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    Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

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    Journal Article (1.395Mb)
    Date
    2020
    Author
    Adegunwa, M.O.
    Ayanlowo, J.E.
    Olatunde, G.O.
    Adebanjo, L.A.
    Alamu, E.O.
    Type
    Journal Article
    Review Status
    Peer Review
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study examined the effect of extrusion cooking on the proximate, antinutritional, and carotenoid properties of biofortified maize and soybean flour blends. Samples were prepared by blending maize and soybeans flours in varied proportions (100:0, 90:10, 85:10, 80:20, 70:30) and were extruded at a feed rate of 1.5 kg/h with different temperatures and screw speeds. The extrudates were subjected to proximate, antinutritional, and carotenoid analyses using standard laboratory methods. The moisture content, crude protein, crude fibre, crude fat, and ash contents of the extrudates ranged from 8.89 to 12.91%, 8.21 to 20.61%, 2.08 to 4.64%, 3.81 to 5.90% and 1.62 to 2.37%, respectively. The comparative percentage composition of carotenoids of the flour blends indicated that lutein, zeaxanthin, β- cryptoxanthin, α-carotene, 13-cis β-carotene, 9-cis β-carotene, total β-carotene, total xanthophylls, provitamin A were higher when extruded at lower processing speed and temperature. The antinutrient composition shows a significant reduction in the levels of oxalate, tannins and phytate compared with previous related work. Sample ABM (90:10 biofortified Maize and soybean flours) showed high contents of carotenoid properties and low antinutritional properties and made it better than other samples. The extruded samples are nutritious, and further processing (addition of ingredients) will help derive a new product with increased nutritional quality.
    https://dx.doi.org/10.1080/23312009.2020.1767017
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/7430
    IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1080/23312009.2020.1767017
    Research Themes
    Nutrition and Human Health
    IITA Subjects
    Agronomy; Grain Legumes; Maize; Nutrition; Plant Breeding; Plant Production; Soybean; Value Chains
    Agrovoc Terms
    Maize; Soybeans; Extrusion; Antinutritional Factors; Carotenoids
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Hubs
    Southern Africa Hub
    Journals
    Cogent Chemistry
    Collections
    • Journal and Journal Articles4835
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