International Science Community Association International Research Journal of Biological Sciences 2278 - 3202 5 2 2016 February 10 Development of Multigrain Bun from Oats, Sorghum, Amaranth and Wheat 50 56 EN Awal Md. Shihabul 1 Department of Food Science and Nutrition, Hajee Mohammad Danesh Science , and Technology University, Dinajpur,Bangladesh Amin Md. Ruhul 2 Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Haque Md. Raihanul 3 Department of Food Engineering, and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Hasan S.M. Kamrul 4 Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Pritesh Ghadigaonkar 1 Department of Zooology, Viva CollegeVirar (W), 401303, MH, Indi Akshay Pandirkar 2 Department of Zoology Kirti M. Doongursee College,Dadar (W), Mumbai, 400028, MH, India Aakash Kuwar 3 Department of Zoology, Institute of Science (IOS), Ma’am CamaRaod (Fort), Mumbai 400032, MH, India Prajal Jangam 4 Department of Zoology, M.D. College of Arts, Science and Commerce, Dr. S.S. Row Road Parel (E), Mumbai 400012, MH, India Tyas Utami 1 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia Kasmiati 2 Faculty of Marine and Fischery Science, Hassaduddin University, Makassar, Indonesia Eni Harmayani 3 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia Endang S Rahayu 4 Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur Yogyakarta, 55288, Indonesia Shameran M. Tawfiq 1 Department of Soil and Water, College of agriculture University of Sallahaddin Erbil,Kurdistan,Iran Saikat Naskar 1 Department of Botany,Barasat Govt. College,Barasat, Kolkata, 700124, India Kini Anushri 1 Department of Zoology, Viva College, Virar, Palghar, India Johnson Varkey 2 Department of Zoology, Viva College, Virar, Palghar, India Ajay Tripathi 3 Department of Zoology, Viva College, Virar, Palghar, India Smita Pillai 4 Department of Zoology, Viva College, Virar, Palghar, India Sonali Raut 5 Department of Zoology, Bhavan’s H. Somani College, Chowpatty, Mumbai -7-, India Shantaj Deshbhratar 6 Department of Zoology, Bhavan’s H. Somani College, Chowpatty, Mumbai -7-, India Diljeet Singh 1 Department of Zoology, Government College Shahpur (Kangra), Himachal Pradesh, 176206,India Mamta Sharma 1 Department of Zoology, Govt. Dungar CollegeBikaner-334003, Rajasthan, India Deepti Srivastava 2 Department of Zoology, Govt. Dungar CollegeBikaner-334003, Rajasthan, India M. Raihan 1 Department of Food Engineering and Technology, Sant Longowal Institute of engniering and technology(SLIET)Longowal-148106, Punjab, India C.S. Saini 2 Department of Food Engineering and Technology, Sant Longowal Institute of engniering and technology(SLIET)Longowal-148106, Punjab, India > Research Paper 2016 1 24 2016 February 10 For the development of multigrain bun four types of grains were used i.e. oats, sorghum, amaranth and wheat. Mix flour was prepared by using 5 parts of amaranth flour, 2.5 parts of sorghum flour, 2.5 parts of oats flour and the remaining was wheat flour. Composite flour (CF) was prepared by replacing wheat flour with mix flour at various proportions i.e. 5%, 10%, 15%, 20% and 25%. The composite flour was used to prepare buns. Physical and sensory analysis of bun was carried out. The protein, fat, mineral, fiber and energy value increased with increase in blending proportions. The volume of bun decreased with increase in substitution. The bun prepared by 15% substitution was having maximum yield. The crust colour of the composite flour bun formed by 15% blend was relatively white with higher L* values as compared to other samples. Overall, bun prepared by 15% substitution was highly acceptable as compared to other buns. Copyright@ International Science Community Association