Abstract
Gluten free composite flour based chips was evaluated in this study for their nutritional, phytochemical and antioxidant properties of all ratios. The composite flour is made up of the mix of proso millet flour (PF), adzuki bean flour (AF) and basil seeds flour (BF). The composite flour is prepared in three ratios that are, 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. The macronutrients such as moisture, ash, fat, fiber, protein and carbohydrate were analyzed along with the assessment of micronutrients calcium, iron, phosphorus and zinc. The result of macronutrient and micronutrient of C ratio were moisture (6.21±0.2), ash (3.9±0.0), protein (12.0±0.0), fat (9.0±0.0), fiber (4.2±0.1) and carbohydrate (69.5±0.1g/100g) respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Agriculture Environment and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
