Studies on chemical composition of extruded snack developed using skim milk powder, chickpea (Cicer arietinum L.) and fenugreek (Trigonella feocum-graecum L.) solids

Abstract

The present investigation was carried to develop novel extruded snack by incorporating sprouted chickpea and sprouted fenugreek solids along with skim milk powder. Accordingly, four different treatments (T1, T2, T3 and T4) were prepared by the combining sprouted chickpea (@ 30, 25, 20 and 15%) and sprouted fenugreek (@ 0, 5, 10 and 15%) solids, respectively and skim milk solid was kept constant (46%). The extruded snack was analyzed for moisture, fat, protein, carbohydrate, ash, iron and calcium contents. The T1 sample had lowest protein (23.45%) and highest carbohydrate (64.55%), while T4 sample had the highest protein (26.95%) and lowest carbohydrate (51.31%), respectively. There was no significant difference in the moisture, fat and ash contents of all the samples. The iron content gradually increased from 0.1 mg/100g (T1) to 0.25 mg/100g (T4). The calcium contents of T1, T2 and T3 samples were at par with each other while, T4 sample had slight lower calcium content (0.6 mg/100g).