PRODUCTION OF EXTRUDED (PUFFED) SNACK FOOD WITH HIGH BIOLOGICAL AND QUALITY VALUES

In this wont many eRorts were done to produce extruded snack (puffed) from yellow com grits fortified with sprouted legumes seeds mixture (SLM); (Sweet lupins, chickpeas, taba bean and lintils) to increase Its biologic;c:! value and to improve its technological and sensory characteristics. The studies were extrended to chemical. technological and 'Sensory characteristics to determine the best treatment or best fortification of snack compared with control (extruded com snack).
Chemical 'Studie!> cleared that, essential amino acid lysine increased by
increasing fortification with sprouted legmes mixture (SLM). Essential amino acid
lysine increased by 148%, 180% and 229% at 5,10 and 15% Iortificauon respectively.
Also minerals (Ca, K. Mg, Mn, In. and Fe) increased in fortified snacl( by increasing
sprouted legumes mixture (SLM). Iron increased by 34%, 67.1% and 100% at 5, 10
and 15% fortification respectively. Finally it may be concJuded that, all chemical,
technological and sensory studies indicated that. the best fortified snack was
produced form corn grits blended with 10% (SLM). Because 10% fortified corn snack
significanlly increase in biological values with improved taste, telrtufe, color, and
flavour (91.3 total scores) compared with the control (85.4% total scores) .