Chemical properties and consumer acceptance of muffins enriched with Amaranthus cruentus leaf flour
Résumé
Amaranthus cruentus is an indigenous leafy vegetable plant with a similar amount of nutrients to conventional leafy vegetables. This research aimed to analyse the chemical properties and consumer acceptance of muffins enriched with A. cruentus leaf flour into wheat flour at a ratio of 0:100, 10:90, 30:70, and 50:50, respectively. The enriched muffins were evaluated for proximate composition, minerals, vitamins, amino acids, and consumer acceptance. The results revealed that the energy, moisture and carbohydrate values for the enriched muffins were significantly (p≤0.05) lower than those of the wheat flour muffins. There was a significant decrease in the acceptance of colour, aroma, texture, taste and overall acceptability for the 30% and 50% enriched muffins compared to the wheat flour muffins. In conclusion, A. cruentus leaf four can be used to improve the nutrient properties of wheat flour muffins despite the decrease in acceptability. The consumers moderately accepted the 10% enriched muffins as compared to 30% and 50%. The 10% enriched muffin is recommended to produce muffins with optimal nutritional content and consumer acceptability to boost the consumption of the A. cruentus plants.
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