Volume 18, No. 3, 2021
Nutraceutical Potential Of Chakli Prepared By Gluten-Free Composite Flour
Srishti Agarwal and Ekta Singh Chauhan
Abstract
The aim of the study was to evaluate the nutritional, phytochemical and antioxidant properties of all ratios of gluten free composite flour based Chakli. Composite flour was the blend of Proso millet flour (PF), adzuki bean flour (AF) and basil seeds flour (BF). The variations of three composite flours were prepared as, A being (PF:AF:BF=50:45:5), B being (PF:AF:BF=60:35:5) and C being (PF:AF:BF=70:25:5) respectively. Moisture, ash, fat, fiber, protein and carbohydrate were analyzed in this study. Minerals like calcium, iron, phosphorus and zinc were also analyzed. The results of macronutrient of ratio C were moisture (7.1±0.2), ash (2.4±0.0), protein (8.6±0.2), fat (8.0±0.2), fiber (4.1±0.0) and carbohydrate (62.4±0.1g/100g) respectively. Micronutrients such as calcium (40.0±0.1), iron (3.1±0.2), zinc (2.7±0.1) and phosphorus (248.0±0.4 mg/100g) were also present in gluten free Chaklis. On the basis of current study, presence of different macro as well as micro nutrients is reported in gluten free Chaklis. It is also found thata number of phytochemicals like flavonoids, saponins, tannin, alkaloids, glycocides and steroids were present. The study result discovered that gluten free Chaklis have greater antioxidant activity. The overall good amount of all nutrients found in the C ratio. The sensory evaluation of chakli on a 9 point hedonic scale revealed that B ratio wasmore acceptablethan the A and C ratio. Therefore, it can be valuable for situations like celiac diseases, anemia, hypertension and diabetes.
Pages: 250-257
Keywords: Composite flour; Phytochemicals; gluten free Chakli; Macronutrients; Micronutrients