Chemical properties and mierostrueture analysis of yellow corn and okara-based composite flour

Abstract

Composite flour is derived from mixing flour rich in starch, protein, and other mgredients. Corn and okara have great potentials of bemg used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordabihty. Therefore, this study was aimed to analyze the chemical characteristics and mierostrueture of yellow corn and okara-based composite flours. The composite flour was produced m five different formulations of yellow corn flour and dried okara. The data obtamed were statistically analyzed usmg the One-way ANOVA with a significance level of 95% and the difference between the mean values of the data was further analyzed with DMRT. Results showed that the amount of okara flour added to that of the composite flours significantly (p<0.05) decreased moisture and carbohydrate contents, and then mcreased the ash, fat, protem, total dietary fiber, and resistant starch contents. While its mierostrueture analysis has confirmed the interaction between yellow corn starch granules and okara fiber. Furthermore, higher addition of okara flour has improved the composite flours properties. Thus, yellow corn and okara-based composite flours showed great potentials as functional food mgredients for food products diversification, due to their high protein and dietary fiber contents.