Zeitschrift für Ernährung und Lebensmittelwissenschaften
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Abstrakt

Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti

Akanksha Singh*, Darshan Punia

Amaranth grains were used in the present investigation. Amaranth grains were washed grains were spread over filter paper sheet and dried completely. After drying, the grains were ground in an electric grinder to fine powder and supplemented at 20, 40, percent and 60 per cent level in the preparation of chapatti. The chapatti prepared by using wheat flour served as control. The organoleptic evaluations showed that all chapatti prepared incorporating amaranth flour were acceptable. The nutritional analysis revealed that the protein content of control chapatti was 12.42 per cent which increased significantly up to 18.23 per cent with incorporation of amaranth grain flour. The crude fibre and ash content in chapatti incorporated with amaranth flour had increased significantly as compared to control chapatti. Total dietary fibre content ranged from 11.13 to 22.06 per cent in supplemented chapatti whereas control chapatti contained 4.80 per cent total dietary fibre. The results of the study indicated that calcium content ranged from 112.44 to 222.70 mg/100 g in supplemented chapatti, whereas control chapatti had 55.59 mg/100 g calcium. The addition of the amaranth flour to chapatti improved iron, zinc and potassium content significantly.