Formulation and extrusion of snack products for school children
Jain, Neha Pratap
MetadataShow full item record
The goal of this research is to use the major crops of the West Africa and to formulate a least cost product which meets the nutritional requirement of the 9-13 yr old school children. The project involved development of a prototype and process that will increase the income of the small scale industries. Six formulations were optimized with least cost formulation software using FAO/WHO snack food recommendations. The formulations were further extruded using Twin screw extruder (APV Baker). The moisture and fat content were varied to see its physical and chemical effect on the final product. Later the sensory analysis was carried out to check its acceptability by customers. Each formulation contained about 13-17% protein, 400kcal/100g and sufficient amount of essential amino acid. The formulation with 37% Corn, 50 % Cowpea, 10% Banana and 1% Peanut was ranked equivalent to the commercial product. This project represents a focal point for nutrition, food science, economics, and consumer acceptance.