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Table 4 Nutritional properties of consumer-ready flakes from high-protein soymeal, amaranth and modified corn starch produced under optimal condition

From: Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Parameter

Consumer-ready Flakes

Control (NASCO Cornflakes)a

Proximate (g/100 g)

 Protein

29.05 ± 0.91

7.50

 Fat

6.00 ± 0.11

0.80

 Fibre

4.10 ± 0.04

3.00

 Ash

3.84 ± 0.19

 

 Moisture

8.96 ± 0.42

 

 Carbohydrate

48.05 ± 1.25

80.00

Mineral (mg/100 g)

 Sodium

40.36 ± 0.82

0.70

 Calcium

249.74 ± 1.58

 

 Potassium

908.71 ± 2.83

 

 Magnesium

272.35 ± 1.76

 

 Iron

12.08 ± 0.98

14.00

 Phosphorus

618.42 ± 1.94

 

 Zinc

38.63 ± 0.90

 

Vitamin

 Thiamin (B1) (mg/100 g)

0.19 ± 0.00

1.20

 Riboflavin (B2) (mg/100 g)

0.25 ± 0.01

1.30

 Niacin (B3) (mg/100 g)

6.41 ± 0.12

 

 Folic Acid (B9) (μg/100 g)

123.50 ± 1.48

0.19

 Pyridoxine (B6) (mg/100 g)

4.85 ± 0.61

1.50

 Pantothenic Acid (B5) (mg/100 g)

1.98 ± 0.07

 

Phytochemicals

 Tannin (g/100 g)

0.21 ± 0.01

 

 Phytate (mg/100 g)

1.85 ± 0.16

 

 Alkaloids (mg/100 g)

2.96 ± 0.13

 

 Total Phenolic (GAE/100 g)

908.24 ± 1.83

 

 Flavonoids (mg RE/100 g)

12.75 ± 0.25

 

Antioxidant Activity

 DPPH (μmolTEAC/100 g)

1850.41 ± 2.31

 

 FRAP (mmol Fe2+ /100 g)

21.75 ± 0.83

 

Colour

 L* (Lightness)

55.42 ± 0.68

 

 a* (Redness)

2.51 ± 0.09

 

 b* (Yellowness)

4.05 ± 0.11

 
  1. Data are presented as mean ± standard deviation (n = 5). TEAC Trolox equivalent antioxidant capacity, GAE Gallic acid equivalent, RE Rutin equivalent, DPPH - 2,2-diphenyl-1-picryl-hydrazl, FRAP Ferric ion reducing antioxidant power
  2. aManufacturer’s nutrition information