Abstract
Flaxseed flours were used to fortify the unleavened flat breads to improve their nutritional and biological properties. Replacement of whole wheat flour (WWF) with varying levels (4-20%) of full fat (FFF) and partially defatted flaxseed flour (PDF) was done. The resultant flours showed higher contents of crude protein and fibers as the level of flaxseed substitution was increased. The sensory evaluation of unleavened flat breads revealed that addition of up to 12% FFF and 16% PDF resulted in acceptable products. The unleavened flat breads with maximum levels of flaxseed acceptability (containing 12% FFF & 16% PDF) were analyzed for their dietary fiber and essential amino acid contents. The level of soluble, insoluble and total dietary fiber and essential amino acids were higher in unleavened flat breads with added flaxseed when compared with control (prepared from 100% WWF). The protein quality parameters of the selected unleavened flat breads were assessed using Albino rats. It was noticed that the net protein utilization (NPU), biological value (BV), protein efficiency ratio (PER) and true digestibility (TD) improved significantly (p <= 0.05) when diets containing flaxseed supplemented unleavened flat breads were fed to rats. The diet prepared from unleavened flat bread containing 16% PDF was biologically superior among other experimental diets due to 84.6+/-1.97% TD, 54.65+/-1.85% NPU, 1.87+/-0.0.08 PER and 64.6+/-2.06% biological value. Thus, addition of flaxseed in unleavened flat breads improved their nutritional and biological value. (C) 2012 Friends Science Publishers