Characterization of brown rice flour, germinated soy flour and their blends: Application in formulation of idlis

• Replacing white rice with brown rice and germinated soy flour enhanced idli nutrition. • Flour blends showed improved water absorption, oil absorption, and solubility index. • Antioxidant properties were analyzed using DPPH, ABTS+, FRAP, TPC, and TFC assays. • Formulated idlis had higher fat, protein, ash, fiber, and antioxidant content. • Sensory panel approved germinated soy flour inclusion up to 50 % in idli formulation. Idli is a fermented cereal product, traditionally produced from white rice. It is commonly consumed in the south Asian cuisine and is becoming popular worldwide due to globalization. In the present study, idlis were formulated by replacing white rice with blends of brown rice and germinated soy flour in various ratios viz. 100:0, 75:25, 50:50, 25:75, and 0:100, respectively. Different flour blends of brown rice and germinated soy flour were evaluated for physico-chemical, and antioxidant properties through the estimation of DPPH, ABTS + , FRAP, TPC and TFC. The inclusion of GSF in the brown rice flour enhanced the water absorption capacity (1.97–3.19 g/g), oil absorption capacity (1.03–1.31 g/g), and water solubility index (6.41–14.24 %) of the flour blends. The formulated idlis were also evaluated for physico-chemical and antioxidant properties as well as color characteristics and sensory attributes. There was an increase in fat (0.36–4.31 %), protein (3.67–16.68 %), ash (3–5.65 %), fiber (0.92–5.14 %) content of the formulated idlis . The sensory panel approved the inclusion of germinated soy flour up to a level of 50 % in the formulated idlis . It was concluded that inclusion of brown rice and germinated soy flour in idlis substantially enhanced their nutritional value and antioxidant content.