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

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Research Paper 01/07/2021
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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.
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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.


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