Food Production, Processing and Nutrition

Table 5 Vitamin estimation of raw blends and extruded products per 100 g

From: Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder

Parameters	Vitamin B6 (mg)		Vitamin A (IU)
Types	Raw blends	Extruded product	Raw blends	Extruded product
C	0.04 ± 0.01^c	0.03 ± 0.00^b	500 ± 1.07^d	310 ± 1.45^d
T1	0.091 ± 0.02^a	0.02 ± 0.00^b	669.74 ± 2.32^c	316 ± 2.01^c
T2	0.093 ± 0.00^a	0.08 ± 0.02^a	3448.6 ± 1.27^a	445 ± 2.17^a
T3	0.044 ± 0.00^c	0.01 ± 0.00^c	485.87 ± 1.25^e	283 ± 2.07^e
T4	0.064 ± 0.03^b	0.05 ± 0.01^b	1554.07 ± 1.17^b	335 ± 1.26^b

Raw blends: blends prepared before extrusion process. Control: plain extruded product. T1, T2, T3 and T4: extruded corn product fortified with 3% (w/w) of laurel, turmeric, ginger and mixture formula contains 3% of the three herbs’ mixture mentioned (1:1:1), respectively

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ISSN: 2661-8974

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