DEVELOPMENT, EVALUATION AND UTILIZATION OF COMPOSITE FLOUR FROM UNDERUTILIZED GRAINS OF HIMACHAL PRADESH
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Date
2019-01
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UHF, NAUNI
Abstract
ABSTRACT
The present study entitled “Development, evaluation and utilization of composite
flour from underutilized grains of Himachal Pradesh” was conducted in the Department
of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and
Forestry, Nauni, Solan, Himachal Pradesh. Most of the population lies on a diet based on
cereals such as wheat, rice and corn. These cereals are good source of carbohydrate, energy
and vitamin B-complex but deficit in essential amino acids, micronutrients and functional
compound. So that FAO initiated a composite flour programme in 1964. Composite flour has
a potential to increase the nutritive as well as nutraceutical properties by substituting with
local cereals, starches and protein. Underutilized grains for viz. kodomillet, red rice,
buckwheat, rice bean and amaranth are good source of essential amino acids, micronutrients
and functional compounds. Hence, these grains can be utilized for development of composite
flour. Nutritional dense nature of these grains inhibit their utilization, hence present study was
undertaken to develop composite flour by utilizing these crops. It was estimated that 10 per
cent substitution of individual underutilized grains flour such as kodo millet, red rice, buck
wheat and rice bean where as 20 per cent of amaranth flour can be used for the development
of composite flour. 90:30 composition of wheat and underutilized grains flour was further
optimized on the basis of rheological, proximate and functional properties through Response
Surface Methodology (RSM). Composite flour could be stored at ambient condition without
altering the quality of flour upto 6 months. The essential amino acids especially lysine, a
limiting amino acids in most of cereals was found 11.25g/100g in composite flour. The
mineral constituents such iron and calcium was 6.20 and 70.80 mg/100g in composite flour.
EAAI, Nutritional Index (NI), Biological Value (BV) and Predicted Protein Efficiency Ratio
(P-PER) were comparatively high in composite flour i.e.147.65, 23.67 and 149.24
respectively, reflecting the nutritional, functional quality of the composite flour. The flour
was found optimum for development of baked (bread and biscuits) and extruded products
(pasta and breakfast cereals) with excellent nutritional profile. Hence, the study concluded
that these underutilized grains flour can be used for the development of nutritionally enriched
baked as well as extruded products.
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