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The present study was conducted on development, quality evaluation of snack food prepared with multipurpose flour, namely wheat flour, gram flour, moong flour and urad flour, fried in refined and sunflower oil. The ultimate purpose of incorporation of urad flour and moong flour in the wheat and gram flour was to increase nutritional value of snack food. The urad and moong flour which are very rich in essential amino acid especially lysine, protein content and minerals was taken for incorporation as a substitute of highly priced protein food that will be obtained from animal sources. These flours also contain large amount of carbohydrates thus provide high energy. Eight snack food samples were prepared by the combination of different flour fried in different oil sources. The snack food prepared by the combination of wheat and gram flour has higher fat content. The urad flour and moong flour were incorporated in different proportion (2.5%, 5%, 7.5%). The fat content of control samples was found between 26.82 to 33.11% (fried in mustard oil) and 23.30 to 30.71 (fried in sunflower oil) during 90 days of ambient storage. The pH value of snack food sample treated with 7.5% moong-urad flour(each) was found between 6.68 to 7.15 (fried in mustard oil) and 6.73 to 7.18 (fried in sunflower oil) at the end of 90 days of ambient storage. It has been noticed that the snack food samples fried in refined oil is of higher nutritional values than snack food samples fried in sunflower oil.

Quality and Shelf Life of Snack Food as Influenced by Incorporation of High Protein Pulses in Multipurpose Flour