Development and characterization of a novel missi roti multimix: exploring nutritional and sensory properties
DOI:
https://doi.org/10.55627/zoobotanica.003.01.1183Keywords:
Food Multimix, missi roti multimix, wheat, lentils, chickpeaAbstract
Healthy choices include a wide range of lifestyle modifications by adopting diverse and balanced foods that promote physical and mental well-being. World trends for healthy choices are changing day by day as most people are becoming more health conscious and prefer healthy foods over synthetic foods. Refined wheat flour is commonly used for making roti, but there is a need to make roti from composite flour for adding healthy food to the diet. Keeping in view the aspects mentioned above, the research was designed to develop a missi roti multimix in different ratios. Multimix foods included a blend of locally available, affordable, and commonly consumed food items that enhanced the nutritional value of the end product. The proposed study was focused on the addition of nutrient-rich ingredients such as chickpeas, wheat, and yellow lentils in the development of roti while maintaining its unique flavor and texture. Seven treatments were prepared and analyzed and among them, T4 (50% wheat flour,10% chickpea flour, and 40% yellow lentil flour) exhibited the most favorable results. The proximate analysis revealed that T4 contained moisture 10.38%, ash 2.4%, crude fat 3.6%, crude protein 19.5%, and crude fiber 3.2%. Phytochemical analysis showed that T4 had a total phenolic content (TPC) of 332.782 mg GAE/100g and a total flavonoid content (TFC) 149.60 mg CE/g. All data were statistically analyzed, confirming the significant differences between treatments. The results showed that missi roti multimix made from 50% wheat flour, 10% chickpea flour, and 40% yellow lentil flour could serve as a nutritionally valuable food.
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Copyright (c) 2025 Malaika Tayyab, Muhammad Atif Randhawa, Muhammad Aamir, Ali Hassan
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