Abstract:Extrusion snack was made from yellow corn grits and its blends had contained corn grits, barley, chickpea, cumin, black cumin, black pepper and watercress seeds at different levels to give control and six groups (3 blends for each) to give nineteen blends considerable as watercress seeds of ingredient and products were defined as chemical, constituents, physical properties and sensory evaluation. The results showed that the chickpea had contained the highest in protein content and total lipids 40.60 and 19.50%… Show more
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