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

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.

Composite flour; Functional properties; Moringa; Pasting properties

1. Abubaker, B. MAKAWI, Abdelmoniem I. MUSTAFA, and Isam A. MOHAMED AHMED. 2013. “Characterization and Improvement of Flours of Three Sudanese Wheat Cultivars for Loaf Bread Making.” [Google Scholar] [Crossref]

2. Adebowale, Olalekan Jimi, and K. Maliki. 2011. “Effect of Fermentation Period on the Chemical Composition and Functional Properties of Pigeon Pea (Cajanus [Google Scholar] [Crossref]

3. Cajan) Seed Flour.” International Food Research Journal 18(4):1329–33. [Google Scholar] [Crossref]

4. Adebowale, Y. A., I. A. Adeyemi, and A. A. Oshodi. 2005. “Functional and Physicochemical Properties of Flours of Six Mucuna Species.” African Journal of Biotechnology 4(12). [Google Scholar] [Crossref]

5. Adeleke, R. O., and J. O. Odedeji. 2010. “Acceptability Studies on Brea d Fortified with Tilapia Fish Flour.” Pakistan Journal of Nutrition 9(6):531–34. [Google Scholar] [Crossref]

6. Anberbir, Sofonyas Mindesil, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, and Tadele Andargie Wudineh. 2023. “Effect of Blending Ratio and Fermentation Time on the Physicochemical, Microbiological, and Sensory Qualities of Injera from Teff, Pearl Millet, and Buckwheat Flours.” CyTA-Journal of Food 21(1):217–36. [Google Scholar] [Crossref]

7. Appiah, F., J. Y. Asibuo, and Patrick Kumah. 2011. “Physicochemical and Functional Properties of Bean Flours of Three Cowpea (Vigna Unguiculata L. Walp) Varieties in Ghana.” [Google Scholar] [Crossref]

8. Arnoldi, Anna, Giovanna Boschin, Chiara Zanoni, and Carmen Lammi. 2015. “The Health Benefits of Sweet Lupin Seed Flours and Isolated Proteins.” Journal of Functional Foods 18:550–63. [Google Scholar] [Crossref]

9. Awuchi, Chinaza Godswill, Victory Somtochukwu Igwe, and Chinelo Kate Echeta. 2019. “The Functional Properties of Foods and Flours.” International Journal of Advanced Academic Research 5(11):139–60. [Google Scholar] [Crossref]

10. Aye, P. A. 2016. “Comparative Nutritive Value of Moringa Oleifera, Tithonia Diversifolia and Gmelina Arborea Leaf Meals.” American Journal of Food and Nutrition 6(1):23–32. [Google Scholar] [Crossref]

11. Ayo-Omogie, Helen Nwakego, and Regina Ogunsakin. 2013. “Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food.” [Google Scholar] [Crossref]

12. Ayo, J. A., V. A. Ayo, C. Popoola, M. Omosebi, and L. Joseph. 2014. “Production and Evaluation of Malted Soybean-Acha Composite Flour Bread and Biscuit.” African Journal of Food Science and Technology 5(1):21–28. [Google Scholar] [Crossref]

13. Belachew, Tigistu. 2019. “studies on some physical and rheological properties of sweet lupin (lupinus angustifolius) flour and its blending effect on quality of wheat-based cookie at different baking temperatures.” [Google Scholar] [Crossref]

14. Bellagha, S., A. Sahli, M. Ben Zid, and A. Farhat. 2008. “Desorption Isotherms of Fresh and Osmotically Dehydrated Apples (Golden Delicious).” Revue Des Énergies Renouvelables (2):45–52. [Google Scholar] [Crossref]

15. Bichi, Mustapha Hassan. 2013. “A Review of the Applications of Moringa Oleifera Seeds Extract in Water Treatment.” Civil and Environmental Research 3(8):1–10. [Google Scholar] [Crossref]

16. Caeiro, Carolina, Caroline Pragosa, Marisa Carreira Cruz, Cidália Daniela Pereira, and Sónia Gonçalves Pereira. 2022. “The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health.” Journal of Nutrition and Metabolism 2022. [Google Scholar] [Crossref]

17. Carter, Brady P., Mary T. Galloway, Gaylon S. Campbell, and Arron H. Carter. 2015. “The Critical Water Activity from Dynamic Dewpoint Isotherms as an Indicator of Crispness in Low Moisture Cookies.” Journal of Food Measurement and Characterization 9:463–70. [Google Scholar] [Crossref]

18. Carvajal-Larenas, F. E., A. R. Linnemann, M. J. R. Nout, Michael Koziol, and MAJS Van Boekel. 2016. “Lupinus Mutabilis: Composition, Uses, Toxicology, and Debittering.” Critical Reviews in Food Science and Nutrition 56(9):1454–87. [Google Scholar] [Crossref]

