Quality analysis of composite flour and its effectiveness for Chapatti formulation

Abstract

Almost 90% of the wheat produced in India is consumed in the form of chapatti. Wheat is a good major source of calorie, minerals, vitamins and photochemical like phenols, fair source of protein, amino acids and dietary fibre. However it is deficient in essential amino acids like lysine. Keeping in view these things in the present study composite flour was formulated containing wheat, chick pea, finger millet and barley in 70:10:10:10 respectively, to supplement wheat flour chapatti. The physico-chemical characteristics, nutritional quality and shelf life of the composite flour were investigated. The textural properties of composite flour dough and sensory qualities of composite flour chapatti were also analyzed. It was found that the ash content, insoluble fibre, energy, calcium and phenol content in composite flour were 2.08%, 11.55%, 354 Kcal/100g, 90.8mg/100g and 549.70 mg GAE/100g whereas 2.5%, 9.2%, 344 Kcal, 46.5 mg/100g and 379 mg GAE/100g respectively in wheat flour. The storage study of composite flour showed that the Peroxide value, free fatty acid content and total plate count of the composite flour was within the acceptable limit. On the basis of sensory evaluation using Nine Point Hedonic scale and score card method; formulated chapatti was found to be moderately acceptable by the panellists.