Nutritional Improvement of Whole Wheat Flour Chapatti by Supplementation of Tartarty Buckwheat Flour

Abstract

Four treatments (T₀, T₁, T₂, T₃ and T₄) of supplemented flours along with control (T₀) were prepared by supplementing tartary buckwheat flour in whole wheal flour @ 5, 10, 15 and 20% to improve the nutritional quality of chapattis. Supplemented flours and chapattis prepared from them were analyzed for chemical composition such as moisture content, ash content, crude fiber, crude protein, crude fat, phytic acid content, minerals (Fe, Zn, P and K) and nitrogen free extract. Supplementation significantly increased the all parameters except NFE and Zn content. Sensory evaluation of chapatti samples showed that chapattis prepared from 5 and 10% supplemented flours were accepted by the judges.

Keywords: Wheat flour, Chapatti, Supplementation, Tartary buckwheat