Functional and pasting properties of yellow maize–soya bean–pumpkin composite flours and acceptability study on their breakfast cereals

Figures & data

Table 1. Formulations of maize–soya bean–pumpkin flour

Flour Blends	Ratio (w/w%)
	Maize	Soya bean (SSB/USB)	Pumpkin pulp
USB
A	65	35	0
B	60	35	5
C	55	35	10
D	50	35	15
SSB
E	65	35	0
F	60	35	5
G	55	35	10
H	50	35	15

Key: SSB = Soaked soya beans, USB = Un-soaked soya beans.

Table 2. Functional properties of maize–soya–pumpkin flour formulations

Formulation	Water Absorption Capacity (%)	Swelling Capacity (%)	Solubility (%)	Dispersibility (%)	LBD (g/mL)	TBD (g/mL)
(USB)
A	161.06 ± 0.68^a	400.00 ± 9.52^a	9.13 ± 0.68^a	67 ± 1.41^a	0.42 ± 0.00^a	0.61 ± 0.03^a
B	203.43 ± 4.85^c	445.44 ± 7.14^b	10.63 ± 1.44^bc	60 ± 0.00^ab	0.43 ± 0.01^a	0.61 ± 0.03^a
C	220.87 ± 0.69^d	454.63 ± 2.38^bc	10.73 ± 0.07^bc	58 ± 2.83^bc	0.43 ± 0.01^a	0.61 ± 0.03^a
D	269.46 ± 1.18^e	472.65 ± 3.33^cd	13.43 ± 0.61^c	56 ± 2.83^c	0.44 ± 0.00^a	0.67 ± 0.00^a
(SSB)
E	169.61 ± 4.16^a	440.78 ± 6.87^b	6.80 ± 0.00^a	65 ± 1.41^ab	0.44 ± 0.03^a	0.61 ± 0.03^a
F	186.63 ± 0.70^b	471.45 ± 5.37^cd	7.39 ± 0.75^ab	64 ± 0.00^ab	0.40 ± 0.00^a	0.61 ± 0.03^a
G	205.94 ± 2.80^c	472.43 ± 5.38^cd	7.40 ± 0.75^ab	59 ± 1.41^bc	0.42 ± 0.02^a	0.61 ± 0.03^a
H	261.02 ± 4.71^e	480.29 ± 0.42^d	10.85 ± 1.62^bc	56 ± 2.83^c	0.44 ± 0.00^a	0.67 ± 0.00^a

Key: LBD: Loose Bulk Density, TBD: Tapped Bulk Density, USB: Formulations with Un-soaked Soya Bean flour, SSB: Formulations with Soaked Soya Bean flour. A and E: Control (65:35:0), B and F: (60:35:5), C and G: (55:35:10), D and H: (50:35:15). Means with different superscripts in a column are significantly different (p < 0.05).

Table 3. Pasting properties of maize–soya–pumpkin flour formulations

Formulation	Peak Viscosity (RVU)	Trough Viscosity (RVU)	Breakdown Viscosity (RVU)	Final Viscosity (RVU)	Setback Viscosity (RVU)	Peak Time	Pasting Temperature (°C)
USB
A	67.50 ± 2.12^a	61.50 ± 2.12^a	6.00 ± 0.00^a	115.50 ± 4.95^a	54.00 ± 7.07^a	7.00 ± 0.00^a	76.50 ± 4.95^a
B	70.00 ± 2.83^ab	65.50 ± 3.54^ab	4.50 ± 0.71^a	127.50 ± 12.02^ab	62.00 ± 8.49^a	6.80 ± 0.00^a	74.50 ± 2.12^a
C	75.00 ± 1.41^ab	68.50 ± 0.71^ab	6.50 ± 0.71^a	126.50 ± 0.71^ab	61.00 ± 4.24^a	6.97 ± 0.50^a	78.50 ± 0.71^a
D	86.00 ± 2.83^b	79.00 ± 4.24^b	7.00 ± 1.41^a	168.50 ± 12.02^b	89.50 ± 7.78^ab	6.90 ± 0.14^a	72.00 ± 0.00^a
SSB
E	65.00 ± 5.66^a	60.00 ± 5.66^a	5.00 ± 0.00^a	116.50 ± 0.71^a	56.50 ± 6.36^a	6.84 ± 0.50^a	77.00 ± 1.41^a
F	81.00 ± 4.24^ab	72.50 ± 3.54^ab	8.50 ± 0.71^a	154.50 ± 3.54^ab	82.00 ± 7.07^ab	6.97 ± 0.50^a	76.00 ± 1.41^a
G	121.50 ± 0.71^c	106.50 ± 2.12^c	15.00 ± 2.83^b	225.00 ± 12.73^c	118.50 ± 14.85^b	7.00 ± 0.00^a	78.00 ± 2.83^a
H	129.00 ± 8.49^c	113.50 ± 6.36^c	15.50 ± 2.12^b	228.00 ± 26.87^c	114.50 ± 20.51^b	7.00 ± 0.00^a	72.50 ± 0.71^a

Key: USB: Formulations with Un-soaked Soya Bean flour, SSB: Formulations with Soaked Soya Bean flour.; means with different superscripts in a column are significantly different (p < 0.05). A and E: Control (65:35:0), B and F: (60:35:5) C and G: (55:35:10), D and H: (50:35:15).

Table 4. Sensory evaluation of maize–soya bean–pumpkin composite breakfast meal

Formulation	Appearance	Colour	Aroma	Taste	Aftertaste	Thickness	Overall Acceptability
USB
A	5.56 ± 1.27^a	5.75 ± 1.16^a	5.66 ± 0.83^a	5.34 ± 1.10^b	5.22 ± 1.04^b	5.03 ± 1.51^a	5.47 ± 1.08^b
C	4.84 ± 1.19^a	5.09 ± 1.28^a	5.19 ± 1.18^a	4.84 ± 0.91^ab	4.84 ± 1.11^ab	5.13 ± 1.29^a	5.00 ± 0.88^ab
D	4.94 ± 1.13^a	5.47 ± 0.80^a	5.13 ± 1.01^a	4.59 ± 1.16^ab	4.63 ± 1.04^ab	5.03 ± 1.36^a	5.03 ± 0.78^ab
SSB
E	5.16 ± 1.25^a	5.34 ± 1.21^a	4.97 ± 1.00^a	4.22 ± 1.10^a	4.34 ± 1.31^a	4.56 ± 1.56^a	4.63 ± 0.91^a
G	5.31 ± 1.03^a	5.50 ± 1.08^a	5.06 ± 1.08^a	4.34 ± 1.36^a	4.53 ± 1.32^ab	4.63 ± 1.52^a	4.66 ± 1.31^a
H	4.94 ± 1.29^a	5.28 ± 0.09^a	4.94 ± 1.29^a	4.31 ± 1.31^a	4.50 ± 1.16^ab	4.75 ± 1.62^a	4.78 ± 1.01^ab

Key: USB: Formulations with Un-soaked Soya Bean flour, SSB: Formulations with Soaked Soya Bean flour

A and E: Control (65:35:0), C and G: (55:35:10), D and H: (50:35:15). Mean values with different superscripts in a column are significantly different (p < 0.05)

Figure 1. Overall mean values of sensory attributes of the formulated breakfast cereals.