Evaluation of production costs for fortified pasta enriched with skim milk powder and whole egg powder

Abstract

The present study aimed to evaluate the production cost of fortified pasta made with WEP: whey protein and SMP: skim milk powder. The optimization studies predicted that 5% WEP and 10% SMP were best suited for the development of protein-rich pasta. The production cost of the fortified pasta was calculated based on the costs of raw materials, depreciation of equipment and machinery, labour charges, water and electricity expenses, rent, and maintenance costs. The break-even point, cost-benefit ratio, and return on investment were also assessed. The production costs for 1 kg of control and developed fortified pasta were Rs. 72.00 and Rs. 127.30, respectively. Additionally, the protein-rich fortified pasta is more nutritious compared to the control pasta.