DEVELOPMENT OF NUTRIENT ENRICHED FLOUR BLEND FROM OATS, CHIA SEEDS AND SPINACH

Abstract

Background: Diet and nutrition play an important role in general health, highlighting the importance for incorporating nutrient dense foods in diet. Particularly those made from plant-based ingredients; offer a promising approach to improving public health. Oats, chia seeds, and spinach powder are rich in essential nutrients such as fibre, protein, healthy fats, vitamins, and minerals, which can contribute to better overall health.

Materials and Methods: In this interventional study flour blend from oats, chia seeds, and spinach powder was developed along with its nutritional profile and sensory attributes evaluation. Two formulations were prepared utilizing locally sourced ingredients, Group 0 utilized (4:1:1) and experimental Group 1 utilized (5:2:2) of oats, chia seeds and spinach powder respectively. Proximate analysis and Sensory evaluation of both flours in the form of tortilla wraps was conducted and data was analysed in SPSS using independent sample t test at 95% level of confidence.

Results: Group 1 has higher crude protein, crude fiber, fat, ash, contains lower amount of carbohydrates and moisture compared to Group 0 flour. Mineral analysis revealed that Group 1 flour is enriched in iron, potassium, contains moderate amount of magnesium and phosphorus but least amount of calcium whereas statistical analysis shows that there is no significant difference in sensory attributes such as colour, texture, taste, appearance and general acceptability (p>0.05) between both flours. Group 1 flour exhibited enhanced nutritional properties, making it suitable for individuals with specific dietary needs such as high protein or Fiber intake, and lower carbohydrate requirements.

Conclusion: Group 1 has higher crude protein, crude fiber, fat, ash, but contains lower amount of carbohydrates and moisture compared to Group 0