Production of Protein Fortified Corn Snacks by Village Texturizer

Abstract

Corn snacks were prepared by using a village texturizer. Corn snacks were fortified by adding either 30, 35% full fat soy flour, 30% mungbean four with 10% defatted sesame flour or 15.63% defatted peanut flour and 3.12% defatted sesame flour. Protein and fat contents of fortified corn snacks ranged from 17.84 to 21.74% and 6.04 to 10.42%, while those of unfortified corn snack were 10.63 and 5.33% respectively, protein of fortified corn snack flour also showed higher chemical scores of lysine and tryptophan, 73 - 93 % and 90 - 120 %, compared to 45 and 30% of the unfortified one. Protein and fat contents of fried products were 12.86-16.48% and 24.54 - 29.81% for the fortified ones and 6.59 and 26.09% for the unfortified one. The average scores from sensory evaluation of color, flavour, texture and acceptability showed that the corn snakes fortified with 30 and 35 % full fat soy flour were not significantly different and were more acceptable than the rest of the samples.