Formulation and quality evaluation of gluten free casein free cake mix flour for the children with autism spectrum disorder

Kavitha Raj KN; Beela GK

Formulation and quality evaluation of gluten free casein free cake mix flour for the children with autism spectrum disorder

Authors
Kavitha Raj KN, Beela GK

Abstract
Dietary intervention as a tool for maintaining and improving physical health and wellbeing for Autism Spectrum Disorder is a widely researched and discussed topic. When following the gluten free casein free strict elimination diet, all foods containing gluten and casein are removed from the child’s daily diet and studies show that it reduces the hypersensitivity to children with Autism spectrum disorder. This study was an attempt to develop gluten free casein free cake mix flour for children with autism spectrum disorder. The main ingredients of the cake mix flour was sprouted sorghum, red rice, banana flour, sweet potato flour, roasted bengal gram flour. The GFCF cake mix flour was prepared using the selected grains after processing. Six combinations of cake mix flour were prepared using processed sorghum, banana flour as well as sweet potato flour and roasted bengal gram flour along with processed red rice flour in different proportions. GFCF cake mix flour prepared with processed red rice flour was taken as the control. Chemical constituents like protein, carbohydrate, total minerals, calcium, sodium, potassium, iron and shelf life of formulated GFCF cake mix flour were estimated that all the GFCF cake mix flour were found to be nutritious than the control prepared exclusively with red rice flour and had good shelf life.

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