Implication of acacia gum for cereal-legume-millet-based composite flour: Nutritional and functional attributes and biological activity

Abstract

Abstract This study evaluated the nutritional and functional properties, bioactive compounds and scavenging activities of composite flour (rice, ragi, cowpea and black gram) formulations with and without acacia gum. Bioactive components such as total phenolic content, total flavonoid content and antioxidant activity were also analyzed. The protein and ash contents were greater in F3-AG, at 15.47 ± 0.76% and 2.69 ± 0.25%, respectively. F2-AG had the highest WAC (%) of 135.74 ± 1.80, followed by F3-AG with 119.19 ± 1.01. F2 + AG had the highest oil absorption capacity (66.71 ± 0.82%), followed by F1 + AG (65.90 + 1.20%). The foam capacity of the different flour formulations ranged from 11.47 to 15.20%. The FC of F3 + AG (15.20%) was found to be high among the other formulations. FS was most common in F2-AG (88.55%), followed by F2 + AG (80.58%). The highest EA was observed for F1 + AG (42.05%), followed by F2 + AG (40.58%). The highest ES was observed for F2 + AG (59.18%), followed by F3 + AG (50.18%). PAC was greater in the composite flour (6.40–6.70 mg/g) than in the individual flours (0.47–5.49 mg/g). Compared with those in the F1-AG and F2 + AG groups, the protein content in the S1-AG and S2 + AG groups was increased. The main objective of this study was to enhance the nutritional quality and functional properties of the product prepared from composite flour. The results also suggested that blending cereals and pulse flour could enhance the functional properties and bioactive components of composite flours.