Popis: |
The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some functional properties of complementary food from some underutilized foods (millet, African yam bean, and jackfruit) was carried out. Briefly, millet, African yam bean, and jackfruit were subjected to series of processing treatments such as malting, pre-gelatinization, drying, and milling, followed by blending into various ratios to obtain different samples of composite flours as a complementary food. From these, the functional properties, that is, water absorption capacity (WAC), loose bulk density (LBD), packed bulk density (PBD), foam capacity (FC), swelling index (SI), dispersibility, wettability, and sinkability were determined. Results showed that malting and pre-gelatinization influenced the intrinsic functional properties of the flour blends. In addition, composite flours containing malted samples had significantly lower (p |