WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

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An International Peer Review Journal for Medical Science and Pharma Professionals
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Indexing

Abstract

NUTRITIONAL VALUE OF CHAPATI PRODUCED FROM THREE WHEAT VARIETIES

Hauwa Hajjagana Laminu*, Ameh Deborah O., Garald Maimuna, Nicholas Paul and Aishatu Abdullahi Shettima

ABSTRACT

Flat breads predate pan bread and its spread is universal. Chapati is the oldest and most consumed flat bread in the world which contributes to a substantial amount of dietary energy intake. The objective of this study is to determine the nutritional value of Chapati prepared from three improved varieties of wheat Atila Gan Atila, Cetia and Seri M82 produced in Maiduguri, Borno State, Nigeria. Chapatis were prepared from three varieties of wheat Atila Gan Atila, Cetia and Seri M82.Proximate composition, mineral element composition, antinutrients, in vitro carbohydrate and in vitro carbohydrate digestibilities were determined using standard laboratory procedures. All determinations were carried out in triplicates. Data obtained from the research were analysed using Analysis of Variance (ANOVA). Duncan multiple range test was used to compare the differences between the means using SPSS 11.0 software. Significance was accepted at p? 0.05. The results showed that the chapati prepared from Atila Gan Atila had significantly P?0.05 higher protein (9.48±0.03%) and fiber (5.74±0.15%) contents and a significantly P?0.05 lower metabolisable energy (347.36±0.07%) while the chapati prepared from Seri M82 had the lowest protein (7.76±0.14%) and fiber (4.56±0.03%) contents and a significantly P?0.05 higher metabolisable energy (357.22±0.33%). All the three chapatis showed significant P?0.05 reduction in the level of antinutrients: phytic acid and tannins. Significant P?0.05increases in in vitro protein digestibilities and in vitro carbohydrate digestibilities were exhibited by the chapatis. Chapati prepared from the three wheat varieties did not show any significant P ? 0.05 difference in the levels of iron, magnesium and calcium while Atila Gan Atila chapatti exhibited the highest level of phosphorus (481.33±0.11%). The results of the sensory evaluation showed that the chapati prepared from Atila Gan Atila (7.8 ± 0.75%) was preferred followed by that produced from Cetia (5.5 ± 0.99) and Seri M82 (5.5 ± 1.34). In conclusion, the results showed that the result showed that the chapati prepared from Atila Gan Atila is superior to that prepared from Cetia and Seri M82.

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