A comparative study to determine the nutritive value of national brands and locally baked cookies, detection of aflatoxin b1 and aflatoxigenic fungi in quetta | [Pak-Euro Journal of Medical and Life Sciences • 2022]

Author(s):

1. Saadiya Mujeeb: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

2. Farhat Abbas Bukhari: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

3. Nadeem Rashid: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

4. Iqra Mujeeb: Department of Microbiology, Balochistan University of Information Technology, Engineering and Management Sciences (BUITEMS),Quetta,Pakistan

5. Asadullah: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

6. Babar Hilal: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

7. Mohammad Zahid Mustafa: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

8. Irshad Ahamd: Department of Molecular Biology and Genetics, Khyber Medical University,Peshawar,Pakistan

9. Tahir Hameed: Center for Advanced Studies in Vaccinology and Biotechnology (CASVAB), University of Balochistan,Quetta,Pakistan

10. Muhammad Asaf Khan: Institute of Plant Breeding and Biotechnology, Mian Nawaz Sharif University of Agriculture,Multan,Pakistan

Abstract:

It's worthy to get knowledge about the nutritional value of the food which is being consumed by people so far. Various forms of malnutrition are the reason of suffering for millions of the people in each corner of the world. Biscuits have got popularity in Pakistani culture. They are being baked locally and well-known brands are also its suppliers. Nutritional value of local biscuits is still unknown. The aim of the study was to analyze proximate value of local biscuits and branded biscuits, their comparison and determination of rancidity, AFB1 and aflatoxigenic fungi as they prevail in wheat products and peanuts. So, 16 local biscuits samples and 16 branded biscuit samples were selected for analysis. AOAC methods were used for proximate analysis, TLC for AFB1 detection. Proximate analysis showed local biscuits have following mean values for: protein 12.01%, ether extracts 26.625, crude fiber 1.25%, moisture 40.28%, and ash 0.52%. On the other hand, mean value of protein was observed 7.47%, ether extracts 22.26%, crude fiber 0.89%, moisture 2.66%, and ash 0.56% in the branded biscuits. Rancidity of branded biscuits was having mean value 0.39 mEq and locally baked biscuits were having 0.55 mEq but both were able to consume. So, it shows local biscuits are good source of nutrition and fit for consumption for all the ages. In local biscuit samples 87.5% had low contamination level and 12.50% samples had medium level. In contrast, no branded sample has crossed the permissible limit of AFB1 and aflatoxigenic fungi was detected in none of the sample.

Page(s): 249-256

DOI: 10.31580/pjmls.v5i2.2172

Published: Journal: Pak-Euro Journal of Medical and Life Sciences, Volume: 5, Issue: 2, Year: 2022

Keywords:

nutritive value , Rancidity , Quetta , Aflatoxin B1 , Branded Biscuits , Local Biscuits , Wheat biscuits , Aflatoxigenic fungi

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