Enhancement of Nutritional Quality and Antioxidant Potential in Crackers Using Rice, Amaranth and Desi Chickpea Flours

This study assessed the nutritional, functional, antioxidant, and sensory features of crackers formulated with rice, amaranth, and fixed ratios of desi chickpeas flours at varying ratios. Desi chickpeas flour exhibited the highest protein (21.50%), fiber (6.50%), and essential amino acids content, while amaranth flour showed superior fat and mineral levels. Rice flour, primarily a carbohydrate source, contained the highest total phenolic (400 mg GAE/100g) and flavonoid (150 mg QE/100g) contents, contributing to strong antioxidant activity (80%). Substituting rice flour with 10–40% amaranth and fixed ratios of desi chickpeas significantly improved the crackers’ protein, fiber, ash, mineral, and antioxidant contents. However, physical properties such as diameter, spread ratio, and lightness decreased, while thickness and hardness increased. Sensory evaluation indicated that the formulation with 80% rice, 10% amaranth, and 10% fixed ratios of desi chickpeas (R2) achieved the best balance between enhanced nutrition, antioxidant potential, and consumer acceptability. Generally, partial substitution of polished rice flour with amaranth and fixed ratios of desi chickpeas effectively enhanced the nutritional, functional, and antioxidant qualities of crackers, with R2 identified as the optimal formulation.