Nutritional quality of 'Chapathis' prepared with fiber enriched, mineral fortified whole and refined wheat flour

Oghbaei, M. and Prakash, J. (2018) Nutritional quality of 'Chapathis' prepared with fiber enriched, mineral fortified whole and refined wheat flour. International Food Research Journal, 25 (5). pp. 2204-2210. ISSN 2231-7546

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Abstract

Indian flat unleavened bread ‘Chapathi’ prepared with whole (WWF) and refined wheat flour (RWF) enriched with wheat bran (WB, 10 or 20%) and iron or zinc (10 or 20 mg/100g) were analyzed for total and in vitro available nutrients. Results indicated that protein, iron, zinc and calcium were lower in RWF products than WWF products, whereas starch was higher. Addition of WB (20%) increased protein and minerals and decreased starch content. Mineral fortification of flour resulted in concomitant increase in the respective mineral in products. The in vitro digestible protein (7.03-7.66 g/100g), and bioaccessible iron (1.23-2.70 mg/100g) was higher in mineral fortified WWF products, whereas bioaccessible zinc (1.08-2.40 mg/100g) was higher in RWF products. Percent bioaccessibility of iron (6.40-9.57%) and zinc (6.80-12.03%) was higher in fortified products. Enrichment of flour with fiber and minerals together did not affect the mineral bioaccessibility significantly; hence, wheat flour can be supplemented with both fiber and minerals.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: manjula User
Date Deposited: 06 Jul 2019 06:03
Last Modified: 06 Jul 2019 06:03
URI: http://eprints.uni-mysore.ac.in/id/eprint/4806

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