Author(s):

Neeta Kumari and Neelam Khetarpaul

Abstract: The present investigation was conducted to evaluate the nutrient composition of developed value added eggless muffins incorporating full fat rice bran, mixed nuts and sesame seed. Value added Type I and Type II eggless muffins contained full fat rice bran at the levels of 10 and 20 per cent, respectively but both contained 10 per cent mixed nuts and sesame seeds. The control had 10 per cent mixed nuts and sesame seeds but did not contain rice bran. It was observed that value addition with rice bran improved the nutritional value of eggless muffins in terms of ash, fat, protein, fibre as well as total minerals. Crude fat content increased from 19.10 to 22.90 g/100g, crude protein increased from 6.90 to 7.70 g/100g while crude fibre increased from 0.94 g/100g in control to 2.98 g/100g in Type II eggless muffins. Dietary fiber content includes soluble, insoluble and total dietary fiber. Soluble dietary fiber content increased from 0.54 to 1.15 g/100g, insoluble dietary fiber content increased from 1.56 to 5.38 g/100g and total dietary fiber increased from 2.10 to 6.54 g/100g. Protein digestibility (in vitro) was decreased when the level of full fat rice bran was increased in the eggless muffins. Value addition also resulted in improvement in mineral profile of the products. Calcium, magnesium, iron, potassium and magnesium, respectively ranged up to 100.90, 355.50, 8.02, 376.60 and 237.50 mg/100g. Such developed products can be very useful in combating the micronutrients deficiency problem in population of all age groups.

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