Quantification of antioxidant potential of baked and fried multigrain food material as a tool for nutritional optimization strategy

Abstract

Current investigation was planned to evaluate antioxidant potential of multi-grain chips using a mixture of coarse cereals and legumes at various levels using different cooking strategies. Results for proximate analysis revealed that maximum moisture contents (11.80 ± 0.17%) in chickpea, ash contents (3.59 ± 0.25%) in masoor, fat contents (9.40 ± 0.30%) in the sorghum, crude protein contents (25.91 ± 0.27%), in masoor, crude fiber contents (10.65 ± 0.27%) in oat and carbohydrates contents (76.11 ± 1.08%), was observed in the wheat flour. For antioxidant potential of composite flour maximum TFC (42.18 ± 0.07 mg QE/100g), DPPH scavenging activity (50.64 ± 0.03% inhibition), dietary fiber (11.96 ± 0.21%) and condensed tannins contents (0.58 ± 0.26%) were observed in T5 while maximum TPC (48.79 ± 0.06 mg GAE 1 g−1 dry extract) and phytic acid contents (0.96 ± 0.23%) were observed in the T0. However, the color and textural studies for the multigrain chips showed that it varied with increasing the concentration of legumes. In crux, multigrain chips have a very virtuous sensory score and also rich in nutritive values than control (corn) in requisites of physicochemical acceptability properties. Better quality multigrain chips in terms of non-physicochemical properties and nutritional point of view can be prepared with blend of corn (60%) + whole wheat (20%) + multigrain (10%) + pulses (10%) under baking method. Due to higher rate of sensorial acceptance it proved to be a better product for health-conscious consumers.