Assessment of nutritional and phytochemical composition of composite flour rich in functional compounds
2018
Verma, Reema | Prasad, Ranu | Gupta, Alka
Functional food is a modified food that claims to improve health or well-being by providing benefits. Functional foods may include such items as cereals, breads and beverages these are fortified with vitamins, some herbs, and nutraceuticals. It was observed that T₁ showed highest protein, fat and ash content among various treatments. T₁ has highest oxylate content with respect to anti nutritional content. Here expect proximate value fibre impart functional properties to the food which has therapeutic value. T₄ has highest phytic acid, flavonoids and tannin had highest amount moisture, fibre, carbohydrate and energy content while T₄ has highest total phenol and DPPH scavenging activity with respect to antioxidant. The study suggests that wheat flour, barley flour, garlic powder and blackcuminseed powder can beusedfor readyto eatfunctional food products and commercial purpose because of its exotic flavour and nutritive value was higher to the products than market products and helps in many metabolic diseases.
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