الفهرس 
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Abstract
Cereals and legumes based snacks play an important role in human nutrition due to
their nutritional complementary value. Legume contains two to three times as much protein
as cereal and provides a more practical means of eradicating protein than cereal based diets
in developing countries. Our study aimed to prepare snacks formulas characterized by high
protein quality and nutritional value with high technological and sensory quality. Cereals
(Yellow corn, wheat and broken rice), legumes (sweet lupine and chickpea) and skimmed
milk powder were used to prepare dietary snacks formulas.
Different treatment, soaking, germination and cooking were used to reduce antinutritional
factors (tannins, phytic acid and trypsin inhibitor activity). Chemical evaluation
of raw materials and sensory evaluation of snacks formulas were determined. The results
of the present study could be summarized in the main following points:
Chemical composition of raw materials.
Sweet lupine had high content of protein 33.3%, fat 7.12% and low
carbohydrate content 42.2%.Chickpea contained protein 21.7%, fat 4.7% with high
carbohydrates 56.5% compared to sweet lupine. Skimmed milk powder was high in
protein content 34.3% (as similar of sweet lupine), fat content 1.76% and
carbohydrate 52.8%. Wheat contained protein as 11.6%, fat as 1.42% and it was
high in total carbohydrates (73.9%). Broken rice contained protein 6.76%, low fat
0.47 and high carbohydrates (80.6%). Yellow corn characterized by high
carbohydrates 75.3%, protein 6.96% while fat content was 4.53%.
Chemical composition and protein digestibility of raw formulas:
- Moisture: The highest content was in control formula (10.9 %) while the lowest
content was in control formula no.(2, 4) 10.1 %.
- Protein: The high content 14.3 % was in formula no.(1), while the lowest content
6.96 % was in control formula.
- Crude fat: The highest content 4.74 % was in formula no.(3) while, the lowest
content 3.84 % was in formula no.(4).
SUMMARY
86
- Ash: The highest value 1.97 % was in formula no.(3) while, The lowest content
1.03 % was in formula no.(1).
- Crude fiber: The highest value 2.53 % was found in formula no.(1) while, the
lowest value 1.27 % was found in formula control.
- Total carbohydrates: The highest value 75.3 % was in control formula while,
the lowest value 67.1 % was found in formula no.(1).
- Protein digestibility: The highest value 75.4 % was found in formula no.(4)
while, the lowest content 60.1% was found in formula no.(1).
Chemical composition and protein digestibility of snacks product:
- Moisture: The highest content 7.83 %was found in control product while, the
lowest content 6.71 % was found in product no.(3).
- Protein: The highest content 13.8 % was found in product no.(1) while, the
lowest content 6.89 %was in control product.
- Crude fat: The highest content 5.04 % was in product no.(3), while the lowest
content was in product no.(4) 3.65 %.
- Ash: The highest content 2.16 % was found in product no.(3) while, the lowest
content 1.5 % was found in control product.
- Crude fiber: The highest content 3.34 % was found in product no.(3) while, the
lowest value 1.55 % was found in formula no.(4).
- Total carbohydrates: The highest value 78.2 % was found in control product,
the lowest value 66.9 % was found in product no.(1).
- Protein digestibility: The highest value 92.3 % was found in product no.(4)
while, the lowest value77.3% was found in formula no.(1).
Mineral contents of raw materials:
- Calcium: The value ranged from 2.74 mg/100g in yellow corn to 1037.3 mg/100g
in skim milk powder.
- Iron: The value ranged from 0.45 was in skim milk to 4.23 mg/100g was in
chickpea.
SUMMARY
87
- Magnesium: The lowest value was found in yellow corn to 12.1 mg/100g, while
the highest value was in sweet lupine 176.6 mg/100g.
- Potassium: The highest value was in skimmed milk powder 1202.9 mg/100 gm.,
while the lowest value 122.3 was in yellow corn.
