Functional Properties and Heavy Metal Content of Some Swallows made from Edible Flours

Abstract

The globally reported increase in the incidence of chronic diseases, such as diabetes, cardiovascular disease, and certain cancers has prompted the search for more diet alternatives which could be incorporated in the prevention and management of these conditions. In Nigeria, many indigenous menus include swallows, which are usually consumed alongside native soups. This study aimed at determining the functional properties and heavy metal content of some swallows made from cereal flours-finger millet (Eleusine coracana), black fonio (Digitaria iburua), and rye (Secale cereale) and also cassava (Manihot esculenta) flour. The cereal samples were purchased from local markets, sorted, washed, dried and prepared for analyses; the cassava flour was purchased as a finished product. The flours were then used to prepare swallows by pouring them into boiling water. Standard methods were used to investigate the functional properties and heavy metals present in the food samples. Laboratory results were analyzed using Microsoft Excel and Statistical Package for Social Sciences (SPSS). The results show that rye swallow had significantly (p<0.05) higher bulk density (0.63g/ml) than the others. Cassava flour had the highest water absorption capacity (2.24±0.06 ml/g) while black fonio flour had the lowest (1.85±0.00 ml/g). Gelatinization temperatures in degrees centigrade ranged from 64.67±0.08 (rye) to 70.58±0.04 (black fonio). The heavy metals were present in very minimal amounts, with aluminium having slightly higher values, although all the values were within safe limits. Consequently, with appropriate preparation methods, adoption of these cereal flours as swallows is recommended for improved nutrition outcomes.