been reported that GBF conntent tains 12 g/100 g non-starch poly-saccharides (dry basis) (Suntharalingam & Ravindran,1993), which may help in reducing oil uptake.Given their chemical composition, CC or FC blending with GBFcan be considered as a high dietary fiber fried snack witha moderate fat cocombined with high proteiln and essential mineral content