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DEVELOPMENT OF PROTEIN AND FIBER ENRICHED WHEAT ATTA
Ilavarasi.B#1 Sathya.R.I #2 Vijayalakshmi Priya.Y#3
#1.Ilavarasi . B M.Phil Reseach Scholar, Department of Home Science, Gandhigram Rural Institute
Deemed University, Gandhigram, ela9790246218@gmail.com.
#2 Sathya.R.I Associate Professor, Department of Home Science, Gandhigram Rural Institute –
Deemed University, Gandhigram, Sathyaashok 99@gmail.
#3 Vijayalakshmi Priya.Y , Assistant Professor, Department of Home Science, Queen Mary’s
College, Chennai, vijayalakshmipriya08@gmail.com
Abstract
Good Nutrition health food is the basis of good health. We must make healthy and conscious food
choices for maximum health benefits. Fresh fruits and vegetables, whole grains, nuts and legumes all
of these must be a part of our everyday diet. The meaning of nutrition is significant. It’s not just a
matter of diet. Technically, the meaning of nutrition is that it is an investment. If you put the right
things in your body this can help promote physical fitness and prevent illness. Good nutrition can
help prevent disease and promote health. There are six types of nutrients that the body needs to
accomplish. This includes carbohydrates, protein, carbohydrates, fibers fat, vitamins and minerals,
and water. The importance of good nutrition to achieve optimal health is unquestionable. The grain
flour in combination with wheat flour made in to chapattis with would provide a diet rich in fiber
and complex carbohydrate. “Development of Fiber and Protein Enriched Wheat Atta”. The entire
experiment was conducted in the Department of Home Science Gandhigram Rural Institute- Deemed
University Gandhigram. Seven grains including wheat were selected based on their nutritive value
Wheat, Samai, Varagu, Horse gram, Green gram, Cow pea and Soya bean. Two types of Multi Grain
Atta enriched with protein and Fiber was developed and found significant changes in taste and flavor
and texture.
(Key words - Diet, Food , Fiber, flour, flavor, Grains, Health, Multigrain Atta, Mixture, Nutrition,
Protein, taste , texture and Wheat.)
INTRODUCTION
Nutrition can be defined as food or nourishment needed to keep an organism growing,
healthy and viable. Good Nutrition means “Maintain a nutritional status that enable us to grow well
and enjoy good health” (Park and Park 2006).Good Nutrition health food is the basis of good health.
The average nutritional requirements of groups of people are fixed and depend on such measurable
characteristics such as age, sex, height, weight, degree of activity and rate of growth. We must make
healthy and conscious food choices for maximum health benefits. Fresh fruits and vegetables, whole
grains, nuts and legumes all of these must be a part of our everyday diet. This should also include
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sufficient amount of carbohydrates, protein, carbohydrates, fibers fat, vitamins and minerals, and
water.
In the 1920s, Benjamin R. Jacobs documented the loss of essential nutrients, through
processing of cereals and grains further he suggested a method by which the end products could be
enriched with the lost nutrients. (Crowell.2010) .These nutrients promote good health and help to
prevent some diseases. It is because of these benefits that enriched flour is so prevalent today.
Enriched flour is flour with specific nutrients returned to it that have been lost while it was prepared.
Flour mix with Mutigrains and mixing of edible oil are the hot spot today in food processing
industry. The present is an attempt to produce an Multi grain atta out of locally available food
ingredients which is nutritious and are economical.
MATERIALS AND METHODS
The present study is based on the FDA regulation that a pound of enriched flour must have the
following quantities of nutrients to qualify: 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin,
24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. The first four
nutrients are B vitamins. Calcium also may be added at a minimum of 960 milligrams per pound.
The materials and methods adopted for “Development of Fiber and Protein Enriched Wheat Atta”.
The entire experiment was conducted in the Department of Home Science Gandhigram Rural
Institute- Deemed University Gandhigram. Seven grains including wheat were selected based on
their nutritive value Wheat, Samai, Varagu, Horse gram, Green gram, Cowpea and Soya bean,
were purchased from local market (Nilakottai) in Dindigul district. Millets such as bajra (pennisetum
typhoideum), thenai (setaria italic), varagu (paspalum scrobiculatum) and white oats (graminae) are
rich source of fiber and complex carbohydrates. The grain flour in combination with wheat flour
made in to chapattis with would provide a diet rich in fiber and complex carbohydrate. Charlotte.
