Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
This study investigated the effects of the inclusion of varied amounts of Amaranthus viridis leaf extracts into maize ogi. Proximate and mineral composition, as well as the functional and sensory properties, were evaluated using standard methods. The optimal conditions for the extraction of polyphenol-rich liquid from A. viridis leaves were 1:2 w/v leaf to water ratio at 50℃ for a blending time of 10 min. The respective protein and ash contents of the resultant samples improved by 6.01-30.55% and 17.34-82.08% while the carbohydrate and fat contents were reduced. Magnesium (97.90-143.43 mg/100 g), calcium (12.39-58.85 mg/100 g), iron (29.37-70.65 mg/100 g), potassium (59.33-108.42 mg/100 g), and zinc (0.71-1.76 mg/100 g) increased with the increase in fortification levels of the maize ogi. The swelling, amylose, paste clarity, pasting viscosity, and organoleptic qualities (taste, color, flavor, mouthfeel, appearance, and acceptance) of the fortified products decreased with an increase in inclusion levels. The study concluded that the inclusion of the A. viridis leaf extracts into maize ogi could help in boosting nutrients of the products with no major impact on the organoleptic properties of the samples.
Abstract
This study investigated the effects of the inclusion of varied amounts of Amaranthus viridis leaf extracts into maize ogi. Proximate and mineral composition, as well as the functional and sensory properties, were evaluated using standard methods. The optimal conditions for the extraction of polyphenol-rich liquid from A. viridis leaves were 1:2 w/v leaf to water ratio at 50℃ for a blending time of 10 min. The respective protein and ash contents of the resultant samples improved by 6.01-30.55% and 17.34-82.08% while the carbohydrate and fat contents were reduced. Magnesium (97.90-143.43 mg/100 g), calcium (12.39-58.85 mg/100 g), iron (29.37-70.65 mg/100 g), potassium (59.33-108.42 mg/100 g), and zinc (0.71-1.76 mg/100 g) increased with the increase in fortification levels of the maize ogi. The swelling, amylose, paste clarity, pasting viscosity, and organoleptic qualities (taste, color, flavor, mouthfeel, appearance, and acceptance) of the fortified products decreased with an increase in inclusion levels. The study concluded that the inclusion of the A. viridis leaf extracts into maize ogi could help in boosting nutrients of the products with no major impact on the organoleptic properties of the samples.