Abstract

Consumption of low glycaemic foods could contribute to the reduction of incidence and prevalence of heart disease, cardiovascular disease, diabetes and obesity. Hence, there is need to develop food formulation with properties to manage these diseases and without side effects. Studies have shown that unripe plantain, moringa seed and pigeon pea possessed these potentials. This study aimed to develop a flour blend from them with such potentials. They were processed into flour and then mixed in ratios to form six (6) functional blends. The blends were analyzed to determine their proximate, mineral and functional properties. The results showed that the moisture, protein, fat, crude fibre, ash and carbohydrate contents of the blends ranged from 6.15 to 7.72%, 4.29 to 15.40%, 3.49 to 7.58%, 1.43 to 2.24%, 2.23 to 2.47% and 68.01 to 76.85% respectively. There was a significant improvement in their protein, minerals and functional properties and also a significant increase in the bulk density, swelling capacity and least gelation concentration with supplementation. These blends could be of good use in the development of food products requiring high gelling properties. Their Sodium/Potassium ratio of less than one shows that these blends will serve well in ameliorating problems associated with high blood pressure and hypertension. However, the low values of Ca/P ratio of less than one shows that any products to be developed from the blends has to be supplemented with calcium rich sources.