Nutritional Evaluation of Maize-Oat-Tulsi Leaves and its Blend Flour in Different Ratios

Abstract

This study aims to evaluate the nutritional evaluation of maize- oat- tulsi- leaves and their blend flours. The blend flour prepared with maize, oat and tulsi leaves. Six types of blend flour were prepared. Type 1, Type-II, Type III blend flour was prepared from maize: oat in ratio 85:15, 70:30 and 55:45 (W/W) and Type IV, Type V, Type VI blend flour was prepared from maize: oat: tulsi in ratio of 80:15:5, 65:30:5 and 50:45:5(W/W). Whole flours of QPM (QPM mixture), oat (HJ-8), tulsi leaves and different types of blend flours were studied for their proximate composition, sugars and starch. Oat flour had significantly (p≤0.05) higher crude protein, crude fat, crude fiber and ash contents than maize. Tulsi leaves powder was found to have significantly (p≤0.05) higher crude fiber and ash than oat and maize flour.