No abstract

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

Four varieties of Coriandrum sativum Linn seed from different origin of Bangladesh such as Brahmanbaria, Faridpur, Keranigonj, Sirajgonj and one variety of Coriandrum sativum Linn seed powder of widely used brand "Radhuni" was collected from the local market. Comparative study of the collected samples and derived oils for proximate analysis, physico-chemical characteristics, essential oils, fatty oils compositions and micronutrient analysis were performed. In proximate analysis carbohydrate, protein, fiber, fat, ash and energy contents were calculated for the five varieties. The samples were extracted by hydro-distillation and it was found that the coriander seed contained 0.15% to 0.25% of essential oils. The chemical constituents of the derived essential oils were determined by FTIR and GC-MS. The fatty oils from the sample were extracted by successive solvent extraction method and the physico-chemical characteristics were determined by usual standard procedure. The chemical compounds of the fatty oil were identified and quantified by FTIR, GC-MS and the micronutrient analysis was conducted using ED-XRF analyzer. The major elements were found to be K, Ca, Cl and percent yield were in the range of 41. 74-45.77, 38.77-44.24, 4.30-6.19 respectively.