Supplementation Of Wheat Flour Research Articles

The Nutritional and Safety Challenges Associated with Lupin Lacto-Fermentation.

A sustainable agriculture that can satisfy the ever-rising global demand for food and animal feeds is becoming a manifest necessity in the light of the growing population, and the security concerns in the increasing land-use for food/feed. There has been a recent growth of interest in the positive impact of the functional ingredients derived from plants on human health. The proposed beneficial effects of such ingredients span from a decrease in plasma glucose levels and in preventing hypertension, to controlling obesity, improving satiety and stabilizing plasma lipid homeostasis. Lupin is a sustainable crop that plays an important role in organic farming, thus, the interest in lupin as a protein source for human and animal nutrition has increased in recent years. The use of legumes as a source of protein is somewhat limited by the low digestibility of most plant proteins (Neves et al., 2006). Previous digestibility studies of protein obtained from legumes have shown interactions between antinutritional compounds, such as trypsin inhibitors and tannins, and the decreased proteolytic susceptibility of protein complexes, thereby decreasing the food value of plant proteins (Agte et al., 1998). The digestibility of lupin protein could be improved by lactic acid fermentation (Bartkiene et al., 2015). However, it should be noted that lactic acid fermentation is a traditional process for food and feed production that may also result in the formation of undesirable compounds (e.g., biogenic amines and D-lactate). Also, lupin exhibits useful techno functional properties allowing its use as an ingredient in the production of several palatable food products, such as biscuits, pasta, and bread (Lee et al., 2006; Guillamon et al., 2010; Jayasena and Nasar-Abbas, 2011, 2012; Bartkiene et al., 2013a, 2016b). For instance, the supplementation of wheat flour with the high-protein lupin flours can improve the nutritional quality of baked goods (Gomez et al., 2008). In addition, lupine does not contain gluten (a mixture of proteins found in wheat and related grains), thus, it could be used as a functional ingredient in gluten-free foods (Scarafoni et al., 2009). However, the use of lupin flour with a high protein content for the production of cereal products may cause problems associated with the formation of acrylamide (Bartkiene et al., 2013b, 2016a). The tolerable daily intake (TDI) levels of acrylamide for neurotoxicity were estimated to be 40 μg/kg per day and for cancer—2.6 μg/kg per day (Tardiff et al., 2010). Mitigation strategies propose modifying the product formulations or processing conditions, to minimize the pathways of acrylamide formation. For this reason, it is very important to assess the risk of new raw materials and technological procedures and to evaluate the safety parameters of the finished products.

The Effect of Soy Flour on Cookie Quality

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price; therefore, it is a widespread snack among people of all generations. Nevertheless, cookies are usually made of wheat flour and most formulations are highly caloric and have a low fiber content. Soy flour is an excellent source of proteins, fibers, vitamins and minerals and it is being considered as a great supplement to wheat flour because it increases nutritive characteristics of the final product. By their digestibility and amino acid content, soy proteins are very similar to proteins derived from animals. They also contain many essential amino acids, which are deficient in most of the cereals. The purpose of this work was to determine the effect of soy flour on quality of cookies. Wheat flour was supplemented with 35% of soy flour (full-fat toasted, low-fat toasted, defatted lightly toasted, toasted and soy protein concentrate). The supplementation of wheat flour with soy flour had affected nutritive value and sensory characteristics of cookies.

Development of protein enriched biscuit fortified with green gram flour

Supplementation of food is of current interest because of increasing nutritional awareness among consumers. Supplementation with legumes is one way to meet the protein needs particularly with the help of baked foods. Supplementation of wheat flour with green gram flour was tried at 30, 40, 50, 60 per cent levels along with sugar, skimmed milk powder, fat and baking powder to improve the nutritional and sensory quality of biscuits. Results of baked biscuits revealed that the thickness (cm) was increased and diameter (cm) was decreased up to 60 per cent level of incorporation of green gram flour. Therefore spread ratio was decreased with increased the incorporation of green gram flour in formulation. However green gram dhal flour 30-60 per cent incorporation improved protein, fat and ash content of biscuits. The value of protein and fat content was decreased during storage but value of ash content was almost constant during storage. Moisture content of fortified biscuits was more than controlled biscuits and it was increased during storage. The sensory analysis of 50 per cent green gram dhal flour incorporated biscuit up to 30 days was accepted by panel judges on the basis of nine point hedonic scale. Thus supplementation of refined wheat flour with green gram flour 30- 60 per cent level, not only improve protein quality but also improved overall acceptability and sensory parameter in final product. Two types of packaging materials, high density polyethylene and low density polyethylene was used for packaging of biscuits in which high density polyethylene was more accepted because it was less permeable to gas and moisture as well as increased the storage period of biscuits.

