PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF MAIZE AND GROUNDNUT RESIDUE FLOUR BLENDS

ABSTRACT This study investigated the effect of groundnut residue flour inclusion on the quality of maize flour. Maize and groundnut residue flours were blended (%, w/w) at ratios 100:0, 90:10, 80:20, and 70:30, with 100% maize flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of maize flour. Highest protein content of 25.26% was recorded in blend with 30% groundnut residue flour. Fat, ash, and crude fiber contents ranged from 1.93% to 7.37%, 0.70% to 1.13%, and 0.84% to 1.13%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties. This can be recommended for food industry who produce weaning foods.