Abstract
Objective: Nutritional, phytochemical and antioxidant properties of all ratios of gluten free composite flour-based Vermicelli was evaluated in this study. The blend of proso millet flour (PF), adzuki bean flour (AF) and basil seeds flour (BF) was used in composite flour.
 Methods: 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. The macronutrients like moisture, ash, fat, fiber, protein and carbohydrate were assessed in this study. Minerals such as calcium, iron, phosphorus and zinc were analyzed in micronutrients.
 Results: The result of macronutrient and micronutrient of a ratio were moisture (5.2±0.1), ash (2.1±0.2), protein (13.0±0.0), fat (1.6±0.0), fiber (3.0±0.0) and carbohydrate (60.0±0.2g/100g) respectively. Calcium (150.0±0.3), iron (3.5±0.1), zinc (2.0±0.3) and phosphorus (250.6±0.6 mg/100g) were also there in gluten-free Pasta. The current study revealed that various macro and micronutrients were present in gluten-free Vermicelli. In the prepared products, flavonoids, saponins, tannin, glycocides, alkaloids and steroids are the few phytochemicals present. The study results also show that gluten-free Vermicelli has good antioxidant activity. In the A ratio, overall, all nutrients are found. It was found by the sensory evaluation Vermicelli on a 9 point hedonic scale that A ratio was more acceptable than the B and C ratio.
 Conclusion: Therefore, it can be useful for celiac diseases as well as patients suffering from diseases like hypertension, anemia and diabetes.
Highlights
Genetically vulnerable individuals are affected by lifetime autoimmune disease in the small intestine, known as celiac disease or gluten intolerance
Ash, protein, fat, fiber and carbohydrate content were evaluated for glutenfree vermicelli
The chemical composition of vermicelli with different ratios is presented in table 1
Summary
Genetically vulnerable individuals are affected by lifetime autoimmune disease in the small intestine, known as celiac disease or gluten intolerance. It is one of the most widespread diseases prevailing these days. This disease can be caused by both environmental (gluten) and genetic (HLA and nonHLA genes) factors [1]. There is an increased require for gluten-free products like bakery and extruded items all over the world because of the larger awareness of celiac disease [2]. Composite flour is used to involve gluten-free products in the market. Composite flour is a combination of wheat and non-wheat flours. Composite flours have been broadly used in the preparation of baked and other kinds of products due to their organoleptic acceptability and functional roles of flour components [3]
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