19. Chandra, Deepika. 2022. “Evaluation of Physicochemical and Functional Properties of Composite Flours Blended with Different Ratios of Moringa Leaves Powder.” [Google Scholar] [Crossref]

20. Cherie, Zewdu, Gregory R. Ziegler, Habtamu Fekadu Gemede, and Ashagrie Zewdu Woldegiorgis. 2018. “Optimization and Modeling of Teff-Maize-Rice Based Formulation by Simplex Lattice Mixture Design for the Preparation of Brighter and Acceptable Injera.” Cogent Food & Agriculture 4(1):1443381. [Google Scholar] [Crossref]

21. Chhikara, Navnidhi, Amolakdeep Kaur, Sandeep Mann, M. K. Garg, Sajad Ahmad Sofi, and Anil Panghal. 2020. “Bioactive Compounds, Associated Health Benefits and Safety Considerations of Moringa Oleifera L.: An Updated Review.” Nutrition & Food Science 51(2):255–77. [Google Scholar] [Crossref]

22. Cornell, Hugh J., and Albert W. Hoveling. 2020. Wheat: Chemistry and Utilization. CRC press. [Google Scholar] [Crossref]

23. Dadi, Debebe Worku, Shimelis Admassu Emire, Asfaw Debella Hagos, and Jong Bang Eun. 2019. “Effect of Ultrasound-Assisted Extraction of Moringa Stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity.” Food Technology and Biotechnology 57(1):77. [Google Scholar] [Crossref]

24. Fernandes, David M., Raquel M. F. Sousa, Alberto de Oliveira, Sérgio A. L. Morais, Eduardo M. Richter, and Rodrigo A. A. Muñoz. 2015. “Moringa Oleifera: A Potential Source for Production of Biodiesel and Antioxidant Additives.” Fuel 146:75–80. [Google Scholar] [Crossref]

25. Getachew, Marido, and Habtamu Admassu. 2020. “Production of Pasta from Moringa Leaves _ Oat _ Wheat Composite Flour.” Cogent Food & Agriculture 6(1):1724062. [Google Scholar] [Crossref]

26. Godswill, Awuchi Chinaza. 2019. “Proximate Composition and Functional Properties of Different Grain Flour Composites for Industrial Applications.” International Journal of Food Sciences 2(1):43–64. [Google Scholar] [Crossref]

27. Hurrell, Richard F., Marcel-A. Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, and James D. Cook. 1992. “Soy Protein, Phytate, and Iron Absorption in Humans.” The American Journal of Clinical Nutrition 56(3):573–78. [Google Scholar] [Crossref]

28. Igbabul, Bibiana, Doris Adole, and S. Sule. 2013. “Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia Subterranean), Cassava (Manihot Esculentus) and Soybean (Glycine Max) Flour Blends for ‘Akpekpa’ Production.” Current Research in Nutrition and Food Science Journal 1(2):147–55. [Google Scholar] [Crossref]

29. James, Armachius, and Vumilia Zikankuba. 2017. “Moringa Oleifera a Potential Tree for Nutrition Security in Sub-Sahara Africa.” Am. J. Res. Commun 5:1–14. [Google Scholar] [Crossref]

30. Jiang, Xinyu, Yiting Gu, Lichao Zhang, Jinjian Sun, Jianan Yan, Ce Wang, Bin Lai, and Haitao Wu. 2023. “Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics.” Foods 12(23):4330. [Google Scholar] [Crossref]

31. Johansson, Eva, Maria Luisa Prieto-Linde, and Hans Larsson. 2021. “Locally Adapted and Organically Grown Landrace and Ancient Spring Cereals—A Unique Source of Minerals in the Human Diet.” Foods 10(2):393. [Google Scholar] [Crossref]

32. Kaur, Maninder, Pragati Kaushal, and Kawaljit Singh Sandhu. 2013. “Studies on Physicochemical and Pasting Properties of Taro (Colocasia Esculenta L.) Flour in Comparison with a Cereal, Tuber and Legume Flour.” Journal of Food Science and Technology 50:94–100. [Google Scholar] [Crossref]

33. Kefale, Biadge, and Bethel Yetenayet. 2020. “Evaluation of Bread Prepared from Composite Flour of Sweet Lupine and Bread Wheat Variety.” Journal of Food Science and Nutrition Therapy 6(1):7–10. [Google Scholar] [Crossref]

34. Kiin-Kabari, D. B., J. Eke-Ejiofor, and S. Y. Giami. 2015. “Functional and Pasting Properties of Wheat/Plantain Flours Enriched with Bambara Groundnut Protein Concentrate.” International Journal of Food Science and Nutrition Engineering 5(2):75–81. [Google Scholar] [Crossref]

