Substituting Whole Wheat Flour with Pigeon Pea (<i>Cajanus cajan</i>) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion.

Foods · 2022 · PMC9601418 · PMID 37430905

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a decreasing trendno p-value reported

A decreasing trend in total carbohydrate content of chapati samples was observed with an increasing PPF substitution.

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an increasing trendno p-value reported

The food industry and current research exhibit an increasing trend in using plant proteins derived from grains, seeds, and legumes as substitutes for animal proteins [ 51 ].

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