ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for proximate composition, phytochemical properties, color, texture, and sensory quality. Flour substitution significantly affected the nutritional and technological characteristics of the crackers. Moisture content ranged from 2.20% to 4.01%, crude protein from 10.92% to 16.28%, crude fat from 4.37% to 10.47%, crude fiber from 3.48% to 5.51%, and nitrogen‐free extract from 62.89% to 78.18%. Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were enhanced in several composite formulations relative to the control, indicating improved antioxidant potential. Instrumental color and texture analyses also showed that flour composition strongly influenced product appearance and mechanical properties, with hardness values ranging from 4.06 to 12.77 N. Sensory evaluation identified T 5 (50% corn + 50% chickpea), T 6 (50% corn + 50% rice), and T 11 (25% corn + 25% chickpea + 25% rice + 25% sorghum) as the most acceptable formulations. Overall, multigrain blending, particularly through cereal‐legume combinations, improved nutritional value, antioxidant properties, and consumer acceptability of gluten‐free crackers, highlighting its potential as a practical strategy for the development of nutritionally enhanced gluten‐free snack products.
Jabbar et al. (2026) studied this question.