Nutritional quality and functional properties of finger millet, sweet potato, and soybean composite flour as affected by blending ratios

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Abstract Despite their low nutritional values, cereals are the main raw materials that are used for the development of different food products. This study aimed to develop nutrient-rich flour blended from orange-fleshed sweet potato, finger millet, and soybean. The experiment was conducted to optimize the blending ratio of composite flours. Thirteen formulations of composite flours were generated using a mixture design with varying ratios of finger millet (45–55%), OFSP (30–40%), and soybean (10–20%). The composite flours' physical, functional, and nutritional properties were evaluated. The data were analyzed using Design Expert software version 13. The statistical analysis showed significant (P < 0.05) variations in protein, ash, carbohydrate, beta-carotene, bulk density, water absorption index, and water solubility index of the composite flours. Graphical optimization was used to determine the optimum values for each variable, resulting in 16% protein, 3.31% ash, 64.27% carbohydrate, 7.908mg/100g beta-carotene, 0.7g/ml bulk density, 2.78g/g WAI, and 15.95% WSI, in a blend of 47.46% finger millet, 34.54% orange-fleshed sweet potato, and 17.99% soybean flours. This study demonstrated that incorporating orange-fleshed sweet potato and soybean flour into composite flours significantly increased their nutritional value. These findings suggest that optimizing the blending ratio of composite flours can lead to nutrient-rich flour development with desirable nutritional and functional properties.

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