A comparative analysis in the macro and micro nutrient compositions of bakery food products available in the Chittagong city corporation, Bangladesh

Abstract

Purpose

The chicken sandwich is familiar fast food, not only in Bangladesh but also all over the world. The purpose of this paper is to make a comparative analysis of nutrient composition of this bakery product.

Design/methodology/approach

For the study, four well reputed food industries of Chittagong city are selected: Well food (sample 1), Sizzle (sample 2), Food fair (sample 3), and Bonoful (sample 4). Among the parameters, the following were analyzed: ash, total protein, total lipid, water soluble protein, total sugar, reducing sugar, non‐reducing sugar and some mineral content. The nutrient composition was measured by using standard procedure and minerals were measured by using atomic absorption spectroscopy.

Findings

Proximate analysis indicated total protein content in the range of 11.73 to 16.18 gm/100 gm, while water soluble protein content varied from 0.006 to 0.029 gm/100 gm in the samples. Total sugar ranged between 3.5 and 6.46 gm/100 gm and lipid was high in sample no 4 (34.83 gm/100 gm). The sample no 2 is considered to be superior as it contained the highest amount of minerals such as potassium (76.58 mg/100 gm), calcium (234.83 mg/100 gm), manganese (70.50 ppm) and zinc (106.33 ppm).

Originality/value

The results of this research can be utilized to improve the nutritive value of foods and might be helpful in creating public awareness.

Citation

Biswas, B., Ullah, M., Absar, N. and Manchur, A. (2012), "A comparative analysis in the macro and micro nutrient compositions of bakery food products available in the Chittagong city corporation, Bangladesh", Nutrition & Food Science, Vol. 42 No. 4, pp. 256-260. https://doi.org/10.1108/00346651211248610