Nutritive quality evaluation of different products prepared from composite flours of maize and linseed

Abstract

newline The study was conducted to analyze the physicochemical, nutritional and antinutritional characteristics of maize and linseed and their composite flours. The products prepared from composite flours viz., chapatti, macaroni and panjeeri. These were also analysed for their nutritional composition, antinutritional factors and for their organoleptic acceptability. It was observed that with the increase in level of linseed flour in maize flour, the proximate principles, dietary fibre constituents, minerals and calorific value increased, whereas the total carbohydrates and total sugars of the composite flours decreased. Products prepared from the composite flours were also nutritionally rich. The antinutritional factors (phytic acid and trypsin inhibitor) decreased when products were prepared from the composite flours. The incorporation of linseed flour upto 40% and 30% in maize flour was acceptable for making chapatti and macaroni, whereas upto 50% of linseed flour was acceptable for making panjeeri. Thus, maize can be supplemented with linseed to make nutritionally rich value added food products.