Development of Nutritious Extruded Snacks
Mixtures of cereals and legumes lead to products with a better content of protein with a high biological value. Sweet lupine flour had the highest protein, fat and fibre content (39.37, 3.08 and 3.92% respectively) while sweet potato flour had the highest ash and carotene content (4.03% and 32.51 mg/kg) The product prepared from extruding broken rice, sweet potato flour and sweet lupine flour had an increased nutritional value. Adding 10% sweet potato flour resulted in a significant increase in fiber, ash and total carotenoids. While increasing amounts of sweet lupine resulted in a gradual increase in the values of protein, fat, fiber and ash. There was a decrease in the EI, WAI and WSI values as the concentration of lupine increased. It could be noticed that consuming fortified snacks could provide children with part of their daily requirements of protein, dietary fiber, carbohydrate, calcium, iron and zinc. [Eman H. Algarni; Hanan A. Hussien and Eman M. Sale. Development of Nutritious Extruded Snacks. Life Sci J 2019;16(9):23 31] ISSN: 1097 8135 (Print) ISSN: 2372 613X (Online) http:/www.lifesciencesite.com. 3. doi:10.7537/marslsj160919.03.