Nutritional composition, quality parameters and organoleptic features of Chapatti prepared from maize based composite flour

Nutritional composition, quality parameters and organoleptic features of Chapatti prepared from maize based composite flour | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Nutritional composition, quality parameters and organoleptic features of Chapatti prepared from maize based composite flour ANJALI YADAV, USHA SINGH, GITANJALI CHAUDHARY This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4223206/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The experimental study was performed to develop chapatti from maize based composite flour in relation with wheat flour. The grains were selected such as maize, flaxseed, chickpea, barley, ragi and wheat due to their nutritional point of view and promising health benefits. However, grains were undergone for different processing methods viz. soaking, boiling, roasting and drying (oven) to reduce their anti-nutritional factors (phytates, oxalates, tannins etc .) and enhance absorption. After processing the grains were grounded and composite flour was prepared at different level of supplementation. The treatment T 0 C 0 contains 100% wheat flour whereas, T 1 C 1 (50:10:20:20), T 2 C 2 (50:10:20:10:10), T 3 C 3 (50:10:20:20), T 4 C 4 (50:10:20:10:10), T 5 C 5 (50:10:10:10:10:10). The formulated chapatti was analyzed in terms of their nutritional composition, quality parameters and organoleptic features with chapatti prepared from wheat flour. It was concluded that treatment T 3 C 3 found to be best because it is rich in energy, omega-3 fat, fibre and calcium as compared to control (wheat flour chapatti). However, mean score value of T 3 C 3 was higher in terms of dimension and WAC. Therefore the organoleptic features revealed that chapatti prepared from T 2 C 2 treatment were overall acceptable. Chapatti Composite flour Grains Processing Wheat flour Figures Figure 1 Figure 2 Figure 3 INTRODUCTION Composite flour is a mixture of various cereals, pulses and oilseeds at varied proportion which contains abundant of nutrients and beneficial for health especially for those people who are suffering from lifestyle disorders like- diabetes mellitus, obesity, constipation, colon cancer etc. Chapatti is a staple food consumed by people which is prepared from cooking dough of flour and water. The chapatti prepared from wheat flour is mostly consumed by population because of its easy availability and accessibility but due to certain circumstances preference was not given to it although it contains protein gluten which expands and gives appealing texture but high in glycemic index. The development of missi chapatti made from composite flour of wheat, chickpea, soya bean and methi leaves powder enhances its nutritional composition as well as keeping quality Kadam et al. (2012) [ 10 ] . Protein energy malnutrition is increasing rapidly among children and adults. Maize ( Zea mays ) contains cheapest nutrients whereas its nutritional quality strengthened with combination of other food materials Bamidele et al. (2020) [ 4 ] . Lifestyle diseases are increasing day-to-day among population because of their unhealthy life style pattern, poor eating habitats, unavailability, scarcity etc. The consumption of normal wheat flour chapatti, people are getting only one specific nutrient i.e. protein Sankararao et al. (2016) [ 13 ] . Cereal grains are part of human diet which provides 60–70% carbohydrate content per 100 g, variety of grains are cultivated in India which are accompanied with more than one nutrient, so combination of more than one ingredients not only enhances in terms of its nutritional composition but also minimizes the risk of diseases. However, the whole cereal grains are recognized as an important source of soluble or insoluble dietary fibre, vitamins mainly B-complex and trace minerals Misra et al. (2009) [ 11 ] . Maize being an affordable and inexpensive crop which demands lesser water content or drought tolerant, rich in antioxidant content (ß-carotene). Sakarya variety of sweet corn contain higher percentage of nutrients in different parts (embryo, shell as well as endosperm) of kernel likewise water (13%), proteins (11.2%), fat (4.6%) and starch (72.3%) Budak et al. (2020) [ 5 ] . Flax seed ( Linum usitatissimmum) is an oilseed crop. It contains good fat (ɷ-3fatty acid), leads to increase in HDL cholesterol and ultimately minimizes the risk of cardiovascular diseases. Chickpea ( Cicer arietinum ) also known as “gram” or “desi chana” is mostly included in people diet in various forms. Chickpea reduces the happening of type II diabetes mellitus because it contributes to insulin resistance responses. Barley (Hordeum vulgare) is a major cereal grain crop mainly grown in temperate climates. It is known for its specific quality i.e. rich in dietary fibre ß- glucan which declines blood cholesterol level and facilitates glycemic regulation by enhancing the growth of gut microbiota. Finger millet (Eleusine coracana) or “Ragi” is prominent for its nutritional composition among cereals, slow digestion of ragi keeps people away from intake of enormous calories ICAR-IIMR (2017) [ 7 ] . Ragi contains 364 mg/100g of calcium Longvah et al. (2017) [ 9 ] which enhances bone mineral density. Wheat (Triticum aestivum) is the most abundantly consumable and principal cereal crop. Well, a known fact is that it enhances the rolling capability of the product because of its gluten content. Keeping all these points, the present investigation have been ascertained to analyze the nutritional composition, quality parameters and organoleptic features of chapatti prepared from maize based composite flour. MATERIALS AND METHODS Procurement of raw materials The present investigation was conducted in the laboratory of Food and Nutrition department, College of Community Science, Dr. RPCAU, Bihar. The grains were selected for the study viz. maize, flaxseed, chickpea, finger millet, barley and wheat. The maize (variety ‘Lakshmi’) was procured from farmers whereas other ingredients were procured from local market of Pusa. The study was conducted during 2021. Processing of raw ingredients Firstly, the grains were cleaned thoroughly to discard inedible parts like stones, leaves and other foreign matters subsequently they were under gone for different processing methods. Maize grains was soaked in double amount of water according to its weight (1:2 weight/volume) for 10–15 minutes at room temperature; boiling was continued for 30 minutes. Once temperature become normal the water was drained and oven dried at 65°C for 10 hours; after drying maize grains were grounded and packed in air tight container. Whereas, flax seed were roasted at 180ºC for 10–15 minutes; leave it for cooling at room temperature then grounded and packed. Barley, ragi, wheat grains and chickpea were soaked overnight (1:2 weight/volume); next day water drained and oven dried at 60–65ºC for 7 hours excluding chickpea which took 10 hours for drying. However, processed grains were grounded separately and stored in moisture proof container till it use. Preparation of composite flour The composite flour was designed to develop at varied combinations by using different flour of grains. The control T 0 (100% wheat flour) and other five treatments were also prepared by incorporated composite flour i.e. T 1 (50:10:20:20) contains maize, flaxseed, chickpea and barley flour; T 2 (50:10:20:10:10) contains maize, flaxseed, chickpea, finger millet and wheat; T 3 (50:10:20:20) consists maize, flaxseed, chickpea and finger millet; T 4 (50:10:20:10:10) had maize, flaxseed, chickpea, barley and wheat whereas, T 5 (50:10:10:10:10:10) contains maize, flaxseed, chickpea, barley, finger millet and wheat respectively. Formulation of chapatti The chapatti was formulated by incorporating composite flour in varied proportions and compared with 100% wheat flour (Fig. 1 ) because chapatti of wheat flour are in general consumption. The normal wheat chapatti can be replaced by multigrain chapatti because it enhances in terms of taste and nutritional health benefits Agarwal et al. (2015) [ 2 ] . First of all, flour made from different raw ingredients (grains) was mixed properly then soft dough was prepared by adding water, dough was divided into equal portion subsequently small balls were prepared. The prepared balls were rolled out with the help of rolling pin. Then, cooked on a hot tawa and flipped both the sides until brown colored appearance and served as hot (Fig. 1 ) Nutritional composition Energy The energy content of chapatti was calculated by factorial method i.e. Protein: 4 kcal/g, Carbohydrate: 4g/100g and Fat: 9g/100g. Crude protein Crude protein of chapatti was determined by its total nitrogen content using standard Micro-kjeldahl method (NIN, 1983). Protein estimation was completed in three processes i.e. Digestion, Distillation and Titration. Reagents used : Catalyst mixture contains K 2 SO 4 and CuSO 4 [98:2 w/w], 40% Sodium Hydroxide, Methyl red indicator, 2% Boric acid and 0.1N Sulphuric acid. Method In digestion process, a well-grounded sample of 1g was taken in kjeldahl flask onto which 5g of catalyst mixture was added, followed by 20 ml of sulphuric acid was poured into kjeldahl flask and mixed properly. Then tubes were placed on digestion chamber at 450°C until the sample signifies bluish green color that means it was properly digested. Cooled at room temperature and digested sample was transferred it into 100 ml of volumetric flask and make volume by adding distilled water upto marked level. A 5 ml of aliquot was placed into it besides that 10 ml of 2% boric acid was taken in Erlenmeyer flask and added two drops of methyl red indicator, 10 ml of NaOH along with distilled water were separately taken. After that flask was placed under the tip of condenser subsequently, aliquot was added followed by NaOH into distillation apparatus. Distillation was continued till 10–15 minutes. The apparatus was washed with distilled water after distillation of every sample to avoid cross contamination. The ammonia collected in flask was titrated against the standard 0.1N H 2 SO 4 solution till light pink color obtained. The collected sample was calculated by using formula: Nitrogen % = \(\frac{\left(\text{T}\text{i}\text{t}\text{r}\text{e} \text{v}\text{a}\text{l}\text{u}\text{e} \text{o}\text{f} \text{s}\text{a}\text{m}\text{p}\text{l}\text{e}-\text{T}\text{i}\text{t}\text{r}\text{e} \text{v}\text{a}\text{l}\text{u}\text{e} \text{o}\text{f} \text{b}\text{l}\text{a}\text{n}\text{k}\right)\times \text{N}\text{o}\text{r}\text{m}\text{a}\text{l}\text{i}\text{t}\text{y} \text{o}\text{f} \text{s}\text{u}\text{l}\text{p}\text{h}\text{u}\text{r}\text{i}\text{c} \text{a}\text{c}\text{i}\text{d} \times 100 \times \text{d}\text{i}\text{l}\text{u}\text{t}\text{i}\text{o}\text{n} \text{f}\text{a}\text{c}\text{t}\text{o}\text{r}}{\text{W}\text{t}. \text{o}\text{f} \text{s}\text{a}\text{m}\text{p}\text{l}\text{e} \left(\text{m}\text{g}\right)}\) After estimating nitrogen content, the crude protein content calculated by multiplied with 6.25. Crude fat Crude fat of chapatti was determined by using standard method as stated in AOAC (2000). Reagents used : Non-polar solvents petroleum ether and diethyl ether (1:1) and anhydrous sodium sulphate (Na 2 SO 4 ). Method A 2g of powdered chapatti sample was mixed with 30g of Na 2 SO 4 . Bottom of percolator was plugged with cotton; mixed sampled was put onto that, again cotton plugged was put above the sample as a thin layer. Approximately 2g of Na 2 SO 4 was put over the cotton plugged. The 10 ml of ether mixture was added; elute was collected and this procedure was repeated three times. The solvent was evaporated slowly using a water bath. About 5 ml of the oil extract was left, and then it was allowed to evaporate at 70˚C for 12 hours until an extract weight was attained. Amount of oil was determined by subtracting the weight of empty flask, from the weight of the flask with oil. Crude fibre The crude fibre was determined by using acid alkali treatment as given in AOAC (2000). Reagents used 0.255N H 2 SO 4 which was prepared by taking exact 70.89 ml of conc. H 2 SO 4 diluted with distilled water and make volume upto 1000 ml (2.55N). After that 100 ml of 2.55 N solution was taken, diluted to make volume upto 1000 ml (0.255N). 