Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/2223
Title: Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
Authors: Beswa, Daniso 
Dlamini, Nomusa Rhoda 
Siwela, Muthulisi 
Amonsou, Eric Oscar 
Kolansi, Unathi 
Keywords: Under-nutrition;Fortification;Sensory analysis
Issue Date: Mar-2016
Publisher: The Scientific Electronic Library Online
Source: Bewsa, D. 2016. Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks. Food Science and Technology. 36(1): 30-39.
Journal: Food Science and Technology (SBCTA. Online) 
Abstract: 
The objective of this study was to determine the effect of adding Amaranth leaf powder on the nutrient content and consumer acceptability of extruded provitamin A-biofortified (PVA) maize snacks. Flours of four varieties of PVA maize were composited with Amaranth leaf powder at 0, 1 and 3% (w/w) substitution of, respectively, and extruded into snacks. The ash content of the snacks increased from 0.53 g/100 g-0.58 g/100 g to 0.650 g/100g-89 g/100 g and protein content increased from 9.12 g/100 g-10.94 g/100 g when Amaranth was increased from 0% to 3%. Similarly, lysine content increased from 0.10 g/100 g to 0.17 g/100 g, whilst methionine increased from 0.14 g/100 g to 0.19 g/100 g. The provitamin A content of the snacks ranged from 1.29 µg/g to 1.40 µg/g at 0% Amaranth and 1.54 µg/g to 1.78 µg/g at 3% Amaranth. The acceptability of the snacks decreased with increasing Amaranth concentration, only a very small proportion (2-8%) of the panel liked the snacks extremely. PVA maize with added Amaranth leaf powder has a potential for use in nutritious and healthy extruded snacks, but the consumer acceptability of the snacks should be improved.
URI: http://hdl.handle.net/10321/2223
ISSN: 0101-2061 (print)
1678-457X (online)
DOI: 10.1590/1678-457X.6813
Appears in Collections:Research Publications (Applied Sciences)

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