Processing untraditional healthy crackers formula by using sprouted flour mixes for children

Abstract

This study aimed to improve the nutritional content of crackers made from a germinated flour mixture for children affected by Attention Deficit Hyperactivity Disorder (ADHD). Chemical, physical, and sensory properties of crackers processed from germinated grain composite flours (maize, quinoa, finger millet, and fenugreek seeds) were compared to 100% maize crackers. Chemical analysis revealed that germinated mixture flour crackers (GMFCs) were higher in ash (2.14–2.40%), fiber (1.26–1.75%), protein (5.59–8.31%), and energy (379.64–404.77 kcal/100g) but lower in carbohydrates (70.51–61.05%). Five cracker formulas were prepared. Formula F5 (75% maize, 10% millet, and 5% fenugreek) had the highest calcium, magnesium, and total phenolic content. Formula F3 (85% maize, 10% quinoa, 10% millet, and 5% fenugreek) had the highest iron content, while Formula F4 (85% maize, 20% millet, and 5% fenugreek) had the highest zinc content and antioxidant activity. Maize crackers exhibited higher color characteristics (L*, a*, and b*) compared to the other GMFCs. Mean sensory evaluation indicated that the GMFCs were generally accepted by panelists. Overall acceptability and taste of crackers in Formula F4 were preferred by the panelists, particularly with the increased ratio of millet flour. This study demonstrated the potential of composite flours from GMFCs to produce acceptable, healthy, and nutritious crackers. All cracker formulas significantly contributed to the recommended dietary allowances for key nutrients in children, compared to the control. Therefore, it is recommended to use the studied grains to develop healthy bakery products suitable for people with celiac disease and ADHD.

Graphical abstract