Journal of Food Processing & Technology

Abstract

Malted Sorghum-Soy Composite Flour: Preparation, Chemical and Physico-Chemical Properties

Islamiyat Folashade Bolarinwa, Olaniyan SA, Adebayo LO and Ademola AA

In the present study, the effect of soy flour fortification on the chemical and physico-chemical properties of malted sorghum flour for probable industrial uses was investigated. Malted sorghum-soy composite flour was prepared by mixing malted-sorghum flour with soy flour at varying proportions (0-40%). The composite flour mixes were evaluated for proximate and mineral composition, anti-nutritional factors and functional properties. Reconstituted thick paste “amala” prepared from all the samples were evaluated for consumer acceptability. The results showed increment in the proximate content of the composite flour as the ratio of the soy flour in the mixes increases. The protein content of the flour mixes increased from 7.3% to 19.2%. The blend containing 40% soy flour substitution had the highest protein, fat, ash and fiber content. The mineral content increased while the anti-nutritional factors decreased as the soy flour substitution increases in the mixes. The functional properties of the flour decreased while the pasting viscosity and pH increased. Reconstituted thick paste produced from 10% soy flour substitution was most acceptable in terms of the sensory properties. The results obtained in this study indicated that highly nutritious flour can be produced from malted sorghum-soy composite flour.