Preparation and Chemical Analysis of Germinated Composite Flours Multigrain Bread

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This analysis evaluates nutritional value and sensory properties of multigrain bread, revealing how germinated flours affect composition and taste.

Multigrain bread incorporating germinated flours shows changes in nutritional content and sensory properties.
Proteins and fiber increased by 6.08% and 0.77% with germinated flours, while carbohydrates decreased by 18.46%.
Germinated finger millet and soybean flour were analyzed for phytochemicals, impacting flavor and texture.
Breads with 20% germinated soybean or finger millet flour were satisfactory, while 100% whole wheat was most preferred.

Chaudhary et al. (2025) studied this question.

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This analysis evaluates nutritional value and sensory properties of multigrain bread, revealing how germinated flours affect composition and taste.