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Mehrajfatema ZM

Mehrajfatema ZM
Dept of Food Chemistry, MGM College of Food Technology, Aurangabad (MS),

  • Research Article
    Development and Evaluation of Composite Flour for Missi roti /chapatti
    Author(s): Kadam ML, Salve RV, Mehrajfatema ZM and More SGKadam ML, Salve RV, Mehrajfatema ZM and More SG

    The present research work on development and evaluation of composite flour for missi roti / chapati were carried out to develop the nutritious flours from various food commodities (wheat flour, chickpea, and soybean and methi leaves powder) to make good quality of chapaties. Four types of bends were acceptable. They were made from wheat flour, chickpea, full fat soy flour and methi powder in different ratio viz; ‘A’ wheat flour: chickpea flour (80:20). ‘B’ wheat flour: fullfat soy flour (90:10) ‘C’ wheat flour: chickpea flour: soy flour (80:10:10) and ‘D’ wheat flour: chickpea flour: soy flour: methi leaves powder (75: 10: 10: 05). The proximate composition of blends used for preparation of various products contained higher amount of protein and other nutrients. They contained proteins (11.8 to 15.37%), fat (1.53 to 3.45%), fibre (1.24 t.. Read More»
    DOI: 10.4172/2157-7110.1000134

    Abstract PDF