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Table 3 Functional properties of blends of maize and almond seed flours

From: Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

Functional properties Samples
DQPM DGQPM FYM FHQPM CERC
Least gelation (%) 2.00c 6.00a 2.00c 2.00c 4.00b
Water absorption capacity (g/g) 295.00 ± 5.00b 150.00 ± 0.00d 295.00 ± 5.00b 240.00 ± 10.00c 350.00 ± 10.00a
Oil absorption capacity (g/g) 214.66 ± 4.50b 264.66 ± 9.50a 173.00 ± 9.00e 182.00 ± 0.00d 205.66 ± 4.50c
Bulk density (g/ml) 0.80 ± 0.00a 0.64 ± 0.05b 0.54 ± 0.01c 0.66 ± 0.00b 0.77 ± 0.02a
Emulsion capacity 52.50 ± 0.50a 51.00 ± 1.00ab 50.50 ± 1.00b 51.50 ± 1.50ab 51.00 ± 1.00ab
Swelling power 3.10 ± 0.10a 2.50 ± 0.10c 2.85 ± 0.10b 2.58 ± 0.08c 3.02 ± 0.07a
Viscosity (cPas) 1.50 ± 3.00b 1.70 ± 2.00a 1.70 ± 8.00a 1.70 ± 8.00a 1.50 ± 3.00b
  1. DQPM Dried Quality Protein Maize, DGQPM Dried Germinated Quality Protein Maize, FYM Fermented Yellow Maize, FHQPM Fermented High Quality Protein Maize, CERC Cerelac. Values with different superscript on the same row are significant (p < 0.05)