Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals

Abstract

The objective of this study was to determine the functional and pasting properties of yellow maize (M)-soya bean (S)-pumpkin (P) composite flours and the sensory attributes of breakfast cereals prepared from the flour formulations. Two forms of soya bean seeds; un-soaked (USB) and soaked, dehulled and boiled soya bean (SSB) were used for this study. Four blends of composite flours in the proportions 65:35:0, 60:35:5, 55:35:10 and 50:35:15 (M: USB/SSB: P) were formulated. Results of the functional properties revealed that, water absorption capacity, swelling power and solubility, were in the range of 161.06–269.46%, 400.00–480.29% and 6.80–13.43% respectively and increased pumpkin pulp flour substitution resulted in an increase in the functional properties and viscosities. Sensory evaluation showed that significant differences (p < 0.05) existed in the taste, aftertaste and overall acceptability of the breakfast cereals with panellists preferring formulations developed from un-soaked soya bean flours. There was no significant difference (p > 0.05) between the control (USB) and the 10% pumpkin-substituted breakfast cereals in terms of the overall mean values. The addition of pumpkin pulp to maize–soya bean blend significantly improved the functional and pasting properties of the flour blends and sensorial properties of breakfast cereals were acceptable by panellists.