PROXIMATE AND FUNCTIONAL PROPERTIES OF WHEAT FLOUR PRODUCED FROM FEDERAL UNIVERSITY DUTSIN-MA FARM AND THREE COMMERCIAL FLOURS SOLD IN DUTSIN-MA, KATSINA STATE

K J Agomuo, T A Okache, B U Nasiru

Abstract


The research work evaluated the proximate and functional properties of wheat flour produced at Federal University Dutsin-Ma (FUDMA) farm and three other commercial flours sold in Dutsin-The FUDMA wheat grains were cleaned, milled and sieved. The flour samples were packaged in an air-tight plastic containers prior to analyses. The results obtained for proximate composition showed that sample A (FUDMA wheat flour) had higher protein (12.57%) and crude fibre content (1.05%) than sample B (Prima flour), sample C (Mix and Bake flour) and sample D (Golden flour). The carbohydrate, fat, moisture and ash content were all lower in FUDMA wheat flour as compared to commercial wheat flour sold in Dutsin-Ma. However, the bulk density, water absorption capacity, swelling capacity of FUDMA wheat flour was higher when compared to commercial wheat flour sold in Dutsin-Ma. Peak viscosity values ranged from 2519 RVU to 3002 RVU. Prima flour had higher peak viscosity while FUDMA wheat flour had the least peak viscosity. The trough viscosity peak viscosity was higher in FUDMA wheat flour (1966.5 RVU) and the least value in Golden flour (1704 RVU). Breakdown values ranged from 552.5 RVU to 1093 RVU. Final viscosity and setback values from 2729 - 3259 and 1025.5 - 1305.5 RVU respectively. Pasting time and pasting temperature ranges from 5.87 - 6.23 min and 68 - 84 0C respectively. It can be concluded that FUDMA wheat flour contained essential nutrients and functional properties which can be exploited for various useful food applications.


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