Asian Journal of Food Research and Nutrition

Aim: For the growing interest in alternative gluten-free flour blends to whole wheat flour in transitional food production, selected functional properties, phytochemicals, and vitamin profiles of flour blends formulated were determined to ascertain their nutritional quality for gluten-free transitional food products.

Place and Duration of Study: Sample preparation and functional properties were carried out at the Food Technology Laboratory, Auchi Polytechnic, Auchi, Nigeria while phytochemicals and vitamins were determined at Food Science and Technology Laboratory, Federal University of Technology, Akure, Nigeria between January and July, 2025.

Methodology: Blends of millet flour with banana and soybeans were formulated in the ratios 60:20:20 (MBS₁) and 50:30:20 (MBS₂) with multiple Design Expert® version 11.0, and their functional, phytochemical and vitamin profiles were compared with those of a commercial flour (CFL) and a whole wheat flour (WFL).

Results: An increasing order of bulk density < viscosity < least gelation concentration < solubility < swelling power < water absorption capacity (p < 0.05) was observed for all the samples. Phytate contents of the millet-based flour blends (MBS₁ and MBS₂) were lower than those of CFL and WFL. Tannins followed the same trend in the samples. Phenol contents ranged from 0.22 mg/g in WFL to 9.30 mg/g in CFL while oxalate contents ranged from 2.97 mg/g in CFL to 4.50 mg/g in MBS₂. Vitamins B₁, B₁₂ and C in the samples were within the RDA with slight deviation of vitamin B₁₂ in MBS₂.

Conclusion: The formulated products, MBS₁ and MBS₂ had functional and nutritional values with potentials to serve as alternatives to whole wheat flour and commercial weaning foods. These gluten-free flour blends could help combat food insecurity problem in the world.