Vol. 8, Special Issue 8, Part N (2024)

Abstract: Over two thirds of people worldwide eat rice, or Oryza sativa, which is a nutritious carbohydrate. The milling process of rice causes some loss of nutrients and breakage of some rice resulting in “broken rice.” This study was planned to determine the proximate compositions, functional compositions, and mineral compositions of broken basmati rice flour (BBRF), pearl millet flour (PMF) and green leaf powder (GLP) so that these can be utilized for the formulation of composite flour. The crude protein and crude fat contents in BBRF, PMF and GLP were found to be 8.25, 27.85 and 11.50 and 0.98, 1.98 and 6.92 percent, respectively. On comparing the flours, highest water absorption capacity was observed for BBRF followed by GLP and PMF. Highest phosphorus content was exhibited by pearl millet flour (295.80 mg/100 g) then BBRF (230.05mg/100 g and lastly by GLP (51.02mg/100 g). there was absence of Vitamin A in BBRF and PMF however the GLP contained the highest levels of vitamin A (1410 I.U.). The investigation’s findings demonstrated that BBRF, PMF and GLP can be appropriately blended with each other for the creation of a range of novel food products with positive health effects.