Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends
Okechukwu, C.O.
*
Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria.
Okoye, J.I.
Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria.
Eze, S.I.
Department of Food Science and Technology, Enugu State University of Science and Technology, P.M.B 01660, Enugu, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The present study was designed to evaluate the nutritional, antinutritional and rheological properties of wheat, mungbean and Moringa oleifera seed flour blends. The wheat, mungbean and Moringa oleifera seed flour samples were mixed in the ratio of 100:0:0, 90:5:5, 85:7.5:7.5, 80:10:10, 75:12.5:12.5, 75:15:15, 65:17.5:17.5, 60:20:20, 55:22.5:22.5, 50:25:25, respectively. Preliminary analyses (proximate, micronutrient, antinutrient, functional and pasting properties) were carried out on the ten flour samples, respectively. Results of the proximate composition ranged from moisture contents (6.13-9.58%), protein (9.22-23.23%), crude fat (1.27-2.53%), ash (1.33-3.44%), crude fibre (1.09-2.82%), carbohydrate (58.44-80.98 %), energy (353.31-372.23 kCal/100g). The mineral contents showed calcium (37.65-87.15 mg/100g), magnesium (43.74- 73.79 mg/100g), sodium (0.42 to 2.87 mg/100g), potassium (40.24 to 82.80 mg/100g), phosphorus (40.70-64.06 mg/100g), iron (1.34 to 2.76 mg/100g). The vitamin compositions of the composite flours ranged vitamin A (1.27-2.87 mg/100g), niacin (1.21-3.43 mg/100g), thiamine (1.14 to 2.74mg/100g), riboflavin (1.32 to 4.52mg/100g), ascorbic acid (1.32 to 2.83 mg/100g). The anti-nutrient composition of composite flours ranged from trypsin inhibitor activity (1.68-2.38 Tiu/mg), tannin (1.11 to 3.85 mg/100g), phytate (1.16-3.73 mg/100g), oxalate (1.11-2.84 mg/100g), saponin (0.23-3.35 mg/100g), haemaglutinin (0.61-3.31 Hiu/100g). The results of functional and pasting properties (water absorption capacity, solubility index, gelation, swelling and oil absorption capacities and trough viscosity) of the samples increased significantly (p<0.05) with increase in substitution of mungbean and Moringa oleifera flours while bulk density, water absorption capacity, final, setback, peak and breakdown viscosities as well as the peak time and pasting temperature decreased, respectively. The findings of this study have shown that functional noodle samples can be produced using 5-15% each of mungbean and moringa oleifera seed flours. The fortification of wheat flour formulations with mungbean and Moringa oleifera seed flours could help to alleviate the problem of malnutrition prevalent in the rural areas of our society.
Keywords: Nutrient, antinutrient, rheological, wheat, mungbean and Moringa Oleifera, flour