Formulation and nutritional quality evaluation of hemp seed (Cannabis sativa l.) incorporated composite flour and its use for development of high protein, high fibre and low glycemic index products
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Date
2022-11
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G. B. Pant University of Agriculture and Technology, Pantnagar
Abstract
The present study was conducted to evaluate the physical and nutritional properties of whole hemp seed, to analyse the functional and nutritional properties of hemp seed incorporated composite flour with the objective to develop high protein, high fibre composite flour and their products viz; paratha, mathri and cookies having low glycemic index and to assess its sensory and nutritional quality evaluation of these developed products. The physical properties of hemp seed were analysed and reported as thousand seed weight (19.2g), thousand seed volume (18.66ml), hydration capacity (0.034 g/seed), swelling capacity(0.07ml) and bulk density (0.56g/ml). The proximate analysis of whole hemp seeds revealed that total ash was 7.07%, crude protein was 20.40%, crude fat was 28.70% and crude fibre was 26.96%. Total dietary fibre, in vitro protein digestibility, total phenol content, DPPH% inhibition and a-tocopherol content were found to be 26.58 g/100g, 66.69%, 221.31 mgGAE/100g, 68.27% and 0.05 mg/100g, respectively. Results showed that composite flour possess good functional properties which are important in improving the textural and quality characteristics of developed products. Composite flour had higher water absorption capacity (179.63 ml/100g) and low oil absorption capacity (99.15 ml/100g) in comparison to whole wheat flour. Nutrient analysis of composite flour revealed crude protein 17.06%, crude fat 7.30%, total dietary fibre 21.37 g/100g, in vitro protein digestibility 76.70%, higher bioactive compounds i.e., total phenol content 223.51 mgGAE/100g and DPPH% inhibition75.24%. Fatty acids in composite flour was7.8%. Results of sensory parameters showed 20% incorporation of hemp seed and chickpea flour and 10% of corn silk powder were accepted in developed products. Results of nutritional analysis revealed that composite flour paratha had significantly higher amount of nutrients than control paratha made of wheat flour. It had total ash 2.57%, crude protein 15.28%, crude fat 7.69%, dietary fibre 14.71g/100g, in vitro protein digestibility 74.72%. Similarly, nutrient analysis of composite flour mathri had significantly higher amount of nutrients crude protein 12.76%, dietary fibre 13.28g/100g, in vitro protein digestibility 73.86% as compared to control mathri. Likewise, composite flour cookies were nutritionally superior than whole wheat flour cookies (control) with reference to protein 13.14%, crude fat 25.30%, dietary fibre (14.13g/100g), in vitro protein digestibility 73.60%. Results of percent contribution in meeting RDA of protein and fibre for adult men and women revealed that one serving of paratha, mathri and cookies were able to meet FSSAI requirement (20% of RDA for protein and 6g/100kcal for fibre) to label it as high protein and high fibre. Hemp seed incorporated composite flour products with different cooking methods showed significantly low glycemic index value for cookies (40.84), paratha (51.05) and mathri (52.31). Thus, it can be concluded that whole hemp seeds had good quality protein, good fat and it is high in dietary fibre content. Hemp seed incorporated composite flour products have fulfilled the FSSAI nutrition claim for high protein, high fibre and low glycemic index.