Development of Minerals Enriched Brown Flour by Utilizing Wheat Milling By-products

_________________________________________________________________ ABSTRACT Brown flour was developed by incorporating different proportions of wheat bran i.e. 0, 5, 10, 15 and 20% into the residual flour (milling by-product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6 mg/Kg where as iron content in different treatments of brown flour ranged from 16.8 to 29.2 mg/Kg. Chapaties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10% bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover the same sample (T3) had better iron content than whole wheat flour. Chapaties prepared by brown flour with 10% followed by 15% bran were of best quality and quite comparable with chapaties prepared from whole wheat flour.