September 17, 2025European Journal of Nutrition & Food SafetyOpen Access

Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

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Authors

COC.O. OkechukwuEnugu State University of Science and Technology JOJ. I. OkoyeEnugu State University of Science and Technology SES. I. EzeFederal College of Education, Kano

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Implication

This study evaluates nutritional and rheological properties of wheat, mungbean, and Moringa oleifera flour blends, highlighting potential health benefits.

Key Points

The study revealed that fortifying wheat flour with 5-15% mungbean and moringa oleifera seed flours improved nutritional and functional properties.
Composite flours showed significant variations in essential nutrients, with protein content ranging from 9.22% to 23.23% across samples.
Functional properties, such as water absorption and peak viscosity, were enhanced with increased substitution of mungbean and moringa oleifera flours.
These flour blends may alleviate malnutrition issues, especially in rural areas, by providing essential vitamins and minerals.

Cite This Study

Okechukwu et al. (2025) studied this question.

synapsesocial.com/papers/68d42c58713b0b5dfea6fbcc https://doi.org/10.9734/ejnfs/2025/v17i91841

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Implication

This study evaluates nutritional and rheological properties of wheat, mungbean, and Moringa oleifera flour blends, highlighting potential health benefits.

Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

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Key Points

Cite This Study

Nutritional, Anti-Nutritional and Rheological Properties of Wheat, Mung Bean and Moringa oleifera Seed Flour Blends

Discussion

Member takes

Implication

Key Points

Cite This Study

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