Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Background and objectives Steam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes. Findings The finger millet flour addition was negatively correlated (p <= 0.05) with water absorption capacity (r = -0.992), dough stability (r = -0.978), lightness (r = -0.999), puffing height (r = -0.996), and overall acceptability (r = -0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 +/- 2.858) and b* (8.89 +/- 0.425) values, whereas, a* values increased to 9.45 +/- 0.325. Overall acceptability was also decreased from 9.0 +/- 0.23 to 7.13 +/- 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti. Conclusions Considering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti.