Abstract
The present investigation aims to evaluate the physico-chemical and nutritional characteristics of pearl millet, sorghum, oat, chickpea grains and Tulsi and their composite flours. Six types of composite flours were prepared. Three composite flours were prepared from blanched pearl millet: sorghum: dehusked oat: germinated chickpea in ratios of 80:5:5:10 (Type-I), 60:10:10:20 (Type-II) and 40:15:15:30 (Type-III) (W/W), three composite flours consisted of blanched pearl millet: sorghum: dehusked oat: germinated chickpea: Tulsi leaves in ratios of 80:5:5:5:5 (Type-IV), 60:10:10:15:5 (Type-V) and 40:15:15:25:5 (Type-VI) (W/W). The results revealed that chickpea grains had significantly (P
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