Evaluating the Functional Properties of Wheat-Sorghum-Sunflower Seed Flour

The increasing demand for healthier and functional food products has spurred interest in composite flour formulations for baking, with wheat (Triticum spp.) being the predominant grain due to its gluten content, which imparts elasticity and structure to baked goods. This study aimed to investigate the functional properties of wheat, sorghum (Sorghum bicolour), and sunflower seed (Helianthus annuus) flours. The methodology involved cleaning the grains and seeds, removing foreign materials, washing, and drying them at 60 °C for six hours (wheat and sorghum) and eight hours (sunflower seeds) before milling them into flour using a hammer mill (F-23ZS England). The resulting fine flours were sieved (800 microns) and stored in airtight nylon bags for further analysis. The functional properties assessed were loose bulk density (0.37 to 0.4 g/cm³), packed bulk density (0.63 to 0.72 g/cm³), swelling index (1.20 to 1.57 g/ml), water absorption capacity (1.25 to 1.55 g/g), oil absorption capacity (0.99 to 1.30 g/g), gelation capacity (13.00–15.00%), emulsion capacity (53.75–100.00%), and foaming capacity (4.81–14.29%). The findings indicate that the incorporation of sorghum and sunflower seed flours alongside wheat flour can enhance the nutritional profile and functional properties of baked products, suggesting their potential use in developing nutritious food formulations. This study contributes to the understanding of alternative flour sources in the baking industry, highlighting their functional benefits.