0.313N NaOH which was prepared by taking 125.2 g of NaOH dissolved it and volume was prepared upto 1000 ml by adding distilled water (313N NaOH). 100 ml of 313 N solution was diluted to 1000 ml of distilled water (0.313N). Method Approximately 5 g of moisture and fat free chapatti sample was taken into 500 ml of beaker; 200 ml of 0.255N sulphuric acid was poured into that. The mixture was boiled till 30 minutes; in between add distilled water to make volume constant. The mixture was filtered through muslin cloth and sample was washed with hot/distilled water; fibre was again transferred into beaker and poured 200 ml of 0.313 N NaOH. Boiling again continues till 30 minutes; sample was filtered through muslin cloth and washed with hot/distilled water to become alkali free. It was then transferred to a crucible, dried overnight (at 80˚C-100˚C) and weighed (We). The crucible was heated in a muffle furnace at 600˚C for 2–3 hours, cooled and weighed again (Wa), difference in weights (We - Wa) represents the weight of crude fibre. The crude fibre calculated by given formula Crude fiber (g/100g sample) = \(\frac{100-\left(\text{m}\text{o}\text{i}\text{s}\text{t}\text{u}\text{r}\text{e}+\text{f}\text{a}\text{t}\right)\times \text{w}\text{t}.\text{o}\text{f} \text{f}\text{i}\text{b}\text{e}\text{r}}{\text{W}\text{t}.\text{o}\text{f} \text{s}\text{a}\text{m}\text{p}\text{l}\text{e} \text{t}\text{a}\text{k}\text{e}\text{n} \left(\text{m}\text{o}\text{s}\text{i}\text{t}\text{u}\text{r}\text{e} \text{a}\text{n}\text{d} \text{f}\text{a}\text{t} \text{f}\text{r}\text{e}\text{e}\right)}\) Calcium Calcium was determined by complexo-metric titration using disodium solution of ethylene diamine tetra acetic acid (EDTA) given by Cheng and Bray, 1951. Reagents used 0.01N EDTA solution prepared by weighed 2 g of versenate (disodium dihydrogen ethylene diamine tetra acetic acid); dissolved in distilled water and make volume upto 1000 ml. Murexide powder contains 0.2 g of ammonium perpeurate and 40 g of potassium sulphate; mixed properly with the help of mortar and pestle. 16% NaOH solution (16 g of sodium hydroxide pellets dissolved in 100 ml of distilled water). Method A 5 ml of aliquot was taken in conical flask; dilute it with 25 ml of distilled water. Add 25 mg of murexide powder and 5 ml of NaOH, shake it well. Titrate it with 0.01N EDTA till the color changes from light pink to purple. Recorded the volume of EDTA used and calculated by using formula Concentration of Ca (me/l) = \(\frac{EDTA used ml x 0.01 x 1000}{\begin{array}{c}aliquot \left(ml\right)\\ \end{array}}\) or 1 ml of 0.01N EDTA = 0.01 me of Ca in given aliquot Iron and Zinc The micronutrient (iron and zinc) was estimated by using Atomic Absorption Spectrophotometer (AAS) given by Lindsay and Norvell (1978). Reagents used : Diacid mixture of conc. Nitric acid (HNO 3 ) and conc. Perchloric acid (HClO 4 ) – 9:4 in 1 liter. Method Approximately 0.5 g of chapatti sample was weighed and taken in 100 ml of conical flask; add 10 ml of diacid mixture and left overnight. Next day, the digested sample was kept in hot plate and heated it wisely till colorless sample obtained. The heating was stopped when volume was reduced to 1 ml; cooled and diluted with distilled water then transfer it into 50 ml of volumetric flask and volume prepared upto mark. Therefore, reading was recorded with the help of Atomic Absorption Spectrophotometer and calculated by formula given Zn in sample (ppm) = x \(\times\) dilution factor (x = reading noted from AAS) Dilution Factor = 50/0.5 = 100 Zn (ppm) = x \(\times\) 100 Determination of quality parameters of chapatti Dimension Keeping in view, The dimension of chapatti developed from different treatments of flour were evaluated with the help of a ruler scale and compass, measured in terms of length, breadth, and area (cm 2 ). Prior to diameter length and breadth was measured, find out radius from center point. With the help of compass circle was made. Dimension was compared with the developed composite flour chapatti to normal wheat flour chapatti which was made by the people including students of the department of food and nutrition. Bulk Density (BD) Bulk density of food products was measured by taking weight of sample to the volume (w/v). The bulk density of chapatti was determined by taking 50 g of sample in 100 ml of measuring cylinder and noted bulk volume. Mechanical tapping was done 10–15 times to remove air spaces between sample. The reading was recorded at which sample was settled thereafter, bulk density was evaluated with the help of given formula Bulk density (g/ml) = \(\frac{\text{m}}{\text{v}}\) Water absorption capacity (WAC) Water absorption capacity of chapatti was determined by method prescribed in AACC (2000). Weighed 1 g of sample in centrifugal tube and add 10 ml of water into that. Centrifuged at 2000 rpm for 15–20 minutes. Moreover, water was discarded and measured remaining water which was represented the volume of water absorbed by 1 g of sample. The WAC was measured with the help of given formula Water Absorption Capacity (%) = W 2 -W 1 /W 1 Statistical analysis All samples are taken in triplicate and presented as mean ± SD. OPSTAT software was used to analyze the data of nutritional composition and organoleptic evaluation of chapatti. The one-way ANOVA was used to determine the dissimilarities between treatments, with a statistical significance (P < 0.05). Moreover, paired t-test was used to analyze the data of quality parameters and check level of significance at 5% and 1%. Organoleptic evaluation The chapatti prepared from maize based composite flour in different proportions was evaluated by semi-trained panel members for organoleptic and acceptability quality by using a 9-point hedonic rating scale. RESULTS AND DISCUSSION From the Table 1 it was found that 30g of flour was used for chapatti formulation from all treatments. More amount of water was taken by T 3 C 3 (35 ml) or equal amount of water were utilized by T 4 C 4 and T 5 C 5 chapatti i.e. 30 ml followed by T 2 C 2 or T 1 C 1 (25 ml) and less by T 0 C 0 (20 ml). Cooked weight of T 3 C 3 chapatti (58.49) was higher in contrast with others. The quantity made of chapatti from each treatment was same that is two in numbers. Table 1 Amount and ingredients used for chapatti prepared from different treatment of flour as compared to control Parameters T 0 C 0 T 1 C 1 T 2 C 2 T 3 C 3 T 4 C 4 T 5 C 5 Flour (g) 30 30 30 30 30 30 Salt a pinch Water (ml) 20 25 25 35 30 30 Raw weight (g) 51.22 55.61 55.52 55.67 55.60 55.64 Dough Weight (g) 56.54 59.12 59.01 63.47 64.51 64.37 Cooked weight (g) 51.25 56.34 57.02 58.49 57.04 56.81 No. of chapatti 2 2 2 2 2 2 Weight of 1 chapatti (g) 25.62 28.17 28.51 29.24 28.52 28.40 Nutritional composition The nutritional composition of chapatti prepared from different treatments of flour has been presented in Table 2 and illustrated in Fig. 2 . The highest energy content (Kcal/100g) were obtained in T 3 C 3 (345.62 ± 0.55) followed by T 1 C 1 (342.78 ± 0.50), T 4 C 4 (332.88 ± 0.57), T 2 C 2 (324.05 ± 0.75), T 5 C 5 (320.90 ± 0.82) and T 0 C 0 (318.63 ± 0.56) contained lower amount of energy. Statistically, all treatments was found to be significant (P < 0.05). With regard to protein content (g/100g), T 1 C 1 (10.50 ± 0.00) had higher protein content followed by T 4 C 4 (9.62 ± 1.23), T 3 C 3 (8.90 ± 2.05), T 2 C 2 (8.75 ± 2.47), T 5 C 5 (7.87 ± 1.23), and T 0 C 0 chapatti (7.19 ± 0.72). Statistical data showed significant difference (P < 0.05) between one another except T 5 C 5 as compared to T 0 C 0 (control). Fat content (g/100g) was found to be highest in T 3 C 3 (5.35 ± 0.30) as compared to other treatments of chapatti. Next higher content of fat was found in T 2 C 2 (5.17 ± 0.90), T 1 C 1 (4.77 ± 0.57), T 4 C 4 (4.03 ± 0.82), T 5 C 5 (3.89 ± 0.22) and lastly T 0 C 0 (2.09 ± 0.08) had lower content of fat. All treatments are found to be significant (P < 0.05) compared to control. The treatment T 3 C 3 (18.88 ± 1.36) had higher dietary fibre content (g/100g) in addition with T 2 C 2 (18.28 ± 1.82), T 4 C 4 (16.32 ± 0.51), T 1 C 1 (15.99 ± 0.51), T 5 C 5 (14.68 ± 0.61) and T 0 C 0 (8.73 ± 0.72) All treatments were showed significant difference (P < 0.05) among themselves. In case of carbohydrate, T 0 C 0 (68.03 ± 0.85) seems to be first in position subsequently, T 3 C 3 (65.42 ± 1.20), T 4 C 4 (64.69 ± 0.83), T 1 C 1 (64.32 ± 1.73), T 5 C 5 (63.40 ± 1.79), and lower carbohydrate exist in T 2 C 2 (62.74 ± 4.70) respectively. All treatments clearly showed significant (P < 0.05) difference when compared with control. Regarding mineral content, calcium was found highest in T 3 C 3 (138.47 ± 0.25) because of its composition (20% ragi). The T 2 C 2 (91.92 ± 0.63) had second position followed by T 5 C 5 (87.03 ± 1.96), T 1 C 1 (65.18 ± 0.15), T 4 C 4 (61.59 ± 0.54) and T 0 C 0 (20.54 ± 0.37) comparatively lower in content. The mean difference in all treatments exhibited significant (P < 0.05) difference between one another. In terms of micronutrient (iron and zinc) as depicted in Table 2 T 2 C 2 had (5.29 ± 0.15) more in iron content (mg/100g) followed by T 4 C 4 (5.02 ± 1.57), T 5 C 5 (4.52 ± 0.61), T 1 C 1 (3.48 ± 0.41), T 3 C 3 (2.50 ± 0.50) and chapatti prepared from T 0 C 0 (1.44 ± 0.44) had lower iron content (mg/100g). Furthermore, all treatments of chapatti showed significant difference (P < 0.05) except T 3 C 3 . The higher amount of zinc content (mg/100g) has been found in T 5 C 5 chapatti (7.11 ± 0.22) than T 4 C 4 (6.93 ± 0.56), T 1 C 1 (6.25 ± 1.90), T 2 C 2 (5.06 ± 2.48), T 3 C 3 (3.53 ± 0.62), and T 0 C 0 (2.40 ± 1.0) respectively. Therefore, except T 3 C 3 each treatment of chapatti showed significant difference (P < 0.05) between each another compared to control (Table 2 ). Table 2 Nutritional composition of chapatti prepared from different treatments of flour as compared to control Parameters g/100g mg/100g Treatment Energy (Kcal) Protein Fat Fibre CHO Calcium Iron Zinc T₀C₀ 318.63 ± 0.56 7.19 ± 0.72 2.09 ± 0.08 8.73 ± 0.72 68.03 ± 0.85 20.54 ± 0.37 1.44 ± 0.44 2.40 ± 1.0 T₁C₁ 342.78 ± 0.50 10.5 ± 0.00 4.77 ± 0.57 15.99 ± 0.51 64.32 ± 1.73 65.18 ± 0.15 3.48 ± 0.41 6.25 ± 1.90 T₂C₂ 324.05 ± 0.75 8.75 ± 2.47 5.17 ± 0.90 18.28 ± 1.82 62.74 ± 4.70 91.92 ± 0.63 5.29 ± 0.15 5.06 ± 2.48 T₃C₃ 345.62 ± 0.55 8.90 ± 2.05 5.35 ± 0.30 18.88 ± 1.36 65.42 ± 1.20 138.47 ± 0.25 2.50 ± 0.50 3.53 ± 0.62 T₄C₄ 332.88 ± 0.57 9.62 ± 1.23 4.03 ± 0.82 16.32 ± 0.51 64.69 ± 0.83 61.59 ± 0.54 5.02 ± 1.57 6.93 ± 0.56 T₅C₅ 320.90 ± 0.82 7.87 ± 1.23 3.89 ± 0.22 14.68 ± 0.61 63.40 ± 1.79 87.03 ± 1.96 4.52 ± 0.61 7.11 ± 0.22 C.D. 1.156 1.256 1.119 1.890 1.987 2.510 1.377 1.606 SE(m) 0.371 0.653 0.359 0.607 0.317 0.806 0.422 0.516 SE(d) 0.525 0.923 0.508 0.858 1.863 1.139 0.625 0.729 C.V. 0.194 12.697 15.630 6.787 3.522 26.755 20.540 1.153 All the values are in Mean ± SD Quality parameters of chapatti Dimension The area of chapatti was compared with normal wheat flour (control) chapatti to check the spreadibility and rolling capacity. It can be observed from Table 3 that the treatment T 3 C 3 (243.19 ± 0.04) had maximum spreadibility followed by, T 1 C 1 (237.64 ± 0.05) T 4 C 4 (232.23 ± 0.04), T 2 C 2 (226.84 ± 0.06), T 5 C 5 (221.55 ± 0.02) and T 0 C 0 (136.76 ± 0.01) respectively. Table 3 Dimension of chapatti prepared from different treatments of flour Treatment Area (cm 2 ) T 0 C 0 136.76 ± 0.01 T 1 C 1 237.64 ± 0.05 T 2 C 2 226.84 ± 0.06 T 3 C 3 243.19 ± 0.04 T 4 C 4 232.23 ± 0.04 T 5 C 5 221.55 ± 0.02 All the values are in Mean ± SD Bulk density The bulk density of chapatti had been presented in Table 4 . It was observed that the highest bulk density was found to be in treatment T 2 C 2 i.e. 0.85 ± 0.01 followed by T 4 C 4 and (0.78 ± 0.01), T 3 C 3 (0.76 ± 0.01), T 1 C 1 (0.73 ± 0.0), T 5 C 5 (0.72 ± 0.0) and control (0.58 ± 0.02) which had lower in bulk density (g/ml) as compared to other treatments of flour. Statistically, highly significant (P < 0.01) difference was found between all treatments compared with control except T 1 C 1 (P < 0.05). Table 