Keeping Quality of Sorghum Soybean Supplemented Wheat Flour Ladoos

The present study was done to assess the keeping quality of value added ladoos developed from newly released wheat varieties (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The control ladoo s had mean score of overall acceptability 7.46 whereas all other types of ladoos made from combinations of wheat, sorghum and soybean flours had mean scores of overall acceptability ranging from 7.86 to 8.62, which were significantly higher (P≤0.05) than that of control ladoos . The protein and fat content in control ladoo s were 9.06 and 20.14 per cent, respectively which significantly (P≤0.05) increased in composite flour ladoo of WH-1129 wheat flour to 11.39 and 23.00 per cent, respectively and to 10.89 and 25.02 per cent, respectively in that of HD-2967 flour. The crude fibre and ash contents in control ladoos were 1.22 and 1.39 per cent, respectively which significantly (P≤0.05) increased in composite ladoos of WH-1129 flour to 4.16 and 1.77 per cent, respectively. All types of ladoos were organoleptically acceptable upto 90 days of storage and fell in the category of’ ‘liked moderately’ to ‘liked very much’. The total bacterial count of ladoo of WH-1129:SGF:SBF (60:30:10) and (40:40:20) varied from 0 to 10×10 2 and 0 to 7×10 2 cfu/g of ladoo, respectively while that of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×10 2 and 0 to 10×10 2 cfu/g of ladoo , respectively. The total bacterial count of ladoo was within the permissible limit upto 45 days of storage.

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

This study was carried out to investigate the effect of partial supplementation of wheat flour with different ratio of rice bran or tomato seed protein concentrate on quality parameters of pan bread. It was used to supplement wheat flour under levels 5, 10 and 15% for rice bran protein concentrate (RBPC) and 3, 5 and 8% for tomato seed protein concentrate (TSPC) for production of pan bread. The results showed that the significant highest protein content was achieved by TSPC followed by RBPC. Lysine content, as a limited amino acid in wheat flour, increased in all supplemented samples. Samples supplemented with RBPC gained the highest chemical score than those of TSPC supplemented samples. Water absorption of wheat flour and stability of dough increase gradually by increasing of RBPC or TSPC. The addition of TSPC at all tested levels to wheat flour decreased the C3 values (pasting ability). All tested samples showed lower values of (C4, C3 –C4, and γ) compared to the control sample (increasing the activity of amylase), also, retrogradition ability decreased (C5 and C5 – C4). Extensibility of wheat flour dough was decreased as a result to adding RBPC, but it increases by adding TSPC. Energy of the dough was decreased gradually by increasing of RBPC. Moisture, crude protein, ash and crude fiber contents of pan bread had gradually increased with increasing the supplementation levels of PBPC or TSPC. As the supplementation ratio of either RBPC or TSPC increased, volume and specific volume of bread decreased. Pan bread produced by supplementation with 5%RBPC or 3%TSPC had more sensory acceptable rather the control bread. On the other hand, pan bread prepared by added 10% RBPC or 5% TSPC had the best freshness percentages during storage.

Nutritional Effects of Added Fish Proteins in Wheat Flour Bread

Abstract The addition of ingredients like protein concentrate can lead to the production of bread with high protein content. This work studied the potential of supplementing wheat flour dough with fish protein concentrate (FPC) and fish protein concentrate lyophilized (FPCL). Commercial wheat flour bread was then supplementing at a 10% level of proteins (dry basis) with FPC and FPCL in order to produce bread with protein content at a 20% (dry basis). Flour properties and bread characteristics were determined. Substitution with FPC and FPCL improved the nutritional value of wheat flour bread but induced a decrease in loaf specific volume compare to unriched flour.

Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste.

The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, β-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10% levels (w/w flour basis) and the effects on the bread's physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6% resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10%, bread was less acceptable.

Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF) with various levels of chickpea flour (CF) in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30%) of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF) increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB) and produces acceptable bread, in terms of weight, volume and sensorial properties.

Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour

Djulis (Chenopodium formosanum Koidz.) has attracted attention worldwide for its nutritional value and health benefit. To examine the potential application of djulis flour in oriental starch-based staple products, we supplemented wheat flour with djulis flour in different proportions to investigate the rheological properties of dough and determine the sensory and textural profile of salted noodles. For dough characteristics measured by farinography and extensography, increased amount of djulis flour decreased the departure time, stability, arrival time and extensibility of dough, but increased the maximum resistance to extension. The cooking loss and hardness of salted noodles increased with increased amount of djulis flour. However, the overall sensory acceptability did not differ between salted noodles with djulis flour and controls (p < 0.05). In conclusion, djulis flour could be proportional incorporated into wheat flour and have a positive influence on salted noodle sensory quality.

