DEVELOPMENT OF CHAPPATI, A LOW COSTTRADITIONAL INDIAN FOOD, USING COMMON INGREDIENTS IN DIFFERENT COMPOSITION -A COMPARATIVE STUDY.

Background:Chappati, a low cost supplementary traditional food in India, is often used as a supplementary food. However, its nutritional quality depends on the composition of ingredients.Therefore, astudy to be conducted to develop a low cost nutritionally rich and acceptable chappati, for use of the common people. Objective: To develop chappati with same ingredients of different composition in order to make the most nutritionally rich chappati at low cost and acceptable for consumption. Design: An experimental study (a comparative nutritional analysis). Setting: Laboratory based on Viharilal College of Home Science. Subjects & Methods:Chappati was prepared by mixing low cost ingredients such as- Bajra (pearl millet) Flour, Soya bean Flour, Sesame seeds, Groundnut Flour, Rice Flour in three different proportions and marked as 1, 2, and 3. Nutrient contents (carbohydrate, protein, fat and iron) of these products and the raw samples were analyzed. Sensory evaluations of the products are carried out for determining the acceptability. Protein quality of these products was evaluated. Results: Nutritional analysis indicated that all the products were rich in carbohydrate and protein. But comparison showed that product-3 was rich in protein and iron. Protein quality of product-3 found to be highest. Conclusion: Product Sample-3(proportion-3) was found to be nutritionally richest in terms of the nutrients analyzed. It may be used to provide adequate nutrients andcan be used as a protein supplement.