Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

The study investigates the impact of partial substitution of whole wheat flour with legumes, roots, and cereal flour on the physicochemical and nutritional properties of composite flour and flat bread. The flat bread is prepared using whole wheat flour with chickpea flour, sweet potato flour, maize flour, soy flour, and cassava flour respectively in the following ratio of 100:0:0:0:0:0 (S-1), 45:25:20:5: 5:0 (S-2), and 40:25:20:5:5:5 (S-3). The glycemic index (GI), digestion rates, glycemic load, and sensory evaluation of flat bread are also estimated. The findings show that fat content (5.45%-5.52%), fiber content (5.12%-5.21%), and carotenoid content (9.81-10.50 mu g g(-1)) are significantly higher in composite flour and flat bread (S-2 and S-3), respectively, compared to control flour (S-1) and control flat bread (S-1). Composite flours have nonsignificant difference in physicochemical and nutritional properties during storage. Both the composite flat breads (S-2 and S-3) display a significantly lower glycemic response than the whole wheat flat bread (S-1). Panelists accept sensory attributes of composite flat breads. This research indicates that the composite flat bread (S-2) has 30.92% lower GI than whole wheat flat bread (49.06%), which could assist in the management of diabetes.