Formulation and nutritional evaluation of whole wheat-based composite flour for functional food development: A Compatibility- Based Approach

Abstract

The transition of traditional food patterns has led to an escalation of non-communicable diseases which has become a burden across the globe. Hence, healthier dietary alternatives are necessary for the rectification of the nutritional status of the people. This study intends to develop a nutritionally superior whole grain cereal-based composite flour supplemented with sustainable plant sources. Whole wheat flour, rice flour, finger millet flour, cowpea flour, black cumin seed powder and Sesbania grandiflora leaves powder were blended according to the Taguchi L8 orthogonal array. The best formula was initially selected through sensory evaluation, and further optimisation was conducted according to the trial and error approach to achieve a standard formula with improved organoleptic properties. Sensory data were analyzed using non-parametric tests, specifically the Friedman and Wilcoxon tests, to compare sensory characteristics at a 95% confidence level. The composite with whole wheat flour, rice flour, finger millet flour, cowpea flour, black cumin seed powder and Sesbania grandiflora leaves powder at 50:38:5:5:0.75:0.25 ratio was selected as the highest organoleptically accepted formula. Nutritional profile of the standard formula was evaluated using standard AOAC methods. Proximate compositions represented as moisture (8.96 ± 0.11%), carbohydrate (75.17 ± 0.17 %), ash (1.24 ± 0.02 %), protein (11.16 ± 0.01 %), total fat (2.47 ± 0.13%), free fat (1.45 ± 0.07%), and fibre (1.00 ± 0.00%). The formulated composite flour can be introduced as an appropriate dietary intervention in terms of nutritional and organoleptic properties.
Keywords: Composite Flour, Non-communicable diseases, Whole wheat flour, Supplementation, Sustainable