Sensory and nutritional evaluation of chapatti prepared from composite flours of coarse cereals and tulsi

Abstract

In the present study six types of chapattis were prepared from composite flours of coarse cereals with and without tulsi leaves powder. The chapatti prepared from composite flours of blanched pearl millet: sorghum: dehusked oat: germinated chickpea in ratios of 60:10:10:20 (Type-II) and blanched pearl millet: sorghum: dehusked oat: germinated chickpea: tulsi leaves in ratios of 60:10:10:15:5 (Type-V) were organoleptically most acceptable and fell in the category of ‘liked moderately’. Nutritional value of chapatti prepared from composite flours of coarse cereals with and without tulsi leaves was significantly higher than control wheat chapatti. The crude protein content of composite flour based chapatti (11.25%) followed by composite flour tulsi chapatti (11.18%) was significantly (P