Assessment of Functional Properties of Flour Mix

Abstract

The present study was carried out to assess the functional properties of the flour mix, prepared from the combination of millet flours (ragi, bajra and jowar), pulses flour (green gram, whole bengal gram (black) and horse gram) and curry leaves flour subjected to processing methods like sprouting and roasting. The unprocessed samples were also included. The functional properties like swelling capacity, water absorption capacity, oil absorption capacity, water solubility index, moisture, true density, hydration capacity, hydration index and bulk density content of flours were evaluated. Roasted flour mix had the lowest moisture content while sprouted flour mix had highest the value of bulk density, hydration capacity, swelling capacity, water absorption capacity, oil absorption capacity, and hydration index compared to others. Sprouted millets, pulses and curry leaves flour mix showed good functional properties, which could also enhance the nutritional quality of the value added products formulated by incorporating them.