Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Paper Details

Research Paper 01/07/2021
Views (404) Download (20)
current_issue_feature_image
publication_file

Evaluation of biochemical parameters of selected food commodities purchased from Supermarket of Sukkur, Sindh, Pakistan

Sanaullah Ansari, Mushtaque Ali Jakhrani, Shahid Ali Jakhrani, Safeullah Bullo, Hafeezullah Mazari, Amjad Hussain Soomro, Khalid Ahmed Bhutto, Farkhanda Zaman Dayo, Sahrish Memon, Amjad Ali Maitlo
Int. J. Biosci.19( 1), 134-140, July 2021.
Certificate: IJB 2021 [Generate Certificate]

Abstract

Cake, Biscuits, Muffins, Bread, Noodles, and Toast are the among those food items which are popular bakery items, these food items are used by almost all type of the societies in Pakistan. The popularity of these food items is due to the low cost compared to other treated food items, these food items contain a good amount of the nutritional constituents and these are available in various forms, having varied taste and have a long shelf life. Cake, Biscuits, Muffins, Bread, Toast, and Noodlesare consumed as a rich and hasty source of proteins, fat, carbohydrates, and fibers along with different rich nutritional ingredients. The amount of nutritional ingredients of the final product depends upon the choice of the recommended quantity of raw ingredients during preparation. The aim of the current study was to analyze and compare different food parameters like protein, moisture, ash, fat, water absorption index (WAI) and fiber, of bakery products i.e. Biscuits, Cakes, Muffins, Bread, Toast, and Noodles made from commercially available flour of wheat in the supermarket of Sukkur City, Sindh and across Pakistan.

VIEWS 21

Amjad Hussain Soomro, Mushtaque Ali Jakhrani. 2020. Risk assessment of arsenic in groundwater of Jacobabad City International. Journal of Bioscience 16(1), p. 394-400.

Ayşe Bahar Yılmaz, Mustafa Kemal Sangün, Deniz Yağlıoğlu, Cemal Turan. 2010. Metals (major, essential to non-essential) composition of the different tissues of three demersal fish species from Iskenderun Bay, Turkey Food chemistry 123(2), 410-415.

Chowdhury K, Khan S, Karim R, Obaid M, Hasan Gmma. 2012. Quality and Shelf Life Evaluation of Packaged Biscuits Marketed in Bangladesh. Bangladesh Journal of Scientific and Industrial Research p. 29-42.

Daud MK, Muhammad Nafees. 2017. Drinking Water Quality Status and Contamination in Pakistan Bio Med Research International p. 1-3.

David S Moore. 2014. Handbook of Spectroscopy 2nd ed. Wiley Online Library p. 29-39.

Duska C, Damir K, Dubravka T, Biserka P, Jelena D. 2001.Gluten as a Standard of Wheat Flour Quality. Food Technology and Biotechnology p. 353-361.

Food and Agriculture Organization food outlook (FAO). 2017. Biannual report on global food markets.

Helen Kowtaluk. 2001. Discovering Food and Nutrition. New York: Glencoe/McGraw-Hill.

Hillard Kaplan, Kim Hill, Jane Lancaster, Magdalena A Hurtado. 2000. A Theory of Human Life History Evolution, Diet, Intelligence, and Longevity Evolutionary Anthropology Volume 9(4), 156-159.

Karin Nordstrom, Christian Coff, Hakan Jonsson, Lennart Nordenfelt, Ulf Gorman. 2013. Food and health: individual, cultural, or scientific matters? Genes & Nutrition (Published online) P. 358.

Kumar P, Yadava RK, Gollen B, Kumar S, Verma RK, Yadav S. 2011. Nutritional Contents and Medicinal Properties of Wheat. Life Sciences and Medicine Research p. 1-7.

Rita Kakkar. 2015. Atomic and Molecular Spectroscopy Basic Concepts and Applications. Cambridge University Press.

United States Department of Agriculture (USDA). 2001. Agricultural Statistics Annual United States. Government Printing Office Washington.

Usman GO, Ameh UE, Alifa ON, Babatunde RM. 2015. Proximate Composition of Biscuits Produced from Wheat Flour and Maize Bran Composite Flour Fortified with Carrot Extract Journal of Nutrition & Food Sciences, p. 1-2.

World Food Programme (WFP). 2016. Annual reports.