Evaluation of Proximate Composition and Functional Properties of Wheat-Orange Fleshed Sweet Potato (OFSP) Composite Flour
1 Department of Food Science, Ladoke Akintola University of Technology Ogbomoso, Nigeria.
2 Department of Agricuraltural and Life Sciences, Central State University Wilberforce, Ohio, USA.
Research Article
International Journal of Life Science Research Archive, 2026, 10(01), 106-117.
Article DOI: 10.53771/ijlsra.2026.10.1.0021
Publication history:
Received on 04 January 2026; revised on 14 February 2026; accepted on 16 February 2026
Abstract:
Wheat is an over dependent cereal grain that grows only in temperate countries. Due to climatic conditions, wheat is not grown in tropical regions of Nigeria and therefore makes wheat flour expensive in Nigeria. Orange Fleshed Sweet Potato flour adds a natural sweetness, moisture, and a vibrant orange colour to baked goods, while also enhancing their texture and crumb structure. This research therefore aimed at assessing the proximate and functional properties of wheat-OFSP composite flour.
Orange Fleshed Sweet Potato (OFSP) tubers procured from Agro Park, Abeokuta, Ogun State were washed, peeled, washed again and sliced into 2 to 3 mm thickness. The sliced samples were dried at 60o C for 18 hours, dry-milled, sieved and blended with wheat in different ratios. The samples were evaluated for proximate, vitamin A and functional properties. Data obtained were subjected to Analysis of Variance (ANOVA).
The values obtained for moisture, crude fat, crude fibre, crude protein, ash, and carbohydrate contents ranged from 10.01-12.73%, 1.66-3.15%, 1.31-3.05%, 8.83-13.83%, 1.53-3.09%, and 69.15-72.54%, respectively. Vitamin A content ranged from 1.43-3.32 mg/100g. The values for functional properties ranged from 193.68-402.44%, 265.62-378.80%, 0.58-0.66 g/cm3, 1.59-2.83%, 60.00-82.00%, 172.50-439.00 secs, 31.87-42.28%, and 29.29-45.97% for water absorption capacity, swelling capacity, bulk density, solubility index, dispersibility, wettability, foaming capacity and emulsion capacity, respectively.
This study showed wheat-OFSP composite flour produced provides a promising solution for creating more nutritious, sustainable, and resilient food systems, with low gluten content, making it a suitable option for people with gluten intolerance or sensitivity.
Keywords:
Orange-Fleshed Sweet Potatoes; Wheat; Composite Flour; Proximate Composition; Functional Properties
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