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  • 标题:Proximate Composition and Some Functional Properties of Soft Wheat Flour
  • 本地全文:下载
  • 作者:Oppong David ; Eric Arthur ; Samuel Osei Kwadwo
  • 期刊名称:International Journal of Innovative Research in Science, Engineering and Technology
  • 印刷版ISSN:2347-6710
  • 电子版ISSN:2319-8753
  • 出版年度:2015
  • 卷号:4
  • 期号:2
  • 页码:753
  • DOI:10.15680/IJIRSET.2015.0402097
  • 出版社:S&S Publications
  • 摘要:The objective of this research was to assess the proximate composition and selected functionalproperties of soft wheat flour. The commercially available soft wheat flour was purchased from local suppliers atKajetia market in Kumasi-Ghana. The flour were cleaned of foreign materials and sieved through 75 μm. The flourswere packaged in air-tight plastic containers prior to analyses. The flours were analyzed for their proximatecomposition. The flour functional properties were determined and compared with those of asomdwee cowpea flour.The results showed that the soft wheat flour had higher (1.33%) fat and carbohydrate content (83.60%) than the cowpeaflour. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as compared to the cowpeaflour. However, the bulk density, oil and water absorption capacity of the wheat flour were not significantly differentfrom the cowpea flour. Solubility, swelling power and foam capacity of the wheat flours were lower as compared to thecowpea flour.
  • 关键词:Soft wheat flour; proximate composition and functional properties
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