Technological functionality of composite flours from sorghum, tapioca and cowpea

Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC OHC, pasting, swelling thermal properties) of composite tapioca, sprouted sorghum, cowpea (at 50%, 33% 25% (w/w) flour basis) was evaluated. PCA revealed that, in a 50% w/w blend, sorghum tapioca were technologically similar to wheat, thus when gluten's viscoelastic properties are not required (e.g. flatbread). Since can enhance nutrients, is preferable nutritionally technologically, potentially sustainable, its being available locally. Furthermore, showed that composites at offer good compromise between technological nutritional qualities, while reducing imports cassava post-harvest losses. These results herald satisfactory, nutritional, sustainable bakery products.