Development and Evaluation of Multigrain Flour for Traditional Recipes

Abstract

In the past few years, the people have shown more attention towards eating the multigrain food products made from multigrain flour. Eating multigrain flour recipes helps in prevention and better management of different types of chronic diseases. Multigrain flour is the rich source of protein, fiber, vitamins, minerals and energy. Not just nutrient rich it’s a tasty, digestive, affordable, locally available and energetic ingredient used for making the various value-added recipes. Therefore the major objective of the study was to Develop and Evaluate the Multigrain flour for making various Indian traditional recipes. Total three traditional recipes were prepared from 14 multigrain flour treatments. Sensory evaluation of these recipes was done by using composite rating scale. Data obtained during study were statistically analyzed using completely randomized design(CRD). Shelf life of the flour was up to 3 months. All the 14 treatments were organoleptically acceptable. However, the developed multigrain flour consisted of wheat flour (65%) and bajara, amaranth, oats, soyabean and ragi (each grain 5%) along with blackgram dhal flour (10%) was highly acceptable, also improved the taste and nutritional quality of the traditional Indian recipes especially puri and paratha. Rheologically, the dough also showed good extensibility which is desired quality for all these recipes. It was also accepted for making chapatti