AbstractChapatis and parathas were made from different combinations of durum (Triticum durumDesf) and aestivum (Triticum aestivumL) wheat to test for their organoleptic acceptability. The best accepted durum/aestivum (40:60) combination was supplemented at 10, 20, 30 and 40% levels with Bengal gram (Cicer arietinumL) flour and soya protein (Glycine maxL) concentrate. Raw and cooked samples were analysed for some amino acids and trypsin inhibitor activity. The most acceptable cooked products were fed to growing rats for estimation of protein efficiency ratio, apparent digestibility and plasma proteins. Cooking resulted in considerable losses in cystine, available lysine and trypsin inhibitor activity. The losses were greater in paratha than in chapati. Protein efficiency ratio and apparent N digestibility of chapatis were significantly higher than those of parathas. However, protein quality of soya‐supplemented parathas was better than that of chapati