Development and Nutritional Evaluation of Maize Chapattis Supplemented with Psyllium Husk

Author: Neha, Veenu Sangwan, Rajni, Reema Devi, Nirav Umeshbhai Joshi and Charan Singh

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Abstract

The increasing prevalence of obesity and overweight, recognized as major public health concerns, has prompted various interventions for their prevention and management. Dietary modifications have shown promise in combating these issues, particularly through increased fibre consumption. Psyllium, derived from Plantago ovata seeds, is a concentrated source of soluble fibre, known for its low susceptibility to fermentation and various health benefits. This paper explores the potential of psyllium supplementation in promoting weight management and overall health. The study focuses on incorporating psyllium husk into maize chapattis and evaluates the nutritional and sensory aspects of the resulting products. Results show that psyllium-enriched chapattis have increased moisture content, dietary fibre and reduced protein, fat and total carbohydrate levels. Sensory evaluation indicates that lower psyllium concentrations result in more favourable attributes. This research sheds light on the potential of psyllium as a functional ingredient in food products, offering health benefits and enhancing dietary fibre intake.

Keywords

Psyllium, Husk, Chapatti, Maize, Fibre, Sensory

Conclusion

In conclusion, the incorporation of psyllium husk into maize chapattis has led to several notable changes in their proximate composition. The moisture content of the chapattis significantly increased with higher concentrations of psyllium husk, likely due to the hygroscopic nature of psyllium fibres, which enhanced water retention. There was a significant reduction in true protein in chapattis with increasing psyllium husk concentration. Total fat content decreased as well, likely due to changes in the flour formulation. The total ash content exhibited a slight increase with higher psyllium husk concentration, while crude fibre content showed a significant increase, especially in chapattis with 20 g/100g psyllium husk. Total carbohydrate content decreased as psyllium husk concentration increased, possibly due to the reduction of wheat flour in the formulation. Furthermore, the total dietary fibre content notably increased with the addition of psyllium husk, with the highest levels observed in Type 4 chapattis. Both soluble and insoluble dietary fibre content increased as well, indicating the potential health benefits of psyllium-enriched chapattis. In terms of sensory evaluation, as the concentration of psyllium husk increased, the scores for color, appearance, aroma, texture, taste, and overall acceptability decreased. Type 1 chapattis were found to be the most likeable among the different treatments, suggesting that moderate psyllium husk incorporation maintains the sensory attributes of chapattis. Overall, this study highlights the potential of psyllium husk as a functional ingredient to enhance dietary fibre content in chapattis. While the nutritional composition was affected by psyllium husk, sensory attributes may need to be considered when determining the optimal level of psyllium husk for consumer acceptance. These findings provide insights for the development of healthier and more nutritious food products.

References

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How to cite this article

Neha, Veenu Sangwan, Rajni, Reema Devi, Nirav Umeshbhai Joshi and Charan Singh (2023). Development and Nutritional Evaluation of Maize Chapattis Supplemented with Psyllium Husk. Biological Forum – An International Journal, 15(10): 268-273.