Development of gluten free composite flour for children with attention deficit hyperactivity disorder

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.