The proximate composition and physical analysis of flatbreads prepared from millet flour, sunflower cake, and beets with added fresh garlic, jalapeno pepper, and red onion and their relationship to nutrition and health benefits

Abstract

The objective of the present study was to determine the proximate composition (protein, crude fat, minerals, carbohydrate, and water) and physical properties (water activity, true and bulk densities, and texture) of flatbreads prepared from gluten-free high-protein ingredients supplemented with fresh garlic, jalapeno pepper, and red onion. The aim was to create nutritious gluten-free, vegetable flatbreads with ≥ 30% protein content (dry-weight basis). We prepared and analyzed the following four flatbread categories: Millet-Sunflower Cake-Beets (MScB), MScB-Garlic, MScB-Jalapeno Pepper, and MScB-Red Onion. The protein content of evaluated flatbreads on a dry weight basis was 32–36%, which exceeded our objective by 2–6%. The flatbread tested contained only 0.5% added salt and 3.8–4.1% total essential minerals. The novel flatbreads, prepared by baking the dough for 2 min (1 min on each side at 165–195 °C), require only three to four ingredients and can be made in any household kitchen or by commercial production. These flatbreads offer nutritious, gluten-free foods suitable for gluten-sensitive individuals. In addition, the collated information of published studies on the nutritional and health benefits of the individual ingredients used to prepare the flatbreads (millet, sunflower cake, beetroots, garlic, peppers, and onions) will hopefully facilitate and guide further research to help improve human nutrition and health.

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