Pearl millet cultivar (Dempy) was supplemented with soybean flour to raise the protein content by 5%, 10% and 15%. Defatted soybean flour, pearl millet flour and their composite flour had varying functional properties. Water and fat absorption, bulk density, nitrogen solubility and dispersibility were higher for soybean flour compared to that of pearl millet flour. Therefore, such properties were improved significantly (P ≤ 0.05) for pearl millet with increasing the level of soybean supplementation. The emulsifying and foaming properties of pearl millet flour were poor but after supplementation with soybean they significantly (P ≤ 0.05) improved. Supplementation of pearl millet flour with soybean had no effect on least gelation concentration of millet. The implication of these results will be realized in designing protein-enriched products based on pearl millet flour, especially for pearl millet–growing regions in the under-developing countries.
FAO, “Sorghum and Millets in Human Nutrition,” Food and Nutrition Series, No. 27, Food and Agriculture Organization of the United Nations, Rome, 1995.
J. L. Collins and G. A. Falasinnu, “Yam (Ciscorea spp.) Flour Fortification with Soy Flour,” Journal of Food Science, Vol. 42, No. 3, 1977, pp. 821-823. doi:10.1111/j.1365-2621.1977.tb12612.x
R. O. Fennema, “Food Chemistry,” 3rd Edition, Marcel Dekker Inc., New York, 1996, pp. 365-396.
K. C. Rhee, “Peanuts (Groundnuts),” In: A. M. Altschul and H. L. Wilcle, Eds., New Protein Foods, Seed Storage Proteins, Academic Press, New York, Vol. 5, 1985, pp. 359-391.
M. Yim and J. Lee, “Functional Properties of Fractionated Soy Protein Isolates by Proteases from Meju,” Food Science Biotechnology, Vol. 9, 2000, pp. 253-257.
W. J. Wolf, “Soybeans Proteins: Their Functional, Chemical and Physical Properties,” Journal of Agricultural Food Chemistry, Vol. 18, No. 6, 1970, pp. 969-976. doi:10.1021/jf60172a025
M. J. Y. Lin, E. S. Humbert and F. W. Sosulski, “Certain Functional Properties of Sunflower Meal Products,” Journal of Food Science, Vol. 39, No. 2, 1974, pp. 368-370. doi:10.1111/j.1365-2621.1974.tb02896.x
M. R. Quinn and L. R. Beuchat, “Functional Property Changes Resulting from Fungal Fermentation of Peanut Flour,” Journal of Food Science, Vol. 40, No. 3, 1975, pp. 475-479. doi:10.1111/j.1365-2621.1975.tb12508.x
J. C. Wang, and J. E. Kinsella, “Functional Properties of Novel Proteins: Alfalfa Leaf Protein,” Journal of Food Science, Vol. 41, No. 2, 1976, pp. 286-292. doi:10.1111/j.1365-2621.1976.tb00602.x
R. Hagenmaier, “Water Binding of Some Purified Oil Seed Proteins,” Journal of Food Science, Vol. 37, No. 6, 1972, pp. 965-966. doi:10.1111/j.1365-2621.1972.tb03716.x
L. R. Beuchat, J. B. Cherry and M. R. Quinn, “Physicochemical Properties of Peanut Flour as Affected By Proteolysis,” Journal of Agricultural Food Chemistry, Vol. 23, No. 4, 1975, pp. 616-620. doi:10.1021/jf60200a045
K. Yasumatsu, K. Sawada, S. Moritaka, M. Misaki, J. Toda, T. Wada and K. Ishii, “Whipping and Emulsifying Properties of Soybean Products,” Agricultural and Biological Chemistry, Vol. 36, No. 5, 1972, pp. 719-724. doi:10.1271/bbb1961.36.719
J. T. Lawhon, C. N. Cater and K. F. Mattil, “A Comparative Study of the Whipping Potential of an Extract from Several Oil Seed Flours,” Cereal Science Today, Vol. 17, No. 4, 1972, pp. 240-244.
E. A. Ahmed and R. H. Schmidt, “Peanut and Soybean Proteins as Influenced by Processing,” Peanut Science, Vol. 6, No. 1, 1979, pp. 1-5. doi:10.3146/i0095-3679-6-1-1
C. W. Coffman and V. V. Garcia, “Functional Properties and Amino Acid Content of A Protein Isolate from Mung Bean Flour,” Journal of Food Technology, Vol. 12, No. 5, 1977, pp. 473-478. doi:10.1111/j.1365-2621.1977.tb00132.x
K. D. Kulkarni, D. N. Kulkarni and U. M. Ingle, “Sorghum Malt Based Weaning Food Formulations: Preparation, Functional Properties and Nutritive Value,” Food Nutrition Bulletin, Vol. 13, No. 4, pp. 4324-4327.
