Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads

This study examines the impact of microwave processing on Kachnar (<i>Bauhinia variegata</i>) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83-90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5-10 % replacement levels improved nutritional profiles, with increases in ash (0.4-0.9 g/100 g), dietary fiber (2-3 g/100 g), protein (8-9 g/100 g), and minerals such as Fe (3-4 mg/100 g), Zn (3.2-3.9 mg/100 g), Na (3-10 mg/100 g), K (378-388 mg/100 g), Ca (30-45 mg/100 g), and Mg (125-145 mg/100 g). Antioxidant activity also increased significantly (<i>p</i> < 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods.