Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29±2.0°C) and relative humidity (67±2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 >0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.

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The aim of this work is to prepare high protein cookies from multi‐cereal and legume flour and to investigate its physical, nutritional, and functional quality characteristics. The formulated cookies prepared from 100% multi‐cereal and legume flour which includes Kodo millet (Paspalum scrobiculatum), Parboiled rice (Oryza punctata), Sorghum (Sorghum bicolor), Foxtail millet (Setaria italica), Green gram (Vigna radiata), Bengal gram (cicer arietinum), Black gram (Vigna mungo), Cow pea (Vigna unguiculata), and Soyabean (Glycine max). Multi‐cereal and legume blend revealed reduced water and oil absorption capacity when compared with control. Reduced lightness, increased redness, and hardness were observed for formulated cookies with the increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the multi‐cereal and legume cookies by the consumers was increased. Overall analysis disclosed that the cookies prepared from multi‐cereals and legume flour proved acceptable not only in quality characteristics but also fulfills the demand of functional foods in preparation of cookies. Practical applications Multi‐cereal and legume is valuable source of protein which is a significant component of human diet and is massively endorsed for its combination in food industry for the production of protein‐rich products, which accomplishes higher marketability among the health‐sensitized population. The blend of cereal and legume promotes the utilization of indigenous raw material. However, the victory of making the sensorial quality of combined products identical to that of undeveloped products though incomplete in wholesome nutrition is still a challenge in the food market. The cookies produced from the multi‐cereal and legume combination is very less which can improve the desired functional properties of end product but also to improve nutritional composition. Regular intake of multi‐cereal and legume is one of the ways to a healthy life.

Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.