Development and Characterization of Composite Maize Flatbread Fortified with Asparagus Bean Flour: Studies on Enhancement in Nutritional and Quality Attributes

Authors: Tajamul Rouf Shah; Pallavi Sharma; Pramod Kumar; Pradyuman Kumar; Kamlesh Prasad

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 171–194

DOI: To be added after DOI registration.

Abstract

Maize flatbreads, a widely consumed staple food, are nutritionally inadequate, as they are low in protein and have limiting essential amino acids. Asparagus bean flour (ABF) supplemented, nutritionally enriched maize flatbread was prepared and investigated. Proximate analysis revealed ABF contained 22.57% protein compared to 8.84% in maize flour (MF), with water absorption index (2.71 g/g vs. 1.80 g/g) and foaming capacity (34.67% vs. 13.25%). ABF was found to be rich in lysine (4.80 g/100g vs 0.17 g in MF). Sensory evaluation for optimal addition of 15% ABF achieved sensory color (8.2), flavor (8.7), and overall acceptability (8.1). The optimized composite flour showed significantly different (p≤0.05) pasting properties with peak viscosity 1609.00 cP and final viscosity 2326.00 cP. The optimized flatbread exhibited significantly enhanced protein, fiber, and ash content, with in vitro protein digestibility of 85.11%. Texture analysis showed a higher shear value (13.00 N vs 11.50 N). Total phenolic content was 0.81 mg GAE/g, with antioxidant activity of 28.10%. 15% ABF supplementation enhanced nutrition and functionality without significant sensory loss.

Keywords: Asparagus bean flour; Composite flour; Maize flat bread; Nutritional supplementation; Protein enrichment

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