Give chapati a protein boost
New Delhi: Chapati, the traditional Asian flatbread, can have higher protein and fibre content if made using food-grade distillers grains.
SDSU food scientist Padu Krishnan said distillers dried grains with solubles, or DDGS, can help improve human nutrition worldwide.
DDGS is produced as a co-product when processing corn into ethanol.
Krishnan and his student, Sowmya Arra, worked with Kurt Rosentrater of the USDA Agricultural Research Service`s North Central Agricultural Research Laboratory on the project. They found that using DDGS to make up 10 per cent of the dough in chapati, an Asian whole wheat unleavened bread eaten in South Asia and East Africa, boosted the fibre from 2.9 per cent to 7.8 per cent. Using 20 per cent DDGS in the dough increased the fiber to 10.3 per cent.
Similarly, protein increased from 10.5 to 12.9 per cent when they used DDGS to make up 10 percent of the dough in chapati. Using 20 per cent DDGS increased the protein to 15.3 percent. Krishnan insisted DDGS is ideal for including in human diets because it is rich in dietary fiber, at 40 per cent, and also in protein, at 36.8 per cent.
The results from the South Dakota State lab studies, Krishnan said, were enough to catch the attention of the food industry because it suggests a strategy to bolster diets with a bland but highly nutritious ingredient that won`t interfere with the taste of foods.
Adding DDGS to the dough did make chapatis significantly darker, particularly at the 20 per cent substitution, Krishnan noted.
Krishnan said: "However, the use of South Dakota white wheat such as `Alice` and `Wendy` in the formulation gives us some leeway when color is the aesthetic criterion."
The shelf life of chapatis at room temperature was one week without preservatives and refrigeration, he added.