Analysis of Nutrients of Bangladeshi Processed Foods Part-V: Different Types of Vermicelli (Semai)

摘要

Fifteen samples of vermicelli (semai) were analyzed for fat, protein, ash, fibre, sugar, total carbohydrates and minerals. Fat and protein content of the vermicelli varied. In Lachchha semai fat consent was higher than that of the plain semai. Fats were rancid and highly saturated. As a remit the quality of the fats was low. The proteins were severely denatured. The fiber content tew and ash content was within the permissible range. The presence of various minerals was within the expected range. Theresults indicated that there was a big loss of quality of the in the products. Perhaps the loss might have been occurred due to the processing effects.