The snacks were prepared by using spirulina as an ingredient with different concentrations. Proximate composition analysis was done to estimate moisture, protein, fat, carbohydrate, ash and energy content of the snacks. Nutritional value of the snacks was found to be increased with increase in the concentration of the spirulina. Organoleptic evaluation led to selection of 5% concentration of spirulina to be better when compared with 10% and 15%. Addition of spirulina not only increased the nutritional value of the product but also influenced the textural properties and quality characteristics. | Spirulina as an additive for better nutrition