4 Bulk density of chapatti prepared from different treatments of flour Treatment Bulk density (g/ml) ‘t value’ T 0 C 0 0.58 ± 0.02 T 1 C 1 0.73 ± 0.00 T 0 C 0 *T 1 C 1 9.81* T 2 C 2 0.85 ± 0.01 T 0 C 0 *T 2 C 2 17.67** T 3 C 3 0.76 ± 0.01 T 0 C 0 *T 3 C 3 13.25** T 4 C 4 0.78 ± 0.01 T 0 C 0 *T 4 C 4 12.20** T 5 C 5 0.72 ± 0.0 T 0 C 0 *T 5 C 5 13.09** All the values are in Mean ± SD *Significant at 5% level of probability **Significant at 1% level of probability Water absorption capacity (WAC) The water absorption capacity (g/ml) of chapatti formulated by different treatments of flour as compared to control has been presented in Table 5 . The highest WAC was found to be in T 3 C 3 (2.86 ± 0.05) followed by T 2 C 2 (2.70 ± 0.03), T 1 C 1 (2.66 ± 0.05) in addition with T 4 C 4 (2.56 ± 0.05) and T 5 C 5 (2.13 ± 0.05) as compared to control (1.99 ± 0.09) which absorb less amount of water. WAC indicated the volume of water taken per gram of flour sample [8]. Statistical data manifested that the highly significant difference (P < 0.01) were seen between each other compared with control except T 5 C 5 . Table 5 Water absorption capacity of chapatti prepared from different treatments of flour as compared to control Treatment Water absorb (g/ml) ‘t’ value T 0 C 0 1.99 ± 0.09 T 1 C 1 2.66 ± 0.05 T 0 C 0 *T 1 C 1 12.33** T 2 C 2 2.70 ± 0.03 T 0 C 0 *T 2 C 2 12.95** T 3 C 3 2.86 ± 0.05 T 0 C 0 *T 3 C 3 10.50** T 4 C 4 2.56 ± 0.05 T 0 C 0 *T 4 C 4 9.98** T 5 C 5 2.13 ± 0.05 T 0 C 0 *T 5 C 5 1.94 NS **Significant at 1% level of probability NS- Non Significant Organoleptic and acceptability features of chapatti The organoleptic and acceptability features of chapatti was ascertained from different treatments of flour for selected parameters i.e. appearance, color, taste, texture, flavor including overall acceptability. It was noted from the Table 6 that the appearance of treatment T 0 C 0 (8.95) got highest score followed by T 2 C 2 chapatti (8.90), T 4 C 4 chapatti (8.81), T 5 C 5 (8.45), T 1 C 1 (7.83) and T 3 C 3 (7.06) which scored less. The statistically analyzed data showed non-significant difference between T 2 C 2 , T 4 C 4 and T 5 C 5 treatment when compared to control (T 0 C 0 ). The score of the color parameter, T 0 C 0 chapatti got highest (9.05) followed by T 2 C 2 chapatti (8.80), T 5 C 5 formulated chapatti (8.72), T 1 C 1 chapatti (7.76), and T 3 C 3 chapatti (7.26) and least by T 4 C 4 (7.03). Furthermore, a significant difference (P < 0.05) was observed in each treatment of chapatti except T 2 C 2 and T 5 C 5 . In terms of taste, T 2 C 2 formulated chapatti (9.16) scored highest among all other treatments followed by T 3 C 3 chapatti (8.29), T 4 C 4 chapatti (8.20), T 5 C 5 chapatti (7.90), T 1 C 1 chapatti (7.13) and T 0 C 0 (7.05) got the least score. Except T 1 C 1 and T 5 C 5 all treatment was observed significantly different (P < 0.05) within each other. In case of texture, the wheat flour chapatti (9.02) scored well followed by T 2 C 2 chapatti (8.86), T 5 C 5 chapatti (7.92), T 1 C 1 chapatti (7.75), T 3 C 3 chapatti (7.43), and T 4 C 4 chapatti (7.16) which scored least. Statistically analyzed result indicated the significant difference (P < 0.05) was found in each treatments of chapatti except T 2 C 2 chapatti. With regard to flavor, the score of T 2 C 2 chapatti (8.96) was the highest including T 1 C 1 chapatti (8.80), T 5 C 5 chapatti (8.66), T 4 C 4 chapatti (8.16), T 3 C 3 chapatti (7.53), and T 0 C 0 (7.15) which scored least. The data showed significant difference (P < 0.05) between one another except T 3 C 3 when compared to control. Therefore, T 2 C 2 chapatti scored highest i.e. 9.06 and overall acceptable respectively. Statistically, significant difference was obtained in all treatment of chapatti when compared to control excluding T 4 C 4 and T 5 C 5 chapatti which were non-significant among themselves (Fig. 3 .) Table 6 Acceptability quality of chapatti prepared from different treatments of flour Parameters given in (Mean ± S.D) Treatment Appearance Color Taste Texture Flavor Overall acceptability T 0 C 0 8.95 ± 0.81 9.05 ± 0.71 7.05 ± 0.68 9.02 ± 0.58 7.15 ± 0.67 7.40 ± 0.75 T 1 C 1 7.83 ± 1.14 7.76 ± 1.07 7.13 ± 1.16 7.75 ± 1.40 8.80 ± 1.43 8.23 ± 1.28 T 2 C 2 8.90 ± 1.59 8.80 ± 1.49 9.16 ± 0.87 8.86 ± 1.33 8.96 ± 1.18 9.06 ± 1.25 T 3 C 3 7.06 ± 1.38 7.26 ± 1.20 8.29 ± 1.41 7.43 ± 1.38 7.53 ± 1.25 8.95 ± 1.35 T 4 C 4 8.81 ± 1.22 7.03 ± 1.15 8.20 ± 0.99 7.16 ± 1.35 8.16 ± 0.98 7.83 ± 1.02 T 5 C 5 8.45 ± 1.42 8.72 ± 1.32 7.90 ± 1.64 7.92 ± 1.32 8.66 ± 1.42 8.13 ± 1.19 C.D. 0.673 0.607 0.595 0.649 0.608 0.591 SE(m) 0.241 0.217 0.213 0.232 0.218 0.211 SE(d) 0.341 0.307 0.301 0.328 0.308 0.299 C.V. 19.133 17.226 17.153 18.378 17.754 15.526 All the values are in Mean ± SD Conclusion The research study made an attempt to prepare chapatti from maize based composite flour in varied combinations and compared with wheat flour chapatti. Nutritional characteristics were analyzed to check its feasibility to general consumption. The result clearly showed that chapatti made from composite flour (maize, flaxseed, chickpea, ragi, barley and wheat) enhances nutritive value compared to wheat flour (100%). The treatment T 3 C 3 found to be best because it is rich in energy, omega-3 fat, fibre and calcium. However, treatment T 2 C 2 were found most acceptable one in organoleptic features. Therefore, in diet include food products contains mixture food grains rather than alone which provides abundant of nutrients. Declarations Author Contribution The corresponding author done whole research in the laboratory of college however, co-authors provide guidance regarding the details of research moreover, in data finding also they help more. Acknowledgement The author is very thankful to the Department of Food and Nutrition of Dr. RPCAU, Bihar for providing necessary facilities and valuable support to complete research work. Data Availability Original data generated in our research and secondary data supports study which is given in references References AACC. Approved Methods of the American Association of Cereal Chemists. 10th, American Association of Cereal Chemists, Inc., USA 2000. AOAC. Official methods of analysis, 17th edition. Association of Official Analytical Chemists, Washington, DC, USA 2000. Agrawal A, Verma A, Shiekh S. Evaluation of sensory accessibility and nutritive values of multigrain flour mixture products. Int. J. Health Sci. Res. 2016; 6(1):459–65. Bamidele OP, Fasogbon BM. Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability. Open Agriculture. 2020;5(1):40–9. Budak F, Aydemir SK. Grain yield and nutritional values of sweet corn (Zea mays var. saccharata) in produced with good agricultural implementation. Nutrition and Food Science International Journal. 2018;7(2):1–5. Cheng KL, Bray RH. Determination of calcium and magnesium in soil and plant material. Soil science. 1951;72(6):449–58. Indian Institute of Millets Research (2017). https://millets.res.in Lindsay WL, Norvell WA. Development of a DTPA soil test for zinc, iron, manganese, and copper. Soil science society of America journal. 1978;42(3):421–8. Longvah T, An̲antan̲ I, Bhaskarachary K, Venkaiah K, Longvah T. Indian food composition tables. Hyderabad: National Institute of Nutrition, Indian Council of Medical Research; 2017 May. Kadam ML, Salve RV, Mehrajfatema ZM, More SG. Development and evaluation of composite flour for Missi roti/chapatti. J Food Process Technol. 2012;3(1):7. Misra A, Rastogi K, Joshi SR. Whole grains and health: perspective for Asian Indians. JAPI. 2009;57:155–62. Molina MR, Letona M, Bressani R. Drum drying for the improved production of instant tortilla flour. Journal of Food Science. 1977;42(6):1432–4. Sankararao D, Anjineyulu K, Ranasalva N, Bodhankar H, Chavan PD. (2016). Development of composite flour bread and its effect on physical, sensory and nutritional characteristics. International Journal of Agriculture Sciences . 2016; 57(8): 3110–3114. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4223206","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":292547340,"identity":"71a469d3-7f0e-4e8b-83df-6d407aef42a1","order_by":0,"name":"ANJALI YADAV","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABFUlEQVRIie2RsUrEQBCGZzmITY5rI4LxEfYQgkVMHsRmwkJsFCyvuCLXxEasT8RHEFJZDwS0CaZd0OLyAEI6r7BwNmebpD1wv2Jnivn232EBLJb9BGEjTZ19b1sZciNWNKpgp4A8XC9So2RjipF2ypFblV03qMwes6bFG/AlAZ5O8zp6vi05ZRle9CneJymPHzYvCCh5yj/US5Ww8ppeZ32ORjSKKIhX+GIlIFZEVvYqvka1ZSUuaCKyaf6ugroZVqTG1KQkBTkT4VYUBXokZc7KGUpPPZSuI9YLhYHmFBzY5VhfKd3+hOf3b3cOtDKKg/qy2bTLsH99cJEPD052PwJJN4m944YD6or/d2k8OGyxWCz/kl/3TWgL14TJlAAAAABJRU5ErkJggg==","orcid":"","institution":"Dr. Rajendra Prasad Central Agricultural University Pusa","correspondingAuthor":true,"prefix":"","firstName":"ANJALI","middleName":"","lastName":"YADAV","suffix":""},{"id":292547341,"identity":"0cae1ecf-efbf-418d-b695-a97a872bff30","order_by":1,"name":"USHA SINGH","email":"","orcid":"","institution":"Dr. Rajendra Prasad Central Agricultural University Pusa","correspondingAuthor":false,"prefix":"","firstName":"USHA","middleName":"","lastName":"SINGH","suffix":""},{"id":292547342,"identity":"13628e68-5b47-4904-8352-ceed80055d2e","order_by":2,"name":"GITANJALI CHAUDHARY","email":"","orcid":"","institution":"Dr. Rajendra Prasad Central Agricultural University Pusa","correspondingAuthor":false,"prefix":"","firstName":"GITANJALI","middleName":"","lastName":"CHAUDHARY","suffix":""}],"badges":[],"createdAt":"2024-04-05 13:07:16","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4223206/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4223206/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":54955366,"identity":"376b72c4-0560-439d-b8fc-9d71a77bb130","added_by":"auto","created_at":"2024-04-19 07:04:01","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":613893,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eChapatti \u003c/strong\u003e\u003c/em\u003e\u003cstrong\u003eprepared from different treatments of flour\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-4223206/v1/7ecbaec90901fb692095d31d.png"},{"id":54955365,"identity":"de934961-0766-4e18-8245-f8be7198e7f4","added_by":"auto","created_at":"2024-04-19 07:04:01","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":18390,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eNutritional composition of \u003c/strong\u003e\u003cem\u003e\u003cstrong\u003echapatti \u003c/strong\u003e\u003c/em\u003e\u003cstrong\u003eprepared from different treatments of flour\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-4223206/v1/0c3c35ea96897e8dab2bf6aa.png"},{"id":54955707,"identity":"0beb0ec2-5305-4144-bbfc-f73f7e51ac80","added_by":"auto","created_at":"2024-04-19 07:12:01","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":37584,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eOrganoleptic and acceptability features of \u003c/strong\u003e\u003cem\u003e\u003cstrong\u003echapatti\u003c/strong\u003e\u003c/em\u003e\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-4223206/v1/6f913d4ebb312d7289e54098.png"},{"id":59986957,"identity":"a4aa3728-f503-40d9-9a0c-a6e1217b6a03","added_by":"auto","created_at":"2024-07-10 07:31:23","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1869129,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4223206/v1/4807b47a-d774-477f-9c18-18f383bcfa4c.