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

Main Article Content

L. N. Uzoaga
E. A. Mazi
N. Oganezi
N. A. Kanu

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.

Article Details

How to Cite
Uzoaga, L. N., Mazi, E. A., Oganezi, N., & Kanu, N. A. (2020). 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. Journal of Advances in Microbiology, 20(2), 35-47. https://doi.org/10.9734/jamb/2020/v20i230218
Section
Original Research Article

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