Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb wastage and agro-food extinction is a way attaining nutrition security within region. In this context, comparative study involving some functional properties complementary from foods (millet, African yam bean, jackfruit) was carried out. Briefly, millet, jackfruit were subjected series processing treatments such as malting, pre-gelatinization, drying, milling, followed by blending into various ratios obtain different samples composite flours food. From these, properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed (PBD), foam (FC), swelling index (SI), dispersibility, wettability, sinkability determined. Results showed malting pre-gelatinization influenced intrinsic flour blends. addition, containing malted had significantly lower (p<0.05) SI, WAC, LBD, PBD, but higher wettability sinkability. variations in substitution no impact on functionality except for SI dispersibility. All exhibited an appreciable level suitability be used weaning purposes. Overall, research has demonstrated utilizing sustainable nutrient-dense materials production