%0 Journal Article %T Effect of Added Moringa Seed Paste on the Quality of Acha -moringa Flour Blends %A A. A. Okpasu %A J. A. Ayo %A O. E. Adedeji %J Asian Food Science Journal %D 2018 %X The research is aimed at investigating the effect of added moringa seed paste on the proximate, mineral, vitamin composition, functional properties of the acha-moringa flour blend. Moringa paste was substituted into acha flour at 5, 10, 15, 20 and 25% (w/w) to produce acha-moringa flour blends, coded AB1, AB2, AB3, AB4, AB5, and AB6, respectively. The proximate, minerals, vitamins, functional and pasting properties varied with mark significant differences (p = 0.05). The proximate composition- moisture, ash, protein, fats, fibre increased from 8.23 to 9.23, 1.05 to 1.53, 3.38 to 4.61, 1.88 to 2.87, and 2.43 to 3.14 %. Minerals contents increased at the inclusion of moringa seed paste (0-25%) in acha flour blends with Ca, Mg, P, Zn, Fe, from 18.61 to 20.29, 28.67 to 30.95, 30.61 to 42.34, 0.66 to 1.08 and 0.76 to 1.39 mg/100g. Respectively Similarly, the vitamins content significantly increased (p = 0.05) with the inclusion of moringa seed paste (0-25%). The vitamin A, C and B12 increased from 2.51 to 3.56; 3.61 to 5.50, 14 to .39 mg/100 g, respectively. Bulk density, water absorption capacity and forming capacity decreases from 0.75 to 0.64 (g/cm3), 1.57 to 1.10 (cm3/g), and 15.80 to 10.63 (%) respectively; while, there were increase in emulsification and oil absorption capacity (38.58 to 54.21 (%) and 2.58 to 3.05 (cm3/g), respectively, at p = 0.05). The pasting properties showed a significant decrease, p = 0.05, with decrease in peak viscosity, trough, break down, final viscosity, set back, pasting temperature, from 2919.00 to 1499.50; 1388.50 to 822.50; 1530.59 to 677.00, 3527.00 to 2197.50; 2138.50 to 1375.00 RVU, 77.43 to 71.25¡ãC; respectively, but increased the pasting time from 5.13 to 5.53 min with increase in the moringa paste (0-25%). The added moringa seed paste had proven to improve the mineral, vitamins, functional and pasting qualities of acha cereal flour which had been underutilised industrially in Nigeria. Acha ¨Cmoringa seed flour blend could be a nutritious meal for diabetes, and other health challenged individual. %U http://www.sciencedomain.org/abstract/23389