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Functional and Antinutrients Properties of Undehulled Enriched Beans Flour

	International Journal of Scientific Research and Engineering Development (IJSRED)	Full Text:
	Published Issue : Volume-4 Issue-2
	Year of Publication : 2021
	Unique Identification Number : IJSRED-V4I2P22
	Authors : Dania,M.I, Oladebeye,A.A, Adejumo,P.O, Olukoya,F.O
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Abstract :

This study was carried out to evaluate the functional and antinutrients properties of flour blends from undehulled beans, crayfish, dried fish and dried onions. Samples were sorted and milled to produce four and response surface method (RSM, design expert 7.0.0) was used to generate the proportion of flour samples in the formulations with 100% beans flour and four selected flour blends. Functional and antinutrients properties were determined according to standard procedures. Data generated were subjected to analysis of variance (ANOVA) and the means separated by least significant difference and Duncan tests. The results were significantly different (P<0.05) among the samples. The results obtained for functional properties of the flour blends varied from 0.02%-0.80% for least gelation concentration. This is an indication of high protein content of the flour blends. The highest value of phytate was depicted in sample E with 10.91mg/g and lowest in Sample B with 6.59mg/g. It was evidence that the flour blends had good functional properties and permissive of antinutrients factors lower enough not to cause any deleterious effect.