The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm) as compared to T1 (437.1 cm) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly ( < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.

Eggless cakes were developed using composite flour (CF) of wheat, malted finger‐millet, sprouted soy and amaranth and egg‐replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson‐plastic viscosity, flow‐behavior index and consistency‐index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9‐point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg‐replacer for cake developed. Practical Applications Increasing consumer search for healthier food options has led researchers to look for alternatives of traditional bakery items such as eggs, refined wheat flour, and butter in food products. Refined wheat flour with low gluten, eggs with its unique foaming, emulsifying and heat coagulation properties and butter giving tenderness, moistness and flavor are important ingredients in bakery products especially in cakes and thus difficult to replace by any other source. Therefore, our research on different egg‐replacers and incorporation of composite flour containing whole wheat, sprouted soybean, malted millet and pseudocereals instead of refined wheat flour in cakes may help manufacturers to produce a healthy product with no sacrifice for its taste and appearance. These alternatives deliver same functional role as that of eggs, butter and flour at much lower cost and can be incorporated into the cakes to obtain desirable organoleptic properties.

Purpose Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

Purpose The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks. Design/methodology/approach Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale. Originality/value The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.