Experimental analysis of the chemical properties of high-fiber samosa sheets with varying ratios of wheat, oat, and chickpea flour

Abstract

Background: Samosa sheets are widely consumed snack bases traditionally made from refined wheat flour, which often lacks essential nutrients and fiber. With the rising demand for healthier alternatives, the inclusion of high-fiber flours such as oat flour (OF) and chickpea flour (CF) has been explored to improve the nutritional composition of these sheets.Objective: This study aims to investigate the chemical properties of samosa sheets formulated with varying ratios of wheat flour (WF), oat flour (OF), and chickpea flour (CF), focusing on their moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate composition. Methods: Three flour formulations (F1: 50% WF, 30% OF, 20% CF; F2: 40% WF, 40% OF, 20% CF; F3: 30% WF, 50% OF, 20% CF) were prepared under controlled conditions. Samosa sheets were analyzed for chemical properties using standard AOAC methods. Statistical significance was evaluated through one-way ANOVA followed by Tukey's post-hoc test, with a significance level set at p