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The present study was conducted to see the effect of supplementation of spinach leaves in commonly consumed baked and traditional products. Five types of composite flours were formulated by using wheat flour, bengal gram flour and spinach leaves powder at (4, 6, 8, 10 and 12% levels). Control-I (100% wheat flour), Control-II (100% bengal gram flour), Type-I composite flour (48:48:4), Type-II composite flour (47:47:6), Type-III composite flour (46:46:8), Type-IV composite flour (45:45:10), and Type-V composite flour (44:44:12), respectively. All the formulated composite flour samples were analyzed for their physico-chemical properties. It was observed that water absorption capacity, oil absorption capacity, swelling power, bulk density and least gelation capacity of composite flours increased significantly with increase in the level of incorporation of spinach powder. While solubility and flour dispersability were found to be decreased with increase in the level of spinach powder. Type-I composite flour showed highest values containing 4 per cent level of spinach powder while Type-V composite flour showed lower values containing 12 per cent level of incorporation. Moisture, crude protein, crude fat, crude fibre and ash content of all five types of composite flour samples were found significantly higher than the control sample (wheat flour) while in comparison to bengal gram flour (control), crude protein content in all five types of composite flour samples decreased due to replacement of bengal gram flour with wheat flour. Total iron, calcium, zinc, phosphorus, β-carotene, dietary fibre and anti-oxidant activity of all five types of composite flour found significantly higher than control sample.

Physicochemical and nutritional composition of composite flour enriched with spinach leaves powder for development of value-added baked products