35. Koceva Komleni, D., Vedran Slaanac, and Marko Juki. 2012. “Influence of Acidification on Dough Rheological Properties, Rheology, Juan De Vicente.” [Google Scholar] [Crossref]

36. Kohajdová, Zlatica, Jolana Karovičová, and M. Magala. 2013. “Rheological and Qualitative Characteristics of Pea Flour Incorporated Cracker Biscuits.” Croatian Journal of Food Science and Technology 5(1):11–17. [Google Scholar] [Crossref]

37. Kumar, Vikas, Amit K. Sinha, Harinder P. S. Makkar, and Klaus Becker. 2010. “Dietary Roles of Phytate and Phytase in Human Nutrition: A Review.” Food Chemistry 120(4):945–59. [Google Scholar] [Crossref]

38. Maninder, Kaur, Kawaljit Singh Sandhu, and Narpinder Singh. 2007. “Comparative Study of the Functional, Thermal and Pasting Properties of Flours from Different Field Pea (Pisum Sativum L.) and Pigeon Pea (Cajanus Cajan L.) Cultivars.” Food Chemistry 104(1):259–67. [Google Scholar] [Crossref]

39. Mansour, Salah, Hassan Siliha, Gehan El-Shourbagy, and Fouad Abou-zaid. 2021. “evaluation of dough characteristics and quality of egyptian balady bread containing millet flour.” plant archives 21(1):538–46. [Google Scholar] [Crossref]

40. Des Marchais, Louis-Philippe, Mathieu Foisy, Samuel Mercier, Sébastien Villeneuve, and Martin Mondor. 2011. “Bread-Making Potential of Pea Protein Isolate Produced by a Novel Ultrafiltration/Diafiltration Process.” Procedia Food Science 1:1425–30. [Google Scholar] [Crossref]

41. Mir, M. Amin, Kajal Parihar, Uzma Tabasum, and Ekata Kumari. 2016. “Estimation of Alkaloid, Saponin and Flavonoid, Content in Various Extracts of Crocus Sativa.” Journal of Medicinal Plants Studies 4(5):171–74. [Google Scholar] [Crossref]

42. Miś, Antoni, Stanisław Grundas, Dariusz Dziki, and Janusz Laskowski. 2012. “Use of Farinograph Measurements for Predicting Extensograph Traits of Bread Dough Enriched with Carob Fibre and Oat Wholemeal.” Journal of Food Engineering 108(1):1–12. [Google Scholar] [Crossref]

43. Mishra, Vandana, Vinita Puranik, Nazra Akhtar, and G. K. Rai. 2012. “Development and Compositional Analysis of Protein Rich Soya Bean-Maize Flour Blended Cookies.” Journal of Food Processing and Technology 3(9):1–5. [Google Scholar] [Crossref]

44. Mohammed, Idriss, Abdelrahman R. Ahmed, and B. Senge. 2012. “Dough Rheology and Bread Quality of Wheat–Chickpea Flour Blends.” Industrial Crops and Products 36(1):196–202. [Google Scholar] [Crossref]

45. Muhammad, Aliyu Idris, Rabi Kabir Ahmad, and Ibrahim Lawan. 2017. “Effect of Moisture Content on Some Engineering Properties of Groundnut Pods and Kernels.” Agricultural Engineering International: CIGR Journal 19(4):200–208. [Google Scholar] [Crossref]

46. Nankya, Norah. 2021. “Evaluating the Potential of Pureed Fresh Green Mature Bananas as a Functional Ingredient for Production of Bread.” [Google Scholar] [Crossref]

47. Nicolas, Njintang Yanou. 2018. “Pasting Properties and Some Functional Properties of Starches from 8 Tropical Legumes Grown in Central Africa.” Nutrition and Food Toxicology 2:477–87. [Google Scholar] [Crossref]

48. Oatway, Lori, Thava Vasanthan, and James H. Helm. 2001. “Phytic Acid.” Food Reviews International 17(4):419–31. [Google Scholar] [Crossref]

49. Ocheme, Ocheme Boniface, Olajide Emmanuel Adedeji, Chiemela Enyinnaya Chinma, Caleb Maina Yakubu, and Ugochukwu Happiness Ajibo. 2018. “Proximate Composition, Functional, and Pasting Properties of Wheat and Groundnut Protein Concentrate Flour Blends.” Food Science & Nutrition 6(5):1173–78. [Google Scholar] [Crossref]

50. Okereke, G. O., B. D. Igbabul, and J. K. Ikya. 2021. “Evaluation of Breads Made from Wheat Flour, Modified White Yam/Trifoliate Yam/Sweet Potato Starches and Moringa Oleifera Seed Flour Blends.” International Journal of Food Science and Nutrition 6(2):107–19. [Google Scholar] [Crossref]