(2010). The present study was under taken to standardize the flour by incorporating flours, like
Wheat, Samai, Varagu, Horse gram, Green gram, Cowpea and Soya bean to prepare chapathis,
and evaluate the response of the prepared chapathi MGAI and MGAII. Two types of Multi Grain
Atta enriched with protein and Fiber was developed and found significant changes in taste and flavor
and texture.
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Utensils/ Energy sources/ Chemicals
Table 1
Equipments used in the study
S .No Equipments Purpose / Used to
1 Muffle furnace Ashing of sample
2 Centrifuge Analytical work
3 Hot air oven Heating
4 Weighing balance Weighing the Atta
5 Electronic balance Weighing the chemicals and sample for nutrient analysis
6 Spectrophotometer Reading measures
Weighing balance, stainless steel vessels, Non stick tawa, Chapathi pressing, measuring jar,
measuring spoons were used in this study. Electric current and Liquid petroleum gas were as heating
sources. Analytical Reagent (AR), Laboratory Reagent (LR) and Distilled water was used for the
analysis.Design of the study and Development of Multigrain Atta: This study was conducted by step
wise form the selection of grains, cleaning and washing, sundried, dough (1/2 hours), chapatti
preparation (ball 20g),sensory evaluation and analysis of the nutrient content (Wet Gluten
percentage, Fiber, Protein). The proportions of wheat flour was500 grams for control group, for
MGA (I) group it was 440g, and for MGA (II) group it was 380g. And also the investigator added
Varagu, Samai and Horse gram for MGA I. In MGA II the investigator mixed MGA I added Soya
bean, Cow pea and Green gram (MGA I + Soya bean, Cow pea and Green gram) and the proportions
are indicated in table - 2.
TABLE - 2.
THE PROPORTION OF CONTROL GROUP AND EXPERIMENTAL GROUP
S .No Grains Control (w)(g) MGA I (g) MGA II(g)
1. Wheat 500 440 380
2. Varagu 0 20 20
3. Samai 0 20 20
4. Horse gram 0 20 20
5. Soya bean 0 0 20
6. Cowpea 0 0 20
7. Green gram 0 0 20
Total Weight 500 500 500
MGA I =Multigrain Atta I , MGA II=Multigrain Atta II
Chapattis were prepared from Control (W), MGA I and MGA II..The Dough was prepared
by measuring 100 g of each variety and kept a side for 30 minutes for the study. After 30 minutes the
dough was then made into smaller balls weighing 20 grams. Each ball was rolled manually in to thin
chapattis (14cm diameter and 2mm thickness).Then chapattis were baked on Non stick tawa (for 1
3
minute on each side) and later allowed to puff completely .The sensory evaluation was done
immediately .
Table -3
NUTRIENT COMPOSITION OF MULTI GRAIN ATTA
S.No Variations
Protein composition
of Multi grain
Atta(100g)
Fiber composition of
Multigrain
Atta(100g)
Percentage of
Gluten(100g)
1. Control(W) 32.2 13.3 25.5
2. MGA I 23.8 28.9 15.7
3. MGA II 35.6 10.7 3.1
MGA I =Multigrain Atta I , MGA II=Multigrain Atta II
As indicated in the Table - 3 the protein composition of the control (W), MGA I, MGA II
variation was about 43.6/100g and 35.6g/100g respectively. Only MGA I variation was found low in
protein as 23.8g/100g as compared to the rest. Multigrain Atta MGA I was found to posses high in
fiber as 28.9g/100g and MGA II (13.3 g/100g) variation was found very low in fiber this might be
due to the fact that MGA I was a mixture of whole wheat flour with Samai, varagu and horse gram
flours fiber content may be resulted high. This kind of Atta will be good for diabetics, Children and
elderly people diet. Regarding the percentage of gluten content of MGA I and II. The control group
possessed high gluten content (25.5 /100g) while the all the other developed MGA were found to be
low in gluten.
