Acceptability and nutritive value of keropok-like snack containing meat offal

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Abstract

A simple type of snack was developed from a mixture of wheat flour, cassava flour and pulverized meat offal. Wheat flour, cassava flour and dehydrated bovine lung, liver, spleen and bone were mixed with water to form a dough. The dough was steamed, cut into thin slices and dried. The snack, which is fried before consumption, contains 4.3% protein, 150 mg lysine per 100 g protein, 5 mg per 100 g iron, 51.5 mg per 100 g calcium and 20 μg per 100 g vitamin A.

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