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Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks
Author(s) -
Beswa Daniso,
Dlamini Nomusa R,
Amonsou Eric O,
Siwela Muthulisi,
Derera John
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7092
Subject(s) - amaranth , food science , vitamin , antioxidant , leafy vegetables , fortification , biofortification , vitamin c , chemistry , health benefits , microbiology and biotechnology , biology , micronutrient , medicine , traditional medicine , biochemistry , organic chemistry
BACKGROUND Pro‐vitamin A‐biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health‐promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro‐vitamin A content of extruded pro‐vitamin A‐biofortified maize snacks. Extruded snacks were processed using four pro‐vitamin A‐biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w/w) substitution levels. RESULTS At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro‐vitamin A content. CONCLUSION Pro‐vitamin A‐biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro‐vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline. Copyright © 2015 Society of Chemical Industry