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Sudan Journal of Agricultural Research

Protein/carotene-enriched flaky snack food -“Rugag”

S.M.Sid Ahmed, A.R.Ahmed and N.M.Ibrahim

Abstract:

Attempts were made to fortify a Sudanese traditional cereal-based snack food “Rugag”. Addition of 27% chickpea or pigeon pea significantly increased (P<0.05) the protein content from 10.1 to 18.3 and 15.3% respectively. Incorporation of dry sweet potato at 10% level gave a Vit. A content of 540 RE/100g snack material almost three folds increase over the conventional product (190 RE/100g). Rugag containing chickpea was preferred to the conventional one containing pigeon pea. Snacks containing chickpea were found to be more susceptible to proteases. The protein efficiency ratio and the net protein ratio of snacks containing chickpea were significantly (P<0.05) higher than respective values obtained for market Rugag. The relative net protein ratio of one fortified snack food was close to that of casein (81.3%). The newly developed high protein/carotene rich Rugag flakes can successfully replace poor quality street foods sold to schoolboys. It can also be used as emergency food.

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Sudan Journal of Agricultural Research Vol. 4(2004) PP. 65-68