CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF KIDNEY BEAN/WHEAT FLOUR BLENDS.

The chemical and functional characteristics of kidney bean and wheat flour blends were examined. The kidney bean flour (KF) was composite with wheat flour (WF) at the levels of 10%, 20%, 30%, 40% and 50%. The flour blends were analysed for their chemical composition and functional characteristics. From the results, the protein content of the blends increased with increasing supplementation with kidney bean flour from 22.74% in 50.50 (KF:WF) to 27.24% in 90:10 (KF:WF) samples, while the carbohydrate decreased. Contrarily, the energy content of the blends increased gradually as the level of fortification with kidney bean flour decreased from 360.60KJ in 90:10 (KF:WF) to 362.15KJ in 50:50 (KF:WF). The results also showed that there were significant differences (p<0.05) in emulsion capacity, and oil and water absorption capacities of the blends