NUTRITIONAL CHARACTERIZATION OF THE WHEAT-SOY UNLEAVENED FLAT BREAD BY RAT BIOASSAY

Wheat flour was blended with enzyme active (full fat and defatted) and heat treated (full fat and defatted) soy flours @ 10%. Wheat-soy flour blends along with the control sample were analyzed for proximate composition, essential amino acids and mineral profile. Rat bioassay was conducted, to evaluate the nutritional quality of unleavened flat bread (chapattis) prepared from wheat and soy flours blends. Soy flour blending significantly increase the crude protein, ash, crude fiber and fat contents while moisture contents and nitrogen free extract decreases significantly by the incorporation of soy flour. Micronutrient deficiency of wheat flour was compensated by the addition of soy flour. Essential amino acids composition of the wheat-soy flour blends was balance by meeting the deficiency of each other. Defatted soy flour samples (enzyme active full fat soy flour (T1) and enzyme active defatted soy flour (T2) attain maximum score regarding the sensory parameter of the flat bread All types of flour blends along with the control were fed to group of 4 rats for ten day. Heat treated soy flour samples (heat treatedfull fat soy flour (T3) and heat treated defatted soyflour (T4)) have higherfeed intake, food efficiency ratio, and biological value. The parameters of biological assay were significantly higher than the control diet which interfered that these wheat-soy flour samples are nutritionally superior to the wheat flour