J. M. Regenstein and C. E. Regenstein, “Food Protein Chemistry,” Academic Press Inc., New York, 1984.
G. W. Snedecor and W. G. Cochran, “Statistical Methods,” 17th Edition, The Iowa State University Press, Ames, 1987, pp. 221-222.
B. O. Duncan, “Multiple Range and Multiple F Test,” Biometrics, Vol. 11, No. 1, 1955, pp. 1-42. doi:10.2307/3001478
T. S. Padmashree, L. Vijayalakshmi and S. Puttaraj, “Effect of Traditional Processing on the Functional Properties of Cowpea (Vigna catjang) Flour,” Journal of Food Science and Technology, Vol. 24, No. 5, 1987, pp. 221- 224.
J. E. Densh, “Extraction of Nitrogenous Material from Winged Bean [Psophocarpus tetragonolotus (L.) DC)] Flour and the Preparation and Properties of Protein Isolates,” Journal of the Science Food and Agriculture, Vol. 33, No. 2, 1982, pp. 173-184. doi:10.1002/jsfa.2740330209
L. A. Bryant, J. Montecalvo, J. R. Morey and K. S. Loy, “Processing, Functional and Nutritional Properties of Okra Seed Products,” Journal of Food Science, Vol. 53, No. 3, 1988, pp. 810-816. doi:10.1111/j.1365-2621.1988.tb08960.x
M. Peleg and E. B. Bagley, “Physical Properties of Foods,” AVI Publishing Co. Inc., Westport, 1983.
K. Narayana, and M. S. Narasinga Rao, “Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour,” Journal of Food Science, Vol. 47, No. 5, 1982, pp. 1534-1538. doi:10.1111/j.1365-2621.1982.tb04976.x
J. E. Kinsella, “Functional Properties of Soy Proteins,” Journal of American Oil Chemists Society, Vol. 56, No. 3, 1979, pp. 242-249. doi:10.1007/BF02671468
F. W. Sosulski, E. S. Humbert, K. Bui and J. D. Jones, “Functional Properties of Rape Seed Flour, Concentrates and Isolates,” Journal of Food Science, Vol. 41, No. 6, 1976, pp. 1349-1352. doi:10.1111/j.1365-2621.1976.tb01168.x
F. W. Sosulski, M, D. Garratt and A. E. Slinkard, “Functional Properties of Ten Legume Flours,” Institute of Food Science and Technology Journal, Vol. 9, No. 2, 1976, pp. 66-69.
J. E. Kinsella, “Functional Properties of Proteins in Foods, A Survey,” Critical Review of Food Science and Nutrition, Vol. 7, No. 3, 1976, pp. 219-222. doi:10.1080/10408397609527208
K. H. McWatters and M. R. Holmes, “Influence of Moist Heat on Solubility and Emulsification Proteins of Soy and Peanut Flours” Journal of Food Science, Vol. 44, No. 3, 1979, pp. 774-776. doi:10.1111/j.1365-2621.1979.tb08498.x
E. K. Ingbian and G. O. Adegoke, “Nutritional Quality of Protein Enriched Mumu—A Traditional Cereal Food Product,” International Journal of Food Science and Technology, Vol. 42, No. 4, 2007, pp. 385-501. doi:10.1111/j.1365-2621.2007.01229.x
M. Mashayekh, M. R. Mahmoodi, and M. H. Entezari, “Effect of Supplementation of Defatted Soy Flour on Sensory and Rheological Properties of Wheat Bread,” International Journal of Food Science and Technology, Vol. 43, No. 9, 2008, pp. 1693-1698.
M. A. Volkert and B. P. Klein, “Protein Dispersibility and Emulsion Characteristics of Four Soy Products,” Journal of Food Science, Vol. 44, No. 1, 1979, pp. 93-96. doi:10.1111/j.1365-2621.1979.tb10014.x
B. E. Elzialde, A. M. R. Pilosof and G. B. Bartholomi, “Prediction of Emulsion Instability from Emulsion Proteins,” Journal of Food Science, Vol. 56, No. 1, 1991, pp. 116-119. doi:10.1111/j.1365-2621.1991.tb07989.x
E. Tornbery and A. M. Hermansson, “Functional Characterization of Protein Stabilized Emulsions: Effect of Processing,” Journal of Food Science, Vol. 42, No. 2, 1977, pp. 468-472. doi:10.1111/j.1365-2621.1977.tb01524.x
K. H. McWaters and J. P. Cherry, “Protein Functionality in Foods,” In: J. P. Cherry, Eds., American Chemical Society Symposium Series, Vol. 147, 1981, p. 217.
U. Singh and B. Singh, “Functional Properties of Sorghum-Peanut Composite Flour,” Journal of Cereal Chemistry, Vol. 68, No. 5, 1991, pp. 460-643.