Nutrient and functional properties of composite flours processed from pregelatinised barley,sprouted faba bean and carrot flours |
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| Authors: | Kumera Neme Geremew Bultosa Negussie Bussa |
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| Affiliation: | 1. Department of Food Science and Nutrition, College of Agriculture and Natural Resources, Wollega University, Shambu, Ethiopia;2. Department of Food Science and Technology, Botswana College of Agriculture, Gaborone, Botswana;3. Department of Food Science and Postharvest Technology, Haramaya University, Box 138, Dire Dawa, Ethiopia;4. Faculty of Medicine, Haramaya University, Dire Dawa, Ethiopia |
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| Abstract: | Mixture response surface methodology was used to study the effects of blending ratio (barley, faba bean and carrot) and faba bean sprout durations (1, 2 and 3 days) to improve nutrients and functional properties of bassoo (a traditional food in Ethiopia). Addition of sprouted and roasted faba bean and dried carrot flours significantly (P < 0.05) increased iron, zinc, total carotenoid (TC), water solubility index (WSI), water hydration capacity (WHC) and aw. Models generated were fitting with high coefficient of determination R2: 0.74, 0.94, 0.99, 0.99, 0.94, 0.94, 0.94, 0.96 and 0.99 for iron, zinc, TC, condensed tannin, ferric reducing power, aw, WAI, WSI and WHC, respectively. The study showed blending of pregelatinised barley, sprouted and roasted faba bean and dried carrots flours from 50% to 65%, 25% to 35% and 10% to 15%, respectively, led to achieve desired functional and nutritional quality studied. |
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| Keywords: | Antioxidants bassoo carrot composite flours faba bean micronutrients roasted barley |
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