National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The bun developed from Quality Protein Maize (QPM) was analysed for its nutritional composition, microbial profile and unit cost. The moisture content was found to be 21.46 ± 0.11 per cent, ash content 1.45 ± 0.03 per cent, fat 8.03 ± 0.40 per cent, fibre 0.81 ± 0.13 per cent, protein 1.98 ± 0.11 per cent and the carbohydrate content was observed to be 66.27 ± 0.20 per cent. The percentage of sugar content was found to be 2.80 ± 0.04 whereas starch content was 56.01 ± 2.67. Calcium and iron content of bun were found to be 5.79 ± 0.25 mg and 0.98 ± 0.03 mg per 100g respectively. The calorific contribution of energy yielding nutrients of bun such as protein, fat and carbohydrate was 7.92, 72.27 and 265.08 Kcal respectively. The total energy provided by 100g of the bun was 345.27 Kcal. The unit cost of the product was calculated by expenditure on material and operational cost. The cost of the final bun was Rs 5 per 100g which was very cheap as compared to bun available in market.
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