Incorporation of defatted soyflour in an all wheat flour for making chapati
s has a significant effect on its nutritive profile and textural profile pa
rameters. The protein content was increased from 11.9% to 19.8% at the 20%
blending level, The textural parameters hardness, cohesiveness, springiness
and chewiness were also affected by the addition of defatted soyflour both
at zero and 24 h of storage. All the chapatis were acceptable when fresh b
ut nor after 24 h.