Effect of Yellow Root Cassava, Orange Flesh Sweet Potato and Plantain Fortified with Moringa oleifera Leave on the Functional and Proximate Composition of Extruded Product
L. N. Uzoaga *
Department of Food Science and Technology, Abia State University, Umuahia, Abia State, P.M.B. 7010, Nigeria.
E. A. Mazi
Department of Food Science and Technology, Abia State University, Umuahia, Abia State, P.M.B. 7010, Nigeria.
N. Oganezi
Department of Food Science and Technology, Abia State University, Umuahia, Abia State, P.M.B. 7010, Nigeria.
N. A. Kanu
National Root Crops Research Institute, Umudike, Abia State, P.M.B 7006, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study is to determine the functional properties of the composite flour, development of extruded snacks using locally fabricated extruder from flour of different blend ratio of OFSP, YRC, Plantain fortified with moringa leaves powder and to determine the proximate composition of the fresh of orange fleshed sweet potato, yellow root cassava, plantain, the flour and the extruded baked snacks.
Keywords: Functional properties, proximate and extruded baked snacks from orange-fleshed sweet potato, yellow root cassava, plantain fortified with moringa leaves powder.