The Benefits and Versatality of Multigrain Flour

Posted by Vaishnavi C on

By Kavya DS


“Multigrain” simply means that it contains several different types of grains, distinguishing it from whole grain flour. The product only needs to contain two or more different grains to be deemed as "multigrain". Multigrain flour is a unique blend of various and wholesome grains that are ground to mix with whole grain flour. Multigrain Flour comes with a perfect combination of fiber, protein, vitamins, energy, and minerals. Moreover, Multigrain Flour comprises of a longer shelf life. Most commonly used grains in a Multigrain Atta are oats, flax (linseed), buckwheat, soybean, Amaranth grain, Jowar, barley (millet), Bajra, Ragi, and Maize.

Amaranth grain contains higher proteins. Barley contains a higher amounts of potassium and fibre. Oats are gaining popularity among people because of its health benefits. It also contains rich fibre. Other grains like Ragi and Jowar are also gluten-free and full of carbs. Food items made out of Multigrain Atta generally have a dense texture and rich flavour.

Most of the benefits by consuming Multigrain come from the grains. Each grain has its unique characteristics. Grains are basically the seeds of grasses harvested for food production. Grains are also a rich source of fibre and Vitamin B12. Usually, it takes time to digest the grains and that’s why your stomach feels full for a long time. Fibre can be beneficial for those who struggle with chronic constipation. Fibre also controls sugar control and weight of a person. Since you feel full after eating fibre in Chapati, it keeps you away from consuming any other food items. This way fibre helps you from gaining extra weight. Also, through a regular consumption of fibre, you can lower the risk of heart disease. Fibre can also lower the risk of getting attacked by a stroke by 7% and can also improve the skin health by moving out the yeast and fungus out of your body.

Many nutritionists and dieticians suggest mixing Ragi, Bajra, wheat, soybean and barley. This is because it increases the nutritional value of Chapattis by improving the satiety value and lowering the glycemic index. It is also been proved that all of the grains do not provide the amino acid benefits. That’s why mixing different grains make the Chapattis full of complementary proteins and fulfills the deficiency of amino acid contents. Mixing different grains compensate the lack of a particular grain’s nutritional value. Therefore, it is more beneficial to have Multigrain Atta.

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