Innovative Development of Raw Banana Powder Infused Chapati – A Functional Flatbread Approach

Abstract

The incorporation of banana powder into chapati production aims to enhance the nutritional profile of this widely consumed staple. In this study, banana powder—prepared from dehydrated, milled green bananas—was blended with whole wheat flour in proportions of 5%, 10%, 15%, 20%, 30%, and 40%. Chapatis were prepared under standardized conditions and evaluated for nutritional content and sensory attributes. The analysis, based on dietary fiber, flavor, magnesium, minerals, potassium, puffiness, resistant starch, and texture, revealed that up to 20% substitution maintained acceptable sensory properties while significantly improving nutritional value. Substitutions above 20% led to decreased sensory acceptability due to altered texture and off-flavors. The results support the use of banana powder as a functional ingredient in traditional foods, offering a viable strategy for improving diet quality, supporting chronic disease prevention, and meeting the growing demand for nutrition sensitive food innovations.