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Comparative study on normal brown bread enriched with (barley and flaxseed) brown bread for aged person

Author: 
Katheria Nidhi and Mishra Sunita
Subject Area: 
Life Sciences
Abstract: 

The present study was carried out in the laboratory of department of F.S.T BBAU University, Lucknow and somepart of analysis was done in RFRAC, Lucknow. Value added product namely brown bread were developed using barley and flaxseed flour in different sample T1,T2 ratio (50:20) analysis on nutritive qualities using proximate analysis method most people accepted T2 sample. Significant increase high nutritive value bread protein 9.34, carbohydrate 49.07, and ash 1.97, and dietary fiber 12.54, vitamin 8.56.functional brown bread is more nutritious in compression to normal brown bread. Brown bread supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, and fiber and complex carbohydrates. Barley is important sources of dietary fiber, vitamins, and minerals. Flaxseeds are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linoleic acid, also known as ALA or omega-3.the developed value added product using barley and flaxseed flour could be recommended for aged person.

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