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All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
James Oyedokun
Department of Food Science and Technology, Osun State University, P.M.B. 4494, Osogbo, Osun State, Nigeria
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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Development and Characterization of Composite Flour from Sprouted Wheat and Cardaba Banana for Food Applications Racheal Babalola; Williams Addejuwon; Roseline Adebayo; Olubunmi Akindele; James Oyedokun; Oluwadamilola Ogunsade; Oluseye Abiona; Oluwatosin Ponnle
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 14 No. 1 (2026): June 2026
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v14i1.649

Abstract

Demand for instant foods without health implications have caused a paradigm shift from the basic raw material (wheat grains) to composite flour. However, compositing does not provide some of the nutritional values desired by food processors, which has led to the need for alternative means of improving the nutritional value of flour for instant foods. The study explored the functional and pasting properties of sprouted wheat grains and cardaba banana flour. The WAC (186.51 to 262.38%), bulk density (0.44 to 0.64%), OAC (204.46 to 285.26%), foam capacity (102.68 to 120.92%), foam stability (62.30 to 89.45%), emulsion capacity (0.39 to 0.45%), and emulsion stability (35.74 to 54.64%) were determined. Results for pasting properties showed the peak viscosity (274.50 to 5750.50 RVU), trough viscosity (173.00 to 3684.00 RVU), breakdown viscosity (103.00 to 2066.50 RVU), final viscosity (281.00 to 6191.50 RVU), and setback viscosity (110.00 to 2507.50 RVU), peak time (4.73 to 5.24 minutes), and pasting temperature (0.00 to 85.95 ). The results obtained based on the pasting and functional composition showed that the sample's nutritional assessment was good; however, sample C (90 SWF: 10 CBF) had the best sample formulation based on the assessed nutritional properties.
Co-Authors Olubunmi Akindele Oluseye Abiona Oluwadamilola Ogunsade Oluwatosin Ponnle Racheal Babalola Roseline Adebayo Williams Addejuwon