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Cereals as crops are grown throughout the temperate and tropical regions of the world and full fil the approximately fifty percent food energy requirements of population [1]. Cereals are considered as staple food and provide significant amount of proteins, carbohydrates, vitamin B and minerals worldwide. Cereals are rich source of carbohydrates and often known with the same name, because cereals consist of almost 75% carbohydrates. Among cereals, wheat (Triticum aestivum) belongs to family gramineae and is considered second only to rice as the main human food crop. Considering weight, wheat caryopsis is consisted of (14– 16%) outer branny husk of the grain, (starch: 81–84%) central endosperm, and embryo portion (2–3%), respectively [2]. Barley (Hordeum vulgare L.) is one of the most ancient cereal crops grown in the world today ranking fourth among cereal grains after wheat, rice, and maize. Barley is used as animal feed (65%), malting (33%), and human consumption (2%). It also prevents from cardiovascular disorder via decreasing the cholesterol concentrations and improving the glucose tolerance [3]. Barley flour contains higher amount of soluble dietary fibers especially ß-glucans, arabinoxylans and pectin. Barley grains is composed of higher quantity of ß-glucans as compared to other cereals [4]. The chickpea (Cicer arietinum L.) is promising source of starch as major carbohydrates which is approximately 83.9% of the total carbohydrate [5].

Determination of sensorial characters of chapattis and their hypoglycemic role against diabetic patients