Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread

Abstract

Purpose

The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. This paper seeks to address this issue.

Design/methodology/approach

Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. These were further evaluated organoleptically by the panel of judges. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation.

Findings

Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour.

Research limitations/implications

Further research is needed regarding the amino acid profile of the developed chapati.

Practical implications

Wheat flour should be supplemented with different cereals so as to improve the nutritional value.

Originality/value

The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy.

Citation

Khetarpaul, N. and Goyal, R. (2009), "Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread", British Food Journal, Vol. 111 No. 6, pp. 554-564. https://doi.org/10.1108/00070700910966014