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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
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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