Proximate and Functional Properties of Bambara Groundnut, African Arrowroot Lily and Soybean Flour Blends

Thompson Folaju, Bibiana Igdbabul, Julius Amove


This study determined the proximate and functional properties of bambara groundnut, African arrowroot lily and soybean flour blends. The flour blends were prepared in the ratios 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25, 40:30:30 of Bambara groundnut, African arrowroot lily and Soybean respectively. They were blended in a 2L blender operated for 10mins at speed 3. The flour blends were stored in airtight containers until required. Proximate composition of the flour blends showed significant differences with increase in protein (22.09% to 30.58%), fat (8.16% to 12.94%), moisture (7.04% to 7.65%) and ash (1.83% to 2.56%) content while carbohydrate decreases (58.92% to 45.20%). The functional properties include bulk density (0.71g/ml to 0.96g/ml), water absorption capacity (21.36% to 53.66%), oil absorption capacity (48.63% to 79.85%), swelling power (32.56% to 33.52%), foaming capacity (21.66% to 45.27%) and emulsion capacity (42.65% to 74.26%). There was an improvement in the proximate and functional properties of Bambara groundnut, African arrowroot lily and Soybean flour blends; therefore, the flours could be adopted in complementary feeding to alleviate malnutrition.

Keywords: Proximate, Functional, Flour blends, African arrowroot Lily, Bambara groundnut, soybean

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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