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Nutritional composition, quality parameters and organoleptic features of Chapatti prepared from maize based composite flour","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eComposite flour is a mixture of various cereals, pulses and oilseeds at varied proportion which contains abundant of nutrients and beneficial for health especially for those people who are suffering from lifestyle disorders like- diabetes mellitus, obesity, constipation, colon cancer etc. Chapatti is a staple food consumed by people which is prepared from cooking dough of flour and water. The chapatti prepared from wheat flour is mostly consumed by population because of its easy availability and accessibility but due to certain circumstances preference was not given to it although it contains protein gluten which expands and gives appealing texture but high in glycemic index. The development of missi chapatti made from composite flour of wheat, chickpea, soya bean and methi leaves powder enhances its nutritional composition as well as keeping quality Kadam et al. (2012) \u003csup\u003e[\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]\u003c/sup\u003e. Protein energy malnutrition is increasing rapidly among children and adults. Maize (\u003cem\u003eZea mays\u003c/em\u003e) contains cheapest nutrients whereas its nutritional quality strengthened with combination of other food materials Bamidele et al. (2020) \u003csup\u003e[\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]\u003c/sup\u003e. Lifestyle diseases are increasing day-to-day among population because of their unhealthy life style pattern, poor eating habitats, unavailability, scarcity etc. The consumption of normal wheat flour chapatti, people are getting only one specific nutrient i.e. protein Sankararao et al. (2016) \u003csup\u003e[\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]\u003c/sup\u003e. Cereal grains are part of human diet which provides 60\u0026ndash;70% carbohydrate content per 100 g, variety of grains are cultivated in India which are accompanied with more than one nutrient, so combination of more than one ingredients not only enhances in terms of its nutritional composition but also minimizes the risk of diseases. However, the whole cereal grains are recognized as an important source of soluble or insoluble dietary fibre, vitamins mainly B-complex and trace minerals Misra et al. (2009) \u003csup\u003e[\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]\u003c/sup\u003e. Maize being an affordable and inexpensive crop which demands lesser water content or drought tolerant, rich in antioxidant content (\u0026szlig;-carotene). Sakarya variety of sweet corn contain higher percentage of nutrients in different parts (embryo, shell as well as endosperm) of kernel likewise water (13%), proteins (11.2%), fat (4.6%) and starch (72.3%) Budak et al. (2020) \u003csup\u003e[\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]\u003c/sup\u003e. Flax seed (\u003cem\u003eLinum usitatissimmum)\u003c/em\u003e is an oilseed crop. It contains good fat (ɷ-3fatty acid), leads to increase in HDL cholesterol and ultimately minimizes the risk of cardiovascular diseases. Chickpea (\u003cem\u003eCicer arietinum\u003c/em\u003e) also known as \u0026ldquo;gram\u0026rdquo; or \u0026ldquo;desi chana\u0026rdquo; is mostly included in people diet in various forms. Chickpea reduces the happening of type II diabetes mellitus because it contributes to insulin resistance responses. Barley \u003cem\u003e(Hordeum vulgare)\u003c/em\u003e is a major cereal grain crop mainly grown in temperate climates. It is known for its specific quality i.e. rich in dietary fibre \u0026szlig;- glucan which declines blood cholesterol level and facilitates glycemic regulation by enhancing the growth of gut microbiota. Finger millet \u003cem\u003e(Eleusine coracana)\u003c/em\u003e or \u0026ldquo;Ragi\u0026rdquo; is prominent for its nutritional composition among cereals, slow digestion of ragi keeps people away from intake of enormous calories ICAR-IIMR (2017)\u003csup\u003e[\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]\u003c/sup\u003e. Ragi contains 364 mg/100g of calcium Longvah et al. (2017) \u003csup\u003e[\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]\u003c/sup\u003e which enhances bone mineral density. Wheat \u003cem\u003e(Triticum aestivum)\u003c/em\u003e is the most abundantly consumable and principal cereal crop. Well, a known fact is that it enhances the rolling capability of the product because of its gluten content. Keeping all these points, the present investigation have been ascertained to analyze the nutritional composition, quality parameters and organoleptic features of chapatti prepared from maize based composite flour.\u003c/p\u003e"},{"header":"MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003eProcurement of raw materials\u003c/h2\u003e \u003cp\u003eThe present investigation was conducted in the laboratory of Food and Nutrition department, College of Community Science, Dr. RPCAU, Bihar. The grains were selected for the study viz. maize, flaxseed, chickpea, finger millet, barley and wheat. The maize (variety \u0026lsquo;Lakshmi\u0026rsquo;) was procured from farmers whereas other ingredients were procured from local market of Pusa. The study was conducted during 2021.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eProcessing of raw ingredients\u003c/h2\u003e \u003cp\u003eFirstly, the grains were cleaned thoroughly to discard inedible parts like stones, leaves and other foreign matters subsequently they were under gone for different processing methods. Maize grains was soaked in double amount of water according to its weight (1:2 weight/volume) for 10\u0026ndash;15 minutes at room temperature; boiling was continued for 30 minutes. Once temperature become normal the water was drained and oven dried at 65\u0026deg;C for 10 hours; after drying maize grains were grounded and packed in air tight container. Whereas, flax seed were roasted at 180\u0026ordm;C for 10\u0026ndash;15 minutes; leave it for cooling at room temperature then grounded and packed. Barley, ragi, wheat grains and chickpea were soaked overnight (1:2 weight/volume); next day water drained and oven dried at 60\u0026ndash;65\u0026ordm;C for 7 hours excluding chickpea which took 10 hours for drying. However, processed grains were grounded separately and stored in moisture proof container till it use.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003ePreparation of composite flour\u003c/h2\u003e \u003cp\u003eThe composite flour was designed to develop at varied combinations by using different flour of grains. The control T\u003csub\u003e0\u003c/sub\u003e (100% wheat flour) and other five treatments were also prepared by incorporated composite flour i.e. T\u003csub\u003e1\u003c/sub\u003e (50:10:20:20) contains maize, flaxseed, chickpea and barley flour; T\u003csub\u003e2\u003c/sub\u003e (50:10:20:10:10) contains maize, flaxseed, chickpea, finger millet and wheat; T\u003csub\u003e3\u003c/sub\u003e (50:10:20:20) consists maize, flaxseed, chickpea and finger millet; T\u003csub\u003e4\u003c/sub\u003e (50:10:20:10:10) had maize, flaxseed, chickpea, barley and wheat whereas, T\u003csub\u003e5\u003c/sub\u003e (50:10:10:10:10:10) contains maize, flaxseed, chickpea, barley, finger millet and wheat respectively.\u003c/p\u003e \u003cp\u003e \u003cb\u003eFormulation of\u003c/b\u003e \u003cb\u003echapatti\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe chapatti was formulated by incorporating composite flour in varied proportions and compared with 100% wheat flour (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) because chapatti of wheat flour are in general consumption. The normal wheat chapatti can be replaced by multigrain chapatti because it enhances in terms of taste and nutritional health benefits Agarwal et al. (2015) \u003csup\u003e[\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]\u003c/sup\u003e. First of all, flour made from different raw ingredients (grains) was mixed properly then soft dough was prepared by adding water, dough was divided into equal portion subsequently small balls were prepared. The prepared balls were rolled out with the help of rolling pin. Then, cooked on a hot tawa and flipped both the sides until brown colored appearance and served as hot (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e)\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eNutritional composition\u003c/h2\u003e \u003cdiv id=\"Sec7\" class=\"Section3\"\u003e \u003ch2\u003eEnergy\u003c/h2\u003e \u003cp\u003eThe energy content of chapatti was calculated by factorial method i.e. Protein: 4 kcal/g, Carbohydrate: 4g/100g and Fat: 9g/100g.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eCrude protein\u003c/h2\u003e \u003cp\u003eCrude protein of chapatti was determined by its total nitrogen content using standard Micro-kjeldahl method (NIN, 1983). Protein estimation was completed in three processes i.e. Digestion, Distillation and Titration.\u003c/p\u003e \u003cp\u003e \u003cb\u003eReagents used\u003c/b\u003e: Catalyst mixture contains K\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e and CuSO\u003csub\u003e4\u003c/sub\u003e [98:2 w/w], 40% Sodium Hydroxide, Methyl red indicator, 2% Boric acid and 0.1N Sulphuric acid.\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eMethod\u003c/strong\u003e \u003cp\u003eIn digestion process, a well-grounded sample of 1g was taken in kjeldahl flask onto which 5g of catalyst mixture was added, followed by 20 ml of sulphuric acid was poured into kjeldahl flask and mixed properly. Then tubes were placed on digestion chamber at 450\u0026deg;C until the sample signifies bluish green color that means it was properly digested. Cooled at room temperature and digested sample was transferred it into 100 ml of volumetric flask and make volume by adding distilled water upto marked level.\u003c/p\u003e \u003c/p\u003e \u003cp\u003eA 5 ml of aliquot was placed into it besides that 10 ml of 2% boric acid was taken in Erlenmeyer flask and added two drops of methyl red indicator, 10 ml of NaOH along with distilled water were separately taken. After that flask was placed under the tip of condenser subsequently, aliquot was added followed by NaOH into distillation apparatus. Distillation was continued till 10\u0026ndash;15 minutes. The apparatus was washed with distilled water after distillation of every sample to avoid cross contamination.\u003c/p\u003e \u003cp\u003eThe ammonia collected in flask was titrated against the standard 0.1N H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e solution till light pink color obtained. The collected sample was calculated by using formula:\u003c/p\u003e \u003cp\u003eNitrogen % = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\frac{\\left(\\text{T}\\text{i}\\text{t}\\text{r}\\text{e} \\text{v}\\text{a}\\text{l}\\text{u}\\text{e} \\text{o}\\text{f} \\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}-\\text{T}\\text{i}\\text{t}\\text{r}\\text{e} \\text{v}\\text{a}\\text{l}\\text{u}\\text{e} \\text{o}\\text{f} \\text{b}\\text{l}\\text{a}\\text{n}\\text{k}\\right)\\times \\text{N}\\text{o}\\text{r}\\text{m}\\text{a}\\text{l}\\text{i}\\text{t}\\text{y} \\text{o}\\text{f} \\text{s}\\text{u}\\text{l}\\text{p}\\text{h}\\text{u}\\text{r}\\text{i}\\text{c} \\text{a}\\text{c}\\text{i}\\text{d} \\times 100 \\times \\text{d}\\text{i}\\text{l}\\text{u}\\text{t}\\text{i}\\text{o}\\text{n} \\text{f}\\text{a}\\text{c}\\text{t}\\text{o}\\text{r}}{\\text{W}\\text{t}. \\text{o}\\text{f} \\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e} \\left(\\text{m}\\text{g}\\right)}\\)\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e \u003cp\u003eAfter estimating nitrogen content, the crude protein content calculated by multiplied with 6.25.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003eCrude fat\u003c/h2\u003e \u003cp\u003eCrude fat of chapatti was determined by using standard method as stated in AOAC (2000).\u003c/p\u003e \u003cp\u003e \u003cb\u003eReagents used\u003c/b\u003e: Non-polar solvents petroleum ether and diethyl ether (1:1) and anhydrous sodium sulphate (Na\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e).\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eMethod\u003c/strong\u003e \u003cp\u003eA 2g of powdered chapatti sample was mixed with 30g of Na\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e. Bottom of percolator was plugged with cotton; mixed sampled was put onto that, again cotton plugged was put above the sample as a thin layer. Approximately 2g of Na\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e was put over the cotton plugged. The 10 ml of ether mixture was added; elute was collected and this procedure was repeated three times. The solvent was evaporated slowly using a water bath. About 5 ml of the oil extract was left, and then it was allowed to evaporate at 70˚C for 12 hours until an extract weight was attained. Amount of oil was determined by subtracting the weight of empty flask, from the weight of the flask with oil.