Pantnagar Journal of Research

Abstract

The study of nutritional enrichment and functional diversification in food products has led to the exploration of composite flours, which blend wheat flour with other nutrient-dense flours. Wheat provides essential carbohydrates to fuel the body. Corn is ideal for people with gluten sensitivities or celiac disease. It is rich in lutein and zeaxanthin, antioxidants that protect against macular degeneration. Corn is high in fiber, which improves digestion and supports a healthy gut. Mungbeans are great plant-based protein source for muscle repair and growth. It helps to regulate blood sugar levels due to its fiber and protein. It contains flavonoids and phenolic acids that combat oxidative stress and inflammation. In this investigation, refined wheat flour, corn, and green grams were combined to produce nine different types of composite flours. Corn and green gram composite flour were prepared by predigestion using germination and fermentation to enhance the nutritive value. Pre-digested composite flours had improved protein, dietary fibre, in vitro starch, in vitro protein digestibility, rheological and sensory properties. water absorption capacity, swelling index and pasting properties. These findings support the potential for developing nutritious, functional, and sensory-pleasing bakery products using pre-digested flour.