Journal of Nutrition & Food Sciences
Open Access

Department of Food Science and Nutrition, College of Home Science, Pantnagar, Uttrakhand, India

Publications

• Research Article   
  Influence of Addition of Different Levels of Amaranth Grain Flour on Chapatti
  Author(s): Akanksha Singh* and 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 c.. View More»
  DOI: 10.35248/2155-9600.21.11.1000789

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