Vol. 12, Issue 6 (2024)

Background: Samosa sheets are widely consumed snack bases traditionally made from refined wheat flour, which often lacks essential nutrients and fiber. With the rising demand for healthier alternatives, the inclusion of high-fiber flours such as oat flour (OF) and chickpea flour (CF) has been explored to improve the nutritional composition of these sheets.

Objective: This study aims to investigate the chemical properties of samosa sheets formulated with varying ratios of wheat flour (WF), oat flour (OF), and chickpea flour (CF), focusing on their moisture content, ash content, protein content, fat content, crude fiber content, and carbohydrate composition.

Methods: Three flour formulations (F1: 50% WF, 30% OF, 20% CF; F2: 40% WF, 40% OF, 20% CF; F3: 30% WF, 50% OF, 20% CF) were prepared under controlled conditions. Samosa sheets were analyzed for chemical properties using standard AOAC methods. Statistical significance was evaluated through one-way ANOVA followed by Tukey's post-hoc test, with a significance level set at p< 0.05.

Results: Moisture content decreased with increasing oat flour content, while protein and fiber content significantly increased (p< 0.05). Sample F3 (30% WF, 50% OF, 20% CF) exhibited the highest protein (14.2%) and fiber (7.5%) content, while F1 (50% WF, 30% OF, 20% CF) retained higher moisture (9.1%) and carbohydrate (68.4%) levels.

Conclusion: Varying the ratios of wheat, oat, and chickpea flours significantly affects the chemical properties of samosa sheets. Increasing oat and chickpea flour content enhances protein and fiber content, suggesting a superior nutritional profile. These findings provide a strong basis for formulating healthier, high-fiber snack alternatives.