International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Research Paper | Nutrition Science | India | Volume 9 Issue 10, October 2020


Chemical Analysis of Composite Flour Using Locally Available Coarse Grains

Dr. Rosy Kumari


Abstract: The present study was investigated that the combination of Whole wheat flour, Ragi flour, Green gram flour, Soya flour and roasted groundnut contains high amount of energy, protein with essential amino acids composition along with vitamins and minerals content, will enhance the nutrients value. The objective of the present study is to prepare composite flour with the incorporation of coarse grains and analyze the nutritional composition of the prepared composite flour. The composite flour was prepared with the mixing of five ingredients using soaked Whole wheat flour (WF) and other soaked flour namely; Ragi flour (RF). Green gram flour (GGF), Soy flour (SF) and Roasted groundnut (RG). to analyzed for the nutritional composition by using the standard procedures. The nutrition composition like energy, protein, fat, calcium and phosphorous were found high in the composite flour.


Keywords: Composite flour, Coarse grain, Chemical analysis


Edition: Volume 9 Issue 10, October 2020,


Pages: 130 - 134


How to Cite this Article?

Dr. Rosy Kumari, "Chemical Analysis of Composite Flour Using Locally Available Coarse Grains", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SR201002181038, Volume 9 Issue 10, October 2020, 130 - 134

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