European Journal of Nutrition & Food Safety

This research aimed at determining the Techno-functional and Bioactive attributes of composite flour produced from maize and defatted sea pulse bean flour in order to explore its potentials in food formulation. Maize and sea pulse seed flours were prepared adopting standard methods. Different formulations (100.0, 90:10, 80:20 and 70:30%) were obtained from the blends of maize and sea pulse bean flours. Results were analyzed statistically by the analysis of variance (ANOVA). Result for Techno-functional properties of composite flour samples shows significant increase (P < 0.05) in Bulk Density (0.60-0.66 g/cm³), Water Absorption Capacity (122.25-131.60%), Oil Absorption Capacity (80.49-83.95%) while Swelling Capacity decreased significantly (P ≥ 0.05)  from  (904.66-741.05%) as the incorporation of defatted sea pulse bean (Dioclea reflexa) flour increased. The result of the bioactive attributes showed an increased in saponin (2.88 – 4.92 mg/100 g), alkanoid (3.30 – 5.57 mg/100 g) as the defatted sea pulse bean (Dioclea reflexa) level increased while decreased values were observed under flavonoid. The antioxidant properties of the samples showed that FRAP and ABTS+ ranged (9.60 – 12.81) and (4.05 – 9.91%) respectively.  The addition of velvet beans contributes meaningfully to the techno-functional and bioactive attributes of the blends. Microbiological analyses of the blends are recommended.