Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional properties of the flour blend were determined. The protein, crude fibre, fat and ash content ranged from 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% with increase in added amaranth grain flour (0-20%). The moisture content and carbohydrate ranged from 12.46 – 11.7, 77.41 - 4.33% and decreased with increasing added amaranth flour. The potassium, magnesium, phosphorus, vitamin B3, vitamin E and vitamin B6 content ranged from 0.09 - 0.14, 0.06 - 0.12, 0.19 - 0.34.14 - 0.24, 0.39 - 0.75 and 0.54- 0.69 mg/100 g increase with increasing in amaranth flour. The bulk density, swelling capacity ranged from 0.79 - 0.76 g/cm3 and 295.00 -275.00 ml/g, respectively with increases in added amaranth flour. The water absorption capacity, oil absorption capacity and foaming capacity ranged from 120.00 – 145.00, 110.00 – 135.00, 0.06 - 0.09, ml/g, respectively, with increasing acha substitution using amaranth flour. the 20% amaranth flour addition had the highest values of protein, fat, ash and crude fiber at 7.66 - 12.93, 0.44 - 0.59, 0.15 - 1.01, and 0.11 - 0.96% respectively. Amaranth incorporation had significant effects and contributed to the improvement of the flour blend.