Research Article Open Access

Nutritional and Physicochemical Properties of Wheat (Triticum vulgare), Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) Flours

Authors

CORRESPONDING AUTHOR
Etong, D.I.
Science Laboratory Technology Department, Federal Polytechnic, P.M.В. 420, Offa, Kwara State, Nigeria
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A.O. Mustapha
Science Laboratory Technology Department, Federal Polytechnic, P.M.В. 420, Offa, Kwara State, Nigeria
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I.G. Lawrence
Department of Food Technology, Federal Polytechnic, P.M.B. 420, Offa, Kwara State, Nigeria
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A.G. Jacob
Department of Applied Chemistry, Federal University Dutsinma, P.M.B. 5001, Dutsinma, Katsina State, Nigeria
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M.O. Oladimeji
School of Applied Science, Jospeh Ayo Babalola University (JABU), Arakeji, Osun State, Nigeria
Published on: July 15, 2014
DOI 10.3923/pjn.2014.439.445
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Abstract

The flours from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and wheat (Triticum vulgare), were analyzed for proximate composition, functional properties and some anti-nutritional factors using standard methods. Results of proximate composition indicates that the ash contents ranges between 2.18-6.26%, with potato flour having the highest and cassava the least. The protein content ranges between 7.21-20.96% with cassava flour having the least and wheat the highest value. The fat content ranges between 0.45% for cassava to 9.60% for wheat, crude fiber 2.80% for potato to 6.19% for cassava, moisture content 7.20% for wheat to 8.23% for cassava, carbohydrate 53.89% for wheat to 75.74% for cassava and energy content 327.81kcal for cassava to 385.56kcal for wheat. The result of functional properties indicates that water absorption capacity ranges between 125 to 210%, oil absorption capacity 168.30 to 191.68%, foaming capacity 4 to 27%, foaming stability 1 to 4%, emulsion stability 47 to 53%, least gelation 2 to 4%, bulk density 59.98 to 66.03%. Anti-nutritional factor indicates that the samples were richer in phytate than oxalates which ranges between 9.06 to 14.83 and 2.07 to 4.50 mg/g, respectively. These result shows that cassava and potato are suitable for the baking industry and blending makes them more acceptable due to synergetic effect.

Keywords:

Cassava, flours, functional properties, potato, proximate composition, wheat

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D.I., E., Mustapha, A., Lawrence, I., Jacob, A., & Oladimeji, M. (2014). Nutritional and Physicochemical Properties of Wheat (Triticum vulgare), Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) Flours. Pakistan Journal of Nutrition, 13(8), 439–445. https://doi.org/10.3923/pjn.2014.439.445
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