Formulation of Flat Bread ( Kitta ) from Maize ( Zea Mays Linaeus .) and Amaranth ( Amaranthus Caudatus L .): Evaluation of Physico-Chemical Properties, Nutritional, Sensory and Keeping Quality

Global food demand has resulted in increased attention towards underutilized crops with the potential to improve global food security and ability to mitigate adverse effects of climate changes. Changing consumer demands in favor of more nutritionally balanced and organically grown crops have added to the interest in species such as amaranth. The objective of this research was to develop unleavened bread (flat bread) from maize and amaranth at different proportions and processing, and analyze its proximate, minerals and anti-nutrients (tannin and phytate), microbial load (bacteria, yeast and mold), physico-chemical property (texture) and consumer acceptability. Standard methods were used to evaluate the proximate composition, minerals’ and anti-nutrients’, microbial load, texture and consumer acceptability of the flat breads. Consumer acceptability test was carried out using five-point hedonic scales with 50 consumer oriented panelists in triplicates. Data from the experiments were analyzed using SAS version 9.0 software. Completely randomized design was used to see the effect of different proportion and pretreatment methods on proximate composition, minerals, anti-nutrients and texture. Likewise, the factorial (CRD and RCBD) experimental design was employed for microbial load and sensory analysis, respectively. The results showed that significant differences (p < 0.05) were observed in protein and carbohydrate mean score values. Fe and Ca mean score values also exhibited significant differences. As the proportion of amaranth increased, the mean score values of Fe and Ca increased. No significant differences were observed in phytate and tannin mean score values. The acceptability test revealed that all the flat breads were acceptable for all sensory attributes. The microbial load mean scores showed that there was no significant difference due to the treatments effect on the microbial loads. The mean score values of the texture did not show any significant differences. It is concluded that addition of amaranth flour up to 20% during preparation of flat bread from amaranth and maize flour has no acceptability problem. In addition, addition of amaranth flour significantly increased the nutritional values. Pretreatment methods have no significant effect on the microbial load of the flat breads. The flat breads were safe for consumption for 48 hrs after preparation. Incorporation of amaranth flour up to 20% is recommended since it was accepted by consumers and also increased the nutritional values. Further researches with wide range of blending ratio as well as treatment methods (time-temperature combinations) are recommended to see their effect on sensorial, microbial, nutritional and texture (hardness) of flat bread from maize and amaranth.