- Sodium: The highest value 464.5 mg/100g, was found in skim milk powder,
while the lowest content was found in yellow corn 1.34 mg/100g.
- Zinc: The highest content 4.89 mg/100g was in chickpea, while the lowest content
1.39 mg/100g was found in broken rice.
Mineral contents of raw formulas:
- Calcium: The highest content 5.86 mg/100gm was found in formula no.(4), while
the lowest content 1.308 mg/100gm was found in control formula.
- Iron: The highest content 2.040 was found in formula no.(3), while the lowest
content 0.957 mg/100 gm. Was found in formula no.(2).
- Magnesium: The highest content 7.170 mg/100 gm. Was found in control
formula, while the lowest content 5.119 mg/100gm was found in formula no.(3).
- Potassium: The highest content 731.7 mg/100gm was in formula no.(3) but the
lowest 144.6 mg/100gm was found in formula no.(1).
- Sodium: The highest content 833.3 mg/100gm was in formula no.(3), but the
lowest content was found in control formula 142.2 mg/100gm.
- Zinc: The highest content 2.704 mg/100gm was found in formula no.(3) but the
lowest content 0.933 was found in formula no.(1).
Mineral contents of snacks products:
- Calcium: The highest content 5.768 mg/100gm was found in product no.(4),
while the lowest content 1.224 mg/100gm was found in control product.
- Iron: The highest content 2.453 was found in products no.(3), while the lowest
content 1.043 mg/100 gm. Was found in product no.(2).
- Magnesium: The highest content 8.313 mg/100 gm. Was found in control
product, but the lowest content 5.793 mg/100gm was found in product no.(3).
SUMMARY
88
- Potassium: The highest content 708.8 mg/100gm was in product no. (3), but the
lowest 139.7 mg/100gm was found in product no.(1).
- Sodium: The highest content 785.1 mg/100gm was found in product no.(3), while
the lowest content was found in control 134.7 mg/100gm.
- Zinc: The highest content 2.544 mg/100gm was found in product no. (3) but the
lowest content 0.863 mg/100gm was found in product no.(1).
Caloric distribution of snacks products:
- Fat: The highest kcal from fat 42.3 kcal was in product no.(3), while the lowest
kcal from fat 32.85 was in product no.(4).
- Carbohydrates: The highest kcal from carbohydrates 312.8 kcal was in control
product, but the lowest kcal 271.6 was in product no.(1).
- Protein: The highest kcal from protein 55.20 kcal was in product no. (1), while
the lowest kcal 27.56 was in control product.
The highest k Cal content 381.4 kcal/100 gm. Was in product no.(2), while the
lowest content 367.1 k Cal 100 gm. was in product no.(1).
Amino acid content:
Total essential amino acid and total non-essential amino acid in formulas ranged from
35.81 to 41.64% and 62.4 to 65.7%, respectively, while total essential amino acid and total
non-essential amino acid in product ranged from 37.54 to 43.26% and 63.31 to 66.91%,
respectively.
Chemical scores of formulas and products:
Chemical scores of formulas before extrusion ranged from 31.06 to 132.3.
The limiting amino acid in formulas is lysine in control formula, formula no.(3)
and no.(4), but (methionine +cysteine) in formula no.(1 and 2). Chemical scores
of product after extrusion ranged from 28.78to 134.7. Lysine was the limiting
amino acid in control product, while the limiting amino acid in product no.(1, 2, 3
and.4) was (methionine +cysteine) .
SUMMARY
89
Peroxide value as an indicator for shelf Life:
- Peroxide value of snacks products at zero time, ranged between 0.36 in product
no.(4), and 0.32 in product no.(1).
- Peroxide value of snacks products after two month: the highest value (0.62) was
recorded in control product, while the lowest value (0.52) was recorded in product
no.(1).
- Peroxide value of snacks products after four month: the highest value (0.92) was
recorded in control product, while the lowest value (0.66) was recorded in product
no.(3).
- Peroxide value of snacks products after six month: the highest value (1.55) was
recorded in control product, while the lowest value (0.75) was recorded in product
no.(3).
