National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Snacking is considered as fourth meal of the day. Snacks are part of a healthy diet for children. School children identify snacks by quantity, cost and sensory attributes especially color and taste. The objective of the study was to evaluate the nutritional quality of unbranded cereal based snacks prepared from the bulk raw material which is obtained at lower price from wheat and other pulse milling industry. Ten unbranded cereal based snacks such as papadi, kodbale, ghate, sevchakli, berfi, mysorepak, milkpedha, benne biscuit, ragulla were collected from the whole sale shop and analyzed the nutrient composition of snacks. The proximate composition and micro nutrient content significantly varied at 1% level (p<0.01) between the snacks. The moisture, protein, fat, ash and crude fiber content ranged from 1.46 to 13.38, 1.24 to 15.16, 5.12 to 26.59, 0.26 to 4.52 and 0.49 to 3.76 g/100g respectively. The calcium, iron, copper, zinc and manganese content of snacks varied from 3.31 to 13.62, 69 to 4.91, 0.10 to 0.35, 0.99 to 2.23 and 0.43 to 2.53mg respectively. These snacks are meeting only 0.02 to 0.11%, 0.21 to 0.76% and 0.01 to 0.03% of recommended protein, calcium and iron requirement of school children for one rupee. Snacks are found to be rich in fat content and energy, contributing greater amount to the 1/4th of day’s requirement of 3.5 to 18.4% and 4.1 to 12% respectively. The present studies suggest that the small scale snack industries should consider the nutritional guidelines for regulation of products for children to overcome the nutritional health problems. Snacks are not providing adequate nutrients required by the school children but, they contain high fat and calorie dense. Commercial snacks can enriched with addition of composite flour or addition of skim milk powder without increasing the cost of the product.
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