Stimulating the use of multigrain composite flours in instant multigrain semolina: A compositional and functional attributes

Abstract

Abstract The study evaluated the proximate, functional properties, bioactive compound, and scavenging activity of multigrain semolina with and without acacia gum using composite flour (rice, ragi, cowpea, and black gram) formulations. The multigrain semolina is analyzed for its nutrient composition and biochemical properties. Bioactive components like total phenolic content, total flavonoid content, and antioxidant activity were also analyzed. In the case of semolina, S3-AG and S3 + AG reported highest protein content of 14.37 ± 0.44 and 14.32 ± 1.35%, respectively. S1-AG and S2 + AG show an increase in the protein. WAC of semolina was significantly higher than the values found for the control sample (wheat semolina, 103.86 ± 1.81). The main objective of this study is to replace wheat semolina with multigrain semolina as a rich source of protein to increase the nutritional quality and the functional properties of the product. Results also suggested that by blending cereals and pulse flour, it is possible to enhance the functional properties and bioactive components of the composite flours and semolina.