Development of Maize based Composite Flour Cheela and its Effect on Nutritional, Sensory Characteristics and Quality Parameters

Background: Malnutrition is most devastating problem among children and adults in India. Maize is the source of cheapest nutrients though its nutritional quality strengthened with combination of other food materials. Methods: The experimental study was conducted in the year 2020-21 in the laboratory of Department of Food and Nutrition, Dr. RPCAU. The grains like flaxseed, chickpea, wheat, barley and ragi were selected for the study which was procured from local market of Pusa. These grains were undergone different processing methods viz. soaking, boiling, roasting and oven drying. Result: The result showed that bulk density ranged from 0.52 to 0.65 g/ml. Moreover dimension varied from 153.54 cm2 to 226.54 cm2. Nutritional composition such as energy ranged from 375.06 kcal to 387.76 kcal, protein 6.42 to 19.36 g/100 g, fat 6.58 to 15.28 g/100 g, dietary fibre 16.91 to 25.70 g/100 g, carbohydrate 43.21 to 67.80 g/100 g, calcium 92.58 to 150.96 g/100 g, iron 4.28 to 7.05 mg/100 g and zinc 2.90 to 3.79 mg/100 g respectively. Therefore, treatment T0E0.1 was overall acceptable.