Pantnagar Journal of Research

Abstract

This study examines the possibility of improving the nutritional profile of conventional wheat chapatti by adding fresh pea shell paste. By incorporating 50% fresh pea shells into chapatti preparation, the nutritional value is enhanced as well as waste is minimized, thereby fostering sustainability. The fibrous coat of pea pods was removed, and the digestive layer was incorporated into chapatti recipes at levels ranging from 10% to 50%. The study findings revealed that the sensory attributes of the value-added chapatti received significantly higher mean scores from panelists, indicating strong preference. The nutritional profile of chapatti was improved with the incorporation of fresh pea shell paste. Comparative analysis revealed notable increases in protein content (from 11.74 to 12.25 gm/100gm), crude fiber (from 1.91 to 2.43 gm/100gm), and dietary fiber (from 4.76 to 6.22 gm/100gm) compared to control wheat chapatti. Moreover, significant enhancements were observed in magnesium and calcium levels, rising from 137.81 to 218.11 milligrams and 58.00 to 125.10 milligrams, respectively per 100gm. Conversely, the value-added chapatti exhibited a marked decrease in fat, energy, and carbohydrate concentrations. This study shows that valueadded chapatti offers significantly higher nutrients compared to regular wheat chapatti, thereby presenting an innovative way to the enhance nutritional profile and diversify staple food options.