Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anchote and their Composite Flour

Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anchote and their Composite Flour
Particle Size Distribution, Rheological and Pasting Properties
of Wheat, Anchote and their Composite Flour
*Abebe Desalegn1, Demelash Hailu2
1Department of Chemical Engineering, Wollega University Shambu Campus, Shambu, Ethiopia
2Department of Postharvest Management, Jimma University, Jimma, Ethiopia
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery
products. Although composite flours can be beneficial, the dough’s rheological and pasting
properties play a vital role in the final quality of bakery products. This study was initiated to
examine the particle size distribution, rheological and pasting property of composite wheat-
anchote flour that is suitable for bakery products. The experiments were carried out by blending
anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of
Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough,
breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33
0
C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33,
2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the
rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development
time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of
farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and
80.66 FU of the respective properties of wheat flour. All of these properties of composite flours
were significantly (p<0.05) affected by Anchote blending ratios.
Keywords: Anchote flour, blending ratio, pasting properties, Particle size and color
INTRODUCTION
Flour is a major ingredient in the majority of ready to eat
snack foods, especially in bakery products. Nutritional flour
can be made from a variety of pulses, legumes, nuts, root
and tubers (Karthikeyan et al., 2017). Wheat gluten protein
is mainly responsible for the special viscoelastic properties
and strengthens the dough (Shewry et al., 2000; Song and
Zheng, 2007). However, the wheat dough is considered
nutritionally poor. Wheat flour contains a low level of
protein and essential amino acids, such as lysine,
tryptophan or methionine (Yadav et al., 2012). In order to
fill the nutritional gaps many studies combine the flours
with each other. Composite flour is a mixture of various
flours usually acquired from different sources, such as
roots, tubers, cereals and legumes and may or may not
contain also wheat. Composite flours can have nutritional
benefits than the individual flours lack (Karthikeyan et al.,
2017).
Composite flour is considered advantageous in developing
countries as it reduces the importation of wheat flour and
encourages the use of locally grown crops as flour (Hugo
et al., 2000; Hasmadi et al., 2014).
Local raw materials substitution for wheat flour is
increasing due to the growing market for confectioneries
(Noor Aziah and Komathi, 2009). Ethiopia is producing
only small amount of wheat flour, so the demand for bakery
products is met by imports from foreign such as USA,
Australian, Europe. Therefore, composite flours provide
opportunities to increase the use of domestic agricultural
crops in flours for bakery products.
Anchote being among few indigenous vegetable crops in
Ethiopia that has been historically given low attention in
terms of research as well as production, is not well
*Corresponding Author: Abebe Desalegn; Department
of Chemical Engineering, Wollega University Shambu
Campus, Shambu, Ethiopia.
E-mail: suabebe25@gmail.com
International Journal of Food and Nutrition Sciences
Vol. 5(1), pp. 131-143, August, 2020. © www.premierpublishers.org. ISSN: 2362-7271
Research Article

Desalegn and Hailu 132
developed and popularized, despite its food and nutrition
security and other functional potentials (Habtamu et al.,
2013). Anchote is used as both traditional medicine and
food source such as healing of broken/fracture bones and
displaced joints, and believed that it makes lactating
mothers healthier and stronger as it contains high calcium,
starch and proteins than other commonly and wide spread
root and tuber crops (Endashaw, 2007). Partial
Replacement of anchote in wheat flour for producing
bakery products such as bread could improve the
economic value and nutritional palatability of anchote
(Demelash,2016).
Anchote, being a gluten free tuber crop may behave quite
differently from wheat with regard to rheological properties
in terms of its pliability, extensibility and rollability. The
rheological and pasting properties of dough’s describe
how they deform, flow or rupture under applied stress and
could be used as a tool in the selection and specification
of appropriate raw materials. They have importance in
terms of product formulation and optimization, quality
control, machining properties of the dough, scale-up of the
process and automation (Hamann and Macdonald, 1992).
Rapid Visco Analyzer (RVA) is primarily used to analyze
the rheological behavior of flour as it relates to food
applications. The suitability of composite flour for
producing a cake, cookie, bread or snack products can be
evaluated using the RVA (Itagi and Singh, 2012).
However, the Granulation characteristics of milled flours
affect the rate of hydration and swelling capacity during
processing (Hatcher et al., 2009); color determines visual
appearance and eye appeal of finished product
(MacDougall, 2002). Additionally, rheological and pasting
properties of dough are essential for the successful
manufacturing of bakery products because they determine
its behavior during mechanical handling, thereby affecting
the quality of the finished products (Hoseney et al., 1988).
Preparing Anchote flour for industrial and household
products and then characterizing pasting properties of the
flour and rheological properties of the dough during
handling under machine is important. There are some
studies done earlier that have shown the dough made from
composite flours containing Anchote. Thus, the present
study focused on the blends of wheat and Anchote flours
for examining the particle size distribution, rheological and
pasting properties that are suitable for bakery products.
