Chemical and Microbial Quality Assessment of Non-Branded Snacks Sold on the BSMRSTU Campus, Bangladesh

Introduction: Non-branded street food provides affordable and quick meals for students around university campuses. However, concerns regarding their nutritional content have surfaced, particularly in comparison to branded alternatives. This study investigates the chemical composition and microbial quality of non-branded snacks (bread, cakes, cream rolls, and laddu) sold near the Bangabandhu Sheikh Mujibur Rahman Science and Technology University (BSMRSTU) campus. Methodology: Samples of non-branded and branded food items, including bread, cakes, cream rolls, and laddu, were collected from vendors and nearby stores. Chemical and microbial analyses were conducted using standard AOAC methods. The nutritional data of non-branded items were compared with their branded counterparts to assess disparities. Results and Discussion: The results revealed significant nutritional disparities between branded and non-branded food items. Non-branded bread contained 51.88% carbohydrates, while branded bread had only 23%, showing a 28.88% difference. Similarly, non-branded cakes exhibited a carbohydrate content 25.15% higher than branded cakes. Cream rolls showed the most significant variation, with non-branded versions containing 67.33% carbohydrates, 52.33% higher than branded versions. Protein analysis showed that branded food items consistently contained higher protein levels, with branded bread showing 20% protein compared to 10.21% in non-branded bread. Fat content was also lower in non-branded cakes, which contained 28.01% fat compared to 37% in branded cakes. All the samples exceeded the recommended level of acceptance for the total plate count while only cake showed growth in the MacConkey medium indicating the potentiality of harboring pathogenic bacterial species. Conclusion: The findings indicate that non-branded food items sold near the BSMRSTU campus contain higher carbohydrate content and lower protein levels compared to branded food items, posing potential nutritional risks. These differences underscore the need for improved nutritional standards and greater consumer awareness of food quality.