B. J. Ansari ¹, Rohini Devi ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada AgriculturalUniversity, Parbhani - 431 402, IN

Abstract

Vegetables occupy an important place in the daily diet. They are the most inexpensive among the protective foods. They are good sources of carotene, calcium, ascorbic acid, iron and fiber.

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B. J. Ansari ¹, N. S. Reddy ¹, K. A. Nayeem ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science Marathwada Agricultural University, Parbhani 431402, IN

Abstract

Wheat is an unique cereal endowed with a protein called gluten. Due to the presence of gluten in wheat a variety of products are prepared from it. There are several wheat products, which can be prepared either at home or on commercial scale viz., chapati, naan, parcrtha, bread, bun, biscuit, cake, cookie and macaron.

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Snehalatha N. Reddy ¹, B. J. Ansari ¹, D. Murali ¹

Affiliations
1 College of Home Science, Marathwada Agricultural University, Parbhani 431 402, IN

Abstract

Chapati is a flat unleavened broiled product of wheat. It forms the staple food item in the diet of a vast majority of over a billion people of the Indian sub-continent. In general, chapatis are consumed in fresh state immediately after their preparation. Sometimes they are also consumed after keeping them for about 5 to 15 hours at room temperature. More than 75 per cent of the total wheat is mainly processed into whole wheat flour so as to make chapati. The quality of chapati is Influenced greatly by the type of wheat used for its preparation.

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