Formulation of Corn‐Based Snacks with High Nutritive Value: Biological and Sensory Evaluation

Three composite flours were formulated by linear‐programming using corn, chickpea, soybean‐meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally‐improved products represent a good alternative to commercially available corn‐based snacks.