Acceptability and nutritive value of keropok-like snack containing meat offal |
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Authors: | Dilip Subba |
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Affiliation: | Central Department of Food Technology, Central Campus of Food Technology, Dharan-14, PO Box 4, Dist. Sunsari, Nepal |
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Abstract: | A simple type of snack was developed from a mixture of wheat flour, cassava flour and pulverized meat offal. Wheat flour, cassava flour and dehydrated bovine lung, liver, spleen and bone were mixed with water to form a dough. The dough was steamed, cut into thin slices and dried. The snack, which is fried before consumption, contains 4.3% protein, 150 mg lysine per 100 g protein, 5 mg per 100 g iron, 51.5 mg per 100 g calcium and 20 μg per 100 g vitamin A. |
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Keywords: | Acceptibility developing countries meat offal nutritive value rot tubers snack |
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