Vol. 7, Issue 10, Part B (2025)

The present study was carried out for the development of a nutritional Nutri-cracker by incorporation flaxseed, sorghum and wheat. The investigation encompasses a thorough analysis, including sensory acceptability, proximate and mineral composition and a study on storage and packaging materials. The physical parameters, proximate composition, mineral composition and functional properties have been studied and found that the Flaxseed, sorghum, and wheat differ significantly in physical and nutritional traits. Flaxseed is nutrient-dense with high fat, protein, and minerals. Sorghum offers high carbohydrates and porosity, while wheat shows balanced nutrients and largest grain size. These differences support diverse applications in health foods, energy diets, and industrial formulations. The findings are expected to benefit food technologists, grain processors, post-harvest engineers and nutrition scientists, providing empirical data to guide optimized storage systems, equipment design, product formulation, and nutritional intervention strategy.