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Abstract
This study examined the micronutrient composition and functional properties of blends of wheat and finger millet flour at different ratios. The analysis covered mineral and vitamin levels, as well as functional characteristics. The results showed that blends with 80% finger millet and 20% wheat had the highest magnesium content, while those with 20% finger millet and 80% wheat had the highest potassium levels, and blends with 10% finger millet and 90% wheat had the highest zinc concentration. Additionally, the blend with 10% finger millet and 90% wheat had superior levels of vitamins B1 and B2, and the blend with 20% finger millet and 80% wheat had the highest vitamin B3 content. In terms of functional properties, the blend with 10% finger millet and 90% wheat had the highest bulk density, while 100% wheat flour had the best water absorption capacity, and the blend with 80% finger millet and 20% wheat showed remarkable oil absorption ability. Moreover, the blend with 80% finger millet and 20% wheat performed well in emulsion capacity and swelling index, while 100% wheat flour had the highest pH level. Overall, the results suggest that composite flour blends significantly enhance the nutritional profile and should be promoted