The contents of protein, carbohydra

The contents of protein, carbohydrate, fat and fiber were
converted to food energy using an Atwater general factor system
according to FAO recommendations [19]. Conversion factors
used were 4.0 kcal g1 for proteins and carbohydrates;
9.0 kcal g1 for fats; 2.0 kcal g1 for dietary fiber. A stepwise
decrease in energy value was observed among the blends from
420.89 kcal/100 g of dry matter for control crackers against
396.64 kcal/100 g of dry matter for 5% HSR containing crackers.
According to the acceptable macronutrient distribution
ranges for energy given by dietary reference intakes (DRIs)
according to FNB Food [20] consumption of examined crackers
provides a balanced intake of energy derived from proteins
as well as carbohydrate and low energy derived from fat. In
contrast to these nutrients profile, partial replacement of
crackers with HSR result in significant increases of dietary
fiber content in the products which in turn decrease energy
compared to the control (Table 2)