Physicochemical Composition and Invitro Antioxidative Properties of Flour Blends from Pro-Vitamin A Cassava, Quality Protein Maize and Soybean Cake for Dough Meal.

Badejo, Adebanjo A.; Oduola, Temitope; Falarunu, James A.; Olugbuyi, Ayo O.

The search for alternative flour for dough meal in the face of policy summersault on wheat importation is highly imperative. Quality Protein Maize (QPM), cassava and soybean cake were used to produce flour blends for dough meal and analyzed for the quality characteristics and antioxidant properties while the dough meals were analyzed for the organoleptic characteristics. The crude fiber contents of the blends increased by 59–88% over the control while the ash content was about 2-fold higher in samples containing the yellow cassava. The phenolic content of the sample with yellow cassava and white QPM was highest (2.52 mg GAE/g), and the antioxidant properties measured by ABTS and FRAP were significantly higher than the control. The acceptability showed that the formulated blends can be used as a replacement for wheat-based flour for dough meal and will positively contribute to solving the food security challenge in many regions of Sub-Saharan Africa.

SUB-Saharan Africa; FLOUR; CAKE; SOY proteins; DOUGH; MEALS; BLENDED yarn; FOOD security; SWEET potatoes

Journal of Culinary Science & Technology, 2023, Vol 21, Issue 5, p777

1542-8052

Academic Journal

10.1080/15428052.2021.2016529