Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume and wheat composite flours.
In this study, physicochemical and sensory qualities of substituting jering seed flour into wheat chapatis (unleavened Indian flat bread) were evaluated at different proportions (5, 10, 15, 20 and 100% of jering seed flour). Chapati prepared with 100% of wheat flour was served as control. Results showed wheat-jering composite chapatis had significantly higher protein (12.68-15.55%), ash (1.78-2.32%) and carbohydrate contents (50.78-54.50%) than that of wheat chapatis which served as control (11.49, 1.77% and 51.62%, respectively). As for the fat content, this ranged from 1.19% to 1.03%, corresponding to the levels of jering seed flour substitution. In terms of physical characteristics, the puffed height and extensibility of the composite chapatis decreased progressively as the level of jering seed flour substitution increased. On the other hand, the peak load required to rupture chapatis showed an inverse trend. It increased significantly from 3.26 to 15.96 N. Further, the colour values of composite chapatis showed significant changes when the level of jering seed flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapatis had better acceptability than the composite chapatis. However, all the composite chapatis had significantly higher nutritional values. Based on the generated results, novel chapatis could be formulated by substituting wheat with jering seed flour.