DEVELOPMENT OF HIGH-PROTEIN SNACKS USING LOCAL LEGUME INGREDIENTS
Keywords:
High-protein snacks, legumes, chickpea, lentil, pea, mung bean, plant protein, nutritional quality, sensory evaluation, snack development.Abstract
The increasing demand for nutritious, affordable, and convenient foods has encouraged researchers and food manufacturers to explore plant-based ingredients for the development of value-added snack products. Legumes such as chickpeas, lentils, peas, mung beans, cowpeas, and beans are locally available food resources that provide considerable amounts of protein, dietary fiber, minerals, vitamins, and bioactive compounds. The present study focuses on the development of high-protein snacks using locally available legume ingredients and evaluates their nutritional, physicochemical, and sensory characteristics. Different proportions of selected legume flours were incorporated into snack formulations to improve protein content while maintaining desirable taste, texture, aroma, color, and overall acceptability. The developed formulations were subjected to proximate analysis, including moisture, ash, fat, protein, fiber, and carbohydrate determination. Sensory evaluation was conducted using a hedonic scale involving attributes such as appearance, aroma, flavor, texture, crispness, and overall acceptability. The study is designed to identify a formulation that provides improved nutritional quality without compromising consumer acceptance. Previous research indicates that incorporation of legume ingredients can substantially improve protein and fiber levels in snack products, although excessive legume incorporation may influence texture, flavor, and appearance. Recent research has also demonstrated the potential of chickpea, lentil, pea, soybean, and other pulse ingredients for protein-rich snack development. The study therefore highlights the potential of local legumes as economical and sustainable ingredients for the production of nutritious high-protein snacks.
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