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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #408470
Research Project: New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts

Location: Healthy Processed Foods Research

Title: The composition and physical analysis of flatbreads prepared from millet flour, sunflower cake, and beets with added fresh garlic, jalapeno pepper, and red onion and their relationship to nutrition and health benefits

Author
item Kahlon, Talwinder
item Avena Bustillos, Roberto
item Friedman, Mendel
item Haff, Ronald

Submitted to: Vegetos: An International Journal of Plant Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/8/2025
Publication Date: 3/11/2025
Citation: Kahlon, T.S., Avena Bustillos, R.D., Friedman, M., Haff, R.P. 2025. The composition and physical analysis of flatbreads prepared from millet flour, sunflower cake, and beets with added fresh garlic, jalapeno pepper, and red onion and their relationship to nutrition and health benefits. Vegetos: An International Journal of Plant Research. https://doi.org/10.1007/s42535-025-01174-5.
DOI: https://doi.org/10.1007/s42535-025-01174-5

Interpretive Summary: Composition and physical analysis of flatbreads prepared from gluten-free high-protein ingredients supplemented with fresh garlic, onion, and jalapeno pepper was conducted. The protein content of the flatbreads on a dry weight basis was 32–36%, which exceeded our objective by 2–6%. The flatbreads contained only 0.5% added salt, and they contained more than 3% of other essential minerals. These flatbreads offer nutritious, gluten-free foods for gluten-sensitive individuals. These flatbreads require only 3-4 ingredients and can be made in any household or commercial production. Nutritional and health benefits of the ingredients could facilitate in improving human health.

Technical Abstract: The objective of the present study was to determine the proximate composition (protein, crude fat, minerals, carbohydrate, and water) and physical properties (water activity, true and bulk densities, and texture) of flatbreads prepared from gluten-free high-protein ingredients supplemented with fresh garlic, onion, and jalapeno pepper. The aim was to create nutritious gluten-free, vegetable flatbreads with a dry-weight basis protein content of =30%. We prepared and analyzed the following four flatbread categories: Millet-Sunflower Cake-Beets (MScB), MScB-Garlic, MScB-Jalapeno Pepper, and MScB-Red Onion. The protein content of evaluated flatbreads on a dry weight basis was 32–36%, which exceeded our objective by 2–6%. The flatbread tested contained only 0.5% added salt, and they contained more than 3% of other essential minerals. The new flatbreads, prepared by baking the dough for 2 min (1 min on each side at 165–195oC), require only three to four ingredients and can be made in any household kitchen or by commercial production. These flatbreads offer nutritious, gluten-free foods suitable for gluten-sensitive individuals. In addition, the collated information of published studies on the nutritional and health benefits of the individual ingredients used to prepare the flatbreads (millet, sunflower cake, beetroots, garlic, peppers, and onions) will hopefully facilitate and guide further research to help improve human nutrition and health.