The present investigation was conducted to formulate chapatti on the basis of maize and its composite flour and compared with wheat flour. The grains incorporated for the development of chapatti was finger millet, linseed, chickpea, barley including maize at different level of supplementation. The control treatment, T0C0, consisted entirely of wheat flour (100%), while the formulations T1C1 (50:10:20:20), T2C2 (50:10:20:10:10), T3C3 (50:10:20:20), T4C4 (50:10:20:10:10), and T5C5 (50:10:10:10:10:10) included various combinations of ingredients. These composite flours were used to prepare chapattis, which were evaluated for their nutritional value due to the health benefits associated with the included grains. To improve nutrient absorption and reduce anti-nutritional factors like phytates, oxalates, and tannins, the grains underwent pre-processing methods such as soaking, boiling, roasting, and oven drying. After processing, the grains were ground and blended into composite flours. Chapattis made from these flours were then analyzed for quality and sensory attributes in comparison to those made from 100% wheat flour. Among the treatments, T3C3 was found to be the most nutritionally beneficial, offering higher levels of energy, omega-3 fats, fiber, and calcium compared to the control. Additionally, T3C3 had superior performance in terms of physical properties like dimension and water absorption capacity (WAC). However, based on overall sensory evaluation, chapattis from the T2C2 formulation were rated the most acceptable by the panel.

Chapatti, Composite flour, Grains, Processing

The research study made an attempt to prepare chapatti from maize based composite flour in varied combinations and compared with wheat flour chapatti. Nutritional characteristics were analyzed to check its feasibility to general consumption. The result clearly showed that chapatti made from composite flour (maize, flaxseed, chickpea, ragi, barley and wheat) enhances nutritive value compared to wheat flour (100%). The treatment T3C3 found to be best because it is rich in energy, omega-3 fat, fibre and calcium. However, treatment T2C2 were found most acceptable one in organoleptic features. Therefore, in diet include food products contains mixture food grains rather than alone which provides abundant of nutrients.

Anjali Yadav, Usha Singh and Gitanjali Chaudhary (2025). Nutritional Profile, Quality Attributes, and Sensory Characteristics of Chapatti Made from Maize-Based Composite Flour. Biological Forum, 17(10): 35-42.