Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality.

Non-wheat grains, complementing the nutritional
profile of wheat were utilized for the development of
atta with multi-whole grains. Based on the dimensions,
selected grains were segregated and the grinding techniques
were applied for the production of multi whole
grains flour. Multi whole grains flour was replaced with
whole wheat flour to obtain five different formulations and
further compared with control atta. With the increase in
incorporation of the multi whole grain flours reduction in
brightness (L*) from 79.73 to 78.47 and redness (a*) from
2.47 to 12.12 while the increase in yellowness (b*) was
observed (12.10–12.70). Protein content increased from
13.44 to 14.83% while dietary fibre content was also found
to be increased in all the formulations compared to control
atta. Ash content, an indicator of mineral content showed
an increasing trend with the increase in the level of nonwheat
grains. Shear force required for tearing the chapatis
at 0 h was observed to be in the range of 15.6 and 10.1 N
and moisture content between 32.6 and 30.4%. Mineral
analysis carried out for the 10% replacement showed an
increase in the level of the estimated minerals. An overall
eating quality of the chapatis was found to be acceptable up
to 10% replacement compared to control atta chapati.