Development and Characterization of Gluten Free Food Products from Pseudo Cereals Soybean And Brown Rice

Abstract

The study aimed at the development of gluten-free food products by incorporating processed pseudo- cereals, soybean, and brown rice flour. Processing treatments were found to be an effective way to enhance the quality of food grains. Germination as well as fermentation treatments enhanced the nutritional and bioactive potential as well as reduced the anti-nutritional components in grains. Germination of pseudo- cereals, soybean, and brown rice significantly (pand#8804;0.05) increased the nutritional components such as crude fiber, crude protein, mineral content, and bioactive components such as TPC, TFC, and antioxidant activity but reduced significantly (pand#8804;0.05) the anti-nutrients such as tannin, phytic acid, and trypsin inhibitor activity newline