ArticleFood science & nutrition2025
Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization.Food science & nutrition · 2025Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Blending different ingredients can enhance the nutritional value of foods to address the needs of vulnerable populations. This study aimed to develop optimal formulations for raw and extruded flours from orange-fleshed sweet potatoes (OFSP), grain amaranth, biofortified beans, and maize. Blends were extruded using a twin-screw extruder at a barrel temperature of 60°C, 120°C, and 150°C, a screw speed of 350 rpm, and 5% feed moisture. The formulations were optimized using a response surface methodology, with the aim of identifying optimal formulations for raw (RF) and extruded (EF) flours, without (1) or with (2) maize. Formulation optimization was based on the following ranges: OFSP (20%-68%), maize (0%-30%), biofortified beans (20%-40%), and grain amaranth (10%-30%). The response variables were protein, beta-carotene, iron, zinc, and viscosity. Quadratic and cubic models accurately predicted the variables (
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Registered trials
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