DEVELOPMENT AND NUTRITIONAL CHARACTERIZATION OF COMPOSITE FLOURS OF WHEAT, RED LENTILS, RED KIDNEY BEANS, SOYBEAN, CHICKPEAS, MAIZE AND MORINGA LEAF

Abstract

The aim of the study was to utilize the composite flour technology to prepare protein and micronutrient rich flours to address the protein-micronutrient deficiencies amongst the vulnerable segments of the population. In this context, varied flours including red lentils, red kidney beans, soybeans, chickpeas and maize were incorporated in wheat flour at the rate of 5, 10, 15 and 20%. However, moringa leaf powder was included in the wheat flour in the range of 1, 2, 3 and 4%. Afterwards, the composite flours were tested for proximate composition and mineral profiling. The outcomes of the study indicated significant difference amongst the treatments in terms of moisture, ash, crude-protein, fiber fat, NFE, sodium, potassium, calcium, magnesium, phosphorous, iron, zinc, manganese and copper. Protein content of composite flours was ranged from 13.25±0.81 to 20.48±1.02% that was higher than wheat flour 12.01±0.54%. On the other hand, ash content of composite flours was ranged between 1.81±0.08 and 5.31±0.24% i.e. more than wheat flour (1.77±0.07%). Furthermore, moringa leaf powder based composite flour @4% indicated highest levels of Na (13.50±0.61 mg/100g), K (191.85±8.65 mg/100g), Fe (17.27±0.79 mg/100g), Zn (21.91±0.99 mg/100g), Mn (11.03±0.49 mg/100g) and Cu (7.05±0.34 mg/100g). In addition, maximum Ca (67.82±2.11 mg/100g) content was determined in 20% chickpea based composite flour whereas maximum Mg (61.54±2.76 mg/100g) and P (431.12±19.39 mg/100g) levels were measured in 20% soybean based composite flour. These nutritional properties portrayed that the presence of healthy legumes, pulses and plants as composite flours could uplift the protein and micronutrient scarcity if replaced with staple food.