Bean-based nutrient-enriched puffed snacks: formulation design, functional evaluation, and optimisation
Tumwesigye, Kashub Steven
Muyomba, John H.
MetadataShow full item record
School-age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient-rich and acceptable extruded bean-based snack, which could contribute to improve nutrient intake, especially for school-age children. Snack formulations developed from Roba1 beans, maize, orange-fleshed sweet potato, and amaranth mixtures and processed in a twin-screw extruder, were evaluated and optimised for nutritional, textural and sensory properties.