Development of mineralsenriched brown flour by utilizing wheat milling byproducts

Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour milling byproduct of pizza flour. Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6mgkg whereas iron content in different treatments of brown flour ranged from 16.8 to 29.2mgkg. Phytic acid content ranged from 0.72 to 1.09g100g in different flour treatments. Chapatties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10 percent bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover, the same sample T3 had better iron content than whole wheat flour. Chapatties prepared with brown flour containing 10 percent followed by 15 percent bran were of best quality and quite comparable with chapatties prepared from whole wheat flour.