Nutritional evaluation and shelf life studies of papads prepared from wheat-legume composite flours

The present study was carried out to develop papads from wheat and legume blends and to analyze them for organoleptic acceptability, nutritional quality, and keeping quality. Papad is a dehydrated product prepared from dhals or rice. A firm but pliable dough is made from the flours of dhals or rice with addition of suitable seasoning. It is shaped into balls, rolled out thin, dried and toasted over open fire so as to give a light, crisp product. Mung flour papads were kept as control and wheat flour, chickpea flour, and pea flour were used to supplement mung flour papads. Three different proportions (10, 20, 30%) of each flour were used to supplement Mung flour. Papads with wheat flour (10%), chickpea flour (20%), and pea flour (10%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Protein content significantly increased on supplementation with legume flours at all levels. Fat content was significantly higher in chickpea flour supplemented papads. Ash content varied significantly from 10.17 to 10.78% in papads. Total carbohydrates decreased significantly on supplementation with chickpea flour. Copper content increased significantly on supplementation. A significant decrease in phytic acid and trypsin inhibitor of supplemented papads was found. In vitro protein digestibility significantly increased on supplementation but a significant decrease in in vitro starch digestibility was found in supplemented papads. Storage studies showed that chickpea flour and pea flour supplemented papads can be stored safely for 60 days and wheat flour supplemented papads for 30 days both at room and refrigeration temperatures.