Production and Quality Assessment of Protein–Rich Biscuits from Blends of Wheat and Defatted Sesame Flours

The effect of wheat flour supplementation with sesame flour on the quality of biscuits was determined. Biscuits were produced from various blends of wheat and defatted sesame flour (90:10, 80:20 and 70:30), with 100% wheat flour serving as control. Physico-chemical and sensory properties were then determined using standard methods of analysis. Protein, fat, fiber and ash contents increased, while carbohydrate content decreased significantly (p 0.05) in weight (9.35 to 9.86g), there was significant (p < 0.05) increase in diameter and spread ratio of biscuits with values ranging from 4.30 to 4.83 and 30.07 to 58.19, respectively. There was a significant difference (p < 0.05) in thickness between the control (100% wheat) and other samples changing from 1.43 to 0.83cm. Mean sensory scores showed an increase in appearance, aroma and texture of biscuits though there was a decline at the highest level (30%) of substitution. The 10% defatted sesame sample gave the highest scores for taste and acceptability. The study shows that acceptable and nutritious biscuits could be produced from composite blends of wheat flour and defatted sesame flour.

Chemical, Functional and Pasting Properties of Wheat (&amp;lt;i&amp;gt;Triticumspp&amp;lt;/i&amp;gt;)-Walnut (&amp;lt;i&amp;gt;Juglansregia&amp;lt;/i&amp;gt;) Flour

Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.

Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite

Sweet potato was processed into flour and it was used to substitute wheat flour at different ratios (100:0, 90:10, 70:30, 60:40 and 50:50), and was used to prepare biscuits. The nutritional, functional and sensory properties of biscuits produced from different ratios of wheat-sweet potato composite flour was investigated. The results reveal that, the value of protein ranged between 4.50g/100g and 8.92g/100g, and value of fat (10.97g/100g to 18.93g/100g) in the biscuits decreased as the quantity of potato flour used in supplementing wheat flour increased. The crude fiber value ranged between 3.16g/100g and 5.10g/100g, the highest value of crude fiber was present in the sample with ratio 50:50 wheat-potato flour. Moisture content and carbohydrate values increased as more sweet-potato flour was introduced into the biscuits. The mineral values of calcium (26.20mg/100g to 28.10mg/100g), magnesium (7.30mg/100g to 9.60mg/100g), potassium (4.60mg/100g to 6.20mg/100g), sodium (9.77ppm to 11.564ppm) and phosphorus (49.675ppm to 56.322ppm) were higher in biscuits produced from ratio 90:10, 70:30, 60:40 and 50:50 wheat-sweet potato composite flour than biscuits produced from ratio 100:0 of wheat-sweet potato composite flour. Sensory analysis revealed that there were no significant differences (p≥0.05) in taste between biscuits produced from ratio 100:0, 90:10 and 70:30 of wheat-potato flour, but there were significant differences in taste between biscuits made from ratio 100:0 and biscuits made from ratio 60:40 and 50:50 wheat-potato composite flour. The experiments produced biscuits of acceptable qualities from all ratios of wheat-potato flour that was used.

PREPARATION AND EVALUATION OF INSTANT NOODLES SUPPLEMENTED WITH NATURAL SOURCES OF HIGH LYSINE CONTENT

Moringa leaf powder (MLP) and Chickpea seed powder (CSP) are good sources of protein (30.15% and 24.5% res.), also, MLP has high crude fibre (16.2%) and ash (12.85%) contents which are vital for human nutrition and maintains a good health. Wheat flour (WF) has lower crude protein (10.18%), ash (0.63%) and crude fiber (0.75%) contents than MLP and CSP. MLP appear to be a rich source of calcium, iron, zinc, and magnesium. CSP rich source of Zinc and magnesium, and it contains considerable amounts of iron. Whereas WF showed mineral contents lower than MLP and CSP. Beside, MLP and CSP are of high favorable amino acid balance, and considered good sources of lysine (5.71 and 6.89 g amino acid per 100g protein res.). MLP and CSP proteins showed higher total amounts of essential amino acids than the FAO/WHO/UNU (1985) recommended pattern. Supplementation of wheat flour with MLP and CSP produced noodles of high protein content and improved nutritional value of noodles, particularly the content of lysine, improved its color and also to provided decorated food (greencolored noodles) to the consumer. Noodles were supplemented with MLP (at 2.5%, 5% and 7.5% levels) and CSP (at 7.5%, 10%, 12.5% and 15% levels). Noodles were well accepted until supplementation levels 5% MLP and 12.5% CSP to wheat flour.

