The primary objective of this research study is to formulate superior quality wheat flour fortified with different food waste having nutritional profile and to optimize the ratio between wheat flour and different food wastes (potato skin powder, pumpkin peels powder and pumpkin seeds powder) to make chapati by using optimized wheat flour based on sensory evaluation (color, flavor/taste, texture and overall acceptability) as an alternative to the conventional wheat flour. The organoleptic properties of commercially produced control (T0) and experimental wheat flour (T1, T2, and T3) were assessed by a tasting panel of 50 assessors having deep knowledge of food science sector. The sensory assessment was conducted over a three-day period. Each trait was rated on a 9-point hedonic scale, with 9 being the highest rating and 1 being the lowest.Following a sensory assessment and overall acceptability score, T2 treatment had a higher score (6.57±0.06cb) than the T1 score (6.13±0.11b)and T3 score (6.33±0.02dbc).
