This study aims to develop a nutritionally enhanced wheat-based composite flour with millet flour (MF) and mushroom powder (MP), optimized for flour quality and chapatti sensory attributes and compared dough rheology, chapatti hardness and microstructure with control.
A D-optimal mixture design (R² > 0.90) assessed the effects of wheat flour (WF), MF and MP on flour nutritional, antioxidant and color properties and chapatti sensory attributes; the optimized blend was validated and compared with 100% WF for dough rheology and chapatti hardness and microstructure (scanning electron micrographs [SEM]).
MP increased protein (12.5 %), fiber (1.5 %), ash (1.9 %), vitamin D2 (3812 IU/100 g) and antioxidant activity (63.6 mg AAE/100 g), whereas MF enhanced carbohydrates and fiber. Increasing MF and MP darkened the flour (lower L*, higher a* and b*) and reduced chapatti sensory acceptability. The optimized blend (82.3% WF, 10% MF, 7.7% MP) achieved the highest desirability (0.397), considering flour nutritional, antioxidant and color properties and chapatti sensory acceptability. Dough rheology indicated higher tenacity (120 mm) and gas-retention (+37.1%) but lower extensibility (−14.5%) and strength (−23.4%), whereas SEM-imaging of chapatti revealed a disrupted gluten-starch matrix with reduced hardness (69.8 g vs 891 g).
This composite flour can be used to produce healthier baked goods such as bread, cookies and cakes, supporting functional food innovation for consumer and industry benefit.
This is the first study to jointly optimize WF with millets and mushrooms, offering a novel, value-added approach for improving dietary quality using underutilized functional ingredients.
