Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.

The present investigation was carried out to
study the effect of various levels of various multigrain viz.,
finger millet, pearl millet and fenugreek powder on chapatti
(Multigrain chapatti with spices). The multigrain powders
were blended in whole-wheat flour along with spices and
chapatti flour mixes were prepared. Chapatti composite
flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties
and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting
temperature, peak viscosity, hot paste viscosity, cold paste
viscosity, breakdown, setback values were influenced by
the addition of other grain flour to wheat flour. The chapatti
was evaluated for proximate composition viz. moisture,
ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with
composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control
chapatti sample. Storage studies of chapatti were carried
out for a period of one month at room temperature
25 ± 2 C and freezer at 4 C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma.