Research: BESWA and COLLEAGUES,

Listed in Issue 271

Abstract

BESWA and COLLEAGUES, 1. University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa; 2. University of Venda, Private Bag X 5050, Thohoyandou 0950, South Africa; 3. Council for Scientific and Industrial Research, PO Box 395, Pretoria 0001, South Africa; 4. Durban University of Technology, PO Box 1334, Durban 4000, South Africa.

Background

Pro-vitamin A-bio-fortified 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-bio-fortified maize snacks.

Methodology

Extruded snacks were processed using four pro-vitamin A-bio-fortified 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.

References

Beswa D1,2, Dlamini NR3, Amonsou EO4, Siwela M1, Derera J1. Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks. J Sci Food Agric. 96(1):287-94. Jan 15 2016. doi: 10.1002/jsfa.7092. Epub Feb 16 2015.

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