\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cstrong\u003eCrude fibre\u003c/strong\u003e \u003cp\u003eThe crude fibre was determined by using acid alkali treatment as given in AOAC (2000).\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cstrong\u003eReagents used\u003c/strong\u003e \u003cp\u003e0.255N H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e which was prepared by taking exact 70.89 ml of conc. H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e diluted with distilled water and make volume upto 1000 ml (2.55N). After that 100 ml of 2.55 N solution was taken, diluted to make volume upto 1000 ml (0.255N). 0.313N NaOH which was prepared by taking 125.2 g of NaOH dissolved it and volume was prepared upto 1000 ml by adding distilled water (313N NaOH). 100 ml of 313 N solution was diluted to 1000 ml of distilled water (0.313N).\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cstrong\u003eMethod\u003c/strong\u003e \u003cp\u003eApproximately 5 g of moisture and fat free chapatti sample was taken into 500 ml of beaker; 200 ml of 0.255N sulphuric acid was poured into that. The mixture was boiled till 30 minutes; in between add distilled water to make volume constant. The mixture was filtered through muslin cloth and sample was washed with hot/distilled water; fibre was again transferred into beaker and poured 200 ml of 0.313 N NaOH. Boiling again continues till 30 minutes; sample was filtered through muslin cloth and washed with hot/distilled water to become alkali free. It was then transferred to a crucible, dried overnight (at 80˚C-100˚C) and weighed (We). The crucible was heated in a muffle furnace at 600˚C for 2\u0026ndash;3 hours, cooled and weighed again (Wa), difference in weights (We - Wa) represents the weight of crude fibre. The crude fibre calculated by given formula\u003c/p\u003e \u003c/p\u003e \u003cp\u003eCrude fiber (g/100g sample) = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\frac{100-\\left(\\text{m}\\text{o}\\text{i}\\text{s}\\text{t}\\text{u}\\text{r}\\text{e}+\\text{f}\\text{a}\\text{t}\\right)\\times \\text{w}\\text{t}.\\text{o}\\text{f} \\text{f}\\text{i}\\text{b}\\text{e}\\text{r}}{\\text{W}\\text{t}.\\text{o}\\text{f} \\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e} \\text{t}\\text{a}\\text{k}\\text{e}\\text{n} \\left(\\text{m}\\text{o}\\text{s}\\text{i}\\text{t}\\text{u}\\text{r}\\text{e} \\text{a}\\text{n}\\text{d} \\text{f}\\text{a}\\text{t} \\text{f}\\text{r}\\text{e}\\text{e}\\right)}\\)\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e \u003cdiv id=\"Sec10\" class=\"Section3\"\u003e \u003ch2\u003eCalcium\u003c/h2\u003e \u003cp\u003eCalcium was determined by complexo-metric titration using disodium solution of ethylene diamine tetra acetic acid (EDTA) given by Cheng and Bray, 1951.\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eReagents used\u003c/strong\u003e \u003cp\u003e0.01N EDTA solution prepared by weighed 2 g of versenate (disodium dihydrogen ethylene diamine tetra acetic acid); dissolved in distilled water and make volume upto 1000 ml. Murexide powder contains 0.2 g of ammonium perpeurate and 40 g of potassium sulphate; mixed properly with the help of mortar and pestle. 16% NaOH solution (16 g of sodium hydroxide pellets dissolved in 100 ml of distilled water).\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cstrong\u003eMethod\u003c/strong\u003e \u003cp\u003eA 5 ml of aliquot was taken in conical flask; dilute it with 25 ml of distilled water. Add 25 mg of murexide powder and 5 ml of NaOH, shake it well. Titrate it with 0.01N EDTA till the color changes from light pink to purple. Recorded the volume of EDTA used and calculated by using formula\u003c/p\u003e \u003c/p\u003e \u003cp\u003eConcentration of Ca (me/l) =\u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\frac{EDTA used ml x 0.01 x 1000}{\\begin{array}{c}aliquot \\left(ml\\right)\\\\ \\end{array}}\\)\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e \u003cp\u003eor 1 ml of 0.01N EDTA\u0026thinsp;=\u0026thinsp;0.01 me of Ca in given aliquot\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003eIron and Zinc\u003c/h2\u003e \u003cp\u003eThe micronutrient (iron and zinc) was estimated by using Atomic Absorption Spectrophotometer (AAS) given by Lindsay and Norvell (1978).\u003c/p\u003e \u003cp\u003e \u003cb\u003eReagents used\u003c/b\u003e: Diacid mixture of conc. Nitric acid (HNO\u003csub\u003e3\u003c/sub\u003e) and conc. Perchloric acid (HClO\u003csub\u003e4\u003c/sub\u003e) \u0026ndash; 9:4 in 1 liter.\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eMethod\u003c/strong\u003e \u003cp\u003eApproximately 0.5 g of chapatti sample was weighed and taken in 100 ml of conical flask; add 10 ml of diacid mixture and left overnight. Next day, the digested sample was kept in hot plate and heated it wisely till colorless sample obtained. The heating was stopped when volume was reduced to 1 ml; cooled and diluted with distilled water then transfer it into 50 ml of volumetric flask and volume prepared upto mark. Therefore, reading was recorded with the help of Atomic Absorption Spectrophotometer and calculated by formula given\u003c/p\u003e \u003c/p\u003e \u003cp\u003eZn in sample (ppm)\u0026thinsp;=\u0026thinsp;x \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\times\\)\u003c/span\u003e\u003c/span\u003e dilution factor\u003c/p\u003e \u003cp\u003e(x\u0026thinsp;=\u0026thinsp;reading noted from AAS)\u003c/p\u003e \u003cp\u003eDilution Factor\u0026thinsp;=\u0026thinsp;50/0.5\u0026thinsp;=\u0026thinsp;100\u003c/p\u003e \u003cp\u003eZn (ppm)\u0026thinsp;=\u0026thinsp;x \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\times\\)\u003c/span\u003e\u003c/span\u003e 100\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetermination of quality parameters of\u003c/b\u003e \u003cb\u003echapatti\u003c/b\u003e\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eDimension\u003c/strong\u003e \u003cp\u003eKeeping in view, The dimension of chapatti developed from different treatments of flour were evaluated with the help of a ruler scale and compass, measured in terms of length, breadth, and area (cm\u003csup\u003e2\u003c/sup\u003e). Prior to diameter length and breadth was measured, find out radius from center point. With the help of compass circle was made. Dimension was compared with the developed composite flour chapatti to normal wheat flour chapatti which was made by the people including students of the department of food and nutrition.\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cstrong\u003eBulk Density (BD)\u003c/strong\u003e \u003cp\u003eBulk density of food products was measured by taking weight of sample to the volume (w/v). The bulk density of chapatti was determined by taking 50 g of sample in 100 ml of measuring cylinder and noted bulk volume. Mechanical tapping was done 10\u0026ndash;15 times to remove air spaces between sample. The reading was recorded at which sample was settled thereafter, bulk density was evaluated with the help of given formula\u003c/p\u003e \u003c/p\u003e \u003cp\u003eBulk density (g/ml) = \u003cspan class=\"InlineEquation\"\u003e\u003cspan class=\"mathinline\"\u003e\\(\\frac{\\text{m}}{\\text{v}}\\)\u003c/span\u003e\u003c/span\u003e\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eWater absorption capacity (WAC)\u003c/strong\u003e \u003cp\u003eWater absorption capacity of chapatti was determined by method prescribed in AACC (2000). Weighed 1 g of sample in centrifugal tube and add 10 ml of water into that. Centrifuged at 2000 rpm for 15\u0026ndash;20 minutes. Moreover, water was discarded and measured remaining water which was represented the volume of water absorbed by 1 g of sample. The WAC was measured with the help of given formula\u003c/p\u003e \u003c/p\u003e \u003cp\u003eWater Absorption Capacity (%)\u0026thinsp;=\u0026thinsp;W\u003csub\u003e2\u003c/sub\u003e-W\u003csub\u003e1\u003c/sub\u003e/W\u003csub\u003e1\u003c/sub\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003eStatistical analysis\u003c/h2\u003e \u003cp\u003eAll samples are taken in triplicate and presented as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;SD. OPSTAT software was used to analyze the data of nutritional composition and organoleptic evaluation of chapatti. The one-way ANOVA was used to determine the dissimilarities between treatments, with a statistical significance (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Moreover, paired t-test was used to analyze the data of quality parameters and check level of significance at 5% and 1%.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003eOrganoleptic evaluation\u003c/h2\u003e \u003cp\u003eThe chapatti prepared from maize based composite flour in different proportions was evaluated by semi-trained panel members for organoleptic and acceptability quality by using a 9-point hedonic rating scale.\u003c/p\u003e \u003c/div\u003e"},{"header":"RESULTS AND DISCUSSION","content":"\u003cp\u003eFrom the Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e it was found that 30g of flour was used for chapatti formulation from all treatments. More amount of water was taken by T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (35 ml) or equal amount of water were utilized by T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti i.e. 30 ml followed by T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e or T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (25 ml) and less by T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (20 ml). Cooked weight of T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e chapatti (58.49) was higher in contrast with others. The quantity made of chapatti from each treatment was same that is two in numbers.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAmount and ingredients used for \u003cem\u003echapatti\u003c/em\u003e prepared from different treatment of flour as compared to control\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameters\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eT\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eT\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eT\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eT\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eT\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFlour (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSalt\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c7\" namest=\"c3\"\u003e \u003cp\u003ea pinch\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater (ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRaw weight (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e51.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e55.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e55.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e55.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e55.60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e55.64\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDough Weight (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e56.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e59.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e59.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e63.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e64.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e64.37\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCooked weight (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e51.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e56.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e57.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e58.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e57.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e56.81\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNo. of chapatti\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWeight of 1 chapatti (g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e25.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e28.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e28.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e29.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e28.