The present study was undertaken to develop the value added food product using multigrain flour mixture and to assess its sensory and nutritional composition of unleavened flat bread (Chapatti). It was standardized as Control (T0). Along with control; three variations of Chapatti were prepared by replacing wheat flour with different ratio of multigrain flour mixture which referred as T1, T2, T3 and T4 respectively. They were tested for different attrib-utes (Taste and Flavour, Colour and Appearance, Body and Texture and Overall Acceptability). A food composition table given by Gopalan, et.al, 2007 was used to determine the nutritional composition of Chapatti. Appropriate statis-tical technique was opted for the analysis. The result revealed that the T1 (8.05±0.00) was found most acceptable with regards to its sensory attributes followed by T0 (7.70±0.42), T2 (7.55±0.08), T3 (7.22±0.98) and T4 (6.64±0.46) respectively. Energy (ranging from 388-436 Kcal), Protein (ranging from 22-28 g), fat (ranging from 13-21 g), cal-cium (ranging from145-192 mg), phosphorus (ranging from 466-501 mg), fiber (ranging from 3-4g) and iron (ranging from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus, it can be concluded that value added product has good organoleptic and nutritional quality.
Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been
