Skip to content
Research Article Open access CC BY 4.0

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

R. I. Vihishima, M. I. Yusufu, C. A. Adah

Asian Food Science Journal · pp. 1–12 · Published 17 Feb 2024

10.9734/afsj/2024/v23i2696

Abstract

The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-E and 60:0:40-F). The flours produced were analyzed for functional properties, anti-nutrient, and proximate. The functional properties of flours ranged as follows; bulk density (0.41-0.85 g/cm3), swelling capacity (1.26-1.47 g/mL), oil absorption capacity (1.16-3.80 g/L), water absorption capacity (1.70-5.80 mL/g), and foaming capacity (0.05-2.50 %). The gelatinization temperature ranged from 62.50-88.50oC while the least gelation concentration ranged from 6.30-8.87 %. The anti-nutritional properties of phytates, oxalate and tannin were as follows; 0.00-0.04 %, 0.08-0.35 %, 0.04-0.08 % for flours. The Proximate composition ranged from 5.58 -10.89 % moisture, 6.34-14.12 % protein, 1.06-1.82% fats, 0.24-0.66 % fiber, 1.42-5.01% ash, 71.77-85.37% carbohydrates and 337.90-376.39 kcal/100g energy for flour samples. This research indicates that orange pomace at 10 % and mango kernel at 30 % flour blends could serve as functional and nutritional ingredients in foods with 60 % wheat respectively. 

Functional ingredients mango kernel orange pomace composite flour

References (26)

  1. 1 Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits [DOI]
  2. 2 Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends [DOI]
  3. 3 Studies on phytochemical constituents of six Malaysian medicinal plants [DOI]
  4. 4 Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus) [DOI]
  5. 5 Functional Properties of Wheat and Sweet Potato Flour Blends [DOI]
  6. 6 The Functional Properties of Foods and Flours
  7. 7 Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour [DOI]
  8. 8 Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit.
  9. 9 Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity [DOI]
  10. 10 Functional properties of composite flour: a review [DOI]
  11. 11 Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes [DOI]
  12. 12 Functional and physicochemical properties of mango seed kernels and wheat flour and their blends for biscuit production
  13. 13 Quality characteristics and acceptability of cookies from sweet potato – maize flour blends [DOI]
  14. 14 Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends [DOI]
  15. 15 Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis [DOI]
  16. 16 Effects of Processing Techniques on the Nutritional and Antinutritional Contents of Mango ( Mangifera indica ) Seed Kernel
  17. 17 Effect of incorporation of flours on the functional properties of composite flours [DOI]
  18. 18 Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour [DOI]
  19. 19 Quality Assessment of Doughnut Prepared from Wheat Flour Enriched with Bambara Nut Flour [DOI]
  20. 20 Development and quality evaluation of orange pomace fortified biscuits
  21. 21 Effects of Processing Methods on the Physico-Functional Properties of Peanut Flour (Arachis hypogaea L.) [DOI]
  22. 22 Maximizing the Benefit of Orange Pomace [DOI]
  23. 23 Official Methods of Analysis of [DOI]
  24. 24 10.26656/fr.2017.4 [DOI]
  25. 25 European Journal of Food Science and Technology [DOI]
  26. 26 South Asian Journal of Food Technology and Environment [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

23

Page views

0

PDF downloads

11

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.