Composition Of Crackers Research Paper

Table 1: Proximate composition of crackers
Sample description

Moisture

Ash Composition(% Crude fibre

Fat

Protein

CHO
ACC 5.94±0.04a 3.30±0.01a 2.06±0.01b 12.63±0.04a 14.55±0.02a 61.53±0.08c
APC1 6.36±0.04b 3.35±0.01a 1.89±0.03a 14.66±0.03b 18.42±1.73b 55.32±0.05b
APC2 7.49±0.01c 3.31±0.02a 1.83±0.01a 14.08±0.06b 22.37±0.02c 50.72±0.57a

Values are means ± standard deviations of three determinations.
Values with different superscript on the same column are significant (P ≤ 0.05)

ACC: 100 % Acha cracker; APC1: Acha-pigeon pea cracker (80:20); APC2: Acha-pigeon pea cracker (70:30)
Physical attributes of the crackers
The results of the physical attribute of the biscuits are presented in Table 2. The result shows a

The values ranged from 47.95 to 65.24%. According to the classification of food glycemic index (GI), these products can be considered low glycemic food because their GI values are less than 70% (Allen et al., 2012). The low to moderate GI values among these samples could be attributed to their nutritional composition and processing method. Acha-pigeon pea cracker (80:20) and 100% acha cracker show intermediate glycemic index of 55.80 and 65.24% respectively while acha-pigeon pea cracker (70:30) shows low GI (47.95%). GI classification of foods shows that foods with GI < 55 are low GI foods, GI>55 but 70 are high GI foods (Marilyn and Udani, 2011). Foods with high glycemic index (GI) produce a higher peak in postprandial blood glucose and a greater overall blood glucose response during the first 2 h after consumption than foods with low GI. Reduction of GI of a meal can be achieved by inclusion of resistant starches which act like dietary fibre and resist digestion in the small intestine (Englyst and Englyst, 2005). These resistant starches has been reported to be found in seeds, legumes, unprocessed whole grains a category in which the raw materials used falls into. Chiu et al. (2011) reported that GI is most informative in carbohydrate rich foods and consumption of food with low glycemic index value is associated with better health