Author(s):

Neeta Kumari and Neelam Khetarpaul

Abstract: The present investigation was conducted to evaluate the nutrient composition of developed value added egg muffins incorporating full fat rice bran and flax seed. Value added Type I and Type II egg muffins contained full fat rice bran at the levels of 10 and 20 per cent, respectively but both contained 10 per cent flax seeds. The control had 10 per cent flax seeds but did not contain rice bran. The control egg muffins having flax seeds but no rice bran had 3 per cent moisture, 8.10 per cent crude protein, 21.20 per cent crude fat, 1.10 per cent crude fibre, 0.94 per cent ash and 68.60 per cent total carbohydrates. After addition of 10 and 20 per cent full fat rice bran in Type I and II egg muffins, the moisture, crude protein, crude fat, crude fiber, ash and total carbohydrate contents were changed to 3.40, 3.80; 8.30, 8.40; 24.90, 27.40; 2.20, 3.10;1.76, 2.52; and 62.73, 58.57 per cent, respectively. It was found that moisture, protein, crude fat, crude fiber and ash contents increased but total carbohydrates decreased significantly over the control upon supplementation of 20 per cent level of full fat rice bran and flax seeds in the egg muffins. Protein digestibility (in vitro) of control, value added Type I and Type II egg muffins were 78.76, 76.6 and 74.20 per cent, respectively and the difference were significantly (P≤0.05). Value addition also resulted in improvement in mineral profile of the products. Such developed products can be very useful in combating the micronutrients deficiency problem in population of all age groups.

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