The results of the water and oil absorption index are presented
in Fig. 1. All of composite flours displayed stronger affinity for
water than oil, but wheat flour has stronger affinity for oil than
water. In general, water absorption index among the composite
flours did not differ significantly, but it was higher than
wheat flour. Water absorption index is an important processing
parameter and has implications for viscosity. It is also
essential in bulking and consistency of products, as well as in
baking application (Niba et al., 2001)