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RESEARCH PAPER
Year : 2018  |  Volume : 7  |  Issue : 4  |  Page : 79-95

Proximate composition, functional properties and acceptability of wheat based funkaso as affected by addition of pearl millet and soybean flours


Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Nigeria

Correspondence Address:
Mamudu Halidu Badau
Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri
Nigeria
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Source of Support: None, Conflict of Interest: None


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Flours of wheat cultivars, pearl millet and soybean were used to formulate funkaso blends. The experimental design was a 3 x 4 x 2 factorial experiment. Factor one was wheat cultivar (Norman, Cettia, Atilla gan Atilla), factor two the substitution level (0, 20, 30, 40%) of wheat cultivars for pearl millet flour and factor three substitution level (0, 30%) of cereal (combined wheat and pearl millet flours) for soybean flour giving rise to 24 samples plus one commercial sample making a total of 25 samples all together. Funkaso was produced from the 25 blends and their proximate composition, functional properties and acceptability determined. Data generated were subjected to statistical analysis. There were wide variations among the 25 funkaso formulations with regard to proximate composition, functional properties and sensory score by panelists. Addition of soybean increased the protein and fat contents of complementary food significantly (P<0.05). Sensory scores tasted by panelists were generally high and therefore wheat can be supplemented with soybean and pearl millet at 30% and 28% levels, respectively in funkaso processing which can increase protein and fat contents as well as increase the profit margin and save foreign exchange earnings by reducing importation of wheat.


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