Formulation and Nutritional Quality Evaluation of Hemp Seed Cannabis Sativa l Incorporated Composite Flour and its use for Development of High Protein High Fiber and low Glycemic Index Products

Abstract

The present study was conducted to evaluate the physical and nutritional properties of whole newlinehemp seed, to analyse the functional and nutritional properties of hemp seed incorporated composite newlineflour with the objective to develop high protein, high fibre composite flour and their products viz; newlineparatha, mathri and cookies having low glycemic index and to assess its sensory and nutritional newlinequality evaluation of these developed products. The physical properties of hemp seed were analysed newlineand reported as thousand seed weight (19.2g), thousand seed volume (18.66ml), hydration capacity newline(0.034 g/seed), swelling capacity(0.07ml) and bulk density (0.56g/ml). The proximate analysis of newlinewhole hemp seeds revealed that total ash was 7.07%, crude protein was 20.40%, crude fat was newline28.70% and crude fibre was 26.96%. Total dietary fibre, in vitro protein digestibility, total phenol newlinecontent, DPPH% inhibition and a-tocopherol content were found to be 26.58 g/100g, 66.69%, newline221.31 mgGAE/100g, 68.27% and 0.05 mg/100g, respectively. Results showed that composite flour newlinepossess good functional properties which are important in improving the textural and quality newlinecharacteristics of developed products. Composite flour had higher water absorption capacity (179.63 newlineml/100g) and low oil absorption capacity (99.15 ml/100g) in comparison to whole wheat flour. newlineNutrient analysis of composite flour revealed crude protein 17.06%, crude fat 7.30%, total dietary newlinefibre 21.37 g/100g, in vitro protein digestibility 76.70%, higher bioactive compounds i.e., total newlinephenol content 223.51 mgGAE/100g and DPPH% inhibition75.24%. Fatty acids in composite flour newlinewas7.8%. Results of sensory parameters showed 20% incorporation of hemp seed and chickpea newlineflour and 10% of corn silk powder were accepted in developed products. Results of nutritional newlineanalysis revealed that composite flour paratha had significantly higher amount of nutrients than newlinecontrol paratha made of wheat flour. It had total ash 2.57%, crude protein 15.28%, crude fat 7.69%, newlinedietary fibre 14.71g/100g, in vitro protein digestibility 74.72%. Similarly, nutrient analysis of newlinecomposite flour mathri had significantly higher amount of nutrients crude protein 12.76%, dietary newlinefibre 13.28g/100g, in vitro protein digestibility 73.86% as compared to control mathri. Likewise, newlinecomposite flour cookies were nutritionally superior than whole wheat flour cookies (control) with newlinereference to protein 13.14%, crude fat 25.30%, dietary fibre (14.13g/100g), in vitro protein newlinedigestibility 73.60%. Results of percent contribution in meeting RDA of protein and fibre for adult newlinemen and women revealed that one serving of paratha, mathri and cookies were able to meet FSSAI newlinerequirement (20% of RDA for protein and 6g/100kcal for fibre) to label it as high protein and high newlinefibre. Hemp seed incorporated composite flour products with different cooking methods showed newlinesignificantly low glycemic index value for cookies (40.84), paratha (51.05) and mathri (52.31). newlineThus, it can be concluded that whole hemp seeds had good quality protein, good fat and it is high in newlinedietary fibre content. Hemp seed incorporated composite flour products have fulfilled the FSSAI newlinenutrition claim for high protein, high fibre and low glycemic index. newline