Exploration of vegetable purees and composite flour to develop an innovative healthy baked cracker

Abstract

Vegetables, abundant source of bioactive like lycopene derived from tomatoes, betalains derived from beetroot, and flavonoids and carotenoids derived from spinach, can promote antioxidative and anti-inflammatory activities. These ingredients play a role in fighting oxidative stress and enhancing general well-being. Chickpea flour, with high plant protein, essential amino acids, and dietary fibre, maintains digestive health. Lentil flour adds complementary protein and iron, important for haematological processes. Soybean flour delivers complete protein with all the essential amino acids as well as phytoestrogens, imparting functional health benefits. Corn flour, being gluten-free, supports the protein matrix and enhances textural quality. The product developed by combination of chickpea flour, roasted lentil flour, soybean flour, and corn flour to raise protein levels and enrich the nutritional content. The combination of legume flours and antioxidant rich vegetable purees incorporated to develop a multi-functional baked cracker which are found to be organoleptically acceptable and nutritionally upgraded with potential health advantages, such as decreased risk of non-communicable diseases through improved oxidative stress defence.