Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)

Abstract

Purpose

Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries.

Design/methodology/approach

Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers.

Findings

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was found during the baking of chapatis. Chapatis were found acceptable by the panel of judges up to 24 per cent supplementation of soy flour. To combat mineral deficiency in developing countries composite flour technology can use as replacement of mineral salts fortification. As in case of composite flour natural source of nutrient are used.

Practical implications

Soy supplementation of wheat flour can be successfully done through flourmills and small‐scale grinders as it causes no problem in milling operations.

Originality/value

The research carried out is one of outstanding type as no such research was done earlier. Phytate besides minerals was also given due consideration in same study which is one of chelating agent found in plant source of minerals.

Citation

Issa khan, M., Muhammad Anjum, F., Hussain, S. and Tayyab Tariq, M. (2005), "Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)", Nutrition & Food Science, Vol. 35 No. 3, pp. 163-168. https://doi.org/10.1108/00346650510594912