Effect of Processing on Quality Evaluation of Composite Flours

The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and ger­mination were done by the standard methods. Proximate composition and functional properties were determined us­ing the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p<0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsi- fication capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.