Assessment of nutritional and phytochemical composition of composite flour rich in functional compounds

ABSTRACT

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 black cumin seed powder can be used for ready to eat functional 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.

KEYWORDS

REFERENCES

Adom, K. K. and Liu, R. H. (2002). Antioxidant activity of grains. Journal of agricultural and food chemistry. 50(21): 6182-6187.
Akhtar, S., Anjum, F., Rehman, S., Sheikh, M., and Farzena, K. (2008). Effect of fortification on the physico-chemical and microbiological stability of whole wheat flour. Food Chem. 112:156-163.
Ali and Blunden (2003). Pharmacological and toxicological properties of Nigella sativa. Phytother. Research. 17: 299–305.
Amarowicz, R., Karamac, M., Weidner, S., Abe, S. and Shahidi, F. (2002). Antioxidant activity of wheat caryopses and embryos extracts. J. Food Lipids. 9: 201–210.
A.O.A.C. (2007). Approved Methods of the American Association of Cereals Chemists, Inc., St. Paul, MN, USA. 3: (5) 335-337.
Aviello, G., Abenavoli, L., Borrelli, F., Capasso, R., Izzo, A. A., Lembo, F. (2009). Garlic: empiricism or science. Nat Prod Communication. 4(12):1785-1796.
Ahmad, A., Husain, A., Mujeeb, M., Khan, S. K., Najmi, A. K., Siddique, N. K., Damanhouri, Z. A., and Anwar, F.(2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian pacific Journal of Tropical Biomedicine.3: (5)337-352.
Behall, K. M., Scholfield, D. J. and Hallfrisch, J. (2004). Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Amercian Journal of Clinical Nutrition.80 (5):1185-93.
Boland, A. R. D., George, B., Garner and Body, L.O.D. (1975). Identification and Properties of Phytate in Cereal Grains and Oilseed Products. Journal of Agricultural and Food Chemistry. 23(6): 1186-1189.
Butt, M. S. and Sultan, M. T. (2004). Nigella sativa: Reduces the risk of various maladies. Crit Rev Food Science Nutrition. 50: 654- 665.18.
El-Din, K., El-Tahir, H. and Bakeet, D. M. (2006). The Black seed (Nigella sativa Linnaeus) a mine for multicures: A plea for urgent clinical evaluation of its volatile oil, JTU. Med. Science. 1:1-19.
Enwere, N. J. (1998). Production of Cocoyam, Cassava and Wheat Flour Composite Rock Cake. Pakistan Journal of Nutrition. 9 (8): 810-814.
Fox, G.P., Panozzo, J. F., Li, C.D., Lance, R.C.M., Inkerman, P.A. and Henry, R.J. (2010). Molecular basis of barley quality. Aus. J. Agri. Res. 54: 1081-1101.
Frankel, E. N., Waterhouse, A. L. and Teissedre, P.L. (1995). Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins. Journal of Agricultural Food Chemistry .43 (4): 890–894.
Gibson, R.S., Perlas, L. and Hotz, C. (2006). Improving the Bioavailability of Nutrients in plant foods at the household level. Processing of the Nutrition Society. 65: 160-168.
Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (1989). Nutritive Value of Indian Foods. National Institute of Nutrition, revised ICMR, New Delhi. 156pp.
Graf, E. and Dintzis, F. R. (1982). High-performance liquid chromatographic method for the determination of phytate. Elsevier. 119(2): 413-417.
Grosso, G., Stepaniak, U., Madry, T. R., Szafraniec, K. and Pajak, A. (2014). Estimated Dietary Intake and Major Food Sources of Polyphenols in the Polish arm of the HAPIEE Study. Nutrition.30 (11-12): 1398-1403.
Gulcin, I. (2012). Antioxidant activity of food constituents: an overview. Arch. Toxicol. 86: 345-391.
Harland, A. D., Navarro, J. C., Davies, P. S. and Fixter, L. M. (1993). Lipids of some Caribbean and Red Sea corals: total lipid, wax esters, triglycerides and fatty acids. Marine Biology. 117 (1): 111-117.
Iwhoha, C. I. and Kalu, F. A. (1995). Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing. Elesevier. 54(1): 61-66.
Karamac, M., Amarowicz, R., Weidner, S., Abe, E. and Shahidi, F. (2004). Antioxidant activity of triticale caryopses and embryos extracts. Food Science Biotechnol. 13: 421–424.
Kay, M. B. (2004). Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men. Journal of American College of Nutrition. 23(1): 55-62.
Mashayekh, M., Mahmoodi, MR., Enterazzi, M.H. (2008). Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. Int. J. Food Sci. Technol.43: 1693-1698.
Mikaili, P., Maadirad, S., Moloudizargari, M., Aghajanshakeri, S., Sarahroodi, S. (2013). Therapeutic Uses and Pharmacological Properties of Garlic, Shallot, and Their Biologically Active Compounds. Iran J Basic Med Sci. 16(10):1031-48.
Misharina, T. A., Terrenina, M. B., Krikunova, N.I. (2009). Antioxidant properties of essential oils. Applied Biochemical Microbiol. 45: 642-647.
Oberleas, D. and Harland, B. F. (1981). Treatment of zinc deficiency without zinc fortification. Journal of Zhejiang University- SCIENCE B. 9(3): 192-196.
Padiya, R., Banerjee, S. K. (2013). Garlic as an anti-diabetic agent: recent progress and patent reviews. Recent Pat Food Nutr Agric. 5(2):105-27.
Ragaee,S., Abdel –Aal, E. S. M. and Noaman, M. (2006). Antioxidants activity and nutrient composition of selected cereals for food use. Food Chemistry. 98:32-38.
Ramdan, M. F. (2007). Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. Int. J. Food Sci. Tech. 42(10):1208-1218.
Ravindran, (1994). Total and phytate phosphorus contents of various foods and feedstuffs of plant origin. Elsevier. 50(2): 133-136.
Sudha, Athas, G. B. and Levy, I. S. (1995). Genetic Determinants of Feline Leukemia Virus-Induced Multicentric Lymphomas. Elsevier. 214(2): 431-438.
Theobald, H., Wishart, J., Martin, P., Buttriss, J. and French, J. (2006). The nutritional properties of flours derived from Orkney grown barley (Hordeum vulgare L.) Nutr. Bulletin. 31:8-14.
Weiss, Helen, A., Quigley, Maria A., Hayes and Richard, J. (2000). Male circumcision and risk of HIV infection in sub-Saharan Africa: a systematic review and meta-analysis. An Official International AIDS Society Journal. 14(15): 2361-2370.
Zielinski, H., Kozlowska, H. (2000). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural Food Chemistry 48, 2008-2016.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Assessment of nutritional and phytochemical composition of composite flour rich in functional compounds

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board