Vol. 12, Issue 2 (2023)

Author(s):
R Latha Rani and KV Jamuna

Abstract:
Composite flour is a mixture of flours from cereals, pulses, oilseeds and tubers with or without addition of wheat flour. Medicinal herbs own many health benefits because of its, therapeutic or curative aids. Incorporation of herbs in food products helps to manage many diseases. Wheat based composite flour (WBCF) had been developed by incorporation of black rice, black soya bean, barnyard millet and pumpkin seeds. The present research investigation proceeded by standardizing the composite flour mix by using wheat and other ingredients in the ratio of 70:30, 60:40, 50:50 and 40:60. The developed mixes were subjected to functional properties and sensory evaluation to select the best combination. Best accepted combination of WBCF nutritive value was calculated. Addition of 50 per cent wheat and 50 per cent in combination of other ingredients had better functional properties and sensory scores compared to other treatments. Wheat based composite mix had significantly higher protein and carbohydrate compared to control. Considering the literature studies herbs which are rich in antioxidant activity viz., Indian Tinospora, Indian borage, sessile joy weed, dried ginger, turmeric, and clove had been selected to develop herbal mix. Herbal mix was standardized by considering the sensory evaluation scores of Kashaya. Herbal mix treatment 3 (HMT3) had good sensory scores and antioxidant activity compared to other treatments. Further best accepted composite flour was used for the preparation of herbal enriched composite flour by incorporating the developed herbal mix at different composition. Best accepted mix was identified by preparing flatbread and subjected to sensory evaluation. Wheat based herbal enriched mix treatment 3 (HWCF3) had better sensory scores compared to other treatment. It can be concluded that present investigation showed addition of pulses, millet, oilseed and different herbs in the preparation of flour mix helped to improve the nutritional status and to manage macronutrient deficiency in the population.