Abstract
Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition.
Highlights
Malnutrition is one of the most common problems among developing countries, with more than 800 million children under 5 years old suffering from malnutrition and weakly growth
Production of Healthy Chips The healthy chips as shown in table 1. were prepared by mixing potato flour, lupine, green peas, and other ingredients, including (salt, sugar, spices, corn oil, whey powder and water) according to the method described by Adedapo et al [10]
Proximate Chemical Composition of Raw Material proximate chemical composition of raw material are shown in Table 2 The results of proximate chemical composition indicated that lupine flour contained significant higher amounts of crude protein, Crude ether extract and crude fiber (43.17, 9.90 and 11.56%, respectively) compared with these of potato and green pea flour (6.14, 0.83, 4.41% and 24.18, 2.11, 4.39%, respectively) on the other hand potato flour contained significant higher amounts of moisture, Ash, carbohydrates and energy values (10.40, 4.19, 74.02% and 309.69Kcal/100g, respectively) compared with lupine and green pea flour (10.11, 3.52, 21.73, 219.19Kcal/100g, respectively)
Summary
Malnutrition is one of the most common problems among developing countries, with more than 800 million children under 5 years old suffering from malnutrition and weakly growth. Potato chips are the most popular snack consumed in people especially by children [3]. These chips are considered unhealthy because they contain high levels of fat and salt, as well as acrylamide which is formed at high temperatures [4,5,6], aldehydes, ketones and trans fatty acids [7, 8]. Healthy Snacks must be containing all nutrients, should provide energy and easy to eat as well as palatable taste. Must be considered to be healthy [10]
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