MATERIAL AND METHODS
Source of Materials
The raw materials used are Anchote (Coccinica
abyssicicna (L)) and “Hawi” wheat (Triticum astivum L)
variety. Anchote (Coccinica abyssicicna (L)) was
purchased from the Nekemte farm gate market. Wheat
(Triticum astivum L.) variety (Hawi) was purchased from
Kulumsa Agricultural Research Center. All chemical used
were analytical grade.
Preparation of Anchote Flour
Anchote (Coccinica abyssicicna (L)) flour was prepared
according to Habtamu et al. (2013) method after drying
using oven dryer (Memmert, model 765, Germany). The
selected tubers were peeled using a sharp stainless steel
knife and slice using a slicer to obtain a sliced thickness of
6 mm, but other dimensions in terms of length and width
were not kept constant for all the samples. The sliced
product was washed in water and placed on a sieve to
remove excess water. It was then dried in a cabinet oven
dryer operated at 50°C with a constant circulating air
velocity for 24 hrs. After drying, the material was pulverized
separately using a laboratory hammer mill (Nima, model
NM8300, Japan) and sieved through a 350μm size screen
to obtain flour with uniform particle sizes. The flour
samples were separately packaged in polyethylene bags
until used for analysis and stored at room temperature.
Preparation of Wheat Flour
‘Hawi’ wheat variety was cleaned; stones, dirty and other
extraneous materials were removed. Whole wheat flour
was obtained by using grain milling (Model 3510-011p
Collins, USA).The wheat grain powder was sieved through
a 350μm sieve size to obtain fine homogenized flour. The
flour was sealed in a polyethylene bag and stored at room
temperature (Peter et al., 2017) until further use.
Composite Flour
The composite flours of wheat flour (Hawi variety) and
Anchote flour were prepared as follows; B1 is blending ratio
(10% Anchote flour and 90% wheat flour), B2 is blending
ratio 2 (15% Anchote flour and 85% wheat flour), B3 is
blending ratio 3 (20% Anchote flour and 80% wheat flour,
W is Control (100 % wheat flour) and A is control (100%
Anchote flour) were employed for evaluation of particle
size distribution, rheological and pasting properties of
Wheat, Anchote and their Composite Flour.
Particle size distribution
The particle size distribution of flour samples obtained
from the blends of wheat and Anchote flour was carried out
using a sieve analysis technique as described by Lesego
(2014). Different sieves with varying aperture sizes (53,
106, 150,180, 250, 300µm) were arranged on top of each
other with the one having the biggest aperture on the
topmost level and then arranged in decreasing order. The
sieves were fastened into a rigid position using a fastening
screw after a standard quantity of the flour sample (50g)
already placed inside the topmost sieve. The sieve was
shaken for 10 min after which the quantity of flour retained
on each sieve was collected and weighed, and calculated
as: %Recovered =
𝑊 𝑠𝑒𝑖𝑣𝑒
𝑊 𝑡𝑜𝑡𝑎𝑙
× 100 (1)
Where: W sieve is the weight of the aggregate in the sieve
W total is the weight of the total aggregate.

Int. J. Food Nutri. Sci. 133
Figure 1. Flow chart for preparation of anchote flour (Habtamu, 2013) and wheat flour (Peter et al., 2017)
Color measurement
The color values of the flours were measured in three
different zones of the crust using a digital
spectrophotometer Mini Scan EZ (Model: Cr-10 Minolta,
Japan), which was provided with the software. A
chromometer was calibrated with the standard black and
white color. The results reported are averages of three
measurements in each sample using CIELAB L*, a* and b*
values. L*value is the lightness variable from 100 for
perfect white to zero for black, while a* and b*values are
the chromaticity values, +redness/-greenness and
+yellowness/blueness, respectively (Palatnik et al., 2015).
Chroma (C*) = √𝑎∗2 + 𝑏∗2 (2)
Hue (h*) = tan-1 𝑏∗
𝑎∗
(3)
Pasting Properties of Wheat, Anchote and Composite
Flours
The pasting profile was determined using Rapid Visco
Analyser (Model no 4500 Perten instruments Australian).
The sample about (3.5g, 14% moisture basis) was mixed
with a 25mL distilled water to make a flour suspension in
the sample holding cup to determine the viscosity using a
rapid visco analyzer. A 13 minutes heating and cooling
cycle was used in which the sample was held at 50 0C for
1 minute, heated from 50 to 95 0C in 3.5 minutes, held at
95 0C for 3 minutes and then cooled to 50 0C in 3.5
minutes, held for 2 minutes at 50 0C. All pasting properties;
peak viscosity (PV), Trough viscosity (TV), break down
viscosity (BDV), final viscosity (FV), set back viscosity
(SBV) and pasting temperature (PT) was determined using
the software Thermo Cline for windows version 3 (Deka
and Sit, 2016; Mahasuk et al., 2010).
