Nutritional evaluation of multigrain Khakra

Multigrain foods are being increasingly considered as an approach to improve the nutritional value of products. Khakra, crisp bread from India has huge potential to serve as a nutritional snack beyond local markets. Multigrain khakra made using a mix of pearl millet, finger millet, maize, sorghum and whole wheat flour was evaluated for its nutritional qualities. Nutritional aspects based on resistant starch content, fiber content, in vitro protein digestibility and glycemic index were evaluated. It was found that multigrain khakra had significantly higher total dietary fiber (2.4 g/100 g) than control whole wheat khakra (1.8 g/100 g). It was found that multigrain khakra had higher resistant starch (1.2 g/100 g), lower glycemic index (52) and significantly higher protein digestibility (85%) when compared to control whole wheat khakra with 0.6 g/100 g resistant starch, 55.2 glycemic index and 70.2% protein digestibility.