Advancements in Composite Flours: Applications, Nutritional Benefits and Processing Techniques

Abstract

Composite flours, produced by blending various types of flours such as grains, tubers, and legumes, represent a promising alternative to traditional wheat flour. These blends enhance the nutritional profile of food products by increasing levels of protein, dietary fiber, vitamins, and antioxidants, sourced from ingredients like millet, quinoa, amaranth, and chickpeas. This review examines the impact of different processing techniques including baking, frying, roasting, and extrusion, on the retention and bioavailability of essential nutrients in foods made from composite flours. Additionally, the effects of storage conditions, moisture management, and packaging on product quality, sensory attributes, and shelf life are discussed. The study highlights the functional properties of composite flours, their diverse applications in food production, and their potential to improve food security, particularly in regions with limited access to quality grains and proteins. Challenges related to ingredient compatibility, processing optimization, and consumer acceptance are also addressed to provide a comprehensive perspective on the development and utilization of composite flours.