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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

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20131
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Subject: Food Science and Technology × Author: Digamberrao, Rudrawar Balaji × End date: 2013 × Start date: 2013 × Type: Thesis ×
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    ThesisItemOpen Access
    Formulation and Development of Nutritious Wheat Flour for Evaluation of Chapaties and their Quality Characteristics
    (JNKVV, 2013) Digamberrao, Rudrawar Balaji; Kumar, Suman
    ABSTRACT The present investigations on “Formulation and development of nutritious wheat flour for evaluation of chapaties and their quality characteristics” has been carried out to evaluate the product quality. The findings on sensory and nutritional quality characteristics along with shelf life of the flour have been summarized as follows. The multigrain flours developed with 20 % replacement of wheat by 10 % chickpea or 10% soybean or 5 % chickpea and 5 % soybean along with 10 % other cereal grains (2.5 % each grains) as MG1, MG4 and MG7 were good. The characteristics of chapaties were the same as control. There were no differences in physical quality characteristics of chapaties. They contained12.87, 15.03 and 13.95g protein, 2.24, 3.65 and 2.94 g fat, 63.68, 65.84 and 65.85 g carbohydrates, 2.23, 2.21 and 2.20 g fiber, 4.15, 4.31 and 4.23 g ash, 64.25, 68.01 and 66.13 mg calcium, 344.0, 341.8 and 343.9 mg phosphorus and 5.21, 5.79 and 5.50 mg iron / 100 g forMG1, MG4 and MG7 flours respectively. On the basis of above results, it was concluded that the multigrain flours could be developed by replacement of 20 % of wheat by 10 % chickpea or 10 % soybean or 5 % chickpea and 5 % soybean and 10 % by sorghum, bajra, barley and amaranth in equal proportions. They contained higher amount of protein, calcium and iron along with fiber and ash. Therefore, formulation of these flours can be recommended for commercialization to make nutritious wheat flour for chapaties.