FUNCTIONAL AND PASTING PROPERTIES OF BLENDED FLOUR MIXES OF MALTED MILLET AND RIPE CARDABA BANANA AS COMPLEMENTARY FOOD

The purpose of this research is to examine the functional and pasting properties of Cardaba banana and malted millet in the production of ‘Ogi’ flour. Malted millet flour was produced by germinating, fermenting, drying, and milling to fine powder, while the ripe Cardaba banana flour was produced by peeling, slicing, drying and milling. Different formulations (0:100%, 10:90%, 20:80%, 30:70%, 40:60% and 50:50%) were obtained from mixes of Cardaba banana and malted millet flour, respectively. Each sample was subjected to functional and pasting properties. Results were analyzed using ANOVA, with the means being separated by Duncan multiple range test. Bulk density, water absorption capacity, and swelling index ranged from 0.258-0.833 g/cm3, 180.77-205.93% and 15.67-36.69 g/mL respectively. Swelling power and solubility index at 65 ºC and 95 ºC ranged from (11.13-13.81 % and 2.12-11.23 %) and (36.96-45.67 % and 6.68-47.5 %), respectively, while peak viscosity, final viscosity, set back value, pasting temperature ranged from 50.33–68.67 RVU, 120.25–257.33 RVU, 73.42-191.33RVU, 85.35-88.40 °C, respectively. Findings from this study potentiate the industrial production of a cheap and longer shelf-life complementary/weaning food produced from malted millet and Cardaba banana. Adopting this would create a ready market and full utilization of the underutilized Cardaba banana. Based on findings from this study, we concluded that ‘Ogi’ flour produced at equal amount of Cardaba banana and malted millet flours was mostly stable at good quality and with the possibility of longer shelf-life.