Composite Flours In Cake Baking: “A Comprehensive Study Of Mineral And Phytochemical Components”

This study was aimed to develop & assess the nutritional quality of different types of cake developed from composite flour made up of soya flour, ragi flour, oats flour and refined wheat flour.Refined wheat flour to composite flour proportion in preparation of cakes were as follows: A0 (100%:0), A1(80%:20%) ,A2 (60%:40%), A3 (40%:60%) and A4 (20%:80%).The cakes were studied for their mineral analysis, properties of phyto-chemicals components.The calcium, phosphorus, zinc, iron, and magnesium quantity of cakes (A0, A1, A2, A3, A4 ) developed from composite flour was varied from 64.91mg to 161.5mg%,175.81mgto 274.43mg%, 0.49mg to 2.08mg%,1.90mg to 4.92mg% and 31.64mg to 76.16mg% respectively.Similarly the total phenol content of developed cakes was also varied from 63.08mgGAE to 81.07 mgGAE/100gm of sample.The phytic acid content of control sample was 16.62mg% whereas 80% substitution of composite flour was found to be 23.28mg% but while estimating oxalate content, it was varied from 1.26mg% to 3.32mg% .The trypsin inhibitor content of control sample to 80% substitute composite flour developed cake was also varied from 0.16TIU/mg to 18.09 TIU/mg.In conclusion, as the composite flour quantity increased the mineral as well as other phytochemical components were also increased but all the estimated results are within safe intake level and also statistically significant to each other.Hence it could make a significant contribution for the consumers as well as bakery industry to develop and create awareness to consume composite flour cake rather normal white flour cake.