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Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Author

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  • Sanya Emmaculate
  • Okoth M. Wandayi
  • Abong G. Ooko
  • Mugalavai V. Kadenyeka

Abstract

A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of anti-nutrients. Food to food fortification is being used as an alternative to improve the micronutrient content of the cereal-based flours. This study sought to develop an extruded composite flour using sorghum and maize as the cereal base and baobab, grain amaranth and orange-fleshed sweet potatoes as the fortificants. A completely randomized design in factorial arrangement with ingredient ratio and extrusion as factors and seven levels was used to develop different formulations of the composites. Fortification of sorghum-maize cereal flour blends with amaranth, baobab and orange-fleshed sweet potato powder resulted in a significant (p<0.05) increase in the protein, beta-carotene, iron and zinc contents, on average, 8.99 ± 1.03 g/100g, 895.90 ± 346.85 mg/100g, 11.81 ± 9.73 mg/100g and 1.74 ± 0.18 mg/100g dry weight basis respectively. High grain amaranth levels in the formulations significantly (p<0.05) increased the phytate content whereas tannin content was significantly lower in low sorghum formulations. Conversely, extrusion of the composite flours significantly (p<0.05) reduced protein and beta-carotene contents by 4.7% and 40.9% respectively. Extrusion and its interaction with ingredient ratio significantly (p<0.05) affected the proximate, mineral and anti-nutrient composition of the composite flours. Both the fortificants and extrusion play a role in the reduction of anti-nutrients and therefore future studies should focus on other treatments that can be used together with extrusion to reduce anti-nutrients.

Suggested Citation

  • Sanya Emmaculate & Okoth M. Wandayi & Abong G. Ooko & Mugalavai V. Kadenyeka, 2021. "Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder," Journal of Food Research, Canadian Center of Science and Education, vol. 9(6), pages 1-21, December.
    • Handle: RePEc:ibn:jfrjnl:v:9:y:2021:i:6:p:21
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    3. Editorial Article, 0. "Contents," Economics of Contemporary Russia, Regional Public Organization for Assistance to the Development of Institutions of the Department of Economics of the Russian Academy of Sciences, issue 3.
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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