Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours

Abstract

The changing food habits and lifestyle led to consumption of faulty diets with increased prevalence of life style diseases in India. This has spurred health consciousness among food consumers and enhanced the demand for functional foods. The indigenous underutilised clove and sweet basil seeds being rich source of fibre (36.23, 28.85%), protein (9.16, 8.55%), polyphenols (17.28, 17.71 mg GAE/g extract) and antioxidants (266.13 and 344.63 mg TE/g extract), exhibited vast potential for formulation of functional flours. Traditional processing methods such as roasting, fermentation and germination have significantly enhanced the nutritional and antioxidant properties of both the seeds. Among them, germination was found to be ideal processing technique with relatively higher fibre, protein, total mineral, phenolic contents, antioxidant capacity and less fat content. Henceforth, processing of basil seeds in a traditional way could significantly enhance their quality and promote their utilisation as functional ingredients for designing healthy foods.