Table 3.

Functional properties of standard and composite flours

Variations	Bulk density (g/ml)*	Water absorption capacity (%)*	Water holding capacity (g H2O/g flour)	Oil absorption capacity (g Oil/g flour)*	Swelling index*	Foam capacity (%)*
Standard	0.9259 ± 0.0004a	62.7 ± 0.03a	1.01 ± 0.01a	2.47 ± 0.03d	4 ± 0.05d	8.0 ± 0.2d
V-I	0.936 ± 0.0006b	63.83 ± 0.05b	1.2 ± 0.02ab	1.59 ± 0.01c	3.85 ± 0.05c	5.6 ± 0.2c
V-II	0.9468 ± 0.0003c	66.9 ± 0.03c	1.3 ± 0.30ab	1.53 ± 0.03b	3.75 ± 0.05b	3.0 ± 0.2b
V-III	0.9558 ± 0.0005d	70.48 ± 0.04d	1.42 ± 0.02b	1.29 ± 0.02a	3.64 ± 0.05a	2.0 ± 0.2a

V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), V-III (WF: SF: MF: MKF = 60:14:13:13, where, WF = (Refined) Wheat Flour, SF = Soy Flour, MF = Mung Flour (Sprouted), MKF = Mango Kernel Flour

*Mean values bearing the same superscript do not differ significantly (p < 0.01)