Phytochemical studies of wheat-plantain composite flours enriched with velvet beans flours

Abstract

Wheat, which is an expensive grain, is not adequate to meet the nutritional requirements of the end users. Hence, enrichment of wheat with easily affordable underutilized legumes and fruits that have superior nutritional value is a good approach to producing functional foods and this is also a good way to reduce the cost of wheat importation. Therefore, this study aimed to evaluate the phytochemical composition of the flour blends processed from wheat-plantain flour blends enriched with velvet bean. Wheat, plantain and Velvet flours composite were prepared in the ratio 240:37.5:22.5, 210:60:30 and 150:105:45 respectively and 100% wheat flour was used as the control. Phytochemicals revealed that total phenolic, total flavonoids, total carotenoids, L-Dopa, DPPH and FRAP ranged from 41.22 – 383.09 mg/GAE/100 g, 42.94 – 83.11 mg/CE/100 g, 0.41– 1.66 mg/100 g, 0.91 – 1.21%, 33.12 – 46.85 mg/AAE/100 g and 4.05 – 6.29 mg/FeSO4/100 g, respectively. Addition of plantain and velvet beans flour blends to the wheat flour significantly (p < 0.05) enhanced the phytochemical properties of the flour blends. The blends could therefore be used to produce any functional food. Hence, its food applications are highly recommended.