title: Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks.
abstract: BACKGROUND
  Pro-vitamin A-biofortified maize snacks with added leafy vegetable may have a potential as nutritious and health-promoting products, especially in addressing vitamin A deficiency, which is prevalent in developing regions. The objective of the study was to determine the effects of adding amaranth leaf powder on the physical, antioxidant properties and pro-vitamin A content of extruded pro-vitamin A-biofortified maize snacks. Extruded snacks were processed using four pro-vitamin A-biofortified maize varieties that were composited with amaranth leaf powder at 0%, 1% and 3% (w/w) substitution levels.
  
  
  RESULTS
  At higher amaranth concentration, the expansion ratio of the snacks decreased, while their hardness increased by as much as 93%. The physical quality of the snacks may therefore need improvement. As amaranth was increased, the phenolic content and antioxidant activity of the snacks increased as well as the pro-vitamin A content.
  
  
  CONCLUSIONS
  Pro-vitamin A-biofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks. There are limited studies reporting on processing pro-vitamin A maize with complementary plant foods, which is common with white maize in southern Africa; thus the current study serves as a baseline.
authors: University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa.|University of Venda, Private Bag X 5050, Thohoyandou 0950, South Africa.
authors: Daniso
authors: D
authors: Beswa
authors: Council for Scientific and Industrial Research, PO Box 395, Pretoria 0001, South Africa.
authors: Nomusa R
authors: NR
authors: Dlamini
authors: Durban University of Technology, PO Box 1334, Durban 4000, South Africa.
authors: Eric O
authors: EO
authors: Amonsou
authors: University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa.
authors: Muthulisi
authors: M
authors: Siwela
authors: University of KwaZulu-Natal, Private Bag X 01, Scottville 3209, South Africa.
authors: John
authors: J
authors: Derera
mesh_terms: D027721:Amaranthus / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D004032:Diet; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D006244:Hardness; D006801:Humans; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D018515:Plant Leaves / Q000737:chemistry; D028321:Plant Preparations / Q000737:chemistry; D062410:Snacks; D014675:Vegetables / Q000737:chemistry; D014801:Vitamin A / Q000032:analysis* / Q000494:pharmacology; D014815:Vitamins / Q000032:analysis / Q000494:pharmacology; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D028321:Plant Preparations; D014815:Vitamins; D014801:Vitamin A
keywords: antioxidant activity; maize snacks; phenolic compounds; pro-vitamin A