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.40\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003eNutritional composition\u003c/h2\u003e \u003cp\u003eThe nutritional composition of chapatti prepared from different treatments of flour has been presented in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e and illustrated in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. The highest energy content (Kcal/100g) were obtained in T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (345.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.55) followed by T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (342.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (332.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57), T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (324.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (320.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.82) and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (318.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56) contained lower amount of energy. Statistically, all treatments was found to be significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003eWith regard to protein content (g/100g), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (10.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00) had higher protein content followed by T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (9.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.23), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (8.90\u0026thinsp;\u0026plusmn;\u0026thinsp;2.05), T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (8.75\u0026thinsp;\u0026plusmn;\u0026thinsp;2.47), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (7.87\u0026thinsp;\u0026plusmn;\u0026thinsp;1.23), and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e chapatti (7.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72). Statistical data showed significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) between one another except T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e as compared to T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (control).\u003c/p\u003e \u003cp\u003eFat content (g/100g) was found to be highest in T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (5.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30) as compared to other treatments of chapatti. Next higher content of fat was found in T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (5.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (4.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (4.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.82), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (3.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22) and lastly T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (2.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08) had lower content of fat. All treatments are found to be significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) compared to control.\u003c/p\u003e \u003cp\u003eThe treatment T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (18.88\u0026thinsp;\u0026plusmn;\u0026thinsp;1.36) had higher dietary fibre content (g/100g) in addition with T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (18.28\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (16.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (15.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (14.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61) and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (8.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72) All treatments were showed significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) among themselves.\u003c/p\u003e \u003cp\u003eIn case of carbohydrate, T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (68.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85) seems to be first in position subsequently, T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (65.42\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (64.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.83), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (64.32\u0026thinsp;\u0026plusmn;\u0026thinsp;1.73), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (63.40\u0026thinsp;\u0026plusmn;\u0026thinsp;1.79), and lower carbohydrate exist in T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (62.74\u0026thinsp;\u0026plusmn;\u0026thinsp;4.70) respectively. All treatments clearly showed significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) difference when compared with control.\u003c/p\u003e \u003cp\u003eRegarding mineral content, calcium was found highest in T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (138.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25) because of its composition (20% ragi). The T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (91.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.63) had second position followed by T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (87.03\u0026thinsp;\u0026plusmn;\u0026thinsp;1.96), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (65.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (61.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.54) and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (20.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37) comparatively lower in content. The mean difference in all treatments exhibited significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) difference between one another.\u003c/p\u003e \u003cp\u003eIn terms of micronutrient (iron and zinc) as depicted in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e had (5.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15) more in iron content (mg/100g) followed by T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (5.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1.57), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (4.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (3.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (2.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50) and chapatti prepared from T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (1.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44) had lower iron content (mg/100g). Furthermore, all treatments of chapatti showed significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) except T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e. The higher amount of zinc content (mg/100g) has been found in T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti (7.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22) than T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (6.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (6.25\u0026thinsp;\u0026plusmn;\u0026thinsp;1.90), T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (5.06\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (3.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62), and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (2.40\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0) respectively. Therefore, except T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e each treatment of chapatti showed significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) between each another compared to control (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eNutritional composition of \u003cem\u003echapatti\u003c/em\u003e prepared from different treatments of flour as compared to control\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"9\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eParameters\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eg/100g\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c9\" namest=\"c7\"\u003e \u003cp\u003emg/100g\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEnergy (Kcal)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProtein\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eFat\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eFibre\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCHO\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eCalcium\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eIron\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eZinc\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₀C₀\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e318.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.72\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e68.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e20.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e2.40\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₁C₁\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e342.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e10.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e64.32\u0026thinsp;\u0026plusmn;\u0026thinsp;1.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e65.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e3.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e6.25\u0026thinsp;\u0026plusmn;\u0026thinsp;1.90\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₂C₂\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e324.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.75\u0026thinsp;\u0026plusmn;\u0026thinsp;2.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.28\u0026thinsp;\u0026plusmn;\u0026thinsp;1.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e62.74\u0026thinsp;\u0026plusmn;\u0026thinsp;4.70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e91.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.63\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e5.06\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₃C₃\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e345.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.90\u0026thinsp;\u0026plusmn;\u0026thinsp;2.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.88\u0026thinsp;\u0026plusmn;\u0026thinsp;1.36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e65.42\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e138.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e2.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e3.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₄C₄\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e332.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.32\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e64.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e61.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5.02\u0026thinsp;\u0026plusmn;\u0026thinsp;1.57\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e6.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT₅C₅\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e320.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.87\u0026thinsp;\u0026plusmn;\u0026thinsp;1.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e63.40\u0026thinsp;\u0026plusmn;\u0026thinsp;1.79\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e87.03\u0026thinsp;\u0026plusmn;\u0026thinsp;1.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e4.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e7.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eC.D.\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.156\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.256\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.119\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.890\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.987\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.510\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.377\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.606\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSE(m)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.371\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.653\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.359\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.607\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.317\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.806\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.422\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.516\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSE(d)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.525\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.923\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.508\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.858\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.863\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.139\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.625\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.729\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eC.V.