The current study aims to investigate the potential effect of mixing plant parts i.e. carrot (CP) and sweet potato (PP) powders on the bioactive and antinutritional compounds content and the antioxidant activity of functional foods (gluten-free products) that are suitable for celiac or gluten-sensitivity patient. For this purpose, three different concentrations 10, 20, and 30% of plant parts (CP or PP) were added as a substitution for rice flour (RF), corn flour (CF), and the flour mixture (50%RF+ 50%CF). Data revealed that the partial replacement of rice flour (RF), corn flour (CF), and mixture flour (RF+CF) with different percentages (10, 20, and 30%) of CP led to a significant increased (p≤0.05) in total phenolics (59.68%, 16.45% and 31.20%) , and flavonoids (139.17%, 91.25% and111.23%), and a decrease in tannins content by the ratio of -5.64, -19.09 and -14.92,%, respectively, saponins (-1.50%, -7.59% and -4.91%), phytates -22.27, -29.16 -28.48 %, respectively, and Trypsin inhibitory activity content by the ratio of -21.42, -27.96 and -26.94 %, respectively. While that, replacement of RF, CF, and mixture flour RF+CF with different percentages of 10%, 20%, and 30% of PP led to an increase in total phenolics content by the ratio of 116.00, 45.62, and 69.63%, respectively, flavonoids (258.35%, 176.64%, and 210.68%), respectively, and saponins 13.57, 4.27, and 8.36%, respectively. On the other side, substitution of the same ratios of CP and PP led to increase the antioxidant activity of the all composite flours samples. In conclusion, the results of this study have opened the new avenue to use such composite flours used successfully to produce some products, rice cake and corn flakes, functional foods (gluten-free products) with high bioactive compounds content and antioxidant activity Which is likely to lead to a reduction in oxidative stress that may be a cause or result of celiac disease or gluten sensitivity.
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