Functional properties of soy hulls supplemented wheat flour

Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.

Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.

The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate composition and phytic acid content of flour. Significant decrease in phytate was found during baking of chapattis. Soy hulls supplementation also affects the water absorption dough development time, dough stability time significantly. Chapattis were found acceptable by the panel of judges up to 4.5 per cent supplementation of soy hulls.

Soy supplementation of wheat flour can be successfully carried out through flourmills and small‐scale grinders as it causes no problem in milling operations.

Presently soy hulls are used in animal feed to improve its nutrition quality. So it can be used in human food by giving due consideration to the antinutrtional factors that are present in soy hulls.