[01] Linda Nkiruka Uzoaga, Department of Food Science and Technology, Abia State University, Umuahia, Nigeria. [02] Emmanuel Alfred Mazi, Department of Food Science and Technology, Abia State University, Umuahia, Nigeria. [03] Nuria Chinonyerem Oganezi, Department of Food Science and Technology, Abia State University, Umuahia, Nigeria. [04] Onyekachi Chidiebere Nwagbaoso, Department of Food Science and Technology, Abia State University, Umuahia, Nigeria.

This work produced extruded baked snacks from composite flour blends of Yellow root cassava, Orange-fleshed-sweet potato and Plantain fortified with Moringa leaf powder. This research is aimed at developing extruded snacks from the composite flour of Yellow root cassava, Orange-fleshed-sweet potato and plantain with Moringa leaf as well as determining the carotenoid contents using High Performance Liquid Chromatography. Eight flour samples and eight composite snacks at different levels of Orange-fleshed-sweet potato, Yellow root cassava, and plantain with Moringa leaf flour formulations were prepared and evaluated for carotenoid content. The results indicated significant differences (p < 0.05) in the total β-carotene content of the flour samples with a range of 1.92 ± 0.00 µg/g in 95% Yellow root cassava + 5% Moringa leaf powder to 28.95 ± 0.00 µg/g in 95% OFSP + 5% moringa leaf powder. Total β-carotene for the extruded snacks ranged from 6.37 ± 0.00 µg/g in 95% Plantain + 5% moringa leaf powder to 18.17 ± 0.00 µg/g in 95% Orange-fleshed-sweet potato + 5% Moringa leaf powder. 13-Cis-β-carotene, β-cryptoxanthin, Trans-β-carotene and 9-Cis-β-carotene values were generally higher in the flour samples. The study showed that snacks with high carotenoid retention could be produced from local crops as a substitute for wheat.

Carotene, Flour, Retention, Snacks, Vitamin A

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