BARC has developed a technology for preparing low GI chapati which is recommended for weight watchers, pre-diabetic and diabetic population. Consuming daily recommended intake of dietary fiber (25 gm) is a trending health goal. This can be achieved by replacing normal wheat flour with this "Low GI High Fiber Wheat Flour" and along with conscious consumption of a balanced diet. Although many flour mixes available in market which claims low GI, lack the texture and taste of simple whole wheat flour chapati. The "Low GI High Fibre Wheat Flour" formulated at FTD, BARC was tested at "Glycemic Index Testing Center, Madras Diabetes Research Foundation MDRF, Chennai" in form of chapati and has value of 46. The present technology uses a well-known fiber in well-adjusted proportions with wheat flour to maintain whole wheat taste and texture. The flour mix is suitable for making roti, paratha and phulka.

1. 100gm (2 to 3) chapati made from this flour contains 13 gm dietary fiber.
2. Retain the freshness, taste and texture as like the traditional whole wheat flour chapati.
3. Proven "Low GI" status for the chapati made from our "Low GI High Fiber Wheat Flour".
4. Sensorial properties are as good as whole wheat flour chapati.
5. No sophisticated process involved.

Chapati is prepared from whole wheat flour which is kneaded into soft non-sticky dough by adding the perfect quantity of water and little oil. The rolled dough is baked on flat griddle on both the sides. This simple wheat unleavened flat bread is consumed daily in similar preparations as roti, paratha and phulka. They can be a functional food, when they provide more than enough dietary fibre and become a low GI food.

This "Low GI High Fibre Wheat Flour" developed by BARC employs systematic fortification of wheat flour with a well-known fiber. The product (chapati) made from this formulation is not only a rich source of fiber but also has proved "Low GI Claim". The "Low GI High Fibre Wheat Flour" formulated at FTD, BARC was tested at "Glycemic Index Testing Center, Madras Diabetes Research Foundation MDRF, Chennai" in form of chapati and has value of 46.

It is as soft as and as tasty as chapati made from whole wheat flour. This low GI food product can act as a hassle free source of dietary fibre in the life of pre-diabetic, diabetics and general public.

1. 100gm (2 to 3) chapati made from this flour contains 13 gm dietary fiber.
2. Retain the freshness, taste and texture as like the traditional whole wheat flour chapati.
3. Proven "Low GI" status for the chapati made from our "Low GI High Fiber Wheat Flour".
4. Sensorial properties are as good as whole wheat flour chapati.
5. No sophisticated process involved.

Raw Materials

1. The raw materials required for preparation of "Low GI High Fiber Wheat Flour" are available locally.

Equipments

1. Flour Mill.
2. Powder mixer.
3. Weighing balance.
4. Packaging machine.
5. Gamma irradiation facility (optional).

Irradiation

1. Raw material is to be irradiated in gamma-rays irradiation facility.

Space

1. A room of 450 square ft area (30' x 15') for mixing flour and packaging.

Power

1. Both single & three phase power connection.

Manpower

1. One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.