Proximate composition and functional properties of heat, sweet potato and hamburger bean flour blends

Abstract

Igbabul BD, Bello FA and Ekeh CN

The study assessed the proximate composition and functional properties of composite flour produced from fermented brown hamburger bean seed (Mucuna sloanei) , sweet potato (Ipomoea batatas) and wheat flour. Five blends of wheat flour (WF), sweet potato(SPF) and hamburger bean seed flour(HBF) were prepared using the following ratio WF:SPF:HBF - Sample B (90:5:5), Sample C (80:10:10), Sample D (70:15:15), Sample E (60:20:20) and 100% wheat flour was used as control (Sample A). The result of proximate analysis showed that the sample A had the highest moisture content and decreased as sweet potato and hamburger bean flours were added indicating good storability for the flour. The incorporation of hamburger bean seed and sweet potato into the wheat flour increased the crude protein and fat content of the blends from 12.51-15.15% and 2.59-3.79% respectively. The incorporation of hamburger bean seed and sweet potato flour into wheat flour significantly (p< 0.05) decreased the carbohydrate content of the wheat flour and there was significant increase in (p<0.05) in the ash content signifying increase in minerals of the flour blends. The functional properties of the composite flour also significantly improved. Thus the composite flour is a potential raw material in food systems for household use and commercial activities.

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