~ 2232 ~ International Journal of Chemical Studies 2021; 9(1): 2232-2237 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2021; 9(1): 2232-2237 © 2021 IJCS Received: 04-10-2020 Accepted: 12-12-2020 Pankaj Purohit College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India S Kartikeyan College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India Sapna Jain College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India BK Goel College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India PL Chaudhary College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India AK Singh College of Agriculture, IGKVV, Raipur, Chhattisgarh, India KK Chaudhary College of Fisheries, Kawardha, DSVCKV, Durg, Chhattisgarh, India Corresponding Author: Pankaj Purohit College of Dairy Science and Food Technology, Raipur, DSVCKV, Durg, Chhattisgarh, India Studies on chemical composition of extruded snack developed using skim milk powder, chickpea ( Cicer arietinum L.) and fenugreek ( Trigonella feocum-graecum L.) solids Pankaj Purohit, S Kartikeyan, Sapna Jain, BK Goel, PL Chaudhary, AK Singh and KK Chaudhary DOI: https://doi.org/10.22271/chemi.2021.v9.i1ae.11551 Abstract The present investigation was carried to develop novel extruded snack by incorporating sprouted chickpea and sprouted fenugreek solids along with skim milk powder. Accordingly, four different treatments (T1, T2, T3 and T4) were prepared by the combining sprouted chickpea (@ 30, 25, 20 and 15%) and sprouted fenugreek (@ 0, 5, 10 and 15%) solids, respectively and skim milk solid was kept constant (46%). The extruded snack was analyzed for moisture, fat, protein, carbohydrate, ash, iron and calcium contents. The T1 sample had lowest protein (23.45%) and highest carbohydrate (64.55%), while T4 sample had the highest protein (26.95%) and lowest carbohydrate (51.31%), respectively. There was no significant difference in the moisture, fat and ash contents of all the samples. The iron content gradually increased from 0.1 mg/100g (T1) to 0.25 mg/100g (T4). The calcium contents of T1, T2 and T3 samples were at par with each other while, T4 sample had slight lower calcium content (0.6 mg/100g). Keywords: Fenugreek, chickpea, extruded snack, sprouting 1. Introduction Now a days majority of consumers want healthy, functionally and therapeutically rich foods. According to a UNICEF report 40-60% of children aged between 1 to 5 years are suffering from malnutrition and anemia [1] . Protein, Calcium and Iron rich foods are very important for preschool children for their proper growth and development. Lactating women needs more calorific foods that are rich in nutrients. There have been significant efforts over the past decade to improve the diet and much focus is given on healthy eating. Recently Corona virus disease (or COVID-19) has been declared as Pandemic by WHO [2] . The traditional medicines which include the use of herbs and spices (such as fenugreek, amla, ashwagandha, guduchi, tulsi, ginger, garlic etc) have shown to boast the human immunity [3] . As the scientists all over the world are working to find vaccine for COVID-19, these traditional medicines can help to manage the infections caused by Corona Virus. With the absence of vaccine, the AYUSH Ministry of India, ICMR and WHO are emphasizing the use of these traditional herbs and spices for COVID-19 patients which can improve the immunity of these patients [4] . With the increase in COVID-19 patients, nutritional awareness is also increasing. The nutritional deficiencies, health promoting and immune boasting aspects are fulfilled by supplementing, fortifying, blending or developing new products from naturally available food constituents such as wheat, oats, milk, fenugreek, chickpea etc. Fenugreek (Trigonella feocum-graecum L.) is a herb that yields seeds which are hard, yellowish brown and angular in shape which are used to prepare extracts or powders for medicinal uses [5] . It contains 45-60% carbohydrates, mainly mucilaginous fiber (galactomannans); 20-30% proteins, high in essential amino acids like lysine, tryptophan arginine and histidine; 5-10% lipids; and other active ingredients like trigonelline (0.2-0.36%), choline (0.5%), saponins (0.6-1.7%); and rich in minerals that include calcium (0.16%), iron (0.065%), phosphorus (0.37%) and also high in vitamins- β-carotene, folic acid, and ascorbic acid 96, 84 and 19.8 (mg/100g) respectively [6, 7] . The pharmacological effects of fenugreek are antimicrobial, anti-cholesterolemic, carminative, febrifuge, restorative, uterine tonic,