Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Abstract

This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p