Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour

The composite flour was produced with wheat flour, sweet potato chick pea and soybean (WF:SPF:CPF:SF) in the proportions of 100:0:0:0 (control), 0:100:0:0 (100% SPF), 70:10:10:10 (10% 60:20:10:10 (20% 50:30:10:10 (30% 40:40:10:10 (40% 30:50:10:10 (50% 20:60:10:10 (60% 10:70:10:10 (70% SPF). addition SPF blends leads to elevation fiber, ash, minerals, bioactive components. Protein content increased from 12.53% (Control) 28.01% SPF) due CPF SF. low glycemic functional properties reduced estimated index 73.87 50.54 pasting temperature higher, whereas peak viscosity, break down final set back time were lower than control sample. thermal significantly higher flours containing control. prepared 70% SPF, 10% WF, CPF, SF suitable for development protein enriched food. Novelty impact statement present study investigates use under exploited tubers having soy flour. 28.01%, potato-based comparison Composite also found rich microelements, compounds, antioxidant activity. content, compounds could be used develop food products management life style diseases.