Sarojani, J.K.Rathod, Jyoti M.2024-07-182024-07-182018-06https://krishikosh.egranth.ac.in/handle/1/5810212180ABSTRACT An investigation on the “Development of multigrain composite flour for health benefits” was undertaken during 2013-2015 in UAS Dharwad. The study aimed at development, storage and efficacy testing of multigrain composite mix. The millet composite flour is composed of wheat (40 g), total millets (50 g) which includes equal quantity of foxtail millet (12.5 g) and finger millet (12.5 g), little millet (25 g), soybean (10 g) and fenugreek (1 g) and it was acceptable. The overall acceptability score was 7.07. Millet composite flour was rich in protein (13.74 g/100 g), fat (5.30 g/100 g), energy (388 kcal/100 g) dietary fibre (20.59 g/ 100 g), sodium (5.15 m g/100 g), potassium (154 m g/100 g), calcium (32.97 m g/100 g), magnesium (26.67 m g/100 g), iron (2.52 m g/100 g), phosphorus (101 m g/100 g), copper (0.55 m g/100 g), zinc (1.02 m g/100 g), and manganese(0.9 m g/100 g). The storage and organoleptic evaluation was done every 15 days interval, for period of 180 days. Both HDPE and MPP packaging materials can be used effectively. Moisture and free fatty acid initially were 7.07 per cent and 0.12 m g/KOH g which increased to 8.47 per cent and 0.50 m g/ KOH g at 180 days of storage and both were within permissible limits. However, organoleptic study revealed that it can be stored for 165 days. Supplementation study was conducted on 30 hypercholesterolemic subjects (15 experimental and 15 control) for a period of 30 days and their lipid profile was analyzed before and after intervention. There was significant decrease in the LDL cholesterol, triglycerides and total cholesterol with per cent decrease of 4.89, 6.86 and 5.54 respectively and increase in the HDL cholesterol from 44.66 mg/dl to 52.92 mg/dl in experimental subjects.EnglishThesis