Effect of Rice Husk Extracted Cellulose on the Functional, Pasting and Proximate Composition of Wheat Flour

Student: Oluwabukolami Oluwatoyin Afolayan (Project, 2025)
Department of Food Science
University of Ilorin, Kwara State

Abstract

There is a growing incidence of metabolic diseases due to excessive intake of refined wheat flour-based foods. This calls for a functional alternative that will help alleviate this health issues and also aid food waste valorization of rice husk. This study explored the extraction and utilization of rice husk-derived cellulose fibre into refined wheat flour and its effect on the pasting, proximate, functional, and colour properties. Cellulose was extracted using alkaline hydrolysis from rice husk (agricultural waste). wheat flour was supplemented with 0%, 2%, 4%, 6%, and 8% cellulose. The resulting blends (BU0 to BU8) were analysed using standard laboratory methods. Data were statistically evaluated using ANOVA and Duncan’s multiple range test at p

Keywords
rice husk cellulose wheat flour flour substitution pasting properties proximate composition functional properties dietary fibre starch gelatinization food product development functional foods
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