Nutrient Contents of Commercial Snack Food Products

Abstract

Analytical study of chemical composition in snack food was investigated. Six types of snack foods as potatoes, seasoning-flour, corn, squid, fishsnacks and crispy peas and beans, including 63 brands, from local retail markets were analysed for chemical composition, sodium and monosodium glutamate (MSG) contents. There were 2.44-11.06 g/100 g of protein and 7.06-36.65 g/100 g of fat in products of potatoes, seasoning-flour and corn. Roasted squid and fish products had higher protein and lesser fat contents than crispy peas and beans (21.18-64.78 versus 14.48-20.36 g/100 g and 0.26-2.92 versus 7.89-39.41 g/100 g). Most of the snack foods contained energy ranged from 399.10-555.89 Kcal., whereas squid and fish products had less than 355 Kcal. The sodium contents in potatoes, seasoning flour, corn and crispy peas and beans products ranging from 195.9-1,126.8 mg/100 g and MSG were less than 1.58 percent. Squid and fish products had the highest contents of sodium (1,658.4-2,797.5 mg/100 g) and contained MSG less than 3.24 g/100 g.