Author(s): Ahmed Hamid Morsy Ziena and Hamid Morsy Ziena*
This study was aimed to prepare and evaluate six different snacks included control ( Yellow corn, PC) and five formulas (P1, P2, P3, P4, and P5) based on local available ingredients snacks (cereals : yellow corn, wheat flour and broken rice and legumes: faba bean cotyledons and decorticated parched chickpea). Chemical composition, mineral elements, amino acid composition, in vitro protein digestibility (IVPD), C-PER and energy value in addition to sensory evaluation were determined of the snacks. Different extrudates were stored at RT up to 6 months since peroxide value was determined . Data revealed that protein content was increased of different products as: 14.9, 15.5, 12.7, 14.4 and 13.0 % in P1, P2, P3, P4, and P5, respectively compared to 6.89 % in the control product (PC). It was also shown that the total essential amino acids increased significantly and reached 46.87 g / 100 g protein (P4) compared to 40.24 in the control (PC). Denaturation of proteins during the extrusion processing increased the IVPD from 77.8% (PC) up to 89.3% (P4). Data also revealed that the complementing between cereal and legume and supplementing with dried skimmed milk improved all of minerals content, energy and C-PER in all snacks, Energy reached 381.16 compared to 345.65 kcal /100 g.(PC), while the C-PER reached 1.72 (P5) compared to 1.25 (PC). The sensory evaluation of the products was also conducted and it turned out that all of them were highly acceptable. The peroxide number also showed the high storage ability of the products under test up to 6 months at RT.
