Pantnagar Journal of Research

Abstract

The present study aimed to develop nutritious gluten free chapatti and to improve its nutritional value using underutilized millet and legume like barnyard millet and horse gram along with the rice flour and sesame seeds. The developed gluten free chapatti was subjected to nutritional and sensory analysis and compared with the control wheat flour chapatti. Nutritional composition analysis consisted of proximate analysis and estimation of iron content. The results revealed that ash (2.60%), protein (15.29%), fibre (4.21%), fat (2.91%) and iron (9.83mg/100g) content of gluten free chapatti was significantly higher than that of ash (1.57%), protein (10.29%), fibre (3.05%), fat (1.87%) and iron (2.85mg/100g) content of control wheat flour chapatti whereas the carbohydrate content (79.17%) of gluten free chapatti was significantly lower than that of wheat flour chapatti (86.14%). Although the sensory score for gluten free chapatti were significantly lower in comparison to control wheat flour chapatti but the sensory scores for gluten free chapatti were as well acceptable. This showed that gluten free chapatti with good nutritional and acceptable sensory properties can be prepared and could be a good alternative for people suffering from gluten intolerance or celiac disease