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Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people

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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. | Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people

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Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people