Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Abstract

ABSTRACT This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations. The functional properties of the composite flour were determined and thereafter it was processed into EPS using a twin‐screw extruder. Proximate composition, mineral content, and anti‐nutrient content of the EPS were determined. Significant differences were observed in the functional and pasting properties of the composite flour. Moisture, protein, fat, ash, crude fiber, and carbohydrate contents of the snacks ranged from 3.33% to 4.18%, 16.45% to 24.51%, 8.23% to 11.22%, 4.30% to 4.80%, 3.47% to 5.32%, and 50.06% to 64.07%, respectively. Phytate, oxalate, tannin, trypsin inhibitor, haemagglutinin, calcium, magnesium, zinc, iron, phosphorus, potassium, and sodium contents ranged from 17.38 to 55.07 mg/100 g, 1.27 to 3.07 mg/100 g, 0.77 to 3.22 mg/100 g, 1.07 to 0.05 IU/100 g, 0.58 to 1.09HUI/100 g, 81.24 to 95.45 mg/100 g, 21.01 to 29.96 mg/100 g, 0.72 to 1.20 mg/100 g, 1.17 to 2.35 mg/100 g, 41.03 to 75.61 mg/100 g, 90.37 to 106.44 mg/100 g, and 24.72 to 34.01 mg/100 g, respectively. The optimum ingredient combination was 70:30 fonio:winged bean with a desirability of 73.33%. In conclusion, a nutritious and quality EPS was developed from fonio and winged bean composite flour.