Proximate compositions and functional properties of composite flour produced with date fruit pulp, toasted watermelon seed and wheat

Abstract

Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted watermelon seeds. Various blends ratios produced were CHUY1 = 90%:5%:5%; CHUY2 = 80%:10%:10%; CHUY3 = 70%:15%:15%; CHUY4 = 60%:20%:20% and CHUY5 = 50%:25%:25% wheat flour: toasted watermelon seed flour: date fruit pulp flour respectively and CHU = 100% wheat flour. Standard methods were used in the determination of the proximate compositions and functional properties of the flour blends. Mean values of the triplicate samples were subjected to statistical analysis (ANOVA), while Fishers’ test (p ≤ 0.05) was used for separation of means. Various formulations of flour blends produced significant (p ≤ 0.05) changes in the proximate composition of the flour blends: ash (3.44%-5.84%), moisture (10.55%-11.15%), crude fibre (1.53%-3.67%), crude protein (11.30%-20.00%), crude fat (9.70%-13.38%) and carbohydrate (50.13%-60.00%).There were significant (p ≤ 0.05) variations in the functional properties of flour blends: bulk density (0.72-0.85 gml-1), wettability (14.00-48.55 s), viscosity (2.83-3.85 Nsm-2), foam capacity (9.48-11.95%), gelation temperature (60.55-67.55oC), pH (5.63-6.71) and emulsion capacity (1.52-3.17 g ml-1). CHUY5 flour blend showed better quality in functional properties and proximate composition than other flour blends. CHUY5 flour blends should be commercialized for large scale productions.