DEVELOPMENT AND NUTRITIONAL QUALITY EVALUATION OF DEFATTED SUNFLOWER MEAL FORTIFIED PROTEIN RICH CHAPATIS FOR MALNOURISHED CHILDREN

摘要

Chapati (unleavened flat bread) is a common item in the diets of people of India. 80% of wheat produced in India is processed into whole wheat flour and used mostly for the preparation of chapatis (Rao and Indrani, 1990). Wheat contains about 8-12% protein, whereas dehulled defatted sunflower meal contains more than 55% protein. The defatted sunflower meal (DSM) has several advantages over other oilseed meals as human protein food, because of the absence of antinutritional or toxic factors, flavour and for its high digestibility and high biological values (Niazi et al. 1991; Ibrahim et al. 1992, Pawar et al. 2001). DSM has been reported to contain 16 amino acids. The essential amino acids like valine, leucine, isoleucine and phenylalanine were alsofound in DSM (Manachini et al. 1988). Therefore, fortification of wheat flour with defatted sunflower meal (55% protein) for chapati preparation will not only enhance the protein content of the diet but also raise its nutritional value, thereby helping in combating malnutrition. In the present investigation, locally available raw materials namely wheat (matted) and defatted sunflower meal were used with the objectives to formulate low cost protein rich processed food (chapati) and to determine the effects of fortifying malted wheat flour (MWF) with DSM on chemical, sensory and nutritional quality characteristics of chapatis.