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.

Effect of Chickpea Substitute on the Quality Characteristics of Biscuits and Cake

Background: Chickpea (Cicer arietinum L.) is considered the fifth valuable legume in terms of worldwide economic stand point. It is planted in southern and western area of Asia and Mediterranean. Aim: This study was undertaken to study the effect of supplementation of wheat flour with different percentages of chickpea (5, 10, 15, 20, 30 %) on the chemical composition, physical and organoleptic properties of biscuits and cakes. Methods: Cake and biscuits were prepared using different percentage of chickpea flour. Substitute the wheat flour in their formula. Chemical composition, physical measurements as well as sensory evaluation were carried out on the tested samples. Results: The results showed that chickpea flour is a good source of protein (22.82%), crude fiber (2.90%) and ash (3.33%). Also, chickpea is rich in potassium, magnesium and iron. Supplementation of wheat flour with chickpea flours in biscuits results in increasing protein, lipid, fiber and ash. The specific volume were in the range of (38.83 – 44.13cc/gm), specific lightness were in the range of (41-25 cc/gm.) and spread factor ranged between (100-114.21%) for control samples and biscuits that contain 30 % of the chick pea flour. This biscuit which contain chickpea flour at all the supplement ratio were accepted by the panelist. The cake prepared with supplementation of wheat flour with chickpea flours at different percentage (5, 10, 15, 20, 30%) had a higher protein, lipid, crude fiber and ash content with less percentage of carbohydrates. Increasing the ratio of chickpea flours in cake has led to a slight increase in volume and specific gravity. Sensory evaluation of the cake was accepted at all the different supplementation ratios of chickpea with the higher score for the cake samples that contain chickpea flours at ratio 10 -15%. Conclusion: Generally prepared cake and biscuits samples with chickpea flour as a supplement to wheat flour in their formula lead to increasing protein, crude fiber and mineral content with improving the physical properties and organoleptic characteristics. Key words: Chickpea, Physical properties, Sensory Evaluation, Chemical Composition, Biscuits, Cake

Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean &amp;lt;i&amp;gt;(Parkia biglobosa)&amp;lt;/i&amp;gt; flour

Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p < 0.05) increased as Parkia flour level increase in all breads. The resistant starch prepared from Parkia flour was 47.21%. However, wheat bread was 1.47% and Parkia bread 18.52% to 22.28% baked of (200℃ at 45 min) with 2.16% wheat bread and 31.74% to 35.05% Parkia bread baked of (130℃ at 90 min). Supplementation of wheat flour with Parkia flour 0 - 40% increased the crude protein content significantly (p < 0.05) from (7.89% - 15.68%), ash from (0.91% - 2.54%) and crude fiber (1.41% - 4.97%). Color of the bread treatments was remarkably affected by addition of different levels of Parkia flour. Therefore, Parkia flour could be added to wheat flour up to 15% without any observed detrimental effect on bread sensory properties. Sensory evaluation results indicated that bread with 5% to15% Parkia flour were rated the most acceptable and there was no significant difference in terms of acceptability compared to the control. This could be used to improve the nutritional quality of bread especially in developing countries were malnutrition is prevalent.

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making.

Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12% of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10%. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.

Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures

SummaryQuality of pastas made from wheat flour (WF) and durum wheat semolina (DWS) with added resistant starch (RS) and distilled monoglyceride was evaluated through a central composite rotational design. A press extruder was used to produce the pasta. Water absorption index showed statistical difference between the WF and DWS indicating that proteins present in each samples were different. Pasta samples obtained with the WF presented a shorter cooking time and less solid loss than those obtained with DWS. Increase in volume and weight gain was similar for both samples. Instrumental texture responses showed that pasta made from DWS had higher values for firmness and springiness and lower for adhesiveness when compare to WF pastas. Nevertheless, pasta made from both samples showed similar behaviours of final RS contents of 4% after cooking. Therefore, they could be considered as a source of fibres according to the Brazilian Laws (3 g dietary fibre/100 g product).

Nutritional quality and safety of wheat‐soy composite flour chapattis

PurposeUnleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.Design/methodology/approachWheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.FindingsThe phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.Practical implicationsThe results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.Originality/valueThe soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.