Kushwaha, ArchanaJoshi, Kanchan2018-07-272018-07-272016-06http://krishikosh.egranth.ac.in/handle/1/5810062232The need for nutritional enhancement of traditional food products utilizing composite flours without compromising their sensory quality cannot be over emphasized. Amaranth and soybean are grown in hills of Uttarakhand and remain underutilized. The present study was undertaken to develop the composite flour by supplementing amaranth and soybean in wheat and find out their nutritional composition and their suitability in roti and lapsi preparations without compromising sensorial acceptability. Four types of composite flours were formulated from popped amaranth, full fat soybean flour and whole wheat in ratios of A:S:W::25:15:60 (CF1), A:S:W::25:10:65 (CF2) and A:S:W::25:05:70 (CF3), A:S:W::40:00:60 (CF4) and evaluated against control (100% wheat) for proximate composition, mineral content and sensory acceptability for roti and lapsi preparations. Nutritive value of food preparations per serving from the most acceptable composite flour was also compared with that of control and cost of most acceptable composite flour was also calculated. The results showed that significantly highest amount of moisture (13.15 %), crude protein (18.12 %), ash (2.67 %) and crude fat (3.62 %) was found in CF1 composite flour whereas highest content of crude fibre (4.87 %) was observed in CF4 composite flour. Control had significantly maximum amount of total (76.44 %) and available carbohydrate (74.02 %). Physiological energy value also was maximum in control flour (351.1 Kcal/100g). The calcium and iron content of composite flours were found in the range of 66.55 to 223.68 mg/100g and 5.54 to 9.79 mg/100g, respectively. Total calcium and iron content were significantly higher in CF4 (223.63mg/100g) and CF1 (9.79 mg/100g) composite flour than that of other flours and control. Different sensory attributes of both rotis and lapsi differed significantly depending on the level of full fat soybean and popped amaranth supplementation in whole wheat flour. The scores given to overall acceptability of rotis prepared from composite flour supplemented with full fat soy flour and amaranth decreased from 8.6 (whole wheat flour) to 8.4 (CF2) but the difference was non-significant. Results indicated that roti prepared using CF2 and CF1 composite flours were most acceptable by the judges and fell in the category of ‘liked very much’. The scores given to overall acceptability of lapsi prepared from composite flour supplemented with full fat soy flour and amaranth increased from 8.0 (whole wheat flour) to 8.6 (CF2) but the difference was non-significant. The lapsi developed from CF2 and CF3 composite flours were most acceptable and fell in the category of ‘liked very much’. In case of both roti and lapsi, the most acceptable composite flour was CF2 (blend containing amaranth, soybean and wheat in ratio 25:10:65). Nutritive value of roti and lapsi per serving prepared from most acceptable composite flour CF2 showed that 1 serving of i.e. one roti provided protein (4.32g), fat (0.86g), ash (0.63g), fibre (0.74g) and energy (89.4Kcal). Marked increase was seen in case of minerals viz calcium (52.3 mg) and iron (2.29 mg) content of each roti. Nutritive value of lapsi from CF2 showed that one serving i.e. 200 ml of lapsi provided 4.3g protein, 0.86g fat, 0.63g ash, 0.74g fibre, energy (106.5 Kcal), 52.96 mg calcium and 2.29 mg iron. Cost of most acceptable composite flour (CF2) was found to be Rs. 30.00/kg and this amount was quite low i.e. less half to one-third of the price of some commercially available branded multigrain flours. Thus from the present study it was concluded that composite flour CF2 (composite flour having 25 per cent amaranth, 10 per cent soybean and 65 per cent wheat flour) was found to be an excellent source of nutrients and marked up to a satisfactory level for the sensory parameters of both roti and lapsi along with being less costly. Hence, it is recommended that amaranth and soybean, being an excellent source of nutrients, together be incorporated in wheat flour to enhance the nutritional quality as well as sensory acceptability of the traditional food products.ennullThesis