Abstract

ATTA (WHOLE WHEAT FLOUR) INCORPORATED WITH MULTIWHOLEGRAINS & FLOUR: DEVELOPMENT, CHARACTERIZATION, NUTRITIONAL PROFILING AND EVALUATION OF CHAPATI MAKING QUALITY

Vikas Chaudhary*, Dr. Sandeep Kumar and Dr. Snehlata Tiwari

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Abstract

Multigrain had been a part of human diet for tens of thousands of years. Whole Grain are associated with various health benefits. Including lower risk of diabetes, heart diseases, and high blood pressure. Obesity, CVD (Cardiovascular disease), cholesterol, Millets and cereals can provided more nutrients, phytochemicals and antioxidants which should be in demands for maintain a good health’s status. The main objective of the study was to develop multigrain flour for multipurpose. The products were developed under laboratory condition. Standard step was followed to develop the products. Standardization, sensory evaluation, nutrients calculation and self-life testing were done for the developed flour. The results showed that millets multipurpose flour products has a great nutrients composition compare to normal Atta.

Keywords: Multigrain Flour, Millets, Products development. Nutrients, Sensory evaluation.