Chemical Composition and Pasting Properties of Banana (Musa paradisiaca Linn.), Bambara Groundnut (Vignasubterranea) and Pawpaw (Carica papaya) Flour Blends

Abstract

This study investigates the chemical composition and pasting properties of flour blends made from Banana, Bambara groundnut and Pawpaw mixed at different ratios. The proximate composition results revealed that moisture content ranged from 10.18 to 11.09%, ash content 3.71 to 5.05%, fat content 6.27 to 10.19%, fibre content 2.03 to 2.73%, protein content 7.39 to 19.30% and carbohydrate content 53.74 to 69.16%. Supplementation of banana flour with bambara groundnut and pawpaw flour improve the protein and fat content of the flour samples. The result for the pasting showed that sample D (35% Banana, 50% Bambara groundnut and 15% Pawpaw flour) had the highest value for peak viscosity, trough viscosity, final viscosity and setback viscosity. Antioxidant capacity of the flour blends was assessed using DPPH% and FRAP assays. The results showed that the sample D had the highest DPPH (19.28%) and the sample E (40% Bambara, 40% Banana, 20% Carica papaya) had the highest FRAP value (43.58 mgGAE/g). These findings show the potential of utilizing banana,bambara groundnut and pawpaw flour blends to enhance dietary intake of essential nutrients and provide functional food products with superior antioxidant properties, contributing positively to overall health and nutrition.