Chemical Composition and Protein Quality of Wheat‐Triticale Chapatis

Abstract

ABSTRACTFlours of wheat (WH‐157) and triticales (TL‐183, THS‐9, JNK6T‐229 and URT‐217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.