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Direct Research Journals
Direct Research Journal of Agriculture and Food Science: Vol.4 (10), pp. 280-285, October 2016
ISSN: 2354-4147

Development of gluten free composite flour for children with attention deficit hyperactivity disorder
Article Number: DRJA63163617
DOI:

Original Research Article


A. Thahira Banu and Sindhuja P.


Department of Home Science, Gandhigram Rural, University, Tamilnadu, India.

*Corresponding author E-mail:  thaaze@gmail.com


date Received: June 2, 2016     date Accepted: July 19, 2016     date Published: September 10, 2016

Abstract

Objective of this study was to develop gluten free composite flour suitable for children with ADHD children. The multigrain namely: brown rice, ragi, sorghum, maize, lentils, chickpeas and Italian millet were used for development of the composite flour. Three variations with different proportion of maida and multigrain flour was taken [V1 (75:25) and V2 (50:50)] and V3 (100% gluten free flour + 1.7g of xanthan gum) for understanding the suitability. The modified flour was evaluated for their physicochemical properties, proximate nutrients, antioxidant activity, shelf life and structure of starch granules. The results of the study revealed that the moisture content was low in V1 variation (6.6 %). Protein, fat, minerals, vitamins, water absorption and foam stability was increased in V3. Amino acids such as cysteine, cysteine, tyrosine, phenyl alanine and glycine were present in V3. Scanning Electron Microscopy (SEM) analysis of the modified gluten free composite flour showed formation of an embedding material and fibril formation because of xanthan gum. The EDAX measurement showed the presence of elements like calcium and magnesium. Antioxidant activity of moidified gluten free composite flour was 89.88 % in aqueous extract. The Shelf-life of the flour was one month.


Key words: Gluten-Free Composite Flour, Millets, ADHD, Xanthan gum