Development & Analysis of Hypoglycemic Effects of Wheat Flour, Chickpea & Coriander Bread

Spices have long been considered medicinal foods. Seed spices are an important area of agricultural commodities that contribute significantly to our country's economy. Most of the spices have nutritional value and potential to cure different diseases. Coriander is also the spice which is helpful in reduction of blood cholesterol level, blood sugar level, hypertension and hepatoprotective role. The coriander is added in chickpea flour-based biscuits to increase their nutritional value. These biscuits are good for consumption of diabetic and hypercholesterolemia patients. The analysis of bread was performed after making different treatments. The values of moisture content of chickpea flour-based bread were 1.4% to 3.88% respectively. Mean value of crude fat content of coriander powder based breads ranges from 15.24 % and 27.18 %. Mean values of protein content in different treatments have been documented andranging from 17.78% to 20.26%.The mean values for ash content in different treatments ranges from 4.92g/100g of the developed product. TFC content varied from 20.17 to 57.72 QE/g. The mean values of total phenolics varied from 24.01 to 69.49 in different treatments. The mean values of DPPH content were in range of 27.62 to 71.28 in different treatments. Iron content of bread ranges from 1.17mg/100g to 3.35mg/100g. The mean zinc content in cookies created with various treatments, ranges from to 1.74mg/100g to 4.26mg/100g. The results have demonstrated that the T3 and T6 are best treatments and also these have best consumer acceptability. The more acceptability of these two treatments is due to balanced amount of chickpea flour and coriander powder