Formulation and evaluation of maize (Zea mays) flour fortified with carrot (Daucus carota) powder

Abstract

Macro and micronutrients deficiencies still remain a major challenge with developing countries, especially Sub-Saharan Africa (Nigeria) where maize consumption remains a staple food. These studies investigated the effects of fortification of different blend proportions (BP) of Maize (Zea Mays) flower with Carrot (Daucus Carota) powder. Standard analytical methods were used to evaluate the proximate, phytochemical, minerals and Vitamins contents in the newly fortified maize flower. The proximate results revealed a significant difference (p<0.05) in the moisture, crude fibre and carbohydrates compositions of the blend proportion one (BP1), when compared to blend proportions two and three (BP2 & BP3), while there was a significant increase (p<0.05) in the Ash and crude protein contents of blend proportions two and three (BP2 & BP3), when compared to BP1 respectively. The phytochemical results indicates significant increase (p<0.05) in Alkaloids, Flavonoids and Saponins in BP1 when compared to BP2 & BP3, while BP2 & BP3 shows a significant increase (p<0.05) in Phytates, Oxalates and Tannins compared to BP1.The iron, zinc, sodium, Potassium and Calcium, Vitamin A and Vitamin C compositions revealed a significant increase (p<0.05) in BP2 & BP3 compared to BP1. The results revealed that fortification of Zea Mays flower with carrot powder increases both macro and micronutrients and it’s a cheap methods of meeting the macro and micronutrients needs of a large population, especially in developing countries, as such its consumption should be encouraged.