Quantification of antioxidant potential of baked and fried multigrain food material as a tool for nutritional optimization strategy

Current investigation was planned to evaluate antioxidant potential of multi-grain chips using a mixture of coarse cereals and legumes at various levels using different cooking strategies. Results for proximate analysis revealed that maximum moisture contents (11.80 +/- 0.17%) in chickpea, ash contents (3.59 +/- 0.25%) in masoor, fat contents (9.40 +/- 0.30%) in the sorghum, crude protein contents (25.91 +/- 0.27%), in masoor, crude fiber contents (10.65 +/- 0.27%) in oat and carbohydrates contents (76.11 +/- 1.08%), was observed in the wheat flour. For antioxidant potential of composite flour maximum TFC (42.18 +/- 0.07 mg QE/100g), DPPH scavenging activity (50.64 +/- 0.03% inhibition), dietary fiber (11.96 +/- 0.21%) and condensed tannins contents (0.58 +/- 0.26%) were observed in T-5 while maximum TPC (48.79 +/- 0.06 mg GAE 1 g(-1) dry extract) and phytic acid contents (0.96 +/- 0.23%) were observed in the T-0. However, the color and textural studies for the multigrain chips showed that it varied with increasing the concentration of legumes. In crux, multigrain chips have a very virtuous sensory score and also rich in nutritive values than control (corn) in requisites of physicochemical acceptability properties. Better quality multigrain chips in terms of non-physicochemical properties and nutritional point of view can be prepared with blend of corn (60%) + whole wheat (20%) + multigrain (10%) + pulses (10%) under baking method. Due to higher rate of sensorial acceptance it proved to be a better product for health-conscious consumers.

Automated summary

This study evaluated the antioxidant potential of multi-grain chips made from a mixture of coarse cereals and legumes, using different cooking strategies. The results showed that the multi-grain chips had a favorable sensory score and were rich in nutritive values, making them suitable for health-conscious consumers.