The present investigation was carried out in the Department of Food Science and Nutrition at Mangalore University, Konaje, Mangalore (Karnataka) during 2017-18. To develop quality composite flour, ingredients like; whole wheat (Triticum aestivum), little millet (Panicum sumatrense), moth bean (Vigna aconitifolia) and mango ginger (Curcuma amada) were used. The samples were divided into two categories i.e. batch 1 consisting of washed and sundried whole wheat, little millet, moth bean and mango ginger flours and batch 2 consisting of washed, soaked, sprouted and sundried whole wheat, little millet and moth bean flours. Whereas, mango ginger powder was prepared directly after proper cleaning and drying. Based on proximate analysis, the processed sample (batch 2) was selected, where crude fibre, total protein and iron content were higher than unprocessed sample (batch 1). The processed sample was further divided in to two batches based on composition of ingredients. The ratios of different ingredients i.e. flour of whole wheat, little millet, moth bean and mango ginger for batch-1 were 50:20:20:10 (Batch 1) and for batch-2 30:30:30:10 (Batch 2), respectively. The comparative studies of both batches further revealed that the composite flour developed in the ratio of 30:30:30:10 of whole wheat, little millet, moth bean and mango ginger, respectively gave better nutritional properties particularly high values of protein, iron, crude fibre, ash content, besides oil absorption and emulsifying activities, which are essential for development of cookies. The replacement of wheat flour and increasing content of little millet and moth bean has improved the quality of composite flour. The use of mango ginger has further added advantage of medicinal properties. From the present investigation, it is suggested that quality composite flour can be prepared by using flour of sprouted whole wheat, little millet, moth bean and mango ginger (un-sprouted) in the ratio of 30:30:30:10, respectively. The cookies prepared by such composite flour will address the problem of anaemia to some extent.
Keywords: Composite flour, cookies, proximate analysis, Curcuma amada, Panicum sumatrense, Triticum aestivum and Vigna aconitifilia.
Saroj, S. & S., S (2022). Proximate Analysis of Processed and Unprocessed Samples for Development of Quality Composite Flour. Afribary. Retrieved from https://afribary.com/works/proximate-analysis-of-processed-and-unprocessed-samples-for-development-of-quality-composite-flour
Saroj, Shraddha, and Shruthi S. "Proximate Analysis of Processed and Unprocessed Samples for Development of Quality Composite Flour" Afribary. Afribary, 04 Jan. 2022, https://afribary.com/works/proximate-analysis-of-processed-and-unprocessed-samples-for-development-of-quality-composite-flour. Accessed 27 Jan. 2022.
Saroj, Shraddha, and Shruthi S. . "Proximate Analysis of Processed and Unprocessed Samples for Development of Quality Composite Flour". Afribary, Afribary, 04 Jan. 2022. Web. 27 Jan. 2022. < https://afribary.com/works/proximate-analysis-of-processed-and-unprocessed-samples-for-development-of-quality-composite-flour >.
Saroj, Shraddha and S., Shruthi . "Proximate Analysis of Processed and Unprocessed Samples for Development of Quality Composite Flour" Afribary (2022). Accessed January 27, 2022. https://afribary.com/works/proximate-analysis-of-processed-and-unprocessed-samples-for-development-of-quality-composite-flour