Development of Ready-to-Eat (RTE) Extruded Snack Products with Multigrain Flour and Potato Peel Powder

Abstract

The increasing awareness of sustainable practices and functional foods has prompted innovations in snack production. This study investigates the development of ready-to-eat extruded snacks using multigrain flours (refined wheat, sorghum, pearl millet) and potato peel powder (PPP), a nutrient-rich by-product. The integration of PPP into millet-based pasta enhances dietary fiber, protein, and antioxidant content while addressing food waste. Sensory and nutritional analyses demonstrate that the optimized formulation (Sample A) was most acceptable, offering both health benefits and commercial viability.