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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 956-959
DOI: https://doi.org/10.20546/ijcmas.2019.812.122


Nutritional Evaluation of Bun Developed from Quality Protein Maize for Nutritional Security of Rural People
Pallavi Kumari* and Usha Singh
Department of Food and Nutrition (Community Science), Dr. RPCAU, Pusa, Samastipur-848125, Bihar, India
*Corresponding author
Abstract:

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.


Keywords: Bakery products, bun, QPM, Proximate composition, Microbial profile, Unit cost
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How to cite this article:

Pallavi Kumari and Usha Singh. 2019. Nutritional Evaluation of Bun Developed from Quality Protein Maize for Nutritional Security of Rural People.Int.J.Curr.Microbiol.App.Sci. 8(12): 956-959. doi: https://doi.org/10.20546/ijcmas.2019.812.122