Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum

The objective of this study was to investigate the physical and functional qualities composite flour made from finger millet (Eluesine coracana), rice (Oryza sativa), guar gum (Cyamopsis tetragonoloba). As physicochemical parameters, moisture content, ash fat protein swelling capacity, water absorption bulk density, foaming oil capacity were determined. 0%, 5%, 10%, 15%, 20% combined with equal amounts flour. proximate, physicochemical, features analysed. Moisture amount fat, isolate 11.2-11.9%, 1.3-2.1%, 1.5-2.5%, 6.8-23.5%, respectively. level below 12%, which makes it suitable for storage. were, respectively, 6.93 7.49 g/g, 106 364%, 0.815-0.815 gm/ml, 4.0 18.6%, 113 119%. This work promotes promotion use ragi in production pasta bread India, a country noted its exclusive reliance on wheat Ragi can be found most Indian super markets.