Effect of supplementation of germinated barley on the quality attributes of chapatti

• Published in: Journal of food processing and preservation 2021-10, Vol.45 (10), p.n/a
• Main Authors: Abdullah, Muhammad, Khalid, Naeem, Ahmed, Javed, Nawaz, Ali, Salim, Jafar, Ahmed, Anwaar
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15809

A barley variety “Jau‐17” was germinated and its flour was used as a supplement in the whole wheat flour of Anaj‐17 to evaluate its suitability for chapatti. The treatments contained 0%–25% germinated barley flour in whole wheat flour. The analysis of the supplemented flour revealed a significant increase in the nutritional constituents except for gluten content that decreased from 31.0% to 28.0%, carbohydrates from 73.9% to 71.0%, and phytates from 1.91 to 1.04 g/100 g. The results for dough rheology (dough development time and water absorption) of the supplemented flour also exhibited a significant improvement. The supplemented chapatti depicted a momentous increase in protein content (11.34%–15.15%), mineral matter (1.46%–2.30%), fat content (1.03%–1.22%), calorie content (330.66–336.88 KCal), and β‐glucan level (0.95%–2.15%), while a significant reduction in carbohydrates (54.62%–51.53%) was noted at 25% supplementation. Nutritive quality of chapatti enhanced considerably at 25% substitution level but sensory quality indicated good acceptability at 20% supplementation of germinated barley. It may be concluded that germinated barley flour can be supplemented with wheat flour to make nutritionally rich chapatti. Novelty impact statement Wheat is a staple food consumed mainly as chapatti. Germinated barley flour can be added into the whole wheat flour at a 20% substitution level to improve the rheological properties of supplemented dough and can be used to produce cost‐effective, highly digestible, and good quality dietetic chapatti possessing low phytates and better acceptability.