Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha ( stapf) flour supplemented with mango kernel seed and soy cake flours.

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated.