Added value upshot of barley amalgamation in wheat flour to boost the physico-chemical quality attributes of flat bread

This study was directed to incorporate barley flour derived from hulled barley variety “Jau-17” in the whole wheat flour to develop chapatti. Five different samples of flour blend for chapatti production were made by adding barley (at the rate of 0, 5, 10, 15, 20 and 25%) into the whole wheat flour and their proximate analyses and other quality variables (protein, fat, ash, gluten, energy, phytates and beta-glucan contents) were determined. The same analyses were also performed for the chapattis made from the flour of these blends including the evaluation of sensory parameters for product acceptability. A significant increase in protein, ash, energy and beta-glucans content and a significant decrease in gluten, carbohydrates and phytates were observed in flour blends. A similar trend was observed in chapatti characteristics. Fat contents increased, however, in a non-significant manner in flour blends and chapati. Sensory attributes illustrated that chapatti developed from 20% barley incorporation into wheat flour had good nutritional quality and acceptability.