Skip to content
Research Article Open access CC BY 4.0

Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha

Rita Singh Raghuvanshi, Diksha Singh, Apurva

Asian Food Science Journal · pp. 24–35 · Published 18 Nov 2024

10.9734/afsj/2024/v23i11751

Abstract

Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber flour blend for food product formulations. Study Design:  A randomized experimental study was conducted to evaluate the functional and nutritional profile of the developed composite flour and paratha taking whole wheat flour as control. Place and Duration of Study: Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology, Pantnagar, between August 2019 to March 2023. Methodology: Various ratios of hemp seed, corn silk, and chickpea flours were blended with whole wheat flour to make the composite flour. Paratha, a common shallow fried Indian flatbread, was prepared from the blend. Sensory evaluation of the paratha was conducted to find in addition to analyses of functional properties, proximate composition, dietary fiber content, in vitro protein digestibility, bioactive compounds, and fatty acid profiles of both flour blend and paratha. Results: The composite flour demonstrated a higher water absorption capacity (179.63 ml/100g) than whole wheat flour (147.67 ml/100g). Proximate analysis revealed a crude protein content of 17.06% and crude fiber content of 7.81% in the composite flour, significantly exceeding than that of whole wheat flour. Total dietary fiber was recorded at 21.37 g/100g, with an in vitro protein digestibility of 76.70%. The total phenolic content was markedly higher in composite flour (223.51 mg GAE/100g) compared to whole wheat flour (49.82 mg GAE/100g). Sensory evaluation indicated that the parathas made from composite flour had acceptable taste and texture with superior nutritional profile. Conclusion: The study successfully developed a composite flour with superior nutritional attributes, highlighting the potential of incorporating wild and underutilized plant resources in sustainable food production. This novel composite flour can be a valuable addition to diets, offering enhanced protein, fiber, and bioactive compounds compared to traditional wheat flour, particularly in the preparation of nutritious parathas.

Bioactive compounds composite flour corn silk functional properties hempseed In vitro protein digestibility nutritional quality paratha

References (19)

  1. 1 [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent [DOI]
  2. 2 Arginine metabolism and nutrition in growth, health and disease [DOI]
  3. 3 Laboratory methods for sensory evaluation of food
  4. 4 CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS [DOI]
  5. 5 A Pepsin Pancreatin Digest Index of Protein Quality Evaluation [DOI]
  6. 6 Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits [DOI]
  7. 7 Physicochemical and functional properties of whole legume flour [DOI]
  8. 8 Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [DOI]
  9. 9 Physicochemical properties of whole wheat flour as affected by gamma irradiation [DOI]
  10. 10 Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends [DOI]
  11. 11 Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes [DOI]
  12. 12 Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product [DOI]
  13. 13 Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals [DOI]
  14. 14 Effect of whole hempseed flour incorporation on the rheological, microstructural and nutritional characteristics of chapati – Indian flatbread [DOI]
  15. 15 Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value [DOI]
  16. 16 Functional properties of barinas nut flour (Caryodendron orinocense Karst., Euphorbiaceae) compared to those of soybean [DOI]
  17. 17 Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread [DOI]
  18. 18 Development of sorghum rich multigrain flour for preparation of roti
  19. 19 Antioxidant Activity and Phenolic Contents of Ajwain, Mustard, Fenugreek and Poppy Seed [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

24

Page views

0

PDF downloads

4

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.