BigPatents India

A process for the manufacture of low-fat high-protein coated pulse snack has been developed. The ready-to-eat products can be prepared using the whole grain pulses such as lentil, cowpea, redgram. The specific advantages of the products lie in the flexibility of the taste of the finished product, high protein and low fat content. The product can be flavoured with salt-spices to achieve a savoury snack having fat and protein content of about 4.4 and 22.8% respectively. Alternatively, sweet coating can be applied where fat and protein contents of the product are 2.5 and 17.5%, respectively.