Abstract
Chapattis prepared with whole wheat flour and with 10 and 20% substitution with cotton seed, mustard and sunflower seed flours were evaluated for chemical & nutritional characteristics and protein quality. It was observed that the chemical composition of chapattis prepared from whole wheat and enriched flours did not differ significantly for moisture and crude protein except for ash content. The mean values of moisture, crude protein and ash contents ranged from 32.47 to 36.34%, 7.98 to 14.30% and 1.66 to 2.56%, respectively for chapattis prepared from whole wheat and enriched flours. Chapattis prepared at 10 percent replacement level with cottonseed, mustard and sunflower seed flours were fed to albino rats for determination of PER and weight gain in rats in order to estimate protein quality for the experimental diets. It was seen from the figure that higher weight gain in rats was noted for casein diet while the lowest was found in whole wheat chapati diet. The gain in weight of rats in all the experimental diets was observed higher than the wheat flour alone. It was concluded that the enrichment of wheat flour with various oilseed flours had improved the nutritional status of protein fortified product. Keywords: Nutritional evaluation, enriched flour, chapati quality, oilseed enrichment