Table - 4
Evaluation of the Multigrain Chapathi (Control vs MGA I)
Variations
Control(W)
n=30
MGA(I)
n=30
* ** *** **** ***** * ** *** **** *****
Appearance Sensory Evaluation 10 12 5 3 -13 10 5 3 -
4
‘t’ Value 1.414
Taste Sensory Evaluation 6 15 8 1 -2 3 11 9 5
‘t’ Value 4.916*
Flavour Sensory Evaluation 9 13 7 1 -2 7 10 8 3
‘t’ Value 4.204*
Texture Sensory Evaluation 6 16 7 1 -9 12 5 3 -
‘t’ Value 5.803*
Overall
Acceptability Sensory Evaluation 6 16 5 3 -3 6 16 7 4
‘t’ Value 4.417*
MGA I =Multigrain Atta I , MGA II=Multigrain Atta II
*Like Extremely
**Like very much
***Like Moderately
****Like Slightly
*****Neither Like Nor Dislike
From the above table 4 it was observed that there was no significant difference in the
appearance of MGA I chapatti there was no difference among the control and experimental chapatti
(MGAI) since the statistical ‘t’ value (1.414) is less than the table (2.365) value. Further it was
found out that the taste (4.916), Flavour (4.204), texture (5.873) and overall acceptability (4.417) had
higher the‘t’ value (4.916) than the table value (2.365). Hence it was concluded that there was a
significant difference in taste, flavour, texture and overall acceptability of Multigrain Atta chapatti
(MGA I).
Table - 5
Evaluation of the Multigrain Chapathi – (Control Vs MGA II)
Variations
Control(W)
n=30
MGA(II)
n=30
* ** *** **** ****
*
* ** *** ***
*
*****
Appearance Sensory Evaluation 10 12 5 3 -13 10 5 3 -
5
‘t’ Value 4.654*
Taste
Sensory Evaluation 6 15 8 1 -2 12 5 8 3
‘t’ Value 4.713*
Flavour Sensory Evaluation 9 13 7 1 -3 12 6 9 -
‘t’ Value 1.414
Texture Sensory Evaluation 6 16 7 1 -2 10 11 7 -
‘t’ Value 1.414
Overall
Acceptability Sensory Evaluation 6 16 5 3 -2 13 7 6 2
‘t’ Value 5.873*
MGA I =Multigrain Atta I , MGA II=Multigrain Atta II
*Like Extremely
**Like very much
***Like Moderately
****Like Slightly
*****Neither Like Nor Dislike
It was observed from the above table 5 it was observed that in the case of MGA II chapatti
there was significant difference among the control and experimental chapatti (MGA II) in the
appearance (4.654), taste (4.713) and overall acceptability (5.873) since their respective statistical‘t’
value had higher the ‘t’ value than the table value (2.365). Further it was found out that the flavour
(1.414) and texture (1.414) had lower the‘t’ value than the table value (2.365). Hence it was
concluded that there was a significant difference in flavour, and texture overall acceptability of
Multigrain Atta chapatti (MGA II ) .This finding are in par with finding of the with Banu and Vasudeva
(2011).
CONCLUSION
Optimum Nutrition may be defined as a process of taking appropriate amount of nutrition
with proper schedule of to attain the best performance and for getting the lifetime longevity for good
health. Multigrain Atta prepared from those raw materials which is easily available rural area. The
enriched multi grain Atta was prepared from a mixture of ten excluding wheat grains, which makes
it highly nutritious. It is nutritious, economical and attempts to meet required nutrients which are
needed for the maintenances of health. The multi grain flour adds to the taste of rotis and paranthas,
thereby making them very soft. Owing to its nutritional value, it is helpful in controlling various
diseases with special reference to metabolic syndrome.
REFERENCES
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1. Charlotte. A. (2010).Original article Nutritional quality, Sensory quality and consumer acceptability
of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food
Science and Technology, University of Pretoria, South Africa.
2. Crowell, M. 2010). A world of wholesome whole-grain opportunities. Prepared Foods. September
179( 9), 61-70
3. Banu, N. I. and Vasudeva, S. (2011).Original Article Preparation, nutritional composition, functional
properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and
Technology, Published online: 19 February 2011.
4. Park .K ( 2006) Park’s Textbook of Preventive and Social Medicine ,Banarsidas Bhanot Publishers,
Jabalpur.P13.
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