Journal of Food Science and Technology

, Volume 49, Issue 1, pp 74–81

Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes

Authors

  • Hameeda Banu. N. Itagi
    • Department of Grain Science and Technology, Central Food Technological Research InstituteCouncil of Scientific and Industrial Research Institute
    • Department of Grain Science and Technology, Central Food Technological Research InstituteCouncil of Scientific and Industrial Research Institute
Original Article

DOI: 10.1007/s13197-011-0267-6

Cite this article as:
Itagi, H.B.N. & Singh, V. J Food Sci Technol (2012) 49: 74. doi:10.1007/s13197-011-0267-6

Abstract

Multigrain composite mixes were prepared from different cereals, legumes, millets, nuts along with condiments by different processes. Multigrain composite mixes had 10 to 12% moisture, 56 to 61% carbohydrate, 15 to 20% protein, 9 to 13% crude lipid and 2 to 3% ash. Energy value ranged from ~1600 to 1700 kJ/100 g. Among the vitamins studied, thiamine and riboflavin content varied from 0. 23 to 0.45 mg% and from 8.7 to 21.6 microgram% respectively. Dietary fibre was in the range of 12.4–16.5%. Swelling power of these mixes was about 10; however solubility varied from 17 to 22%. In-vitro Starch digestibility varied from 60 to 76%. Phytic acid content in these multigrain composite mixes varied from 0.6 to 0.8%. Poly-phenols ranged from 1.2 to 1.5%, DPPH free radical scavenging activity ranged from 75.2–86.2% and metal chelating activity ranged from 1.9 to 3.9%. Pasting profile by a Brabender Viscograph of these mixes indicated that they have cross linked starch type behaviour. These multigrain composite mixes can be used for the preparation of food formulations, savory products, pan cake, snacks preparation like muruku and chakli.

Keywords

CerealsLegumesMilletsFunctional propertiesDietary fibreAnti-nutritional factors

Copyright information

© Association of Food Scientists & Technologists (India) 2011