Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread

Table 1

Nutritional composition of straight-grade wheat flour (SGF), raw and processed (microwave heat treated) potato powder, and supplemented chapatis (g/100 g).

Treatments	Moisture	Ash	Fat	Fiber	Protein	NFE^†
SGF	10.92 ± 0.05^a	0.41 ± 0.03^c	1.32 ± 0.03^a	2.60 ± 0.05^b	8.89 ± 0.09^a	75.87 ± 0.14^a
Raw PP	9.39 ± 0.09^b	2.54 ± 0.01^a	0.90 ± 0.03^b	6.26 ± 0.07^a	10.23 ± 0.67^a	70.69 ± 0.74^b
Processed PP	8.85 ± 0.07^c	2.44 ± 0.05^b	0.81 ± 0.02^b	5.76 ± 0.07^a	10.00 ± 0.57^ab	72.14 ± 0.54^b
T0	35.65 ± 0.07^a	0.48 ± 0.01^c	1.85 ± 0.02^a	2.15 ± 0.02^c	8.33 ± 0.01^d	51.52 ± 0.07^b
T1	34.21 ± 0.16^b	0.49 ± 0.01^c	1.65 ± 0.01^b	2.24 ± 0.06^c	9.13 ± 0.19^c	52.27 ± 0.42^b
T2	31.06 ± 0.08^c	0.51 ± 0.01^c	1.59 ± 0.01^c	2.36 ± 0.09^bc	9.43 ± 0.12^bc	55.04 ± 0.33^a
T3	30.25 ± 0.07^d	0.55 ± 0.01^b	1.43 ± 0.04^d	2.51 ± 0.01^ab	9.63 ± 0.19^ab	55.62 ± 0.23^a
T4	29.75 ± 0.07^e	0.63 ± 0.01^a	1.31 ± 0.01^e	2.61 ± 0.16^a	9.91 ± 0.16^a	55.79 ± 0.38^a

Values are means ± S.D. (n = 2). Values having identical lettering in each column are nonsignificant at . T₀ = 100% straight-grade wheat powder chapatis (control), T₁ = 2.5% processed potato powder (PP), T₂ = 5% processed PP, T₃ = 7.5% processed PP, and T₄ = 10% processed PP. ^†Nitrogen-free extract = 100–(moisture + ash + fat + fiber + protein).