BEANS AND COMPOSITE FLOUR OF POTATO STARCH

This study the development of stiff dough from kidney bean flour and composite flour of potato starch and evaluated the nutritional composition, antinutrient content, antioxidant activity, and mineral profile of composite flours developed from kidney bean flour and potato starch. The objective was to assess the effect of formulation on the overall nutritional quality and functional properties of the resulting blends. Standard analytical methods (AOAC, 2019) were employed for proximate, mineral, and antinutrient determinations, while antioxidant activity was measured using the Folin–Ciocalteu and aluminum chloride colorimetric assays. The results revealed that moisture content of the samples ranged between 7.91 and 9.12%, indicating good storage stability. Protein content was high (20.10–21.95%), with the composite flour (CF) and FST samples recording the highest values, showing improved nutritional density. Fat and ash contents ranged from 2.42–3.79% and 3.11–3.85%, respectively, while fiber (3.13–4.93%) and carbohydrate (56.73–62.04%) levels indicated good energy and digestive potential. The mineral composition revealed that CF contained the highest levels of iron (22.04 ppm), magnesium (90.25 mg/100 g), phosphorus (78.19 mg/100 g), and potassium (294.70 mg/100 g), suggesting superior mineral enrichment. Antinutrient evaluation showed low concentrations of phytohemagglutinin (14.27–16.21%), phytic acid (1.68–1.85 mg/g), and tannins (0.14–0.16%), which are within safe dietary limits and unlikely to impair nutrient bioavailability. Antioxidant activity expressed as total phenolic and flavonoid contents ranged from 0.86–0.93 mg GAE/g and 4.43–4.79 mg GAE/g, respectively, indicating moderate antioxidant potential. The relatively higher TPC and TFC observed in CF and FT samples suggest that phenolic and flavonoid compounds contribute significantly to the antioxidant capacity of the flours. Overall, the findings demonstrate that the composite flour (CF) exhibited the most desirable nutritional qualities, characterized by high protein, mineral density, moderate antioxidant activity, and reduced antinutrient levels. These properties make the CF formulation a promising ingredient for developing nutrient-rich, functional, and shelf-stable food products.