Proximate Analysis and Sensory Evaluation of Chapatti Prepared by the Incorporation of Chia and Cantaloupe Seeds

Abstract

Chapatti, a staple food in developing countries, is consumed fresh after cooking. Chia seeds are high in fiber, protein, vitamins, essential minerals and antioxidants; also, the omega 3 fatty acids help lower Low Density Lipoprotein (LDL) cholesterol levels, thus promoting melanin production and good heart health. Cantaloupe seed rich in nutrients can perhaps extend the shelf life of chapatti. Ten chapatti treatments were formulated by addition of cantaloupe seed flour (0–20%) and chia seed flour (0–10%). The proximate analysis and sensory evaluation of the chapatti samples were determined to assess their nutritional and sensory properties respectively. Results showed that fortification with chia and cantaloupe seed flours greatly enriched the nutritional nature of chapatti with increased protein, fiber and omega-3 fatty acid composition, without compromising acceptability. The proximate analysis revealed that the moisture content ranged from 21.01% to 33.79%, crude protein from 12.64% to 13.36%, crude fat from 2.36% to 5.92%, crude fiber from 1.71% to 5.89%, and crude ash from 0.50% to 1.03%. Sensory evaluation scores varied across attributes: color (6.33 to 8.83), taste (7.87 to 8.22), texture (6.91 to 8.93), aroma (7.17 to 8.67), flavor (7.47 to 8.93), and overall acceptability (7.53 to 8.83). This study concludes that  incorporating chapatti with chia and cantaloupe seed flours improves its physical, sensory and nutritional properties making it a healthier alternative without compromising consumer acceptance.