\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.194\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e12.697\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.630\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.787\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.522\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e26.755\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e20.540\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.153\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eAll the values are in Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;SD\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eQuality parameters of\u003c/b\u003e \u003cb\u003echapatti\u003c/b\u003e\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eDimension\u003c/strong\u003e \u003cp\u003eThe area of chapatti was compared with normal wheat flour (control) chapatti to check the spreadibility and rolling capacity. It can be observed from Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e that the treatment T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (243.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04) had maximum spreadibility followed by, T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (237.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05) T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (232.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04), T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (226.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (221.55\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02) and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (136.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01) respectively.\u003c/p\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eDimension of \u003cem\u003echapatti\u003c/em\u003e prepared from different treatments of flour\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"2\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eArea (cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e136.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e237.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e226.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e243.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e232.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e221.55\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"2\"\u003eAll the values are in Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;SD\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003eBulk density\u003c/h2\u003e \u003cp\u003eThe bulk density of chapatti had been presented in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e. It was observed that the highest bulk density was found to be in treatment T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e i.e. 0.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01 followed by T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e and (0.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (0.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (0.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (0.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0) and control (0.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02) which had lower in bulk density (g/ml) as compared to other treatments of flour. Statistically, highly significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) difference was found between all treatments compared with control except T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eBulk density of \u003cem\u003echapatti\u003c/em\u003e prepared from different treatments of flour\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eBulk density (g/ml)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e\u0026lsquo;t value\u0026rsquo;\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e9.81*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e17.67**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e13.25**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e12.20**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e0.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e13.09**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eAll the values are in Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;SD *Significant at 5% level of probability\u003c/p\u003e \u003cp\u003e**Significant at 1% level of probability\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003eWater absorption capacity (WAC)\u003c/h2\u003e \u003cp\u003eThe water absorption capacity (g/ml) of chapatti formulated by different treatments of flour as compared to control has been presented in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e. The highest WAC was found to be in T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (2.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05) followed by T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (2.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (2.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05) in addition with T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (2.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05) and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (2.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05) as compared to control (1.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09) which absorb less amount of water. WAC indicated the volume of water taken per gram of flour sample [8]. Statistical data manifested that the highly significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) were seen between each other compared with control except T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eWater absorption capacity of \u003cem\u003echapatti\u003c/em\u003e prepared from different treatments of flour as compared to control\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWater absorb (g/ml)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e \u003cp\u003e\u0026lsquo;t\u0026rsquo; value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e1.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e2.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12.33**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e2.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e12.95**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e2.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.50**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e2.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.98**\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c2\"\u003e \u003cp\u003e2.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003e*T\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.94\u003csup\u003eNS\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"4\"\u003e**Significant at 1% level of probability NS- Non Significant\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e\u003cp\u003e\u003cb\u003eOrganoleptic and acceptability features of\u003c/b\u003e \u003cb\u003echapatti\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe organoleptic and acceptability features of chapatti was ascertained from different treatments of flour for selected parameters i.e. appearance, color, taste, texture, flavor including overall acceptability. It was noted from the Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e that the appearance of treatment T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (8.95) got highest score followed by T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti (8.90), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e chapatti (8.81), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (8.45), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (7.83) and T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (7.06) which scored less. The statistically analyzed data showed non-significant difference between T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e, T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e treatment when compared to control (T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e).\u003c/p\u003e \u003cp\u003eThe score of the color parameter, T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e chapatti got highest (9.05) followed by T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti (8.80), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e formulated chapatti (8.72), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e chapatti (7.76), and T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e chapatti (7.26) and least by T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (7.03). Furthermore, a significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) was observed in each treatment of chapatti except T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e. In terms of taste, T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e formulated chapatti (9.16) scored highest among all other treatments followed by T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e chapatti (8.29), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e chapatti (8.20), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti (7.90), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e chapatti (7.13) and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (7.05) got the least score. Except T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e all treatment was observed significantly different (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) within each other.\u003c/p\u003e \u003cp\u003eIn case of texture, the wheat flour chapatti (9.02) scored well followed by T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti (8.86), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti (7.92), T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e chapatti (7.75), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e chapatti (7.43), and T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e chapatti (7.16) which scored least. Statistically analyzed result indicated the significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) was found in each treatments of chapatti except T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti.\u003c/p\u003e \u003cp\u003eWith regard to flavor, the score of T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti (8.96) was the highest including T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e chapatti (8.80), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti (8.66), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e chapatti (8.16), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e chapatti (7.53), and T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e (7.15) which scored least. The data showed significant difference (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) between one another except T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e when compared to control. Therefore, T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e chapatti scored highest i.e. 9.06 and overall acceptable respectively. Statistically, significant difference was obtained in all treatment of chapatti when compared to control excluding T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e and T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e chapatti which were non-significant among themselves (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e.)