Functional and Pasting Characterization of Multigrain flour produced from Whole Wheat, Maize and Sorghum Grains

Multigrain flours contain different types of flours produced from grains and mixed together in certain ratio. These grains offer dietary fiber, nutrient-dense protein, and lipids high in essential fatty acids in addition to their high carbohydrate and protein content as an energy source. In order to ascertain the multigrain flour's potential application in the baking industries. This research aims to develop multigrain flour from blends of maize, whole wheat, and sorghum flour and evaluate its functional and pasting qualities. Blends of whole wheat, sorghum, and maize was used to produce multigrain flour. Standard analytical procedures were used to determine the functional and pasting characteristics. The flour sample oil absorption capacity and water absorption capacities ranged from 67.24 to 111.62% and 91.58 to 224.37%. The solubility index and swelling power ranged from 3.58 to 6.98% and 461.27 to 667.10%, respectively. The flour sample's water binding capability varied from 83 to 266%. The pasting temperature varies from 64.430C to 77.350C while the setback viscosity varies from 61.42-84.75RVU. The breakdown point of the samples falls between 0.71 and 65.04RVU while the through value falls between 46.88 and 85.00 RVU. The result of this study indicated that the functional properties of the developed composite flour vary with the ratio of the three flours blended together. The multigrain flour produced can be useful in bakery production if further research is carried out on it to improve its quality.