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

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 ± per cent, ash content ± per cent, fat ± per cent, fibre ± per cent, protein ± per cent and the carbohydrate content was observed to be ± per cent. | Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people