Author(s):

Saroj Dahiya and Suman

Abstract: In the present study six types of chapattis were prepared from composite flours of coarse cereals with and without tulsi leaves powder. The chapatti prepared from composite flours of blanched pearl millet: sorghum: dehusked oat: germinated chickpea in ratios of 60:10:10:20 (Type-II) and blanched pearl millet: sorghum: dehusked oat: germinated chickpea: tulsi leaves in ratios of 60:10:10:15:5 (Type-V) were organoleptically most acceptable and fell in the category of ‘liked moderately’. Nutritional value of chapatti prepared from composite flours of coarse cereals with and without tulsi leaves was significantly higher than control wheat chapatti. The crude protein content of composite flour based chapatti (11.25%) followed by composite flour tulsi chapatti (11.18%) was significantly (P<0.05) higher as compared to control chapatti (8.42%). Composite flour based chapatti (3.27%) and composite flour tulsi chapatti (3.19%) had significantly (P<0.05) higher crude fat content as compared to control chapatti (1.64%). Supplementation of tulsi at 5% level further increased the nutritional value in respect of crude fibre, ash, total dietary fibre, soluble dietary fibre and insoluble dietary fibre, total and available minerals (calcium, iron and zinc), in vitro protein and starch digestibility and antioxidants activity (total phenolic content and DPPH free radical scavenging activity) of coarse cereals chapatti.

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