Characterization of Composite Flours from Arrowroot (Maranta arundinacea) and Kithul(Caryota urens) for Cracker Development

Both Arrowroot and Kithul are underutilized sources of flour in Sri Lanka. This study aimed to develop composite flours from Arrowroot and Kithul to evaluate their nutritional and physicochemical properties, and to determine their potential in cracker production. Three different composite flour ratios were made using Arrowroot (ARF) and Kithul (KF) viz., 25% ARF + 75 % KF, 50 % ARF+ 50 % KF and 75 % ARF + 25 % KF. Proximate parameters and physicochemical properties were determined. The developed composite flour blends resulted in lower crude protein and fat contents with high crude fiber contents in comparison to wheat flour. Composite flour blends had high viscosities, swelling power, and solubility indices which are beneficial in gel formation property. Composite flours were able to replace wheat flour up to 70 % in cracker development and 25 % KF + 75 % ARF cracker was the most consumerpreferred blend. Due to the low gluten content, composite flourbased cracker had low dimensions but it had a higher fiber content than the wheat flour cracker. Utilization of Arrowroot and Kithul in developing composite flours and crackers is feasible, thus increasing the potential of utilizing both Arrowroot and Kithul flours in food industry.