Chemical composition evaluation of some flour mixtures with high nutritional value

Cereals, fruits and vegetables have interesting nutritional properties and their inclusion in the diet is encouraged, their incorporation in bakery products could be a good way to increase consumption. In this study, the influence of the partial replacement of wheat flour (WF) with four types of flour: rye flour (RF), whole rye flour (WRF), quinoa flour (QF), buckwheat flour (BF) and goji fruit GFr) in eight mixtures obtained therefrom, was analyzed. The wheat flour was blended with rye flour, whole rye flour, quinoa flour, buckwheat flour and goji fruit in the ratios of 25:25:25:25 and 25:50:25. The studied samples were subjected to the following analyzes: determination of moisture, protein content, ash content, fat content, fiber content and total carbohydrate content. The resulting mixtures had high protein content (12.35% at M7 and 13.30% at M2), fiber (4.11% at M5 and 7.76% at M4), ash (1.79% at M8 and 2.15% at M1) fat (1.63% at M8 and 3.57% at M1) and low carbohydrates (62.35% at M2 and 65.68% at M7) and moisture ranged between 11.20% at M7 and 12.37% at M2. This study determined the optimum proportions to form these high nutritional flour mixtures. Centralizing the data obtained in this study, the high nutrient intake of the analyzed mixtures can be seen, and on the basis of these, we can recommend their use on the industrial scale in the recipes for the production of finely produced products with superior nutritional value