PROXIMATE AND FUNCTIONAL PROPERTIES OF WHEAT, ORANGE FLESHED SWEET POTATOES AND DEFATTED SESAME SEEDS COMPOSITE FLOUR BLENDS
Abstract
ABSTRACT
The proximate properties of wheat, orange fleshed sweet potatoes and defatted sesame seed pasta
were analyzed. Orange flesh sweet potato (Ipomoea batatas) and defatted sesame seeds (Sesamum
Indicum) flour were incorporated into durum wheat flour in ratio of 100:0:0 (WFo), 50:50:0 (WOD1),
50:45:5 (WOD2), 50:40:10 (WOD3), 50:35:15 (WOD4) and 50:30:20 (WOD5). (WFo) serves as the
control. The result of the proximate composition showed that there was an observed increase in the
protein, ash, fat, while carbohydrate, energy, moisture and fiber decreases. The functional properties
were influenced by the defatted sesame (Sesamum Indicum) seeds and influence on the functional
properties were observed with increase in defatted sesame (Sesamum Indicum) content. This result
shows that composite flour blends produced could be of more poten
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