Vol. 12, Issue 4 (2023)

Author(s):
Deepali Mudgal, Sweta Singh, Puja, Neelash Chauhan, Jaivir Singh, Vivak Kumar and BR Singh

Abstract:
Due to pharmacological properties, guava (Psidium guajava L.) is utilised in subtropical regions all over the world as both food and traditional medicine. It contains antioxidant, anti-diabetic, anti-diarrheal, analgesic & anti-inflammatory, anti-cancer, anti-hypertensive, and high nutritional value properties. Likewise chia seeds are highly valued for their medicinal value and nutritional properties. It has vitamins, calcium, and other vital minerals, as well as protein that include all essential amino acids, polyunsaturated fatty acids, and healthy dietary fibre. The aim of this research was to evaluate the physicochemical properties of guava and chia seed flours during storage of 0, 30, 60 and 90 days and the functional and color attributes of flours. Lightness, redness and yellowness of flours in terms of L*, a* and b* values was measured. Moisture content, ash, pH, acidity, protein, fat, fibre and optical density for guava flour was 7.52%, 2.51%, 4.84, 0.102%, 4.56%, 4.22%, 7.09% and 0.43 respectively and for chia flour, it was 1.10%, 4.92%, 7.34, 0.0064, 18.35%, 36.59%, 24.72% and 0.05 respectively. The L*, a* and b* values of the guava flour was L* (37.85), a* (5.07) and b* (15.38) and that of chia seed flour was L* (39.62), a*(2.68) and b* (13.01).