Vol. 6, Issue 2, Part B (2024)

The study aimed to evaluate the nutritional enhancement of chapatis by incorporating moringa leaf powder (Moringa oleifera) and quinoa flour (Chenopodium quinoa), focusing on improving protein, fiber, vitamins, and minerals. The specific objectives included assessing the impact of these functional ingredients on the nutritional composition and sensory attributes of chapatis, as well as determining the optimal proportion of moringa leaf powder and quinoa flour for fortification. Three chapati formulations were prepared: (1) control chapati (100% wheat flour), (2) chapati with 5% moringa leaf powder and 5% quinoa flour, and (3) chapati with 10% moringa leaf powder and 10% quinoa flour. Nutritional analysis was performed to measure protein, fiber, vitamins, and minerals, while sensory evaluation was conducted using a 9-point hedonic scale to assess taste, texture, color, and overall acceptability. The results showed that the chapatis with 5% moringa and 5% quinoa flour exhibited significant improvements in protein (9.5 g/100 g) and fiber (4.1 g/100 g), with notable increases in micronutrients such as Vitamin C, calcium, and iron. The chapatis with 10% moringa and 10% quinoa flour showed the highest nutritional values, including 11.2 g of protein and 5.2 g of fiber per 100 g. However, the sensory evaluation revealed a decline in acceptability as the proportion of moringa and quinoa increased, with the 5% formulation being the most preferred. The study concluded that the incorporation of moringa and quinoa into chapati dough can significantly enhance its nutritional profile, but careful attention must be given to sensory characteristics for optimal consumer acceptance. Further research should explore alternative processing methods and other ingredient combinations to balance both nutrition and taste.