Asian Journal of Food Research and Nutrition

The study evaluated the quality of composite flour produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analysed for functional properties, anti-nutrients and pasting properties. The Functional Properties such as swelling Index ranged from 80.00 to 92.00 g/ml, least gelation capacity ranged from 4.00 to 8.00 g/ml, Bulk density ranged from 0.46 to 0.75 g/ml, Foam capacity ranged from 45.00 to 80.00 g/ml and the Emulsifying capacity ranged from 32.50 to 53.00 g/ml. The Anti-nutrients content shows that the Alkaloid content ranged from 0.33 to 0.34, phytate contents ranged from 0.20 to 0.21, Oxalate contents ranged from 0.1 to 0.11, cyanide contents ranged from 0.09 to 0.095, and Saponin contents ranged from 0.41 to 0.415. The pasting properties on the other hand shows that the peak viscosity ranged from 333.56 to 289.15, Trough ranged from 140.21 to 180.23, Breakdown viscosity ranged from 183.01 to 211.84, Final viscosity ranged from 378.83 to 422.15, Setback viscosity ranged from 222.67 to 288.18, pasting Temperature ranged from 59.12 to 66.01 and Pasting time ranged from 5.21 to 6.21 min. The objective of the study is to evaluate the functional properties, Anti-nutritional and Pasting properties of composite flour blends produced from gbaache and soybean. In conclusion, the above results shows that composite flour from gbache and Soybean could be produced from blends of modified gbache and Soybean.