食品加工与技术杂志

抽象的

Keeping Quality of Wheat-Groundnut Protein Concentrate Flour

Zubair AB, Maxwell YMO, Femi FA, Teidi RO, Ocheme OB

Keeping the quality of wheat-groundnut protein concentrate flour was investigated. Groundnut was processed into groundnut protein-concentrate (GPC) and blended with wheat flour (WF) at ratios 100:0, 95:5, 90:10, 85:15 and 80:20 (WF:GPC). The blends were packaged in high-density polyethylene bags and were stored at ambient conditions for eight weeks during which the proximate composition and functional properties were determined using standard methods. There was a significant decrease in protein (30.58-18.71) and fat content (10.00-6.00) during storage while the crude fiber significantly increased (0.99-0.89). The ash content (1.50-1.51) and moisture content (6.75-7.75) show no significant difference throughout the period of storage. The bulk density showed a significant decrease (0.61-0.52) during storage. Water and oil absorption capacity showed no significant difference (1.30-1.20). Storage period has a significant effect on most of the analyzed parameter.