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Abstract

Composite flour blends prepared from cereals, millets, tubers, legumes, and vegetables have gained increasing attention due to their potential to enhance nutritional quality, improve functional properties, and support sustainable food systems. Previous studies have largely focused on individual nutritional or functional attributes, with limited integration of environmental and health perspectives. This review aimed to systematically analyze how composite flours simultaneously influence nutritional quality, functional performance, health relevance, and environmental sustainability within a unified analytical framework. A systematic literature review was conducted following PRISMA guidelines. Peer-reviewed studies published between 2014 and 2025 were retrieved from PubMed, Scopus, Web of Science, and Google Scholar. Inclusion criteria covered composite flours formulated from cereals, millets, legumes, tubers, and vegetables, reporting nutritional, functional, health-related, or environmental outcomes. Studies focusing solely on single flours, non-peer-reviewed sources, or incomplete data were excluded. A total of 73 studies met the inclusion criteria and were synthesized thematically. Among the reviewed studies, 68% reported improvements in protein quality through amino acid complementation, 55% indicated increased dietary fiber composition, and 47% demonstrated enhanced functional properties such as water absorption, emulsification, and dough stability. Millet- and legume-based composites consistently exhibited lower glycemic potential and higher micronutrient density, supporting theoretical expectations related to metabolic health and functional performance. Additionally, the use of climate-resilient crops and food by-products aligned with sustainability theories by reducing dependence on water-intensive cereals and promoting biodiversity. Overall, the findings indicate that composite flours represent a viable strategy to improve dietary diversity, enhance functional food quality, and support sustainable agriculture. Their integration into public nutrition programs, school feeding initiatives, and industrial food applications can contribute to improved health outcomes and climate-resilient food systems.

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