Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours). The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU). Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU), trough (442 RVU), breakdown viscosity (20 RVU), final viscosity (975 RVU), setback (533 RVU), peak time (5.47 min) and pasting temperature (89.60 °C). These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab) showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production. Keywords: Food Scienc