Formulation,acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue

Potato purée and wheat flour were blended at ratio of 7:1 w/w with 2 parts per weight of soybean protein concentrate (SPC) and/or faba bean-protein micellar mass (PMM). Two snack foods were formulated and deep fried. Spices, onion, parsley and chicken stock were added to the aforementioned two recipes to formulate meat ball analogues. Data revealed good acceptability of all products. Moreover, they can be considered as a good source for some essential amino acids; protein (26%); lipids (20%); carbohydrates (48%) and minerals. The in vitro digestibility ranged between 61.0% and 66.9%.