LOW-FAT FRIED SNACKS FROM JUDICIOUS BLENDING OF CEREALS AND LEGUMES

Cereals, legumes and their blends are widely used for the production o f a range of fried products. Fried products with low fat content would be a boon to populations looking for low-calorie foods with retention of organoleptic profile. Judicious blending of cereals and legumes su ch as chickpea, cowpea, green gram, black gram, rice, wheat and amaran th revealed that low-fat fried snacks could be prepared from a blend o f 64: 16: 20 of cowpea : chickpea : greengram flours, The blend had 27 .8% lower fat content as compared to the control prepared from chickpe a flour alone.