Effect of staggered date of sowing and fertilizer application on yield and yield attributing characters of Niger (Guizotia abyssinica Cass.)

Abstract

Chapatti or flat bread is very popular in the world because it constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With increasing urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance. In this study shelf life of chapatti and its flexibility was tried to improve by adding several ingredients like jowar, barley, hot water and oil in the wheat flour. Variables such as jowar, barley and oil are added at three different levels as 20%, 30%, 40%; 20%, 30%, 40%; 10%, 15% and 20% respectively. The chapatti was prepared by traditional method and then undergoes the thermal process and then stored at 5 °C in refrigerator in LDPE packaging material and then followed the results for shelf life of chapatti in equal interval of 24 h for 4 readings for 0th h, for 24th h, 48th h and 72th h and no spoilage were found in any sample and the overall acceptability is good rated to jowar sample and poor was rated for control sample. The sensory analysis was done using 9-point hedonic scale and from mean sensory score it was predicted that the jowar sample had significantly superior acceptability as compared to others and control sample had significantly poor acceptability. At the end of the test, it was found that jowar sample was best accepted while control sample was having poor acceptability. Results from the time measurements and microbiological tests showed that the product was in acceptable condition throughout the storage period.