FORTIFICATION OF MAIZE FLOUR WITH GRAIN AMARANTH FOR IMPROVED NUTRITION

Abstract

Malnutrition, a widespread problem especially in developing countries, affecting all age groups particularly children and reproductive age women. Among the causes that have led to perennial malnutrition levels in Kenya, is the over reliance on starchy staples like maize, sorghum, rice and millet. These staples are characterized by low nutrient densities that are further lowered during processing. In a bid to combat the problem, the government targeted increased production of the micronutrient (minerals, vitamins) fortified maize flour. This is mostly based on chemical fortificants, a short term strategy aimed at increasing micronutrient intake. Therefore, there is need to think about long term and sustainable strategies such as food to food fortification. This study aimed at providing a better and more sustainable approach by fortifying maize based foods with grain amaranth. Maize was procured from National Cereals and Produce Board and processed to refined flour and whole meal flour while amaranth grain that had been toasted at 100ºC for 5 minutes and milled into flour was obtained from Annicos Limited. The refined maize flour and whole maize meal flour were then mixed with varying amounts of grain amaranth flour (0-40%). The proximate composition and mineral content of the raw materials (control samples) and the blends were determined using standard methods while protein digestibility was determined after enzyme digestion. Nutritional composition of amaranth grain flour differed significantly (p=0.001) from refined and whole meal maize flour. Amaranth grain flour was found to be superior in proteins (15.82%), lipids (7.61%), ash (2.54%) and fibre (4.39%) as compared to refined maize flour; proteins (6.29%), lipids (1.92%), ash (0.55%) and fibre (0.76%), and whole meal maize flour; proteins (9.81%), lipids (3.89%), ash (1.14%) and fibre (2.68%). Adding grain amaranth flour to refined and whole meal maize flour at the different ratios increased the nutrient density significantly (p=0.001), particularly protein, iron, calcium and zinc. However, it decreased the digestibility of protein significantly (p=0.001). The results indicate that although adding 40% grain amaranth flour to refined and whole meal maize flour gave the highest nutritional profiles, the most acceptable blends had 20% grain amaranth addition. Therefore, food to food fortification is an approach that can be adapted to meet the nutrition requirements of our society.