Acta Alimentaria, Vol. 37 (2), pp. 147–157 (2008) DOI: 10.1556/AAlim.2007.0017 First published online 12 April 2008 0139-3006/$ 20.00 © 2008 Akadémiai Kiadó, Budapest DEVELOPMENT, NUTRITIONAL AND SENSORY ATTRIBUTES OF NUTRITIOUS BREAD PREPARED BY USING COMBINATION OF WHEAT, SOY AND RICE N. KHETARPAUL * and R. GOYAL Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar-125004. India (Received: 15 February 2006; accepted: 30 April 2007) A study was conducted to develop nutritious unleavened bread (chapati) using partially defatted salt treated soy dhal, wheat and rice flour. Different salt treatments viz. sodium carbonate, sodium bicarbonate, sodium chloride and sodium tripolyphosphate were given which significantly (P<0.05) reduced the cooking time of soybean. The organoleptic evaluation of chapatis was conducted by scoring on a 9-point hedonic scale for various sensory parameters, i.e. colour, appearance, flavour, texture, taste and overall acceptability, which indicated that the developed chapati was acceptable to human palate. The protein and total soluble sugar contents of the developed chapati were significantly (P<0.05) higher than those of the unprocessed control. However, fat, ash and crude fiber contents varied non- significantly. Processing treatments, i.e. mixing and roasting involved in chapati making reduced the phytic acid (19.1%) and polyphenols (52.92%) contents significantly (P<0.05) over the unprocessed composite flour. As a result, in vitro protein and starch digestibility of chapati also improved significantly to the extent of 6.89 and 26.6 percent, respectively. Keywords: unleavened bread (chapati), soydhal, composite flour, phytic acid, polyphenols Chapati, the unleavened bread, is the most widely consumed food item mainly in India, West Pakistan and some parts of China, Africa and Mongolia. Chapatis, also known as roti in vernacular language, are usually made from wheat flour. In rural areas, roti prepared using cereals alone or combination of wheat flour and pearl millet or wheat flour and maize are common. The protein content of wheat flour is about 8–12% and it is limited in essential amino acid lysine (DEOSTHALE, 1984). To improve the protein quality of wheat or cereal based Indian diets, foods rich in lysine should be supplemented to wheat flour. Soy flour having high protein content and abundant quantity of essential * To whom correspondence should be addressed. E-mail: khetarpaul@gmail.com