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Study on the Nutritional Quality of Chanachur and Chips of Different Food Industries in Bangladesh

M.T. Hossain,
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

A. Ullah
0il Seed Research Center, Bangladesh Agricultural Research Institute (BARI), Joydebpur

M.A. Hossain
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

Chanachur and chips are one of the most popular snack food in Bangladesh. As people consume them daily, they have to know about their quality. Based on this objective, this experiment was conducted to recommend the better one. For this, chanachur and chips of different industries named Bombay, Ruchi, Pran and lspahani were studied. To determine the nutritional quality of these products, different nutritional factors such as percent fat, percent protein, percent carbohydrate, methionine, acid value, saponification value, peroxide value, percent moisture, fatty acid profile etc were determined. Experiment was conducted in the Biochemistry Laboratory, Hamboldt Soil Science Laboratory of Bangladesh Agricultural University, Mymensingh and Central Laboratory of Bangladesh Agricultural Research Institute (SARI) Joydebpur, Gazipur during the period from June to August, 2003. Finally it was found that Bombay among the chanachurs and lspahani among the chips was better in term of their nutritional status

Keywords: Nutritional quality, Chanachurs and Chips, Food Industries

Location: Mymensingh

Start Date: 01-06-2003

End Date: 01-08-2003

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

To provide a better understanding of the nutritional composition of chanachur and chips that are being produced by different food industries in Bangladesh.

Methodology:

The Experiment was conducted in the Biochemistry Laboratory, Hamboldt Soil Science Laboratory of Bangladesh Agricultural University, Mymensingh and Central Laboratory of Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during the period from June to August-2003.Most of the sample were collected from the respective industries as fresh. But due to some shortage, samples were also purchased from the local market under care.The samples were grinded finely and mixed with methanol and chloroform at the ratio of 2:1 and soaked for a whole night. Then it was filtered by Whatman no-2 filter parer. The extract was heated at boiling water bath to evaporate the mixed chemicals with it. About 100 g of grinded sample of each was taken. Then the oil content of the sample was estimated One g of oil was dissolved in 50 ml neutral solvent (25 ml ether + 25 ml 95% alcohol + 1% phenolphthalein and neutralized with N/1o alkali) and taken in a 250 ml conical flask. Then a few drops of phenolphthalein was added and titrated against 0.1N potassium hydroxide

Source of Information: Bangladesh J. Agril. Sci. 31(1): 133-138, January, 2004

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Food industries play a vital role in order to improve the nutritional status of any bakery food. The major nutritional composition of different brands of chanachurs and chips. The carbohydrate contents ranged from 33.61 to 36.69% being the lowest in Ruchi and highest in Pran. In case of potato chips, the level of carbohydrate percentage ranged from 62.93 to 79.96% being highest in Pran and lowest in lspahani (Veg.). On the contray, the level of protein percentage is very high in all brands of chanachurs compared to potato chips.The saturated fatty acid profiles of chanachurs and chips samples are presented in Table 3. and the unsaturated fatty acid profile. It appears that the oil used by Pran contained 61.99% unsaturated fatty acid followed by Bombay (60.02%). The saturated fatty acids ranged from 38.02 to 43.44% in different chanachurs and chips samples . However, there is no remarkable variation in fatty acid profile among different brands of chanachurs and chips as well.By considering all of the nutritional quality bearing characters, it is evident that Bombay chanachur is better among the chanachurs because it contains low moisture (0.85%), high saponification value (263.66), low peroxide value (19.33), low acid value (0.742), moderate unsaturated (60.02%) and saturated fatty acid (39.88%) profile, good level of protein (21.71%) and little less amount of methionine (0.244). Among the potato crackers, lspahani potato crackers is better due to its high content of protein (7.19%), methionine (0.110), lowest content of acid value (1.68), low moisture percentage (0.76%) and medium amount of acid value (1.68).

Knowledge Management: Journal