Physico-chemical properties and consumer acceptance of muffins enriched with Amaranthus Cruentus leaf flour

Abstract

Background: The amaranthus crop (Amaranthus spp.) is an indigenous leafy vegetable identified as a possible solution to address undernutrition in Sub-Saharan Africa. This research will help boost consumption by improving the image of indigenous leafy vegetables such as amaranthus by producing value-added products with good sensory and nutritional properties. The research aims to analyse the physicochemical properties and consumer acceptance of muffins enriched with amaranthus (Amaranthus cruentus) leaf flour. Method: The muffins were made by incorporating wheat and amaranthus flour at a ratio of 90:10, 70:30, 50:50 and 100% wheat flour. The enriched muffins were evaluated for proximate composition, physical attributes, minerals, vitamins, amino acids, and consumer acceptance. Results: The enriched muffins were significantly higher in dry matter and ash showed an increase, in firmness, lightness, and yellowness compared with the control. The energy, moisture and carbohydrate values for the enriched muffins were significantly lower than the control. The enrichment of amaranthus did not significantly affect the height, but the diameter and weight significantly decreased at 10% enrichment. There was a significant decrease in the acceptance of colour, aroma, texture taste and overall acceptability for 30% and 50% enriched muffins compared to the control. Conclusion: A 50% enriched muffin with amaranthus had overall improved properties in terms of proximate composition, physical properties, and mineral content. Recommendation: Amaranthus (A. cruentus-Arusha) leaf flour can be explored further to produce other nutritious value-added products with acceptable sensory qualities.