Utilization and Processing of Whole Grains for Developement of Nutritious Flours.

This study was carried out with the aim of developing multi whole grain nutritious flours.
Two wheat varieties were used as control; one soft and other medium hard wheat.
Different formulations were prepared with replacement of wheat flour in the proportion of
5, 10, 15, 20 and 25%. The obtained flours were evaluated for the physico-chemical and
nutritional characteristics. With increase in incorporation of the multi whole grain flours
in the formulation an increase in protein content was observed from 12.69 to about
13.84% and from 14.14 to 14.83% for the formulation with soft and medium hard wheat
respectively. Flour obtained from different formulation, varied in colour compared with
control atta and shown decrease in redness. Mineral content and amino acid profiles have
shown positive increase. Work carried out indicates the improvement of the overall
nutritional quality of the atta and provides a scope for the utilization of the developed
atta, which offers diverse health benefits of different whole grains, in the foods like
chapati and tortillas which are staple food of a significant volume of population which
consumes them on daily basis.