Rheological Properties of Wheat, Anchote and
Composite flours dough
Dough strength was measured by Farinograph (Model
Brabeder Gmbh and co.kg, B27504) according to AACC
(2000) method No.54–21 of constant dough weight
method at 30 ± 0.2°C using a 300 g mixing bowl, operating
at 63 rpm. Each ﬂour sample in the range of 284.5–300 g
on a 14% moisture basis was weighed and placed into the
corresponding Farinograph mixing bowl. Water from a
burette was added to the ﬂour and mixed to form dough.
As the dough mixed, the farinograph consistence (BU)
versus time (min.) was recorded for 20 min. Farinograph
values: Water Absorption Capacity (WAC%), dough
development time (DT min.), dough stability time (ST
min.), mixing tolerance index (MTI FU), and farinographic
number (FQN FU) were evaluated by AACC Method using
the Farinograph software (Brabander® Farinograph
version: 2.3.6, 1996–2005, Microsoft corporation).
Statistical analysis
The data obtained from triplicate experiments and their
means were analyzed by ANOVA using SAS 9.1 software
package (SAS Institute Inc., Cary, NC), and the Fisher’s
least significant difference (LSD) performed to separate
varieties with significantly different (p < 0.05) means.
Statistical significance was set at a level of 95%
confidence. Results were reported as means ± standard
error.
Anchote tuber
Oven drying at 50°C for 24
hour
Milling
Slicing to 6 mm thickness
Sorting, Washing, peeling,
Separately packaging in
polyethylene bags
Wheat –Anchote
blended flours
Wheat
Cleaning
Husk removing
Milling
cningWheat
Sieving (350
Packaging in polyethylene
Sieving (350 μm)

RESULTS AND DISCUSSIONS
Particle size distribution
The result of particle size showed that the Anchote flour
had larger proportion (65%) of large particle size (≥150µm)
category and decreased at lower sieve sizes, while the
opposite was observed for wheat flour (Table 1). This
implies that wheat flour was comprised of more (64.67%)
smaller particles (≤106 µm) than Anchote flour (Table 1).
This was probably because Anchote roots contain more
fiber, which to some extent might be hard to mill fine and
hence, result in larger particles of Anchote. It is well
established that the degree of flour fineness in a milling
operation depends on the type and efficiency of the
applied machine (Oladunmoye et al., 2010). The small
grain size and tempering of wheat before milling improves
milling efficiency and resulted in finer particles of wheat
flour.
There were a significance (p<0.05) differences in
proportions of the different particle sizes which include
300, 250, 180, 150, 106, 53 and< 53µm for composite
wheat- Anchote flours of various blending ratios (Table 1).
Increasing the proportion of Anchote in the composite
flours resulted in increase of the proportion of the larger
particles ≥ 150 µm. For example, particles of 300 µm
increased to 5.8, 5.86 and 6.25% for Anchote blends of 10,
15 and 20%, respectively. Similar trends of increments of
larger particles happened to the different size categories
above to 150 µm. The opposite was observed in cases of
particle size categories below 150 µm. Most of the
changes were not significant (P>0.05).
This study agreed with the finding reported by Lesego
(2014) that described the pattern for particle size
distribution with different sieve size was shifted from
smaller size to the larger sieve size category as the level
of supplementation morama bean increased in wheat-
morama bean composite flour. According to, UNECA
(1985), particle size of about 130 µm is suitable for wheat
flour intended for baking bread, biscuits and other pastry
products. Crabtree and James (1982) indicated that
particle size of about 180 µm and fiber-free is ideal
composite flour for bread making. From the current finding,
wheat flour and composite flours particle size distribution
were within the range expected for cookies baking.
Table 1. Particle size distribution of wheat, Anchote and composite flours (%).
Treatment 300µm 250µm 180µm 150µm 106µm 53µm < 53µm
W 5.75 ± 0.14c 5.89 ± 0.09c 7.38 ± 0.37c 16.31 ± 0.86c 21.96 ± 1.05a 31.22 ± 2.06a 11.49 ± 0.33a
A 7.69 ± 0.53a 9.55 ± 1.15a 17.94 ± 2.51a 29.85 ± 0.32a 15.18 ± 1.11c 13.98 ± 0.69d 5.81 ± 0.42c
B1 5.80 ± 0.02bc 6.49 ± 0.27bc 8.07 ± 1.65c 18.04 ± 1.48c 21.36 ± 1.13a 31.10 ± 0.44a 9.14 ± 0.73b
B2 5.86 ± 0.18bc 7.33 ± 0.57b 11.54 ± 1.20b 20.73 ± 0.50b 17.86 ± 0.80b 28.37 ± 1.06b 8.31 ± 1.23b
B3 6.25 ± 0.16b 7.34 ± 0.16b 14.43 ± 0.61b 22.02 ± 1.94b 16.21 ± 0.34bc 25.78 ± 0.15c 7.97 ± 0.59b
LSD 0.49 1.08 3.03 2.16 1.71 2.00 1.33
CV 4.34 8.13 10.05 5.57 5.08 4.22 8.66
Values are means ± SD and values in the same column with different superscript letters are significantly different from
each other (P< 0.05).Where, W = Control (wheat flour 100%), A = 100% Anchote flour, B1= 90 % wheat flour and 10%
Anchote flour, B2= 85 % wheat flour and 15% Anchote flour, B3= 80 % wheat flour and 20% Anchote flour.
Color of wheat, Anchote and their composite flours
Color is an important quality factor directly related to the
acceptability of food products, and is an important physical
property to report (Amir G. et al., 2002). The color
components of wheat, Anchote and their composite flours
are shown in Table 2.
Table 2. Color value of wheat, Anchote and composite flours.
Treatments L* a* b* Hue(°) Chroma
W 92.80 ± 1.76a 2.21 ± 0.51d 7.72 ± 0.84d 73.89 ± 4.20a 8.05 ± 0.80d
A 82.24 ± 2.26d 6.63 ± 0.27a 17.76 ± 0.90a 69.55 ± 0.44a 18.96 ± 0.93a
B1 90.83 ± 1.09ab 2.88 ± 0.15c 8.40 ± 1.28cd 70.90 ± 2.08a 8.88 ± 1.25cd
B2 89.30 ± 0.30bc 3.47 ± 0.32b 9.71 ± 1.32bc 70.17 ± 2.46a 10.31 ±1.28bc
B3 88.08 ± 0.47c 3.85 ± 0.22b 10.65 ±0.43b 70.12 ± 1.64a 11.33 ±0.35b
LSD 2.54 0.58 1.84 4.52 1.79
CV% 1.57 8.49 9.32 3.50 8.57
each other (P< 0.05).Where, W = Control (wheat flour 100%), A = Anchote (100%), B1= 90 % wheat flour and 10% Anchote
flour, B2= 85 % wheat flour and 15% Anchote flour, B3= 80 % wheat flour and 20% Anchote flour.

There was significance (p<0.05) differences in color values
of the control sample and composite flours as shown in
(Table 2). The mean L* values were 82.24 and 92.80 for
Anchote and wheat flour, respectively. These were
significantly (p<0.05) different from each other. The L*
value decreased as Anchote flour substitution increased in
wheat- Anchote composite flours. The values were 90.83,
89.30 and 88.08 for Anchote blends of 10, 15 and 20%,
respectively. The same trend was reported by previous
work of Shazia et al. (2012) who showed that the L* value
for composite flours decreased as sweet potato flour
supplementation increased in wheat-sweet potato blended
flours. This study was in contrary with the finding reported
by Eriksson et al. (2014) who showed that the L* value of
composite flours increased with increase cassava flour
substitution in wheat - cassava composite flours due to the
higher (91.85 -95.43) L* value of cassava flour than wheat
flour with L* value of 89.7. The lightness (L*) is an
indication of the brightness. Flours that were pale are
those with L* values >42 and the dark flours was for L*
values <42. Therefore, all-composite flours had L* values
more than 88.08 which indicates the flours were pale in
color.
There were also significant (p<0.05) differences in a* and
b* value among flours as shown in (Table 2). The a* mean
value was 2.21 and 6.63 for wheat and Anchote flour,
respectively, whereas the b* values were7.72 and 17.76,
respectively. It can be seen that wheat flour had smaller
values of a* and b* component whereas, the Anchote flour
had larger values. The composite flours exhibited
increment in values of the two-color components (a* and
b*) with Anchote records of 2.88, 3.47 and 3.85 for
component of a*for the Anchote blends of 10, 15 and 20%
respectively, and records of 8.40, 9.71 and 10.65,
respectively, for component b*. These indicated that
redness and yellowness color component increased in the
composite flours with the addition of more Anchote in the
blends. Similar, results were reported by Singh et al.,
(2008) who stated that the a* and b* values increase with
sweet potato flour substitutions, while studying effect of
incorporating sweet potato flour in wheat flour on quality
characteristics of cookies.
The Hue angle (º) has been described as the color
perceived by the naked eye, and is measured in degrees.
The values were 69.55 for Anchote and 73.89 for wheat
flours with significant (p<0.05) difference between them.
The hue angle values place the flours in the yellow region
of the CIE L* C* H* color space. These color indices were
not significantly (p>0.05) different among the ﬂours. The
Hue angles greater than 90° denote a yellowish color,
whereas those lower than 90°, as observed in all control
and composite flours, suggest a slightly yellow to orange
color.
Chroma was the chromaticity coordinates, which is
perpendicular distance from the lightness. The values are
8.05 for wheat flour and 18.96 for Anchote flour with
significant (p<0.05) difference between them as shown in
Table 3. The values for composite flours increased with
increase the blending ratio of Anchote flour with significant
(p<0.05) difference between them. Even though, related
results were reported by Singh et al., (2008), sweet potato
flour has a chroma values 23.21 and hue angle 58.44 and
wheat flour has chroma value 58.44 and hue angle 73.50.
Pasting Properties of Wheat, Anchote and Composite
Flours
Pasting profile of flour is one of the most important
properties influencing the quality and aesthetic
consideration of food that affects the texture, digestibility
and end use of starch-based food commodities (Ajanaku
et al., 2012). The pasting properties are important as it is
used in predicting the pasting behavior of the flour
samples. The pasting properties (such as peak, trough,
setback, breakdown, final viscosities, peak time and
pasting temperature) of the wheat, Anchote flour and their
composite ﬂours are presented (Table 3). The result
obtained by RVA expressed as cP (1 RVU = 12
centipoises).
The RVA results indicated that the composite flours had
distinct pasting properties as compared to the control
sample (wheat flour) as well as the Anchote flour as
presented in (Table 3). Peak viscosity is indicative of the
strength of pastes, which are formed from gelatinization
during processing in food applications(Adebowale, Sanni,
& Onitilo, 2008) and is measured as the highest value of
viscosity attained by the paste during the heating cycle
(50- 95 ºC). The peak viscosity of the wheat flour was
2321.00 cP whereas, that of Anchote was 4025.00 cP with
significant (p<0.05) difference between them. The peak
viscosity of the composite flours was significantly (p<0.05)
lower than that of Anchote but greater than of wheat flour.
These findings confirmed earlier reports that cereal
starches have a lower peak viscosity compared to tubers
and root starches (Biliaderis, 2009). Though, increasing
the proportion of Anchote from 10, 15 and 20% resulted in
increase in peak viscosity to 2501.33, 2585.67 and
2685.67cP, respectively. The study was in line with the
finding reported by Adeleke and Odedeji (2010) that
showed the peak viscosity of composite flours (131.42-
271.08RVU) increased with the increase incorporation
level of sweet-potato flour in wheat-sweet potato blend
flours.
Two factors interact to determine the peak viscosity of a
cooked starch paste: the extent of granule swelling
(swelling capacity) and solubility. Higher swelling capacity
and water absorption capacity is indicative of higher peak
viscosity while higher solubility as a result of starch
degradation results in reduced paste viscosity (Shittu et
al., 2001). High peak viscosity is an indication of high
starch content (Osungbaro, 1990) and this could explain
why Anchote-wheat composite flours sample had higher
peak viscosity compared to whole wheat flour. The high
peak viscosity values of the composite blends may be
suitable for products requiring high gel strength and
elasticity as reported by Adebowale et al. (2008).

Table 3. Pasting properties of wheat, Anchote and composite flours.
Treat
ment
Peak Viscosity
(cP)
Trough
(cP)
Break Down
(cP)
Final viscosity
(cP)
Set back
viscosity(cP)
Peak time
(min)
Pasting temp.
(oC)
W 2321.00 ± 6.5d 299.33 ± 6.11c 2021.67 ± 17.7c 389.00 ± 4.35c 91.67 ± 5.13c 5.63 ± 0.05a 77.00 ± 1.00a
A 4025.00±17.47a 1075.33±19.09a 2949.67±14.50a 2171.00±15.76a 1095.67 ± 9.29a 4.26 ± 0.05c 70.33 ± 0.57d
B1 2501.33
±12.50c
321.33 ± 6.50c 2130.00±16.00b 423.00 ± 5.56c 101.67 ± 5.50c 5.43 ± 0.15a 76.33 ± 1.52ab
B2 2585.67 ± 6.50c 471.33 ± 22.18b 2125.33 ± 1.52b 637.33 ± 21.73b 166.00 ± 19.97b 5.20 ± 0.05b 74.66 ± 0.57bc
B3 2685.67±10.97b 484.67 ± 6.11b 2152.67±14.97b 656.33 ± 18.55b 171.67 ± 21.73b 5.16 ± 0.15b 73.66 ± 0.57c
LSD 94.98 31.04 90.09 37.68 25.91 0.20 1.69
CV 2.63 3.21 2.95 4.42 4.37 2.09 1.25
each other (P< 0.05).Where, W = 100%wheat flour, A = 100%Anchoteflour, B1= 90 % wheat flour and 10% Anchote flour,
B2= 85 % wheat flour and 15% Anchote flour, B3= 80 % wheat flour and 20% Anchote flour
Trough viscosity is sometimes called shear thinning, hot
paste viscosity. It is the minimum viscosity value in the
constant temperature phase of the RVA pasting profile and
it measures the ability of the paste to withstand break down
during cooling (Ayo-Omogie and Ogunsakin,2013). The
values were 299.33 and 1075.33cP for wheat and
anchote, respectively, as shown in Table 3. The trough
viscosity of Anchote flour was significantly (p<0.05) higher
1075.33 cP than 299.33cP of wheat flour. The values were
significantly (p<0.05) increased with increase in the
substitution level of Anchote flour in wheat-Anchote
composite flours. Blending wheat with Anchote flour at a
ratio of 10, 15 and 20% raised the trough viscosity to
321.33, 471.33 and 484.67 cP, respectively. These values
are greater than that of wheat and less than that of
Anchote flour. A similar trend was reported by Ehimen et
al. (2017), who showed that the trough viscosity of the
composite flours increased as the substitution level of
sweet potato flour increased in the unripe banana-pigeon
pea - sweet potato composite ﬂours, with values of trough
viscosity ranging from 17.71 to 263.96 RVU.
According to Falade et al. (2014), breakdown viscosity is
associated with the tendency of the cooked starch to
disintegrate. Breakdown viscosity is the viscosity of the
paste after being heated at holding temperature of 95 °C.
Wheat flour alone had the lowest 2021.67 cP breakdown
value, whilst Anchote flour had the highest 2949.67cP
break down viscosity with significance (p<0.05) difference
between them. The higher breakdown in viscosity implies
the lower the ability of the samples to withstand heating
and shear stress during cooking (Adebowale and Lawal,
2004). Also, the higher values of breakdown are
associated with higher peak viscosities, which in turn are
related to the degree of swelling of starch granules during
heating (Ragaee and Abdel, 2006).
The breakdown viscosity of the composite flours was
significantly (p<0.05) higher than that of the wheat flour,
but, lower than that of Anchote flour as shown in Table 3.
No significant (p>0.05) differences were observed among
the values of the three composite flours. This study was
corroborated by report of Adeleke and Odedeji (2010),
who stated that the breakdown viscosity of the composite
flours was raised as the inclusion level of sweet potato
flour increased in wheat- sweet potato flours range from
41.00-110.00 RVU.
Final viscosity is commonly used to define the quality of
the particular starch-based flour, since it indicates the
ability of the flour to form a viscous paste after cooking and
cooling. It also gives a measure of the resistance of paste
to shear force during stirring (Adebowale et al., 2008). The
final viscosities of wheat and Anchote flour were
significantly (p<0.05) different from each other with values
of 389.00and 2171.00cP, respectively, as shown in (Table
3). As more and more Anchote flour was supplemented
into wheat flours the final viscosity was significantly
(p<0.05) increased, indicating high resistance of paste to
shear force during stirring. The highest value 656.33cP
was absorved for samples with 20% Anchote, whereas the
lowest value 423.00cP for sample with 10% Anchote. This
may attributed to high carbohydrate content in anchote
flours (Demelash, 2016). A similar trend was reported by
Adeleke and Odedeji (2010), who showed that the final
viscosity of composite flour increased with increase the
incorporation level of sweet-potato flour in wheat-sweet
potato flours blends.
The difference between final viscosity and trough viscosity
give rise to a pasting property known as setback viscosity.
It is the phase of the pasting curve after cooling the
starches to 50 oC. This stage involves re-association,
retrogradation or re-ordering of starch molecules (Abd et
al., 2000). There was significant (P< 0.05) difference
between wheat and Anchote flours with values of 91.67
and 1095.67cP, respectively, as shown in (Table 3). As
more and more incorporation of Anchote flour in wheat
flour the setback viscosity of composite flours were
significantly (P< 0.05) increased. Blending wheat with
Anchote flour at a ratio of 10, 15 and 20% raised the
setback viscosity to 101.67, 166.00 and 171.67cP
respectively. These values are greater than that of wheat
and less than that of Anchote flour. This study agreed with
the finding of Odedeji and Adeleke (2010) who showed,
that the setback viscosity increased as sweet potato flour
supplementation was increased in wheat – sweet potato
composite flour. Higher setback value is synonymous to

reduced dough digestibility (Shittu et al., 2001) while low
setback value is an indication that the starch has a low
tendency to retrograde or undergo syneresis during freeze
thaw cycles (Fasasi, 2009).
Peak time is the time in minutes at which the peak viscosity
occurred in the pasting profile. The peak time values for
Anchote and wheat flour were 4.26 and 5.63 min,
respectively, with significant (P< 0.05) difference from
each other as shown in Table 4.5. As more and more
incorporation of Anchote flour in wheat flour the peak time
of composite flours were significantly (P< 0.05) decreased.
The values were 5.43, 5.20 and 5.16 min as the
substitution ratio of Anchote flour increased to 10, 15 and
20%, respectively. While blending Anchote flour with
wheat flours the peak time were decreased, it indicates
less cooking or processing time. Comparable results were
reported with range from (5.57 - 6.20 min) for wheat-high
quality cassava blend flours reported by Oluwakemi et al.
(2017). Also, similar were reported by Olapade. A. and
Adeyemo, A, (2014) stated that the peak time for wheat
flour was higher values 6.27 min than that of cassava flour
of 3.9 min.
The pasting temperature is the temperature at which
irreversible swelling of the starch granules occur, leading
to the formulation of a viscous paste in an aqueous
solution. It is a measure of the minimum temperature
required to cook a given starchy food sample (Sandhu et
al., 2005). It gives an indication of the minimum
temperature and energy costs involved. The pasting
temperature for Anchote flour was 70.33 0C and for wheat
77.00 0C both of which are significantly (p<0.05) different
from each other. A comparable result was reported by
Julianti, E. et al., (2017), the pasting temperature for
wheat, sweet potato and maize starch were 77.8, 67.78
and 74.10C, respectively. As more and more incorporation
of Anchote flour in wheat flour the pasting temperature of
composite flours were significantly (p<0.05) decreased.
The pasting temperature of the composite flours were
76.33, 74.66 and 73.66 0C for those containing 10, 15 and
20% Anchote flour, respectively, with statistical (p<0.05)
difference between the highest and the lowest values.
Rheological Properties of Wheat, Anchote and
Composite flours dough
Water absorption capacity (WAC)
Water absorption capacity is the amount of water
absorbed by the flour to form dough of standard
consistency. It is used to estimate the time of baking.
Typical absorption levels for flour used in bakery industry,
which values ranged from 60-65% was high absorption
capacity (Mariana et al., 2016). The water absorption of
wheat, Anchote and composite flours are presented in
(Table 4). The values were 52.63% for wheat flour dough
and 66.61% for Anchote flour dough with significant
(p<0.05) different between them. The higher value of WAC
of Anchote was because of the high starch and fiber
content. The water absorption capacity of composite flours
indicated that increases in the blending ratio of Anchote
flour resulted in increased water absorption capacity of the
composite flours dough. Composite flours of 10, 15 and
20% Anchote flour substituted dough had WAC of 53.10,
55.70 and 58.61%, respectively, with significance (p<0.05)
difference between the lowest and highest value. Several
studies also reported that the dough made from composite
flours of tuber crops absorbed more water than that made
from wheat flour alone (Morita et al., 2002).
Table 4. Rheological properties of dough of wheat, Anchote and composite flours.
Treatments Water Absorption
(%)
Development Time
(min)
Stability Time
(min)
MTI(FU) FQN
(FU)
W 52.63 ± 3.23d 2.16 ± 0.05c 5.56 ± 0.83a 72.00 ± 2.00a 80.66 ± 4.04a
A 66.61 ± 1.17a 7.40 ± 0.85a 1.16 ± 0.057d 49.66 ± 1.52c 22.66 ± 2.51c
B1 53.10 ± 0.55cd 2.43 ± 0.11c 4.46 ± 0.05b 69.66 ± 0.57a 73.66 ± 7.51ab
B2 55.70 ± 1.38bc 2.56 ± 0.9c 3.43 ± 0.10c 66.33 ± 1.52b 71.00 ± 4.58ab
B3 58.61 ± 0.23b 3.93 ± 0.20b 3.10 ± 0.11c 64.16 ± 2.51b 69.00 ± 4.52b
LSD 3.05 1.03 0.69 2.64 10.32
CV 2.92 5.94 10.41 2.26 9.24
each other (p< 0.05).Where, W = Control dough (wheat flour 100%), A = 100%Anchote flour dough, B1= 90 % wheat flour
and 10% Anchote flour composite dough, B2= 85 % wheat flour and 15% Anchote flour composite dough, B3= 80 % wheat
flour and 20% Anchote flour composite dough
Dough development time (DDT)
Time of development (formation) of the dough is the time
required for the formation of gluten, i.e. until the
consistency of 500 BU. Development time is the time from
the first addition of water to the time the dough reaches the
point of greatest torque. During this phase of mixing, the
water hydrates the flour components and the dough is
developed. The DDT (Dough development time) of wheat,
Anchote and composite flours are presented in Table 4.
The mean values for DDT was 2.16 and 7.40 min for wheat
and Anchote flours, respectively. These values were
significantly (p<0.05) different from each other. The results
are closely relevant to the findings reported by Amir et al.
(2015), who showed that the maize, sorghum and wheat
composite flours had DDT ranged from 1.5 to 5.83min.

The DDT values increased as Anchote flour substitution
increased in composite flours dough. The values were
2.43, 2.56 and 3.93 min for composite flours containing
Anchote flour of 10, 15 and 20%, respectively, with
significance (p<0.05) difference between the highest and
the lowest values. But, substitution of Anchote flour up to
15% did not bring significant (p>0.05) effect on DDT of
sample. Generally, increasing substitution of Anchote flour
in the composite flours dough would results in the longest
DDT. This increment of DDT might be due to low gluten
protein contents of the blended ﬂours and relatively high
amount fiber content of Anchote flour. This study was in
line with the finding reported by Aberaet al. (2017), who
showed that the dough development time became longest
as more and more taro flour was incorporated in wheat-
taro composite flours dough for bread making. Dough
development time increases with the increase in the
proteolytcal degradation of protein and with a decrease in
the size of starch granule and the increase in the content
of damaged starch due to the increase in specific surface
area which absorbs water (Thiele et al., 2002).
Dough Stability time (DST)
Dough stability is the time in which the farinograph curve
is maintained on a line of normal consistency. Stability time
is the point between arrival time and departure time and
generally indicates the strength of flour (how much gluten
flour has and how strong it is) (Hallen et al., 2004). The
stability time of the Anchote flour was 1.10 min, whereas
that of wheat flour was 5.56 min with significant (p<0.05)
difference between them (Table 4). The stability time of the
composite flours were significantly (p<0.05) lower than that
of wheat but greater than of Anchote flour. Increasing the
proportion of Anchote from 10, 15 and 20% resulted in
decreased stability time to 4.46, 3.43 and 3.1 min,
respectively. These results were comparable with ranges
from 3.30 – 8.70 min for wheat-taro blend flours reported
by Aberaet al. (2017). Also, the results obtained were in
agreement with the findings of Amir et al. (2015), who
showed a similar decreasing pattern in stability time with
increase sorghum and maize flour replacement in maize,
sorghum -wheat composite flours.
Mixing tolerance index (MTI)
Mixing tolerance index is used by bakers to determine the
amount that dough will soften over a period of mixing. The
degree of softening of the dough is represented by the
difference between the consistency of 500 BU and the
consistency reached by the curve after 12 minutes from
achieving standard consistency. There were significant
(p<0.05) differences in Mixing tolerance index among
treatment flours as shown in Table 4. The mean values
were49.66 FU for Anchote and 66.72 FU for wheat flour
with significant (p<0.05) difference between them as
shown in Table 4. The MTI of composite flours were
significantly (p<0.05) decreased as the Anchote flour
incorporation increased in the composite flours. The
values reduced to 69.66, 66.33 and 64.76 FU as the
substitution ratio increased from 10, 15 and 20%,
respectively. This might be due to the absence of gluten
protein contents of Anchote ﬂour which contributes to the
elasticity of dough. A similar result was reported by earlier
work Aberaet al. (2017), a decreasing pattern of MTI was
observed as the substitution level of taro flour increased in
wheat-taro composite flour.
Farinograph quality number
Farinograph quality number is an index for measuring the
quality of the flour and is measured on the farinogram, on
horizontally (in minutes) from the vertical axis of the
consistency of the dough to the point where the centerline
of the curve meets the horizontal line lowered by 30 FU
towards the peak of consistency, multiplied by 10. The
mean values of FQN were 22.66 and 80.66FU for Anchote
and wheat flour, respectively, as shown in Table 4. These
values were significantly (p<0.05) different from each
other. The FQN of the composite flours dough were
significantly (p<0.05) higher than Anchote flour and lower
than that of wheat flour. No significance (p>0.05)
difference was observed among the three composite flours
dough sample. The study was in similar with findings
reported by Shimelis and Martha (2012), who showed that
the Brabender farinogram FQN decreased with an
increase in a percentage of amaranth flour substitution in
wheat flour.
CONCLUSIONS
Anchote flour had larger particle sizes than those of the
wheat flour, and when increasing the substitution level of
Anchote flour in composite flours it shifts the flour particle
size distribution from the smaller size to larger size
particles flour. The pasting properties showed Anchote
had larger peak viscosity which indicates that Anchote and
the composite flours had the ability to use for a product
requiring high gelling strength elasticity. In addition, the
shorter peak time values of Anchote flour is important to
reduce processing time and for saving energy during
processing. The rheological characteristic of wheat flour
and Anchote flours dough were noticed to have significant
(p<0.05) difference from each other. In the composite flour
dough water absorption and dough development time
increased but, stability time and mixing tolerance index
decreased with increasing in Anchote flour blending ratio.
However, substitution up to 15% Anchote flour in whole
wheat flour could not significantly (p<0.05) affect the
rheological behaviors of the composite dough. Generally,
rheological properties information could be used for
designing industrial processing of the flours for various
products.
CONFLICT OF INTEREST
The author declare that they do not have any conflict of
interest.

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APPENDIX FIGURES.
Figure 1. Wheat flour pasting curve.
Figure 2. Anchote flour pasting curve
Figure 3. Wheat 90% and 10% Anchote composite flours pasting curve.

Figure 6. Whole wheat flour farinogramm.
Figure 7. Anchote flour farinogramm.

Figure 8. Wheat 90% and 10% Anchote composite flours farinogramm.
Figure 9. Wheat 85% and 15% Anchote composite flours farinogramm.
Accepted 13 August 2020
Citation: Desalegn A, Hailu D (2020). Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anchote
and their Composite Flour. International Journal of Food and Nutrition Sciences. 5(2): 131-143.
Copyright: © 2020. Desalegn and Hailu. This is an open-access article distributed under the terms of the Creative
Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the
original author and source are cited.

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