Nutritional potentials and functional mechanisms of alternative flours for hypertension management

There is a growing interest in dietary approaches that support cardiovascular health, as hypertension remains a significant global health concern. Although pastries are popular and commonly consumed, they often contain high levels of unhealthy fats, sodium, and refined carbohydrates, which can contribute to elevated blood pressure. Most pastries are regarded as junk foods because they are usually made from processed flours, refined sugars, and saturated and trans fats. This review examines the potential and possible mechanisms of action of alternative flours and their use in developing pastries suitable for individuals with hypertension. Flours made from oat, quinoa, buckwheat, chickpea, and amaranth have the potential to provide better nutritional profiles due to their high content of dietary fiber, bioactive compounds, and essential minerals like potassium and magnesium, all of which help regulate blood pressure. The effect of processing techniques on the ability of alternative flours to enhance the quality, flavor, sensory appeal, and health benefits of baked goods in a bid to meet the dietary guidelines for individuals with hypertension is also highlighted in this study.