The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition

Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions.
 Methodology: 2kg Tetraodon fahaka meat, top side cut, corn flour, spices were purchased from local market, then prepared for processed cracker. formula consist 50% Meat or with flour.
 Findings: products significantly different chemically in lipid content 19% 14 % cracker similar moisture, protein, ash%. (WAI) water absorption index, (WSI) Solubility index determined without between products. Linear expansion oil differently 15.6, 10.7, 19.7, 2.1for respectively. Sensory characteristics included colour, falavor, Crispness, overall acceptability. panelists prefer acceptability.
 Unique contribution theory, practice policy: Cracker are traditional food Asia; it’s made sea which increases nutritional value, is taken meals. Most snacks available market mainly based on cereals, high calorie low protein content. For this reason, like thought be developed enrichment. Sudan had acceptable chance value children crispness. it can useful IDP camp displaced human Darfur province.