Abstract
Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.
Highlights
Biofortification is the process by which the nutritional quality of food crops is increased in plants during their growth
In India, about 75% of the wheat grown is used for the preparation of flat unleavened bread, i.e., chapatti, which is prepared from whole wheat flour, while
This study suggests that colored wheat could be a better source of minerals than the common white wheat flour
Summary
Biofortification is the process by which the nutritional quality of food crops is increased in plants during their growth. This can be improved through agronomic practices, conventional plant breeding, or modern biotechnology techniques. Colored wheat has been reported to have anti-inflammatory activity in a cell line study [1], improve serum antioxidant status and lipid peroxidation in rats [2], improve life span in Caenorhabditis elegans [3], control glycemic index in type 2 diabetic human patients [4], reduce total cholesterol, triglyceride, and free fatty acid levels in serum, and improve glucose/insulin resistance in mice [5]. Bread wheat is an important cereal crop as its flour is processed into several food products such as bread, chapatti, pasta, etc. Chapattis are Molecules 2020, 25, 5071; doi:10.3390/molecules25215071 www.mdpi.com/journal/molecules
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