Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition pasting characteristics. Sixteen runs (flour blends) generated using optimal mixture design of response surface methodology used the determination functional properties. Four thereafter chosen evaluation proximate composition, antioxidant, The properties flour had significant (p<0.05) Analysis Variance (ANOVA), R2, Adjusted R2 values. An increase in gram flours addition resulted higher values ash, crude protein, fat, fiber, carbohydrate energy antioxidant especially run 13 (85% millet flour, 5% 10% flour) showed an total phenol, flavonoid DPPH contents. profile viscosities generally low. Pearl could effectively be utilized production complementary food as well baked products that required low viscosity.