SNACK AH.pptx

This project aimed to develop a protein-rich corn-based snack tailored for children aged 8–12,particularly those from urban low-income families with working parents. The goal was to create anaffordable, convenient, and nutritionally enhanced product that could help address protein-energymalnutrition in this vulnerable demographic. Soy Protein Isolate (SPI) was selected as the primaryprotein source due to its high biological value and cost-effectiveness. Fermentation was employed asthe main processing technique to improve the snack’s nutritional profile, digestibility, and sensoryattributes. The resulting product was a child-friendly snack that supports better health outcomes inunderserved communities.