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Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize
Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, pa...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727395/ https://www.ncbi.nlm.nih.gov/pubmed/36505234 http://dx.doi.org/10.3389/fnut.2022.963368 |
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author | Kaur, Navjot Kumar, Ramesh Singh, Alla Shobha, D. Das, Abhijit Kumar Chaudhary, Dharampaul Kaur, Yashmeet Kumar, Pardeep Sharma, Priti Singh, Baljit |
author_facet | Kaur, Navjot Kumar, Ramesh Singh, Alla Shobha, D. Das, Abhijit Kumar Chaudhary, Dharampaul Kaur, Yashmeet Kumar, Pardeep Sharma, Priti Singh, Baljit |
author_sort | Kaur, Navjot |
collection | PubMed |
description | Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM. |
format | Online Article Text |
id | pubmed-9727395 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-97273952022-12-08 Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize Kaur, Navjot Kumar, Ramesh Singh, Alla Shobha, D. Das, Abhijit Kumar Chaudhary, Dharampaul Kaur, Yashmeet Kumar, Pardeep Sharma, Priti Singh, Baljit Front Nutr Nutrition Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM. Frontiers Media S.A. 2022-11-23 /pmc/articles/PMC9727395/ /pubmed/36505234 http://dx.doi.org/10.3389/fnut.2022.963368 Text en Copyright © 2022 Kaur, Kumar, Singh, Shobha, Das, Chaudhary, Kaur, Kumar, Sharma and Singh. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Kaur, Navjot Kumar, Ramesh Singh, Alla Shobha, D. Das, Abhijit Kumar Chaudhary, Dharampaul Kaur, Yashmeet Kumar, Pardeep Sharma, Priti Singh, Baljit Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title | Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title_full | Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title_fullStr | Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title_full_unstemmed | Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title_short | Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize |
title_sort | improvement in nutritional quality of traditional unleavened flat bread using quality protein maize |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727395/ https://www.ncbi.nlm.nih.gov/pubmed/36505234 http://dx.doi.org/10.3389/fnut.2022.963368 |
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