Search

Background: Lifestyle diseases are ailments caused due to unhealthy living pattern. Maize being an affordable and inexpensive cereal crop for unprivileged people and has potential benefits also which can be utilized with other grains to develop functional flour. Methods: The present investigation was conducted during 2020-21 in the Laboratory of Department of Food and Nutrition, Dr. RPCAU. The raw ingredients viz. maize (variety 'Lakshmi'), flaxseed, chickpea, barley, ragi and wheat were procured from local market Pusa or farmers. After processing with various methods, different proportions of flour were developed. Bulk density, water absorption capacity and proximate composition were determined. Result: The result showed that bulk density ranged from 0.57 to 0.67 g/ml, whereas water absorption capacity varied from 1.08 to 2.16 g/ml. Proximate composition such as moisture content ranged from 6.53 to 11.55 g/100 g, ash 1.26 to 1.9 g/100 g, protein 5.83 to 11.08 g/100 g, fat 1.60 to 5.33 g/100 g, fibre 11.09 to 18.27 g/100 g, carbohydrate 56.45 to 65.09 g/100 g whereas level of minerals like iron varied from 3.68 to 5.71 mg/100 g, zinc 2.83 to 3.76 mg/100 g and calcium 25.73 to 132.28 mg/100 g. [ABSTRACT FROM AUTHOR]

Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and lower binding properties it is difficult to prepare. In the present study the effect of blending composition of wheat and gram in maize flour on physicochemical and functional properties were investigated. Methods: The maize flour of PMH-1 variety was blended with wheat and gram flour in different combinations of (20, 30 and 40%). The composite flours were evaluated for different physico-chemical properties like moisture content, protein content, crude fat, crude fibre, ash content, carbohydrates, titrable acidity, color value, titrable acidity, swelling power, oil holding and water holding capacity. Result: It was observed from the study that the protein content (2.83±0.02%), fat content (6.13±0.02%) and fibre content (2.82±0.02%) was higher for gram blended flour than wheat blended flour. The swelling power of the flour blended with wheat was found out to be higher (30.74±0.01%), than blended with gram flour (25.30±0.01%), whereas the oil holding and water holding capacity of wheat blended and maize blended flours was similar. [ABSTRACT FROM AUTHOR]