The present investigation was carried out in the Department of Food Science and Nutrition at Mangalore University, Konaje, Mangalore (Karnataka) during 2017-18. To develop quality composite flour, ingredients like; whole wheat (Triticum aestivum), little millet (Panicum sumatrense), moth bean (Vigna aconitifolia) and mango ginger (Curcuma amada) were used. The samples were divided into two categories i.e. batch 1 consisting of washed and sundried whole wheat, little millet, moth bean and mang...
