Journal de la transformation et de la technologie des aliments

Abstrait

Development and Evaluation of Composite Flour for Missi roti /chapatti

Kadam ML, Salve RV, Mehrajfatema ZM and More SG

The present research work on development and evaluation of composite flour for missi roti / chapati were carried out to develop the nutritious flours from various food commodities (wheat flour, chickpea, and soybean and methi leaves powder) to make good quality of chapaties. Four types of bends were acceptable. They were made from wheat flour, chickpea, full fat soy flour and methi powder in different ratio viz; ‘A’ wheat flour: chickpea flour (80:20). ‘B’ wheat flour: fullfat soy flour (90:10) ‘C’ wheat flour: chickpea flour: soy flour (80:10:10) and ‘D’ wheat flour: chickpea flour: soy flour: methi leaves powder (75: 10: 10: 05). The proximate composition of blends used for preparation of various products contained higher amount of protein and other nutrients. They contained proteins (11.8 to 15.37%), fat (1.53 to 3.45%), fibre (1.24 to 2.05%), ash (2.08 to 2.70%) and carbohydrates (65.99 to 74.2%). These results showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Calcium, phosphorus and iron were found to increase on supplementation of chickpea, soy flour and methi powder. Iron was high in methi supplemented blend. All these blended flours were found to have good sensory quality characteristics of products as control. All these blended flours could be well stored in polyethylene bags or tin boxes for the period of 3 months without any deterioration of quality. The supplementation of 5% methi powder increased the nutritional quality of flour particularly in minerals (calcium and iron) and fibres.