Please use this identifier to cite or link to this item:
https://hdl.handle.net/10321/2223
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Beswa, Daniso | en_US |
dc.contributor.author | Dlamini, Nomusa Rhoda | en_US |
dc.contributor.author | Siwela, Muthulisi | en_US |
dc.contributor.author | Amonsou, Eric Oscar | en_US |
dc.contributor.author | Kolansi, Unathi | en_US |
dc.date.accessioned | 2017-02-02T05:39:43Z | - |
dc.date.available | 2017-02-02T05:39:43Z | - |
dc.date.issued | 2016-03 | - |
dc.identifier.citation | 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. | en_US |
dc.identifier.issn | 0101-2061 (print) | - |
dc.identifier.issn | 1678-457X (online) | - |
dc.identifier.uri | http://hdl.handle.net/10321/2223 | - |
dc.description.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. | en_US |
dc.format.extent | 10 p | en_US |
dc.language.iso | en | en_US |
dc.publisher | The Scientific Electronic Library Online | en_US |
dc.relation.ispartof | Food Science and Technology (SBCTA. Online) | en_US |
dc.subject | Under-nutrition | en_US |
dc.subject | Fortification | en_US |
dc.subject | Sensory analysis | en_US |
dc.title | Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks | en_US |
dc.type | Article | en_US |
dc.publisher.uri | http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X6813.pdf | en_US |
dc.dut-rims.pubnum | DUT-005349 | en_US |
dc.identifier.doi | 10.1590/1678-457X.6813 | - |
item.openairetype | Article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
Appears in Collections: | Research Publications (Applied Sciences) |
Files in This Item:
File | Description | Size | Format | |
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Beswa_DST_Vol36_No1_Pg30-39_2016.pdf | 758.17 kB | Adobe PDF | View/Open |
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