Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

The aim of the study was to determine nutritional and functional properties beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while 100% maize served as control. proximate composition results were: moisture content (8.99-7.65%), crude protein (6.93-14.00%), carbohydrate (63.75-75.64%), total ash (0.97-2.62%), fat (6.95-11.11%) fiber (0.51-0.87%). Functional obtained water absorption capacity (1.75-1.90 g/g), oil (1.33-1.53 swelling (1.66-1.36 mL/g), least gelation concentration (15.00-4.50%), bulk density (1.54-1.67 g/mL), foaming (51.00-80.83%) stability (8.28-19.01%). substitution with beans had significant improvements in mineral amino acid compositions composite flours. Generally, there an improvement level supplementation increased. It concluded that addition enhanced