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Abstract
Chickpea husks were extracted by non-alkaline aqueous extraction process and then ground in flour mill. The
unextracted husks were also ground in flour mill. The analysis of chickpea husk showed that extracted husk was
lower in moisture, protein, ash and fat but higher in carbohydrate and crude fiber contents compared to unextracted
husk. Chapattis were prepared incorporating different levels of extracted and unextracted chickpea husk and
evaluated for various quality parameters as weight, width, thickness, spread ratio, and moisture content. The chapatti
containing extracted husk had higher moisture, carbohydrate and crude fiber content but lower in protein and ash
content than that of chapatti containing unextracted husk. Chapattis were also prepared incorporating various levels
of salt, baking powder and water. The quality of chapattis was evaluated. Chapatti prepared from 5% extracted husk
required 2.0% salt, 1.5% baking powder and 62% water for producing reasonably acceptable quality while chapatti
from 5% unextracted husk required 1.5% salt, 1.5% baking powder and 60% water for achieving better quality.
Chapattis were prepared with 5% extracted husk required higher salt and water than that of 5% unextracted husk.
Chapattis were evaluated organoleptically by a taste testing panel. The overall acceptability of chapattis without husk
was followed by chapattis incorporated with 5% extracted husk.