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This study developed a nutrient-rich extruded snack using beans, maize, sweet potato, and amaranth. The bean-based snack offers significant protein, iron, and zinc, improving children's nutritional intake.

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Area of Science:

  • Food Science and Technology
  • Nutrition
  • Agricultural Science

Background:

  • School-aged children often consume low-nutrient snacks, impacting their overall health.
  • There is a need for accessible, nutrient-dense snack options for children.
  • Bean-based snacks can address micronutrient deficiencies, particularly iron and zinc.

Purpose of the Study:

  • To develop a nutrient-rich and sensorially acceptable extruded snack for school-aged children.
  • To optimize snack formulations using a blend of Roba1 beans, maize, orange-fleshed sweet potato (OFSP), and amaranth.
  • To evaluate the nutritional, textural, and sensory properties of the developed snack.

Main Methods:

  • Snack formulations were created using varying proportions of beans, maize, OFSP, and amaranth.
  • Twin-screw extrusion processing was employed to create the snack product.
  • Nutritional content (protein, iron, zinc, fiber), texture, and sensory acceptability were analyzed.

Main Results:

  • Higher bean content correlated with increased protein, iron, zinc, and dietary fiber.
  • An optimal formulation (82.03:10:5:2.97 beans:maize:OFSP:amaranth) was identified.
  • The optimized snack provided significant contributions of protein (up to 43%), iron (19%), and zinc (12%) per serving.

Conclusions:

  • Extrusion technology can effectively produce value-added, nutrient-enriched snacks from bean and staple crop blends.
  • The developed bean-based snack shows potential for improving nutrient intake in school-aged children.
  • This approach offers a viable strategy to combat micronutrient deficiencies through fortified food products.