Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Table 2

Recipes of the control sample and new assortments of buns, calculated for 100 g of flour.

No.	Raw materials	Raw material quantity
		Sample no. 1	Sample no. 2	Sample no. 3	Sample no. 4	Sample no. 5	Sample no. 6	Sample no. 7	Sample no. 8	Sample no. 9	Sample no. 10	Sample no. 11
1	Flour of the first grade (g)	100	100	100	85	85	70.77	54.77	75.39	73.23	69.23	89.23
2	Chickpea flour (g)	0	0	0	15	0	15	15	15	10	15	5
3	Masha flour (g)	0	0	0	0	15	0	0	10	5	5	5
4	Milk (ml)	46.15	46.15	46.15	46.15	46.15	46.15	46.15	46.15	46.15	46.15	46.15
5	Yeast (g)	1.85	1.85	1.85	1.85	1.85	1.85	1.85	1.85	1.85	1.85	1.85
6	Egg (g) ()	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39
7	Sugar (g)	15.39	0	0	15.39	15.39	0	0	15.39	0	0	0
8	Dry powder of sugar beet (g)	0	9.23	12.31	0	0	12.31	15.38	0	9.23	12.31	12.31
9	Butter (g)	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39	15.39