Nutritional, rheological and infrared spectroscopy of refined wheat, soybean and sorghum flour was evaluated for providing the food industry an idea about their functionality in foodstuffs preparation. Chemical composition including ash, protein and fiber content of the flours ranged from 0.50±0.10 (refined wheat flour) to 3.23±0.16% (soybean flour), 11.56±0.44 (refined wheat flour) to 35.72±0.28% (soybean flour) and 0.00 (refined wheat flour) to 5.20±0.10% (soybean flour). Total phenolic content and DPPH scavenging activity was reported highest for soybean flour with a values being of 515.04±5.0 mg/100 g GAE and 36.13±0.38%, respectively. Among all the samples, sorghum flour showed highest tannin content (48.14±0.95 mg/100 g TAE) followed by soybean flour (24.62±0.59 mg/100 g TAE) and refined wheat flour (48.14±0.95 mg/100 g TAE). High speed mixing rheological of the refined wheat dough reveled highest stability and water absorption percentage for refined wheat flour compared with sorghum and soy flour. FTIR analysis revealed presence of almost identical functional groups (C-H, C=C and amide I region) in the flour samples, with only difference in intensity of absorption.
