Review of the choice of alternative flour: impact on the nutritional characteristics of gluten-free products.
| Source | Key findings | References |
|---|---|---|
| Chia seeds | Increased insoluble dietary fiber, mineral content, high levels of fatty acids like linolenic acid, and increased water-holding capacity of dough. | [43, 44] |
| Arrowroot flour | Rich source of minerals, protein, and easy digestibility. | [45] |
| Coix flour | High protein and carbohydrate ratio, high mineral content. | [46] |
| Cowpea and chickpea | Substitute as a chemical dough additive. It contains a low glycemic index and a high level of protein and natural fiber; it has unsaturated and saturated fatty acids, vitamins B, A, K, PP, E, C; beta-carotene, Mn, K, Na, Mg, Se, Ca, Zn, Cl, Fe, I, P, S, Mo, Pb, V, Si. | [47] |
| Guava pulp powder | 5% addition increased crude fiber, total phenolic content. | [48] |
| Corn flour | Rich in vitamins: A, C, B3, E, D, K, Group B, and also contains valuable minerals: K, Ca, P, Fe, and Mg, as well as trace elements—Ni and Cu. Corn protein contains important amino acids—tryptophan and lysine. | [49] |
| Corn, green buckwheat, and plantain flour | Remarkably enhanced the texture and taste of the gluten-free bread while maintaining a gluten content below 3 ppm. | [50] |
AOA: Conceptualization, Writing—original draft. DSA: Visualization, Resources, Writing—review & editing. PJA: Formal analysis, Writing—original draft. OEF: Resources, Writing—review & editing. VNE: Conceptualization, Supervision, Writing—original draft, Writing—review & editing. All authors read and approved the final submitted manuscript.
The authors declare no conflicts of interest.
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The author, Victor N. Enujiugha (vnenujiugha@futa.edu.ng), will make the data of this research available to any researcher.
No external funding was received for this study.
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