chemical compossion of chapati
Answers
Answer:
Flours of wheat (WH‐157) and triticales (TL‐183, THS‐9, JNK6T‐229 and URT‐217), and chapatis prepared after substituting different proportions of wheat flour with triticale flours were evaluated for nutritional quality. Flours of triticale varieties contained higher amounts of protein, crude fibre, total and available lysine, and lower contents of gluten than wheat. Losses of amino acids due to chapati making were negligible. As the proportion of triticale flours in chapatis increased the protein quality of chapatis improved.
Answer:
The chemical scores of flours and chapatis were calculated by the method of FAO/ WHO(1973). some of the acceptable chapatis viz.,those containing 30 &40% tl- 183,30, 40 & 50% jnk6t-229 30 & 40% THS- 9;30% URT -217 and pure wheat chapatis were biologically evaluated for protein quality.