Consumers’ Preference of Grains for Daily Consumptions as Flour in Their Staple Diet

Abstract

This Paper Examined the “Consumers’ Preference of grains for daily consumptions as flour in their staple diet. The objective were to determine the ingredients which are favor by consumer for multigrain flour. Flour prepared from a variety of grains is known as multigrain flour In order to create a nutritious and adaptable flour, multigrain flour combines grains such as wheat, oats, barley, millet, and more. Because multigrain Atta contains more grains than regular wheat flour, it is richer in flavor and nutrition. Dietary fiber, which is abundant in multigrain flour has a number of advantageous benefits on your health. Even if you have a sensitive stomach, it can help your digestive system function better. According to studies, eating a diet high in fiber can significantly boost one's energy levels, elevate their mood, and promote a lifestyle that is more active in general. The primary aim of the research is to find out the Consumer Preference for new grains/serials as multi grain flour for daily consumptions. Multigrain flour, which is a blend of different types of flour, meets many of the body's demands for essential nutrients, due to the rising incidence of gluten related illnesses and growing consumer knowledge of the potential health benefits of gluten-free diets, the demand for gluten-free products has dramatically increased in recent years. However, the elimination of gluten from food compositions frequently results in the loss of preferable nutritional and sensory qualities. This study paper introduces Multigrain Flour, a unique ingredient created through a mix of inventive processing methods and careful grain selection, in order to address these issues.