Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum

The objective of this study was to investigate the physical and functional qualities of composite flour made from finger millet (Eluesine coracana), rice flour (Oryza sativa), and guar gum flour (Cyamopsis tetragonoloba). As physicochemical and functional parameters, the moisture content, ash content, fat content, protein content, swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were determined. 0%, 5%, 10%, 15%, and 20% of guar gum were combined with equal amounts of flour from finger millet and rice flour. The proximate, physicochemical, and functional features of composite flour were analysed. Moisture content, ash content, amount of fat, and protein isolate were 11.2-11.9%, 1.3-2.1%, 1.5-2.5%, and 6.8-23.5%, respectively. The composite flour moisture level was below 12%, which makes it suitable for storage. The swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were, respectively, 6.93 to 7.49 g/g, 106 to 364%, 0.815-0.815 gm/ml, 4.0 to 18.6%, and 113 to 119%. This work promotes for the promotion and use of ragi and rice flour in the production of pasta and bread in India, a country noted for its exclusive reliance on wheat flour. Ragi and rice flour can be found in most Indian super markets.