Phytochemical and functional properties of banana (Musa Sapientum), pigeon pea (Cajanus Cajan) and cabbage (Brasica Oleracea) flour blends Department:Food Science Technology By: Ayodeji1224 Project ID: 7873 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThis study investigated the phytochemical and functional properties of banana, pigeon pea and cabbage flour blends. Banana, cabbage and pigeon pea were processed into flour and the blend were mixed using different formulation ratios: 85:10:5, 70:20:10, 65:30:15 and 45:40:20 respectively while 100% banana flour served as control. The phytochemical composition and functional properties were determined using standard methods. Phytochemical Composition of composite flour was tannin (0.24-3.40 mg/g), oxalate (0.67-1.84 mg/g), flavonoid (0.16-0.25 mg/g), phenol (6.10 - 26.42 mg/g), phytate (11.12 -18.96 mg/g) and trypsin inhibitor (6.78-19.15 mg/g). The composite flour showed variable functional properties such as swelling capacity (3.06– 3.83), WAC (8.00-8.60 g/ml), OAC (7.40-8.40 g/ml), bulk density (0.50-0.70 ml/g) and least gelation (1.20 -1.40). The result revealed that the composite flour (banana, cabbage and pigeon pea flour) was associated with potential health benefits due to its phytochemical properties. Due to its functional properties, it could be used for food formulation....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour