ASSESSEMENTOF AMINO ACID, VITAMIN, FUNCTIONAL AND ANTIOXIDANT PROPERTIES IN A LEGUME-CEREAL BASED COMPLEMENTARY BLEND

This study assessed the nutritional quality of flour made from roasted corn, roasted soybeansand roasted groundnuts. Functional, antioxidant properties,vitaminand amino acids profils were assessed. This composite roasted corn flour is an important source of vitamins with vitamins B9 (39.91?0.87 ug), C (30.86?0.01 mg/100g) and E (27.82?0.01 mg/100g) recording the higher content. Likewise, theanalysis reveals the presence of essential amino acids with high content in lysine (26.32?0. 29 g/100 g), tryptophan (17.22?0.29 g/100 g) and leucine (20.17?0.01 g/100 g). In addition, this composite roasted corn flour exhibited intersting polyphenol (198.04?3.31mg EGA/100 g) and flavonoid (55.29?0.37 mg EQ/100 g) contents and an antioxidant activity (DPPH) of 62.36?2.50 %. Finally, the studied corn flour recorded interesting functional properties such as water absorption capacity (295.61?3.15 %), water solubility index (35.63?0.50 %), apparent density (0.71?0.02 g/mL), porosity (40.30?0.52 %) and wettability (4.10?0.1 %) respectively. Flour made from roasted corn could be used to produce nutritious food for infant in complement of breastmilk.