Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread

This study was directed to incorporate barley flour derived from hulled barley variety Jau-17 in the whole wheat flour to develop chapatti. Five different samples of flour blend for chapatti production were made by adding barley (at the rate of 0, 5, 10, 15, 20 and 25%) into the whole wheat flour and their proximate analyses and other quality variables (protein, fat, ash, gluten, energy, phytates and beta-glucan contents) were determined. The same analyses were also performed for the chapattis made from the flour of these blends including the evaluation of sensory parameters for product acceptability. A significant increase in protein, ash, energy and beta-glucans content and a significant decrease in gluten, carbohydrates and phytates were observed in flour blends. A similar trend was observed in chapatti characteristics. Fat contents increased, however, in a non-significant manner in flour blends and chapati. Sensory attributes illustrated that chapatti developed from 20% barley incorporation into wheat flour had good nutritional quality and acceptability.

Automated summary

This study aimed to incorporate barley flour into whole wheat flour to develop chapatti. Different samples of flour blend were made by adding barley at different rates, and their proximate analyses and quality variables were determined. The results showed that the addition of barley increased protein, ash, energy, and beta-glucan contents, while decreasing gluten, carbohydrates, and phytates. Similar trends were observed in the characteristics of chapatti. Sensory evaluation indicated that chapatti with 20% barley incorporation had good nutritional quality and acceptability.