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

Table 3

Antinutrient contents of straight-grade flour, raw and processed potato powder, and supplemented chapatis (mg/100 g).

Treatments	Alkaloids	Oxalates	Tannins	Phytates
SGF	ND^∗∗	ND^∗∗	ND^∗∗	ND^∗∗
Raw PP	59.98 ± 0.03^a	31.22 ± 0.40^a	91.39 ± 1.75^a	44.92 ± 0.80^a
Processed PP; Reduction)	14.49 ± 0.01^b; (76)	6.19 ± 0.80^b; (80)	14.59 ± 1.41^b; (84)	7.89 ± 0.54^b; (82)
T0	ND^∗∗	ND^∗∗	ND^∗∗	ND^∗∗
T1	0.77 ± 0.04^d	0.18 ± 0.02^d	0.38 ± 0.03^d	0.22 ± 0.04^d
T2	1.55 ± 0.07^c	0.34 ± 0.01^c	0.76 ± 0.05^c	0.42 ± 0.05^c
T3	2.37 ± 0.18^b	0.45 ± 0.08^b	1.19 ± 0.15^b	0.64 ± 0.08^b
T4	3.11 ± 0.16^a	0.66 ± 0.02^a	1.55 ± 0.14^a	0.81 ± 0.03^a

Values are means ± S.D. (n = 2). Values having identical lettering in each column are nonsignificant at . T₀ = 100% straight-grade wheat flour chapatis (control), T₁ = 2.5% processed potato powder (PP), T₂ = 5% processed PP, T₃ = 7.5% processed PP, and T₄ = 10% processed PP. ^∗∗Not detected.