Anti-nutritional factors of raw materials:
- Tannins: The highest content 446.66 mg/100g was in chickpea, while the lowest
content 0.12 mg/100gm was in broken rice.
- Phytic acid: The highest content 289.53 mg/100gm was in wheat, while the
lowest content 74.66 mg/100gm was found in sweet lupine.
- Trypsin inhibitor activity: The highest content 28.3 TIU/mg was found in
sweet lupine, while the wheat, yellow corn and broken rice were free.
Anti-nutritional factors of treatment materials:
- Tannins: The highest content 149.66 mg/100g was in germinated chickpea,
reduced by 66.49%, while the lowest content 0.5 mg/100gm was in sweet lupine,
reduced by 67.32%.
- Phytic acid: The highest content 44.9 mg/100gm was found in germinated
chickpea, reduced by 55.32%, while the lowest content 28.93 mg/100gm was found
in sweet lupine, reduced by 61.25%.
- Trypsin inhibitor activity: The highest content 19.63 TIU/mg was found in
sweet lupine, reduced by 30.63%, while the lowest content 9.93 TIU/mg was in
germinated chickpea, reduced by 27.83%.
SUMMARY
90
Anti-nutritional factors of raw formula:
- Tannins: The highest content 52.23 mg/100g was in formula no.(2), while the
lowest content 15.16 mg/100gm was in formula no.(3).
- Phytic acid: The highest content 129.66 mg/100g was in control formula, while
the lowest content 93.03mg/100gm was in formula no.(3).
- Trypsin inhibitor activity: The highest content 3.52 TIU/mg was in formula
no.(1), while the lowest content was in control formula.
Anti-nutritional factors of snacks products:
- Tannins: The highest content 44.53 mg/100g was in product no.(2), decreased
by14.74%, while the lowest content 12.4 mg/100gm was found in product no.(3),
decreased by 18.20%.
- Phytic acid: The highest content 52.26 mg/100g was in control product
decreased by 59.69%, while the lowest content 31.46 mg/100gm was in product
no.(3), decreased by 66.18%
- Trypsin inhibitor activity: The highest content 0.91TIU/mg was in product
no.(3), decreased by 72%, while the lowest content 0.00TIU/mg was in control
product.
Physical analysis of snacks products:
- Bulk density: The highest value 0.09 g/cm3 was in product no.(3), while the
lowest value 0.02 g/cm3 was in control product.
- True density: The highest value 0.134 g/cm3 was in product no.(3), while the
lowest value 0.048 g/cm3 was in control product.
- Expansion ratio (E.R): The highest value 16.8 was in product no.(4), while
the lowest value 14.1 was in product no.(3).
- Water absorption index (WAI). The highest value 423.2 was in product
no.(4), while the lowest value 383 was in product no.(3).
- Water solubility index (WSI): The highest value 6.63% was in product
no.(1), while the lowest value 5.15% was in product no.(4).
SUMMARY
91
Organoleptic evaluation of the snacks product:
- Zero time. The highest value of overall acceptability 87.83% was in product
no.(3), while the lowest value 77.38% was in control product.
- Two month. The highest value of overall acceptability 86.20% was in product
no.(3), while the lowest value 77.12% was in control product.
- Four month. The highest value of overall acceptability 85.36% was in product
no.(3), while the lowest value 75.81% was in control product.
- Six month. The highest value of overall acceptability 78.68% was in product
no.(3), while the lowest value 71.06% was in control product.
Microbiological examination of snacks products:
All products contained less than 1000 organisms/gm. for total plate count. The
highest contents of total plate count were found in control product 380 cfu/gm., but the
lowest contents were found in product no.(3) 339 cfu/gm. Yeast, moulds and coli form
group were not detected.
Economic view of the products:
Studies were found that the products price cost ranged from 8.0 Egyptian bound per
Kg in control product to 10.64 Egyptian bound per Kg in product no.(2)0