Preparation of Protein and Mineral Enriched Chapatti Using Hybrid Wheat, Chickpea and Barley

Protein and Mineral Enriched Chapatti

Authors

  • Sadaf Yaqoob Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Shabbir Ahmad Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
  • Ambreen Naz Department of Home Science, MNS-University of Agriculture, Multan, Pakistan
  • Muhammad Adil Rehman Department of Food Science and Technology, The Islamia University of Bahawalpur, Punjab, Pakistan
  • Muhammad Siddique Raza National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Kashif Razzaq Department of Horticulture, MNS University of Agriculture, Multan, Pakistan
  • Zulfiqar Ali Institute of Plant Breeding and Biotechnology, MNS University of Agriculture, Multan, Pakistan and Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan

Keywords:

hybrid wheat, nutrition improvement, rheology of flour, staple diet (chapatti), sensory evaluation

Abstract

Nutritional profile of chapatti increased using other cereals and pulses. Hybrid wheat grown by crossing wheat varieties having high content of protein, Fe and Zn and used in combination with barley and chickpea. Therefore, current research was designed to check the effect of hybrid wheat on quality of chapatti in combination with chickpea and barley. So, different genotypes of hybrid wheat and one variety of barley and chickpea each were analyzed to assess physico-chemical properties, afterwards, hybrid wheat varieties milled into flour and mixed with barley and chickpea flour to prepare composite flour and to prepare chapatti at the end. Results showed TKW colour and protein contents ranged from 32.2-54.9  g, 15.3 to 20.4 and 10.55 to 19.50% respectively in hybrid wheats. NIR analysis revealed hardness of wheat genotypes varied from 66.34 to 86.9. Hybrid wheat varieties showed 2 to 6 min DDT and 24.7 to 38.3% wet glutin. In product, protein (18.79%), Fe (9.94 mg/100 g) and Zn (10.68 mg/100 g) of composite flour chapatti increased with the addition of chickpea and barley flour in hybrid wheat flour. Sensorial para- meters changed non-significantly, while in case of taste and chewing ability C1, C2 and C4, C5 showed better results than other compositions. Based on nutritional attributes and sensorial characteristics it is concluded that chickpea and barley were used at 25% and 15% in composite flour along with hybrid wheat varieties like B8, AR5 x PBICR#16 and AR7-4 x 29IBWSN-245.

 

 

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Published

2024-10-29

How to Cite

Sadaf Yaqoob, Shabbir Ahmad, Ambreen Naz, Muhammad Adil Rehman, Muhammad Siddique Raza, Kashif Razzaq, & Zulfiqar Ali. (2024). Preparation of Protein and Mineral Enriched Chapatti Using Hybrid Wheat, Chickpea and Barley: Protein and Mineral Enriched Chapatti. Biological Sciences - PJSIR, 67(3), 240–251. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/3086