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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 (2020)
[Effective from January 1, 2020]
For more details click here

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

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 2253-2257
DOI: https://doi.org/10.20546/ijcmas.2018.701.272


A Study on Techno - Economic Feasibility for Production of Iron Enriched Extruded Snacks
Shraddha Bhople* and Mohan Singh
Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur - 482004, Madhya Pradesh, India
*Corresponding author
Abstract:

The main objective of this analysis was to study on Techno-Economic Feasibility for Production of Extruded Snacks prepared by rice, ashwagandha and spinach powder. In order to determine the techno-economic feasibility three economic parameters i.e. break even quantity, break even sales and break even period were analysed. In break even analysis it was found that in order to produced 15,00,000 units of 20 g packets of ready to eat extruded snacks of blended flour consisting of blend of Rice: Ashwagandha: Spinach in the blend ratio of 80:6:14 with identified infrastructure the break even quantity is 2327742 units, the break even sales is Rs.1,39,66,452/- and Break even period comes out 380 days. This analysis helps in commercial production of extruded snacks.


Keywords: Break even Analysis, Extrusion, Brown rice
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How to cite this article:

Shraddha Bhople and Mohan Singh. 2018. A Study on Techno - Economic Feasibility for Production of Iron Enriched Extruded Snacks.Int.J.Curr.Microbiol.App.Sci. 7(1): 2253-2257. doi: https://doi.org/10.20546/ijcmas.2018.701.272