Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour

The functionality of blended samples is likely to be affected by incorporating other flour into wheat for baked goods, meanwhile this has not been fully researched. Therefore, the purpose study was ascertain functional and pasting qualities. from wheat, mushroom unripe plantain so as maximize its potentials in baking industry. Using response surface methodology (optimal mixture design), different formulations were created mushroom, mixes. ranges values bulk density (BD), water absorption capacity (WAC), swelling (SC), solubility index (SI), dispersibility least gelation concentration blends 0.74-0.80 g/cm3, 76.15-94.63%, 478.45-574.01%, 8.10-13.72%, 73.30-77.50% 15.60-20.70%, respectively. properties: peak, trough, break-down, final-viscosity, setback, peak time temperature 842-1727, 473-926, 368- 806, 1190-1875, 716 -989 RUV, 5.46- 5.87 min 80.90 -91.85 °C, blend formulation, 80:10:10 (wheat : plantain) gave best properties terms density, comparable well with 100% flour. result therefore showed that quality obtained improved than individual This will a valuable element formulation foods such thick dough, soups, goods.