COMPOSITE FLOUR: NUTRITIONAL AND PHYSICAL PROPERTIES A REVIEW

Authors

• AKANNI Abubakar Adegboyega, Durable Crops Research Department, Nigerian Stored Products Research Institute, NigeriaFollow
• ALIMI John Praise, Durable Crops Research Department, Nigerian Stored Products Research Institute, Nigeria
• ABDULAHI Hauwa Machina, Perishable Crops Research Department, Nigerian Stored Product Research Institute, Nigeria
• SALAKO Mojisola Oladunni, Perishable Crops Research Department, Nigerian Stored Product Research Institute, Nigeria

Abstract

Composite flour is produced by blending flours derived from diverse grains or combining grains with vegetables, offering a nutrient-rich profile that includes vitamins, minerals, and dietary fiber. The growing preference for healthier and more nutrient-dense foods, influenced by evolving lifestyles and socioeconomic trends, has led to their increased relevance in food production. When one or two flours are mixed with wheat flour for baking, it influences several quality dimensions, such as the nutritional value and physical attributes of the final products. Extensive studies conducted in developing countries, where wheat flour is heavily consumed and imported to meet high demand, particularly for baked goods and pastries, have explored the characteristics and benefits of composite flour. This reviewfocuses on the nutritional and physical properties of composite flour, emphasizing the importance of evaluating potential health risks associated with consuming wheat-based foods. This understanding aims to guide stakeholders and policymakers in implementing strategies that enhance food safety on a global scale. Incorporating wheat flour with flours derived from alternative sources, including cereals,legumes markedly improves the physical and nutritional characteristics of the flour blends, thereby impacting the functional and end-use properties of the resulting formulations. Application of composite flours offers an innovative avenue for integrating regionally cultivated agricultural resources, underscoring their potential significance in promoting sustainable food systems and addressing future nutritional demands. The physical properties of these flours represent critical quality determinants, directly influencing the production of qualitative food products, particularly with respect to their sensory attributes, and overall consumer acceptability.

Recommended Citation

Adegboyega, AKANNI Abubakar; Praise, ALIMI John; Machina, ABDULAHI Hauwa; and Oladunni, SALAKO Mojisola (2026) "COMPOSITE FLOUR: NUTRITIONAL AND PHYSICAL PROPERTIES A REVIEW," Annals. Food Science and Technology: Vol. 27: Iss. 1, Article 11.
Available at: https://valahia.researchcommons.org/afst-valahia/vol27/iss1/11