Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes.

Multigrain composite mixes were prepared from
different cereals, legumes, millets, nuts along with condiments
by different processes. Multigrain composite mixes
had 10 to 12% moisture, 56 to 61% carbohydrate, 15 to
20% protein, 9 to 13% crude lipid and 2 to 3% ash. Energy
value ranged from ~1600 to 1700 kJ/100 g. Among the
vitamins studied, thiamine and riboflavin content varied
from 0. 23 to 0.45 mg% and from 8.7 to 21.6 microgram%
respectively. Dietary fibre was in the range of 12.4–16.5%.
Swelling power of these mixes was about 10; however
solubility varied from 17 to 22%. In-vitro Starch digestibility
varied from 60 to 76%. Phytic acid content in these
multigrain composite mixes varied from 0.6 to 0.8%. Polyphenols
ranged from 1.2 to 1.5%, DPPH free radical
scavenging activity ranged from 75.2–86.2% and metal
chelating activity ranged from 1.9 to 3.9%. Pasting
profile by a Brabender Viscograph of these mixes indicated
that they have cross linked starch type behaviour. These
multigrain composite mixes can be used for the preparation
of food formulations, savory products, pan cake, snacks
preparation like muruku and chakli.