Nutritional Efficacy of Maize based Functional Flour Developed for Minimizing the Risk of Lifestyle Diseases in Relation to Normal Wheat Flour

Background: Lifestyle diseases are ailments caused due to unhealthy living pattern. Maize being an affordable and inexpensive cereal crop for unprivileged people has potential benefits also which can be utilized with other grains develop functional flour. Methods: The present investigation was conducted during 2020-21 in the Laboratory of Department Food Nutrition, Dr. RPCAU. raw ingredients viz. maize (variety ‘Lakshmi’), flaxseed, chickpea, barley, ragi wheat were procured from local market Pusa or farmers. After processing various methods, different proportions flour developed. Bulk density, water absorption capacity proximate composition determined. Result: result showed that bulk density ranged 0.57 0.67 g/ml, whereas varied 1.08 2.16 g/ml. Proximate such as moisture content 6.53 11.55 g/100 g, ash 1.26 1.9 protein 5.83 11.08 fat 1.60 5.33 fibre 11.09 18.27 carbohydrate 56.45 65.09 g level minerals like iron 3.68 5.71 mg/100 zinc 2.83 3.76 calcium 25.73 132.28 g.