DEVELOPMENT OF BETA-CAROTENE-RICH EXTRUDED MAIZE PRODUCT

Extrusion technology was used to develop an extruded product with maiz e. beta-carotene-rich vegetables like carrot, and curry leaves were de hydrated to powders and incorporated at various levels in the extruded product. Red palm oil, another rich natural beta-carotene source was also incorporated by blending groundnut oil at different ratios. In th e sensory evaluation tests conducted, the products prepared with 30% c urry leaf powder and 30% carrot powder scored high. The extruded maize product prepared with 30:70 oil blend of red palm oil: and groundnut oil were better accepted than 50:50 of the respective blend. The chemi cal analysis of the experimental products at 30% incorporation of curr y leaf powder and 30% incorporation of carrot powder showed energy (Kc al), protein (Nx6.25g) fat (g), beta-carotene (mg) contents of 474, 12 .7, 10.7, 5.7 and 483, 11.9, 10.2, 9.8 per 100g product, respectively. Similary, products prepared with 30:70 oil blend of red palm oil and groundnut oil with 30% curry leaf powder incorporation and 30:70 oil b lend of red palm oil and groundnut oil with 30% carrot powder incorpor ation showed energy (Kcal), protein (Nx6.25g), fat (g) beta-carotene ( mg) 469, 13, 10.9, 7.7 and 481, 11.2, 10.2, 11.0, respectively. The ex perimental products were stored in high density polyethylene bags for 4 weeks at a temperature of 38.2 degrees C and relative humidity of 56 %. The stability of the experimental products in terms of proximates a nd beta-carotene showed a decreasing trend. The mean % storage losses of calories, proteins, fat and beta-carotene were 4.7, 17.6, 4.2 and 1 5.6. Overall, the extruded maize product incorporated with curry leave s and carrots (30%) and red palm oil blend with groundnut oil (30:70) were organoleptically acceptable and the retention of proximates and b eta-carotene was found satisfactory.