51. Olagbemide, Peter Taiwo, and C. N. A. Philip. 2014. “Proximate Analysis and Chemical Composition of Raw and Defatted Moringa Oleifera Kernel.” Advances in Life Science and Technology 24:92–99. [Google Scholar] [Crossref]

52. Olalekan, Arawande Jacob, and Borokini Funmilayo Bosede. 2010. “Comparative Study on Chemical Composition and Functional Properties of Three Nigerian Legumes (Jack Beans, Pigeon Pea and Cowpea).” Journal of Emerging Trends in Engineering and Applied Sciences 1(1):89–95. [Google Scholar] [Crossref]

53. Rahaie, Somayeh, Seyed Mohammad Taghi Gharibzahedi, Seyed Hadi Razavi, and Seid Mahdi Jafari. 2014. “Recent Developments on New Formulations Based on Nutrient-Dense Ingredients for the Production of Healthy-Functional Bread: A Review.” Journal of Food Science and Technology 51(11):2896–2906. [Google Scholar] [Crossref]

54. Rani, E. ALLI, and T. Arumugam. 2017. “Moringa Oleifera (Lam)–a Nutritional Powerhouse.” Journal of Crop and Weed 13(2):238–46. [Google Scholar] [Crossref]

55. Ratnawati, L., D. Desnilasari, D. N. Surahman, and R. Kumalasari. 2019. “Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit.” P. 12026 in IOP Conference Series: Earth and Environmental Science. Vol. 251. IOP Publishing. [Google Scholar] [Crossref]

56. Rockwood, J. L., B. G. Anderson, and D. A. Casamatta. 2013. “Potential Uses of Moringa Oleifera and an Examination of Antibiotic Efficacy Conferred by M. Oleifera Seed and Leaf Extracts Using Crude Extraction Techniques Available to Underserved Indigenous Populations.” International Journal of Phytotherapy Research 3(2):61–71. [Google Scholar] [Crossref]

57. Rumiyati, Rumiyati, Anthony P. James, and Vijay Jayasena. 2012. “Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (Lupinus Angustifolius L.).” Food and Nutrition Sciences 621–26. [Google Scholar] [Crossref]

58. Saeed, Farhan, Imran Pasha, Faqir Muhammad Anjum, and Muhammad Tauseef Sultan. 2011. “Arabinoxylans and Arabinogalactans: A Comprehensive Treatise.” Critical Reviews in Food Science and Nutrition 51(5):467–76. [Google Scholar] [Crossref]

59. Shirkole, S. S., R. N. Kenghe, and P. M. Nimkar. 2011. “Moisture Dependent Physical Properties of Soybean.” International Journal of Engineering Science and Technology 3(5):3807–15. [Google Scholar] [Crossref]

60. Tessema, F. 2017. “Biomass Yield and Nutritive Value of Sweet Lupine in Mid Altitudes of Lemo District, Hadiya Zone, Southern Ethiopia.” [Google Scholar] [Crossref]

61. Tizazu, H., and Shimelis A. Emire. 2010. “Chemical Composition, Physicochemical and Functional Properties of Lupin (Lupinus Albus) Seeds Grown in Ethiopia.” African Journal of Food, Agriculture, Nutrition and Development 10(8). [Google Scholar] [Crossref]

62. Uğurlu, Yavuz Selim. 2020. “Türk Romanında Verem Üzerine Bir İnceleme.” Siirt Üniversitesi Sosyal Bilimler Enstitüsü Dergisi 8(15):57–69. [Google Scholar] [Crossref]

63. Yunfeng, Yan, and Yang Laike. 2010. “China’s Foreign Trade and Climate Change: A Case Study of CO2 Emissions.” Energy Policy 38(1):350–56. [Google Scholar] [Crossref]

64. Yusuf, A. A., B. M. Mofio, and A. B. Ahmed. 2007. “Proximate and Mineral Composition of Tamarindus Indica Linn 1753 Seeds.” Science World Journal 2(1). [Google Scholar] [Crossref]

• Comparative Effects of Oven and Microwave Drying on Nutrient Retention and Consumer Acceptability of Watermelon (Citrullus Lanatus)
• Bamboo Shoots (Bambusa Vulgaris) Bites: A Flavorful Twist On Siomai
• Relevance of Scanning Electron Microscope and Nuclear Magnetic Resonance Technique in Food Research: A Review
• Effect of Drying Conditions on Nutrient Content of Dried ‘Nsukka’ Yellow Pepper (Capsicum Annuum L)
• Analysis of Proximate and Phytomicrobial Properties of Fluted Pumpkin and white Leadwort Obtained from Some Botanical Gardens in Warri South Local Government