Evaluation of nutritional, anti-nutritional and functional properties of Musa Paradisiacal and Avena Sativa flour blend for food formulation

The increased demand for gluten-free food alternatives has encouraged development of composite flour from locally available plant sources. In this study, the proximate composition, functional properties and mineral composition of Musa paradisiacal (plantain) and Avena sativa flour (oat) flour blend were determined. The moisture content, ash, fibre, fat protein and carbohydrate were determined to be in the range of 5.94–7.36 %, 1.13–1.91 %, 1.13–1.74 %, 0.46–0.64 %, 5.71–13.33 % and 76.91–84.24 % respectively. Mineral analysis gave concentrations in mg/100g as K (412.25–1077.67), Na (21.87–78.54), Ca (1.99–12.46), Fe (0.24–0.98) and Mg (55.76–107.34). The vitamin content of the plantain–oat blend in (mg/100g) was vitamin A (0.07–1.60) vitamin C (0.06–0.08) and vitamin E (0.12–0.35). The range of composition of anti nutrients (%) were phytate (0.4 – 1.0), oxalate (0.60 –1.65) and tannins (0.27–0.30). The determined functional properties were foaming stability, swelling power, water absorption capacity, oil absorption capacity and bulk density. The result of the analysis showed that the foaming capacity was 6.66– 20.00 %, swelling power 0.86–0.97 g/g, water absorption capacity 1.16–1.42 g/g, oil absorption capacity 3.27–3.39 g/g and bulk density was 0.59–0.65 g/cm3. The composite flour produced has enhanced nutritional and functional properties. Therefore, it is suitable for good food formulations.