Functional Properties and Nutritional Profile of Wheat, Soybean and Carrot Pomace Composite Flours

Malnutrition is a serious concern in developing nations and can be curbed by blending foods of varying nutritional profiles for novel food products. In this research, composite flours were prepared by combining wheat, soybeans and carrot pomace in different proportions. The functional properties of the fortified flours showed the swelling power in the range of 110.43-117.18 %, water absorption capacity from 2.10-2.66 %, oil absorption capacity from 1.23-1.28 %, Gelation capacity from 4.00-8.00 %, solubility index from 53.50-90.00 %, and dispersibility from 50-60 %. The proximate analysis done was moisture, ash, crude fat, crude fiber, crude protein and carbohydrate contents, which were in the range of 8.31-10.90 %, 0.23-2.50 %, 4.29-9.64 %, 0.56-1.74 %, 15.47-34.21 % and 44.01-67.08 %, respectively. The mineral analysis showed Fe, Zn, Na, Ca and K in the range of 1.99-3.01, 2.98-3.59, 23.00-24.11, 97.00-98.04 and 199.31-207.03 mg/100g, respectively, while the vitamin composition of the composite flours shows the presence of β-carotene in the range of 4.90-6.53 mg/100g , vitamin C ranges from 2.11-2.99 mg/100g, vitamin E content from 0.89-1.37 mg/100g, vitamin B6 from 0.21-1.78 mg/100g, vitamin B12 from 0.02-0.13 mg/100 g though absent in samples B and E, vitamin B5 from 0.27-1.67 mg/100g and B1 from 0.04-1.05 mg/100g. These results showed that the composite flour can be used in the formulation of foods like sausages, noodles, bread, whipped toppings, angel and sponge cakes.