Proximate Composition and Pasting Properties of Composite Flours from Cassava (Manihot esculenta) and Millet (Panicum miliaceum)

Background and Objective: Cassava (Manihot esculenta) and millet (Panicum miliaceum) are important staple foods in many developing countries due to their adaptability to a variety of agro-climatic conditions and their nutritional benefits. This study investigates the incorporation of cassava flour with millet flour at varying proportions and their proximate and pasting properties. Materials and Methods: This experimental study was conducted at the Department of Agricultural Science Education, College of Education, Ekiadolor-Benin, Edo State, Nigeria, from February, 2014 to July, 2015. The samples were prepared in the following ratios: 100% cassava flour (control), 90:10, 80:20, 70:30, 50:50, 30:70 and 100% millet flour. Each flour blend was mixed using a straight dough method at a low speed of 85 rpm for 1 min to achieve optimal dough consistency. Results: The proximate analysis showed that cassava flour had higher moisture (12.35%) and carbohydrate (80.88%) content, while millet flour had higher crude protein (14.23%), fat (4.5%) and crude fiber (7.1%). All samples had moisture levels below the 14.5% threshold for proper storage. Pasting properties indicated significant differences: Cassava flour had a peak viscosity of 4346 cP, millet flour had 904 cP and composite flours exhibited intermediate viscosities decreasing with higher millet content. Stability and setback ratios varied, reflecting changes in the functional properties of the blends. Conclusion: This study highlights the potential of using composite flours of cassava and millet to leverage the unique nutritional and functional properties of both ingredients, providing valuable insights for food product development. The assessment of pasting properties highlighted distinct characteristics for both cassava and millet flours, underscoring their unique attributes and potential uses in food formulation.