Quality assessment, nutritional composition and antioxidant activity of nutritionally enhanced indigenous food products from processed alfalfa and dhaincha

Purpose This study aims to investigate the quality characteristics, nutritional quality and sensory characteristics of indigenous Indian food products, namely, parantha and wadi, formulated using wet heat-processed alfalfa and dhaincha. Design/methodology/approach Alfalfa and dhaincha mashes were used for making wadi and incorporated at varying concentrations (0–60/50 g alfalfa/dhaincha mash per 100 g wheat flour) for parantha. The products were evaluated for baking quality, cooking quality, colour characteristics, sensory attributes, proximate composition and antioxidant capacity. Findings Alfalfa and dhaincha mash significantly impacted dough and parantha quality with reduced water absorption and gluten content. Dough was stickier at higher mash levels, especially with dhaincha, though pliability remained good. Alfalfa mash paranthas showed reduced baking loss (11.36%–9.56%) and shrinkage (5.67%–1.13%), while dhaincha mash increased shrinkage (11.88%). Sensory scores of paranthas stayed acceptable up to 60 g alfalfa and 50 g dhaincha mash. Dhaincha wadis had the highest hydration, volume, gruel loss and phenolic content (15.63 mg GAE/g), but lower sensory scores. Both the products showed improvement in the protein, fibre, bioactive constituents and antioxidant capacity. Research limitations/implications Further optimization is needed to balance the sensory characteristics, especially colour and texture of dhaincha wadi, by amalgamating it with other legume mashes. Practical implications Practical implications include the development of non-conventional legumes-based indigenous products for promoting dietary diversification and enhancing protein intake. Social implications Social implications include incorporating non-conventional legumes into culturally familiar foods for nutritional security for less reliance on conventional pulses for diet diversification. Originality/value The value of this study lies in the utilization of processed alfalfa and dhaincha in indigenous food matrices for functional and nutritional enhancement.