Abstract

A COMPARATIVE STUDY ON THE NUTRIENT CONTENTS OF STANDARD AND VALUE-ADDED CHAPATTI DEVELOPED WITH MILLETS, PULSES AND CURRY LEAVES FLOUR MIX

Aditi* and Arivuchudar R.

Abstract

The significance of value addition to the habitually consumed staple diets lies in the nutritional enhancement of a community with great ease. Since the staple diets are accepted without any restraint for trials by the subjects, they serve as a vehicle for transporting the value additions, and prove food as medicine. Thus, this study is planned with the objective of incorporating the wellness of millets namely ragi, bajra, jowar and the pulses viz. green gram, horse gram whole Bengal gram (black) and curry leaves flour mix prepared from unprocessed, roasted and germinated techniques into the whole wheat flour and developing value added chapattis, the staple diet of majority of Indian population. The developed value-added chapattis were subjected to nutrient evaluation and compared with standard.

Keywords: Value addition, Processing, Millets, Pulses, Curry leaves.