Abstract — The effect of the different locally sourced legumes as protein source in rice-based chips was investigated in this study. Extruded snacks was produced from rice and locally sourced legumes namely mung bean (Vigna radiata L.), pigeon pea (Cajanus cajan) and chickpea (Cicer arietinum) in 70:30 (rice:legume) ratio. The physicochemical properties were evaluated and results revealed that the three treatments had expansion ratios of 2.35 to 2.61, moisture content ranged from 3.38 to 5.08%, and water activity of 0.43 to 0.57. The protein content of the three treatments contained 10.02, 10.33 and 11.66 of protein for rice-based chips, respectively. Based on the sensory evaluation and texture profile analysis, the use of chickpea for rice-based chips showed significant difference among the other legumes and was the most acceptable treatment in terms of color and general acceptability. The microbial load of the three treatments had a colony count of 2.9-4.21 CFU/g aerobic plate count and have no growth for yeast and molds. The results of the nutritional facts computation for 100g dried chips based on the Food Standards Australia New Zealand (FSANZ) for the Treatments 1, 2, and 3 were the following: energy kcal of 1650, 1580, and 2050, carbohydrate of 84.2, 80.0, and 104.0, protein content of 9.4, 11.9, and 11.0, a total fat of 0.7, 0.7, and 1.7, and a saturated fat of 0.1, 0.1, and 0.2, respectively.
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