Skip to main content
SpringerLink
Log in

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

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  • Anderson RA, Conway HF, Pfeifer VF, Griffin EL (1969) Roll and extrusion-cooking of grain sorghum grits. Cereal Sci Today 14:372–380

    Google Scholar 

  • Antonio P, Alssandra DC, Giampaola C (2003) From plums to prunes: Influence of drying parameters on polyphenols and antioxidant activity. J Agric food chem 51:3675–3681

    Article  Google Scholar 

  • Anwar F, Latif S, Przbylski R, Sultana B, Ashraf M (2007) Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. J Food Sci 72:503–509

    Article  Google Scholar 

  • Arya SS (1990) Grain based snack and convenience foods. Ind food pack 44(5):17–38

    Google Scholar 

  • Asp Nils G, Johansson Claes G, Hallmer H, Siljestrom M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31:476–482

    Article  Google Scholar 

  • Bhadari MR, Kawabata J (2004) Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal. Food Chem 88:163–168

    Article  Google Scholar 

  • Bhattacharya KR, Zakiuddin Ali S (1976) A sedimentation test for pregelatinized rice products. Lebensm Wiss Technol 9:36–37

    Google Scholar 

  • Bong KK, Singh V (2009) Cooking behavior of rice and black gram in the preparation of Idli, A traditional fermented product of Indian origin, by viscography. J text studies 40:36–50

    Article  Google Scholar 

  • Chitra U, Singh U, Rao PV (1996) Phytic acid, in vitro protein digestibility, dietary fibre and minerals of pulses influenced by processing methods. Plant Foods Human Nutri 49:307–316

    Article  CAS  Google Scholar 

  • Deepa G, Singh V, Akhilender Naidu K (2008) Nutrient composition and Physicochemical properties of Indian medicinal rice-Njavara. Food chem 106(1):165–171

    Article  CAS  Google Scholar 

  • Dinis TCP, Madeira VMC, Almeida LM (1994) Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161–169

    Article  CAS  Google Scholar 

  • Ekanayakke S, Jansz ER, Nair BM (1999) Proximate composition, mineral and amino acid content of mature Canavalia gladiata seeds. Food chem 66:115–119

    Article  Google Scholar 

  • Eastman J, Lee G (2005) Whole grains in extruded products. Cer Foods World 50(4): 168, 170–172

    Google Scholar 

  • Faa P, Lai R (2008) Production of multi-grain, whole grain, soft and cruncy sheeted snacks. PN: US 2008/0050493 A1, (US2008/0050493A1)

  • Que F, Mao L, Fang X, Tao Wu (2008) Comparison of hot air- drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. Inter J Food Sci Technol 43:499–507

    Article  Google Scholar 

  • Holay A (2007) The cereal thing. Prepared foods, 176(3): 33–34, 37–38, 41

  • Huber Gr, Wenger Ml, Sevatson Es (1992) Reduced calorie, palatable snack product and method of producing same. PN: US 5132 133; (US5132133)

  • Karwowski J, Vemulapalli V, Wang CY (2008) Production of whole grain- containing composite food products. PN: US 2008/0003340 A1; (US2008/0003340A1)

  • Kinsella JE (1976) Functional properties of proteins in foods: A survey. CRC Reviews Food Sci Nutri 7:219–240

    Article  CAS  Google Scholar 

  • Liener IE (1994) Implications of antinutritional components in soybean foods. CRC Reviews Food Sci Nutri 34:31–67

    Article  CAS  Google Scholar 

  • Lindsay RC (1996) Food additives. In: Fennema, O.R. (Ed.) Marcel Dekker Inc., New York, Food Chem p. 778 (Chapter 12)

  • Ngo Som J, Prajwala M, Daniel VA, Malleshi NG, Venkat Rao S (1992) Digestibility of protein and starch in malted weaning foods. J Food Sci Technol 29:262–263

    Google Scholar 

  • Odunayo CA, Singh V (2007) Effect of cooking on the profile of phenolics, tannins, phytate, amino acid, fatty acid, mineral nutrients of whole-grain and decorticated vegetable cowpea Vigna unguiculata (L.) Walp. J Food Quali 30:1101–1120

    Article  Google Scholar 

  • Odunayo CA, Singh V (2008) Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.)Walp). Innovative Food Sci Emer Technol 9:92–100

    Article  Google Scholar 

  • Perez-Jimenz, Saura-Calixato F (2006) Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Res Inter 39:791–800

    Article  Google Scholar 

  • Ragaee S, Abddel Aal ESM (2006) Pasting properties of starch and protein in selected cereals and quality of their food products. Food chem 95(1):9–18

    Article  CAS  Google Scholar 

  • Sashikala IS, Singh V, Ali SZ (2005) Changes in physicochemical properties of Basmati paddy upon parboiling. Trends Carbo Chem 9:53–59

    Google Scholar 

  • Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthine on autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40:945–948

    Article  CAS  Google Scholar 

  • Singleton VL, Orthofer R, Lamuela-Raentos RM (1995) Analyses of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth Enzymol 299:152–171

    Article  Google Scholar 

  • Singh V, Okadome H, Toyoshima S, Ohtsubo K (2000) Thermal and physico - chemical properties of rice grain, flour and starch. J Agric food chem 48:2638–2647

    Article  Google Scholar 

  • Soares JR, Dins TCP, Cunha AP, Ameida LM (1997) Antioxidant activity of some extracts of Thymus zyges. Free Radical Research 26:469–478

    Article  CAS  Google Scholar 

  • Singh V, Jayadeep A, Lakshmishree HR, Ashwathanarayana KN (2004) Status of micronutrients in different degree milled rice before and after parboiling (ICFOST). Central Food Technological Research Institute and Defence Food Research Laboratory, Mysore, Karnataka, India

    Google Scholar 

  • Yildirim A, Mavi A, Kara AA (2001) Determination of antioxidant and antimicrobial activities of Rumex crispus L.extracts. J Agric Food chem 49:4083–4089

    Article  CAS  Google Scholar 

  • Yuan YV, Bone DE, Carrington MF (2005) Antioxidant activity of dulse (Palmaria palmate) extract evaluated in-vitro. Food Chem 91: 485–494

    Article  CAS  Google Scholar 

  • Wang JC, Kinsella JE (1976) Functional properties of novel proteins: Alfalfa leaf protein. J Food Sci 41:286–292

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are thankful to Director, Dr. V. Prakash, Central Food Technological Research Institute, for showing keen interest and encouraging us in all respects in carrying out this work. One of the authors (Singh) gratefully acknowledges financial support in the form of a 11th Five year plan Project awarded by Govt. of India.

Author information

Authors and Affiliations

  1. Department of Grain Science and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research Institute, Mysore, 570 020, New Delhi, India

    Hameeda Banu. N. Itagi & Vasudeva Singh

Authors
  1. Hameeda Banu. N. Itagi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Vasudeva Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vasudeva Singh.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Itagi, H.B.N., Singh, V. Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. J Food Sci Technol 49, 74–81 (2012). https://doi.org/10.1007/s13197-011-0267-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0267-6

Keywords

Search

Navigation