Article Number: PRJA39758700

Vol. 1 Issue 5, pp: (92-98), August 2016.
Article Number: PRJA39758700
Copyright ©2016
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Full Length Research Paper

Some functional properties of flours from commonly consumed selected Nigerian Food Crops

Oluwatoyin Oluwole1*, Toyin Akinwale1, Temiloluwa Adesioye1, Olajumoke Odediran, Joshua Anuoluwatelemi1, Olubunmi Ibidapo1, Folashade Owolabi1, Samuel Owolabi1 and Sulaiman Kosoko1

1Food Technology Department, Federal Institute of Industrial Research,
Oshodi, Lagos, Nigeria.

*Corresponding Author. Email:

 Received: February 26, 2016  Accepted: July 2, 2016  Published: July 29, 2016


The functional properties of maize (Zea mays var. yellow), local rice (Oryza sativa var. ofada white, ofada moborobo and abakaliki), millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) were obtained from the open market, sorted, washed, dried at 70ºC in a cabinet dryer and milled. The functional properties (swelling power, solubility index, water absorption capacity, dispersibility and bulk density) of the flours were evaluated. The value of swelling capacity and solubility index increased in direct proportion to the increase in temperature and at the highest temperature of 95ºC, for swelling power, abakaliki variant of rice (Oryza sativa) flour had the highest value (5.84) while maize had the lowest value (3.81) and for solubility index maize had the highest value of 5.50 while sorghum flour and ofada white variant of rice had the lowest values of 3.00. Results for bulk density ranged from 0.65 – 0.91 g/ml with rice flour (Ofada moborobo variant) having the highest bulk density (0.91 g/ml) and maize flour having the least (0.65 g/ml). Results for dispersibility showed that maize had the least value (45.50%) while millet had the highest value (51.0%). Water absorption capacity showed significant difference (p<0.05) and results for water absorption capacity ranged from 1.43 – 1.87 g/g with millet flour having the least water absorption capacity (1.43g/g) and the ofada white variant of rice had the highest value (1.87g/g). The functional properties of these flours showed their uniqueness to each parameter measured and can be useful for food application processes.

Key words: flour, functional properties, local rice, maize, millet, sorghum, temperature.