Effect of bambara bean and barley flour inclusion on nutritional, functional, structural and pasting properties of broken rice-based blends

Abstract

Importance of the work: A novel triple-flour blend was developed by mixing underutilized
broken rice with barley and bambara bean flour a combination remains to be studied, with
other published research focusing mainly on each component individually.
Objectives: To investigate the nutritional composition, structural properties, pasting
characteristics and functional properties of composite flours.
Materials and Methods: Composite flours with varying ratios of broken rice, barley and
bambara bean were analyzed for proximate composition, antioxidant activity, functional
properties, pasting behavior, Fourier-transform infrared (FTIR) spectra and X-ray
diffraction patterns.
Results: Increasing the bambara bean flour content significantly enhanced the protein, fiber, fat
and antioxidant levels, while reducing the starch and amylose contents. The water absorption
index increased with higher inclusion of bambara beans and barley. All blends exhibited
A-type crystallinity; however, crystallinity decreased in the high-bambara formulations,
indicating an increase in amorphous structures. Reduced setback viscosity was suggested
to improve thermal stability and resistance to retrogradation. FTIR spectroscopy confirmed
the presence of similar functional groups, with intensity differences reflecting compositional
variation. Antioxidant activity increased significantly in the bambara-rich blends.
Main finding: These blends offer enhanced nutritional value, functional quality and
structural characteristics, highlighting their potential for functional and sustainable food
applications.