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Vol. 11, Issue 5 (2022)

Characterization and evaluation of yellow pea flour for use in ‘Missi Roti’ a traditional Indian flat bread in comparison with Desi chickpea flour

Author(s):
Navpreet Kaur Dhillon, Barinderjeet Singh Toor, Amarjeet Kaur and Jaspreet Kaur
Abstract:
A comparative analysis based on the nutritional, antinutritional, functional and pasting properties was performed between the yellow pea and desi chickpea flours. Results showed significantly (p< 0.05) higher ash, fiber and carbohydrate contents in yellow pea flour while protein and fat contents were higher in desi chickpea flour. The superior mineral, essential amino acid and antinutritional compositions as well as significantly (p< 0.05) higher antioxidant properties were observed in yellow pea flour. Functional properties revealed the yellow pea flour to possess higher (p< 0.05) water absorption capacity, swelling power, foam capacity and in vitro protein digestibility while desi chickpea flour showed higher (p< 0.05) bulk density, water solubility index, oil absorption capacity, emulsion capacity, emulsion stability and foam stability. In pasting properties, higher (p< 0.05) peak viscosity, trough viscosity, final viscosity and pasting temperature values were observed for yellow pea flour. Furthermore, desi chickpea flour was substituted with yellow pea flour at different levels (0-100%) in the missi roti, a traditional Indian flat bread, to investigate the effect on nutritional composition, color properties (L*, a*, b*) and sensorial attributes. Results demonstrated that the yellow pea flour could be used at 100% substitution level in the preparation of missi roti without affecting the sensory as well as nutritional quality. Conclusively, the present investigation showed the yellow pea flour to possess excellent nutritional, antioxidant and functional properties thus it can be utilized in the development of various healthy traditional and novel food products.
Pages: 58-64  |  568 Views  161 Downloads


The Pharma Innovation Journal
How to cite this article:
Navpreet Kaur Dhillon, Barinderjeet Singh Toor, Amarjeet Kaur, Jaspreet Kaur. Characterization and evaluation of yellow pea flour for use in ‘Missi Roti’ a traditional Indian flat bread in comparison with Desi chickpea flour. Pharma Innovation 2022;11(5):58-64.

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