Nutritional impact and acceptability of chapati containing detoxified matri (Lathyrus sativus)
2001
Salim-ur-Rehman | Awan, J.A. | Huma, N. | Butt, M.S. | Ahmad, A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Food Technology)
Composite flour chapaties containing various levels (10-30%) of detoxified matri flour (Lathyrus sativus) were prepared. Matri was detoxified by steeping with hot water (60-70 degree centigrade) for 8h to remove the neurotoxin, beta-N-oxalyl-amino- L-alanine (93.5%). Sensory characteristics showed that chapaties having 20% matri flour were highly acceptable by the judges. Protein concentration increased from 12.72 to 15.85% due to incorporation of 20% matri flour in wheat flour. Biological studies indicated that detoxified matri had better nutritional impact than raw matri.
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