Abstract
Avocado (Persea americana) is a fruit is of Central South Mexican origin, though a tree, is classified under flowering plants. Unlike other fruits, avocado has very low sugar content (0.6 g/100 g) while omega-3 fatty acid composition is quite high, making it heart-friendly. In this study, avocado fruit was made into a pulp and incorporated into chapattis and the technique used was RSM –Response Surface Methodology. The central composite design was used and varying compositions of avocado pulp, water, wheat flour was used and the nutrient composition was assessed. Appropriate prescribed techniques were used to qualitatively and quantitatively assess the nutritional component of the chapattis enriched with avocado pulp and the results were analyzed. The result of the study depicted that the avocado incorporated chapattis were found to be nutritionally better in all components especially fiber, MUFA and vitamins especially fat-soluble vitamins and minerals like potassium making it a good supplement for cardiac patients.
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