Nutritional Quality and Functional Properties of Composite Flours Developed From Sorghum, Bambara Groundnut, and Moringa Leaf Powder for Food Industry Application

Composite flour development using underutilised crops offers both nutritional and economic value, particularly in addressing protein-energy malnutrition while promoting local food systems. This study evaluated the nutritional quality and functional properties of composite flours developed from sorghum, Bambara groundnut, and moringa leaf powder for food industry application, with trials conducted at a research institution in Kano State, North West Nigeria. Composite flours were formulated at five different blending ratios, and physicochemical analyses were conducted including proximate composition, mineral content, anti-nutritional factors, and functional properties such as water absorption capacity, bulk density, swelling power, and foaming stability. Protein digestibility was assessed using the in vitro pepsin-pancreatin digestion method. Data were analysed using analysis of variance and Duncan's multiple range test. Results showed that increasing moringa inclusion significantly elevated iron, calcium, and beta-carotene content, while Bambara groundnut substitution enhanced protein content and improved digestibility. Functional property assessment indicated that blends with 20 percent Bambara groundnut and 5 percent moringa achieved optimal water absorption and foaming stability suitable for porridge and bakery product manufacture. Anti-nutritional factors were within acceptable limits. The study recommends the 65:20:5 sorghum-Bambara-moringa blend as a promising composite flour formulation for functional food product development in the Nigerian food industry. Keywords: composite flour, sorghum, Bambara groundnut, moringa, functional properties