Vol. 11, Issue 6 (2022)

Author(s):
Deepika Chandra, Suresh Chandra, BR Singh, Samsher, Neelesh Chauhan and Mukesh Kumar

Abstract:
The goal of this research was to evaluate at the functional and physicochemical attributes of composite flours made from Moringa oleifera leaf powder, flaxseed powder, finger millet flour, barley flour, pearl millet, sorghum flour, oat flour, and semolina. The flour samples were blended in a complete randomised design (CRD) to create composite blends at five different amounts of Moringa leaf powder (2, 3, 4, 5, and 6 percent), yielding 20 samples. The statistical analysis of collected data was used to select five generally accepted composite flour samples (Wheat flour, Moringa oleifera leaf powder, flaxseed powder, finger millet flour, barley flour, pearl millet, sorghum flour, oat flour, and semolina) with ratio of T₀ = 100:0:0:0:0:0:0:0:0:0, T₁ = 92:2:1:1:1:1:1:1:0, T₂ = 84:3:2:2:2:2:2:2:1, T₃ = 76:4:3:3:3:3:3:3:2, T₄ = 68:5:4:4:4:4:4:4:3 and T₅ = 60:6:5:5:5:5:5:5:4 respectively. Standard procedures were used to assess the functional and physicochemical qualities of all samples. Water absorption capacity of the composite flours ranged from 109.71 percent to 138.71 percent, Oil absorption capacity from 127.71 percent to 176.85 percent, Bulk density 0.47 g/cc to 0.49 g/cc, swelling capacity 29.23 g/ml to 31.00 g/ml, Emulsion Activity (EA) and Emulsion Stability from 40.58 to 45.45 percent, and from 40.28 to 44.12% When moringa leaf powder and other millet flours were added to the blends, the functionality of the composite flours, such as water absorption, oil absorption capabilities and bulk density, improved. According to the results of physiochemical properties the moisture content of composite flours ranged from 7.94 to 8.37 percent, ash content 1.98 to 5.22 percent, fat content 2.73 to 6.97 percent, crude fibre 0.56 to 1.17 percent, optical density 0.082 to 0.442, pH and acidity 6.45 to 7.15 and 0.023 to 0.039 percent, respectively. When moringa leaf powder was added to the flour blends, these qualities were demonstrated to improve. As a consequence, composite flours made from moringa oleifera leaf powder and other millet flours will be more nutritious than whole wheat flour in terms of functionality and physicochemical attributes, and will be useful in food formulations such as bakery products.