Properties of extruded cowpeas-cassava composite flour

Abstract

The aim of this study was to develop a composite flour from cassava and cowpeas and determine the functional and pasting properties. Particle size distribution, functional and pasting properties of the composite flours were determined using standard methods. Blending cassava and cowpeas flours showed a significant effect on functional and pasting of flour blends. Reduction in the proportion of extruded cassava flour in composite blends increased Bulk Density (BD) from 4.7-5.2g/ml, Water Absorption Capacity (WAC) 609-628%, Oil Absorption Capacity (OAC) 202-224% and Water Absorption Index (WAI) 3.5-3.8% while increment of cassava substitution increased Swelling Power (SP) from 5.8-6.3g/g and Water Solubility Index (WSI) 40-43%. Pasting temperature increased from 50-53oC with reduction in the proportion of extruded cassava flour while the rest of the pasting properties increased as the proportion of extruded cassava flour was increased in the blends. The pasting and functional properties of the composite flours shows that they have appropriate potential for partial or complete replacement of wheat in baking applications.