Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves

Figures & data

Table 1. Blending ratio of flours to form composite

Composite flour constituents
Treatment	Wheat flour (%)	Moringa flour (%)	Oat flour (%)
C	100	0	0
M1	95	2.5	2.5
M2	90	5	5
M3	80	10	10
M4	70	15	15
M5	50	25	25

C: 100% control flour.M₁: 95% wheat, 2.5% oat and moringa flour.M₂: 90% control, 5% oat and moringa flour.M₃: 80% control, 10% oat and 10% moringa flour. M₄: 70% control flour, 15% oat and Moringa flour.M₅: 50% control, 25% oat and moringa flour.

Table 2. Proximate composition of Wheat, Moringa, and Oat flour (%)

Flour samples	Moisture	Protein	Fiber	Fat	Ash
Wheat	11.5 ± 0.06	11.02 ± 0.03	2.11 ± 0.05	1.66 ± 0.13	1.32 ± 0.07
Oat	11 ± 0.05	13.0 ± 0.20	4.84 ± 0.01	4.46 ± 0.09	1.6 ± 0.08
Moringa	7.5 ± 0.07	28.75 ± 0.08	5.27 ± 0.06	6.91 ± 0.12	12 ± 0.14

Table 3. Centrifugal water and oil absorption analysis of control and blend flour

Flour samples	Water absorption (%)	Oil absorption (%)
Wheat flour	37.50 ± 0.12	49.00 ± 0.16
Oat flour	39.15 ± 0.08	46.50 ± 0.13
Moringa flour	42.50 ± 0.21	40.50 ± 0.12
M1	39.94 ± 0.07	39.85 ± 0.23
M2	40.65 ± 0.23	39.10 ± 0.18
M3	41.00 ± 0.09	39.00 ± 0.06
M4	41.20 ± 0.15	37.50 ± 0.27
M5	41.50 ± 0.24	35.50 ± 0.12

C: 100% control flour.M₁: 95% wheat, 2.5% oat and moringa flour.M₂: 90% control, 5% oat and moringa flour.M₃: 80% control, 10% oat and 10% moringa flour. M₄: 70% control flour, 15% oat and Moringa flour.M₅: 50% control, 25% oat and moringa flour.

Table 4. Rapid visco-analyzer (RVA) properties analysis of control and blend flour

Blended flour samples	Peak viscosity (RVU)	Holding time (min)	Breakdown viscosity (RVU)	Final viscosity (RVU)	Setback viscosity (RVU)	Peak time (min)
C	1612 ± 0.13	808 ± 0.21	804 ± 0.27	1896 ± 0.43	1088 ± 0.70	5.33 ± 0.08
M1	1607 ± 0.15	706 ± 0.26	1101 ± 0.19	1648 ± 0.34	942 ± 0.35	6.13 ± 0.13
M2	1572 ± 0.08	637 ± 0.31	1087 ± 0.34	1524 ± 0.40	887 ± 0.56	6.2 ± 0.22
M3	1508 ± 0.18	603 ± 0.29	905 ± 0.28	1447 ± 0.37	844 ± 0.62	6.07 ± 0.26
M4	1618 ± 0.13	501 ± 0.30	1117 ± 0.23	1245 ± 0.33	744 ± 0.39	6.07 ± 0.18
M5	1416 ± 0.21	374 ± 0.35	1042 ± 0.27	927 ± 0.41	553 ± 0.59	5.93 ± 0.20

C: 100% control flour.M₁: 95% wheat, 2.5% oat and moringa flour.M₂: 90% control, 5% oat and moringa flour.M₃: 80% control, 10% oat and 10% moringa flour. M₄: 70% control flour, 15% oat and Moringa flour.M₅: 50% control, 25% oat and moringa flour.

Table 5. Farinograph properties analysis of control and blend flour

Flour samples	Water absorption (%)	Development time (min)	Stability time (min)	Consistency (FU)
C	55.6 ± 0.06	2.3 ± 0.05	0.9 ± 0.08	482 ± 0.25
M1	55.4 ± 0.13	2.9 ± 0.16	3.9 ± 0.07	511 ± 0.29
M2	55.3 ± 0.09	2.9 ± 0.32	3.9 ± 0.13	516 ± 0.27
M3	55.3 ± 0.07	3.1 ± 0.24	2.9 ± 0.15	501 ± 0.22
M4	55.1 ± 0.14	2.5 ± 0.08	1.5 ± 0.06	393 ± 0.30
M5	55 ± 0.22	2 ± 0.23	1.8 ± 0.11	499 ± 0.19

C: 100% control flour.M₁: 95% wheat, 2.5% oat and moringa flour.M₂: 90% control, 5% oat and moringa flour.M₃: 80% control, 10% oat and 10% moringa flour. M₄: 70% control flour, 15% oat and Moringa flour.M₅: 50% control, 25% oat and moringa flour.

Figure 1. Cooked noodle from control and blended flour.

Table 6. Cooking acceptance of extruded noodles

Samples	Water uptake index (%)	Cooking loss (%)	Cooking time (min)
C	47.71 ± 0.07	6.32 ± 0.13	7
M1	48.53 ± 0.05	6.51 ± 0.17	7
M2	49.74 ± 0.14	7.40 ± 0.23	7
M3	51.60 ± 0.09	8.89 ± 0.22	7
M4	55.27 ± 0.11	10.60 ± 0.25	7
M5	56.41 ± 0.17	11.87 ± 0.26	7

C: 100% control flour.M₁: 95% wheat, 2.5% oat and moringa flour.M₂: 90% control, 5% oat and moringa flour.M₃: 80% control, 10% oat and 10% moringa flour. M₄: 70% control flour, 15% oat and Moringa flour.M₅: 50% control, 25% oat and moringa flour.