Conference Proceeding

Functional and Nutritional Characteristics of Composite Flour Prepared From Oat Flour, Malted Ragi Flour, Dehulled Soy Flour

Ms. Samta Sheoran, Dr. Sudesh Jood

Composite flour blends were prepared using oat flour, malted ragi flour and soy flour in durum wheat flour at different levels i.e.; 5, 10, 15 and 20% level of incorporation. Physico-chemical properties such as water absorption capacity, oil absorption capacity, swelling power and bulk density were observed. It was observed that water absorption capacity, oil absorption capacity, increased significantly (P≤ 0.05) with increase in the incorporation of oat flour, malted ragi flour and soy flour in durum wheat flour. The water absorption capacity and oil absorption capacity of durum wheat flour were 1.12 and 1.28 g/g , respectively which were found significantly lower than all composite flour i.e.; 1.12 to 2.74 and 1.28 to 2.96 g/g, respectively. Swelling power and bulk density increased significantly (P≤ 0.05) in all types of composite flour. Swelling power of durum wheat flour was 6.45 g/g where it was ranged from 6.96 to 9.30 g/g in all composite flour samples. Bulk density was observed highest in Type-IV i.e. 0.80 g/ml and lowest in Type-I composite flour i.e.; 0.68 g/ml. proximate composition of different flours were also observed. Moisture, protein, fat, crude fiber and ash contents increased significantly with increase in level of incorporation of oat flour, malted ragi flour, soy flour in durum wheat flour. Moisture content of all samples ranged from 9.45 to 11.15. Protein, fat, crude fiber and ash contents of all flour samples were ranged from 13.72 to 18.24, 2.00 to 6.18, 1.62 to 4.12 and 1.54 to 2.60, respectively. Maximum contents were observed in Type-IV composite flour. All the composite flour differed significantly (P≤ 0.05) in their protein, fat, crude fiber and ash contents. It may be suggested that above formulated composite flour can be used for development of nutrient rich pasta products.

Published: 08 November 2017

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© 2017 Ms. Samta. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.