Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food

Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 +/- 1.46%. Chasubi was low in fat content (0.40 +/- 0.07%) and had crude fibre in good amounts (1.28 +/- 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6 kcal/100 g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC50). Chasubi showed a high concentration of total phenolics (IC50 5.41 +/- 0.37 mg gallic acid equivalent/g) and the IC50 values of ferric reducing power assay and total flavonoid were 9.31 +/- 1.69 mg ferrous sulphate equivalent/g and 60.81 +/- 11.70 mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43 N and 0.0589 mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.