Quality Evaluation of Swallow Meal Produced from Blends of Acha, Fluted Pumpkin Seed and Soybean Flours

Abstract

The proximate and functional properties of the composite flours of Acha, fluted pumpkin seed and soybean (AFS) were determined in order to evaluate the quality of the swallow meal.  The dried seeds and grains were milled into fine flour particles and blended to produced composite flours in 3 different ratios (AFS); 70:10:20%, 60:20:20% and 40:20:40%. The  proximate  composition result showed protein  enriched flours. The results of the functional properties were as follows: bulk density ranged from 0.40g/ml to 0.599/ml, water absorption capacity 1.04g/g- 1.19g/g, oil absorption capacity 0.53g/g-1.48g/g and swelling index 53.78g/g – 83.45g/g. The mean values for the functional properties further showed that the flours can be used extensively in various dietary preparations. The reconstituted  Swallow  meals were evaluated for their nutrient quality. The results were as follows; moisture content: 20.95-25.59%, protein: 14.69-18.76%,  fibre: 1.85-1.92%,  Ash: 2.15 -2.68%, fat: 2.03 – 2.50% and carbohydrate 49.00-57.03%.

Keywords: Acha, Fluted pumpkin seeds, soybean, composite flours (AFS), proximate composition, functional properties.

DOI: 10.7176/FSQM/92-08

Publication date: December 31^st 2019