Millets, pulses, and oil seeds-based flatbread premix: A protein-rich functional food for healthier dietary habits and prevention of lifestyle disorders.

ABSTRACT: With an increasing focus on healthier dietary alternatives, this study developed a protein-rich, ready-to-cook flatbread premix using millet, pulse, and oilseed flours. The premix offers a balanced nutritional profile, providing high protein content (∼21%) and delivering 423 kcal/100 g. It demonstrated phenolic content of 0.98 mg catechin equivalents/gram of premix, which increased to 1.90 mg catechin equivalents/gram of cooked (lyophilized) product. Antioxidant activity was evaluated through DPPH radical scavenging, yielding values of 5.28 nmol Trolox equivalents per gram for the premix and 4.82 nmol Trolox equivalents per gram for the cooked product. Similarly, hydroxyl radical scavenging activity was measured at 4.38 µmol Trolox equivalents per gram for the premix and 4.36 µmol Trolox e

SUBMITTER: Bhoir SA 

PROVIDER: S-EPMC12019912 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature