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Enhancing nutritional quality of corn extruded snack by incorporating Mothbean (Vignaaconitifolia) and garden cress seeds (Lepidiumsativum)

Author: 
Poonam Sisodia and Balwinder Sadana
Subject Area: 
Life Sciences
Abstract: 

The corn extruded snacks were supplemented with moth bean and garden cress in order to enhance the nutritional quality of the snacks. The garden cress (GC) was added to different extruded snacks at the level of 2.5, 5%, 7.5% and 10% level while, moth bean (MB) was added at the level of 20 % to the corn flour. The developed snacks were acceptable till 7.5% level of garden cress incorporation. The organoleptically acceptable snacks were analysed for nutritional evaluation. All the developed extruded snacks incorporating MB and GC were high in protein ranging from 15.08 to 16.9g/100g in comparison to the corn extruded snack (9.1 g). The iron and calcium content of the snacks ranged between 18.4 to 21.3 mg/100g and 54.6 to 57.3mg/100g DM respectively, which were significantly (p ≤ 0.05) higher than the control. The essential amino acids like methionine and cystine content of the snacks was significantly higher than control, it ranged from 105.3 to 109.5 mg/100g DM and 102.3 to 109.2mg/ 100gDM, whereas their content in corn extruded snack (control) was 84.6 and 99.2mg/100gDM. The lysine content of MB and GC snacks was significantly (p ≤ 0.05) higher than the corn extruded snacks. The antinutrients like oxalate and phytate content were low ranging from 1.3 to 2.1 mg/100g and 128 to 144 mg/100g respectively. The developed snacks had high protein, iron, iron bioavailabilty, invitro carbohydrate and protein digestibility.

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