In food processing, rheological properties are critical engineering indices for raw materials pre-considered in food formulations to establish processing requirements suitably adopted for converting raw materials efficiently into finished products. Effects of inclusion of Whole Roselle Seed Flour (WRSF) in composite formulation with Whole Wheat flour in varying percentages 10 to 25 % showed outcomes for Amylograph: gave 60.73 to 63.48 0C for Beginning of gelatinization at 59.58 0C control, 84.53 to 83.65 0C for Gelatinization temperature at 87.08 0C control, 563.25 to 348.00 (AU) for Gelatinization maximum at 838.75 (AU) control. Farinograph: gave 494.00 to 502.50 (BU) for Consistency at 498.75 (BU) control, 83.65 to 78.48 % for Water absorption at 85.18 % control, 83.45 to 78.50 (BU) for Water absorption corrected for 500 BU at 85.08 (BU) control, 78.63 to 73.38 % for Water absorption corrected for 14 % at 79.58 % control, 6.00 to 5.50 min for Development time at 6.78 min control, 2.88 to 1.68 min for Stability at 3.98 min control, 46.00 to 89.50 BU for Mixing Tolerance Index at 31.75 BU control, 8.60 to 7.08 min for Time to break down at 11.68 min control and 85.50 to 70.25 FQN for Farinograph quality number at 116.75 FQN control. Extensograph at 30, 60 and 90 min Proving time; gave 34.00 to 12.50, 29.25 to 13.75 and 22.00 to 12.75 for Energy (cm2) at 38.75, 34.75 and 31.75 (cm2) respectively as control; 273.00 to 97.75, 185.00 to 97.00 and 165.25 to 94.75 for Resistance to Extension (BU) at 304.75, 263.75 and 251.75 BU respectively as control; 87.00 to 81.75, 86.00 to 75.75 and 79.00 to 70.75 for Extensibility (min) at 88.75, 89.75 and 81.75 (min) respectively as control; 275.00 to 120.75, 185.50 to 122.75 and 173.25 to 124.75 for Maximum (BU) at 317.75, 277.75 and 270.75 (BU) respectively as control; 2.93 to 1.28, 1.95 to 1.38 and 1.93 to 1.38 for Ratio Number at 3.58, 3.08 and 3.18 respectively as control; 3.03 to 1.40, 2.03 to 1.58 and 2.03 to 1.33 for Ratio Number (Max) respectively as control. Research findings proved that inclusion of WRSF up to 25 % still holds good functional and great nutritional potentials in value added food products.
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