DEVELOPMENT OF PAPAYA PEEL FLOUR BASED CHAPATTI AND EVALUATION OF ITS QUALITY

Consumption of natural bioactive compounds and dietary fibre offers health benefits and protection against various diseases .The focus of this research was to develop papaya peel flour from raw papaya and utilizing the papaya peel flour for the development of value added chapatti. Fresh papaya was blanched, peeled, cut into small pieces, further washed and treated with sanitizer, tray dried and finally grinded to powder form. Prepared papaya peel flour was evaluated for chemical analysis. In the present study the moisture (%), ash (%), acidity, fat (%), insoluble solid(%),soluble solid(%), protein content(%), vitamin C, total fibre, total carbohydrate and antioxidant content of papaya peel flour were estimated as 13.63%, 5.25%, 163% ,1%, 80%, 20%, 8.64%,22I.U,33.5%,38.88% and 514.6mg/100gm respectively. Papaya peel flour fortified chapatti were formulated by incorporating 5%, 7.5% and 10% papaya peel flour with ordinary flour in the present investigation. Experimental result revealed 5% peel flour formulated chapatti gives the best results in terms of physicochemical quality. The physicochemical and nutritional quality parameters viz. moisture(%), ash(%), acidity, fat(%),vitamin C, insoluble solid (%),soluble solid(%),protein content(%),total fibre, total carbohydrate and antioxidant content of all fortified varieties of chapatti were determined. The best result obtained for 5% papaya peel fortified chapatti and was determined as 10.35%, 4.5%, 0.02%, 15.4%, .31U, 85%, 15%,9.3%,.017%,60.43% and 9gm/100gm respectively. Now the experimental result revealed that papaya peel flour fortified chapatti contains significant amount of protein and antioxidant in comparison to its ordinary counterpart which improves its nutritional characteristics. Sensory evaluations of all fortified varieties were also carried out and it was found that 5% papaya peel flour blend for chapatti formulation was acceptable. Therefore 5% papaya peel flour based formulated chapatti proves enhanced nutritional properties, physicochemical characteristics and organoleptic attributes.