Formulation and evaluation of a supplementary food (Panjiri) using wheat and flaxseed flour composites: Micronutrients, antioxidants and heavy metals content.

Abstract

In the present study, wheat flour was blended with varying proportions of flaxseed flour (0%–25%) for the formulation of supplementary food (Panjiri) with better nutritional characteristics. This will also add variety to supplementary foods being given to malnourished children. The ash, fat, protein, and fiber contents of Panjiri made from flour composites were 0.82–1.27, 1.60–8.32, 8.76–9.81, and 1.18%–2.54%, respectively. Nutritional components enhanced significantly (p ≤ .05) with increasing addition of flaxseed flour and Panjiries became darker in color with decreased yellowness. Zn and Cu concentration increased with an increase in flaxseed flour in Panjiri. Heavy metals (Cr and Cd) were detected in very low concentrations. Antioxidant activity, reducing power, total phenolic and total flavonoids contents of Panjiries ranged between 14.73%–21.08%, 982–1,259.11 µg AAE/g, 205.45–452.73 µg FAE/g, and 17.95–448.72 µg CE/g, respectively. Sensory evaluation scores revealed that flaxseed flour can be incorporated upto 15% in Panjiri to achieve better nutritional attributes and good acceptability scores.