Determination of Nutritional Composition, Functional and Pasting Properties of Wheat, Sweet Lupine and Moringa Leaf Composite Flour

Abstract

Ethiopian cuisine has less protein and minerals on the wheat-based products resulting protein and mineral deficiency. This can be offset by the addition of nutrient rich sweet lupine and moringa leaf flour, which are both cost-effective. This study was conducted on determining of nutritional composition, functional and pasting properties of wheat, sweet lupine and moringa leaf composite flour. Standard procedures were used during experimental determination of composite flour. Completely randomized design (CRD) was used in experimental analysis. The bulk density of composite (wheat, sweet lupine and moringa leaf powder) flour was 0.45g/cm3 (BR1), 0.45 g/cm3 (BR2), 0.45 g/cm3 (BR3) and ), 0.46 g/cm3 (BR4). 0.87g/g (BR1), 0.84 g/g (BR2), 0.83 g/g (BR3), 0.86 g/g (BR4) of water absorption capacity, 1.03 g/g (BR1), 1.11 g/g (BR2), 1.04 g/g (BR3) and 1.00 g/g (BR4) of oil absorption capacity. As the lupine and moringa flour ratio increase the water absorption and oil absorption capacity of composite flour increase that indicates it contains more protein. The protein content of wheat sweet lupine and moringa flour were 9.32%, 40.03%, 31.61%, respectively. The calcium and zinc content of wheat, sweet lupine and moringa flour were 27.46 mg/100g, 174.07 mg/100g, and 1008.19 mg/100g, 0.78 mg/100g, 2.91 mg/100g, 1.54 mg/100g (zinc), respectively. The anti-nutritional composition ingredients were 53.28, 84.16, 1745.39, catechin equivalent mg/100g (tannin), and 1.47%, 3.25%, 7.66%, (alkaloid) wheat, sweet lupine and moringa leaf flour, respectively. The study found that composite flour made from 79%wheat, 20%sweet lupine, and 1% moringa flour has better nutritional values that could be used to make nutrient rich food in industrial application.