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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)