\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAcceptability quality of \u003cem\u003echapatti\u003c/em\u003e prepared from different treatments of flour\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"7\" nameend=\"c7\" namest=\"c1\"\u003e \u003cp\u003eParameters given in (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.D)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAppearance\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eColor\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eTaste\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eTexture\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eFlavor\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eOverall acceptability\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e0\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.81\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e9.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e1\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.83\u0026thinsp;\u0026plusmn;\u0026thinsp;1.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.76\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.13\u0026thinsp;\u0026plusmn;\u0026thinsp;1.16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.75\u0026thinsp;\u0026plusmn;\u0026thinsp;1.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.80\u0026thinsp;\u0026plusmn;\u0026thinsp;1.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.23\u0026thinsp;\u0026plusmn;\u0026thinsp;1.28\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e2\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.90\u0026thinsp;\u0026plusmn;\u0026thinsp;1.59\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.80\u0026thinsp;\u0026plusmn;\u0026thinsp;1.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.87\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.86\u0026thinsp;\u0026plusmn;\u0026thinsp;1.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.96\u0026thinsp;\u0026plusmn;\u0026thinsp;1.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e9.06\u0026thinsp;\u0026plusmn;\u0026thinsp;1.25\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7.06\u0026thinsp;\u0026plusmn;\u0026thinsp;1.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.26\u0026thinsp;\u0026plusmn;\u0026thinsp;1.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.29\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.43\u0026thinsp;\u0026plusmn;\u0026thinsp;1.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7.53\u0026thinsp;\u0026plusmn;\u0026thinsp;1.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.95\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.81\u0026thinsp;\u0026plusmn;\u0026thinsp;1.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.16\u0026thinsp;\u0026plusmn;\u0026thinsp;1.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.83\u0026thinsp;\u0026plusmn;\u0026thinsp;1.02\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eT\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003cb\u003eC\u003c/b\u003e\u003csub\u003e\u003cb\u003e5\u003c/b\u003e\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.45\u0026thinsp;\u0026plusmn;\u0026thinsp;1.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.72\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.90\u0026thinsp;\u0026plusmn;\u0026thinsp;1.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.92\u0026thinsp;\u0026plusmn;\u0026thinsp;1.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.66\u0026thinsp;\u0026plusmn;\u0026thinsp;1.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e8.13\u0026thinsp;\u0026plusmn;\u0026thinsp;1.19\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eC.D.\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.673\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.607\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.595\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.649\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.608\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.591\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSE(m)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.241\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.217\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.213\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.232\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.218\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.211\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSE(d)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.341\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.307\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.301\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.328\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.308\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.299\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eC.V.\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e19.133\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17.226\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17.153\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.378\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e17.754\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e15.526\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"7\"\u003eAll the values are in Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;SD\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe research study made an attempt to prepare chapatti from maize based composite flour in varied combinations and compared with wheat flour chapatti. Nutritional characteristics were analyzed to check its feasibility to general consumption. The result clearly showed that chapatti made from composite flour (maize, flaxseed, chickpea, ragi, barley and wheat) enhances nutritive value compared to wheat flour (100%). The treatment T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e found to be best because it is rich in energy, omega-3 fat, fibre and calcium. However, treatment T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e were found most acceptable one in organoleptic features. Therefore, in diet include food products contains mixture food grains rather than alone which provides abundant of nutrients.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eThe corresponding author done whole research in the laboratory of college however, co-authors provide guidance regarding the details of research moreover, in data finding also they help more.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e \u003cp\u003eThe author is very thankful to the Department of Food and Nutrition of Dr. RPCAU, Bihar for providing necessary facilities and valuable support to complete research work.\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eOriginal data generated in our research and secondary data supports study which is given in references\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAACC. Approved Methods of the American Association of Cereal Chemists. 10th, American Association of Cereal Chemists, Inc., USA 2000.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAOAC. Official methods of analysis, 17th edition. Association of Official Analytical Chemists, Washington, DC, USA 2000.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAgrawal A, Verma A, Shiekh S. Evaluation of sensory accessibility and nutritive values of multigrain flour mixture products. Int. J. Health Sci. Res. 2016; 6(1):459\u0026ndash;65.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBamidele OP, Fasogbon BM. Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability. Open Agriculture. 2020;5(1):40\u0026ndash;9.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBudak F, Aydemir SK. Grain yield and nutritional values of sweet corn (Zea mays var. saccharata) in produced with good agricultural implementation. Nutrition and Food Science International Journal. 2018;7(2):1\u0026ndash;5.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCheng KL, Bray RH. Determination of calcium and magnesium in soil and plant material. Soil science. 1951;72(6):449\u0026ndash;58.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eIndian Institute of Millets Research (2017). \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://millets.res.in\u003c/span\u003e\u003cspan address=\"https://millets.res.in\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLindsay WL, Norvell WA. Development of a DTPA soil test for zinc, iron, manganese, and copper. Soil science society of America journal. 1978;42(3):421\u0026ndash;8.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLongvah T, An̲antan̲ I, Bhaskarachary K, Venkaiah K, Longvah T. Indian food composition tables. Hyderabad: National Institute of Nutrition, Indian Council of Medical Research; 2017 May.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKadam ML, Salve RV, Mehrajfatema ZM, More SG. Development and evaluation of composite flour for Missi roti/chapatti. J Food Process Technol. 2012;3(1):7.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMisra A, Rastogi K, Joshi SR. Whole grains and health: perspective for Asian Indians. JAPI. 2009;57:155\u0026ndash;62.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMolina MR, Letona M, Bressani R. Drum drying for the improved production of instant tortilla flour. Journal of Food Science. 1977;42(6):1432\u0026ndash;4.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSankararao D, Anjineyulu K, Ranasalva N, Bodhankar H, Chavan PD. (2016). Development of composite flour bread and its effect on physical, sensory and nutritional characteristics. \u003cem\u003eInternational Journal of Agriculture Sciences\u003c/em\u003e. 2016; 57(8): 3110\u0026ndash;3114.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Chapatti, Composite flour, Grains, Processing, Wheat flour","lastPublishedDoi":"10.21203/rs.3.rs-4223206/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4223206/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe experimental study was performed to develop chapatti from maize based composite flour in relation with wheat flour. The grains were selected such as maize, flaxseed, chickpea, barley, ragi and wheat due to their nutritional point of view and promising health benefits. However, grains were undergone for different processing methods viz. soaking, boiling, roasting and drying (oven) to reduce their anti-nutritional factors (phytates, oxalates, tannins \u003cem\u003eetc\u003c/em\u003e.) and enhance absorption. After processing the grains were grounded and composite flour was prepared at different level of supplementation. The treatment T\u003csub\u003e0\u003c/sub\u003eC\u003csub\u003e0\u003c/sub\u003e contains 100% wheat flour whereas, T\u003csub\u003e1\u003c/sub\u003eC\u003csub\u003e1\u003c/sub\u003e (50:10:20:20), T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e (50:10:20:10:10), T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e (50:10:20:20), T\u003csub\u003e4\u003c/sub\u003eC\u003csub\u003e4\u003c/sub\u003e (50:10:20:10:10), T\u003csub\u003e5\u003c/sub\u003eC\u003csub\u003e5\u003c/sub\u003e (50:10:10:10:10:10). The formulated chapatti was analyzed in terms of their nutritional composition, quality parameters and organoleptic features with chapatti prepared from wheat flour. It was concluded that treatment T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e found to be best because it is rich in energy, omega-3 fat, fibre and calcium as compared to control (wheat flour chapatti). However, mean score value of T\u003csub\u003e3\u003c/sub\u003eC\u003csub\u003e3\u003c/sub\u003e was higher in terms of dimension and WAC. Therefore the organoleptic features revealed that chapatti prepared from T\u003csub\u003e2\u003c/sub\u003eC\u003csub\u003e2\u003c/sub\u003e treatment were overall acceptable.\u003c/p\u003e","manuscriptTitle":"Nutritional composition, quality parameters and organoleptic features of Chapatti prepared from maize based composite flour","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-04-19 07:03:57","doi":"10.21203/rs.3.rs-4223206/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"987ff89f-1ce1-451b-91ff-976f12b84116","owner":[],"postedDate":"April 19th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-07-10T07:23:15+00:00","versionOfRecord":[],"versionCreatedAt":"2024-04-19 07:03:57","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4223206","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4223206","identity":"rs-4223206","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}