Evaluation of buckwheat flour addition on the sensory, nutritional and materialistic properties analysis of Indian flat bread

Whole buckwheat (WBW) flour was added (0 to 50 g/100 g) in wheat flour to develop different blends of the flour. The physicochemical and functional properties of WBW flour added chapatis were studied. The protein, soluble and insoluble dietary fibre content was increased from 13.31 to 21.03, 2.20 to 2.88 and 8.69 to 15.69 respectively in control to WBW-50 samples. In addition, the increase in WBW flour incorporation (WBW-50) in chapatis showed an increase in the level of total phenolics (53.33%), flavonoids (67.5%) and antioxidant capacity (46.8%). Additionally, 8.9% in in-vitro protein digestibility was noted at 30 g/100 g WBW chapati. 30% WBW flour added chapatis showed better sensory acceptability, nutritional and functional properties. The underutilized flour of buckwheat can improve the nutritional properties of chapati and other staple foods by increasing plant-based protein content. Copyright (C) 2022 Elsevier Ltd. All rights reserved.