Food fortification from local and affordable ingredients can be employed to enrich the nutrient content of foods to combat protein-energy malnutrition among children. Hence, this study was aimed to analyze the nutritional qualities, pasting, functional and antioxidant properties of fortified Hybrid yellow maize (HYM) with African breadfruit (ABF) and carrot (CF) flours and sensory acceptability of their food. Results showed that protein, crude fibre, Fe, Zn, vitamin A and β-carotene increased with the increase substitutions of 5 – 25% ABF and 10% CF flours. The functional properties of water and oil absorption capacities (WAC, OAC), foam capacity (FC), foam stability (FS) and gelatinization temperature (GT) increased with increase substitutions of ABF/CF flours. HYM (100%) flour posited higher values in all tested viscosity parameters with the exception of pasting time and temperature. Further, total polyphenol (TP), total flavonoids, %DPPH, and FRAP, colour parameters, a* (redness) and b* (yellowness) were also increased as a result of proportionate inclusion of ABF and CF flours, whereas L* (lightness) was highest in HYM flour. Increment ≈ 5 - 15% ABF and 10% carrot flours revealed higher sensory acceptability of 70 - 74%. Overall, the usability of HYM with ABF and CF in food formulations revealed high nutrient density, strong antioxidant activity and acceptable sensorial scores for healthy living to consumers.
Ukom et al. (Sun,) studied this question.
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