Vol. 7, Issue 5 (2019)
Studies on the nutritional and chemical quality of bun incorporated with wheat flour and sorghum flour
Author(s): Ibadahun L Nongrang and SN Thakur
Abstract: The study was conducted to develop bun with the incorporation of different levels of wheat flour and sorghum flour. Quality was evaluated on parameters such as carbohydrates, protein, fat, ash, moisture and total solids. The bun was prepared by adding 100% wheat flour for control (T0), T1 was prepared by adding 80% of wheat flour and 20% sorghum flour, T2 was prepared by adding 70% wheat flour and 30% sorghum flour, T3 was prepared by adding 60% wheat flour and 40% sorghum flour and T4 was prepared by adding 50% wheat flour and 50% sorghum flour.
Pages: 800-804 | 258 Views 53 Downloads
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How to cite this article:
Ibadahun L Nongrang, SN Thakur. Studies on the nutritional and chemical quality of bun incorporated with wheat flour and sorghum flour. Int J Chem Stud 2019;7(5):800-804.
