Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

Figures & data

Table 1. Formulation of flour and composite

Sample code	Biofortified Maize flour (BMF) (%)	Soybean flour (SF) (%)
LMN	100	0
ABM	90	10
CBM	85	15
FBM	80	20
ZBM	70	30

Figure 1. Proximate Composition of Extruded Samples (High Temperature and Speed; 100 °C and 120 rpm)

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30Mean values of the parameter with different letters are significantly different at p < 0.05.

Figure 2. Proximate Composition of Extruded Samples (Low Temperature and Speed; 90 °C and 100 rpm)

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30Mean values of the parameter with different letters are significantly different at p < 0.05.

Figure 3. Antinutritional Factors of Extruded Sample of Biofortified Maize and Soybean Flour (High Temperature and Speed; 100 °C and 120 rpm)

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30Mean values of the parameter with different letters are significantly different at p < 0.05.

Figure 4. Antinutritional Factors of Extruded Sample of Biofortified Maize and Soybean Flour (Low Temperature and Speed; 90°C and 100 rpm)

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30Mean values of the parameter with different letters are significantly different at p < 0.05.

Table 2. Carotenoid Composition (µg/g) of Extruded Sample of Biofortified Maize and Soybean Flour under High Temperature

Sample Code	Lutein	Zeaxanthin	β- cryptoxanthin	A-Carotene	13-Cis β-carotene	Trans-β-carotene	9-cis Β-carotene	Total β-carotene	Total Xanthophylls	Pro-vitamin A
LMN	3.78 ± 0.57^bc	5.49 ± 1.29^ab	2.54 ± 0.27^ab	0.66 ± 1.16^a	0.53 ± 0.09^a	1.32 ± 1.12^a	0.65 ± 0.01^a	2.49 ± 0.29^ab	9.27 ± 1.85^bc	4.09 ± 0.50^ab
ABM	4.27 ± 0.06 ^c	7.09 ± 1.80^b	2.62 ± 0.04^ab	0.51 ± 0.25^a	0.58 ± 0.00^a	1.38 ± 0.00^a	0.65 ± 0.00^a	2.62 ± 0.01^b	11.36 ± 1.73 ^c	4.18 ± 0.15^ab
CBM	4.57 ± 0.01 ^c	6.03 ± 0.01^ab	2.69 ± 0.04^b	0.71 ± 0.10^a	0.52 ± 0.00^a	1.42 ± 0.01^a	0.67 ± 0.01^a	2.60 ± 0.01^b	10.60 ± 0.04^ab	4.30 ± 0.06^b
FBM	2.49 ± 0.02^a	3.49 ± 0.011^a	2.30 ± 0.01^a	0.63 ± 0.03^a	0.31 ± 0.24^a	0.63 ± 0.72b	0.86 ± 0.40^a	1.80 ± 0.57^a	5.98 ± 0.04^a	3.26 ± 0.57^a
ZBM	3.12 ± 0.41^ab	4.54 ± 0.08^ab	2.35 ± 0.01^a	0.55 ± 0.00^a	0.46 ± 0.00^a	1.24 ± 0.01^a	0.58 ± 0.00^a	2.28 ± 0.01^ab	8.16 ± 0.22^ab	3.73 ± 0.01^ab

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30

Mean values with different superscripts within the column are significantly different at p < 0.05

Table 3. Carotenoid composition (µg/g) of the extruded sample of bio-fortified maize and soybean flour under low temperature (90 °C, 100rpm)

Sample code	Lutein	Zeaxanthin	β- cryptoxanthin	A-Carotene	13-Cis β-carotene	Trans-β-carotene	9-cis Β-carotene	Total β-carotene	Total Xanthophylls	Pro-vitamin A
LMN	4.62 ± 0.00 ^c	6.32 ± 0.01 ^c	3.02 ± 0.01^d	0.83 ± 0.01^d	0.71 ± 0.01^d	0.83 ± 0.97^a	1.12 ± 0.55^a	2.65 ± 0.41^b	10.94 ± 0.00^e	4.58 ± 0.42 ^c
ABM	4.33 ± 0.04 ^c	5.78 ± 0.04^b	2.58 ± 0.01 ^c	0.62 ± 0.01 ^c	0.51 ± 0.00 ^c	1.35 ± 0.00^a	0.64 ± 0.01^a	2.50 ± 0.01^b	10.10 ± 0.01^d	4.09 ± 0.01^bc
CBM	4.26 ± 0.01 ^c	5.69 ± 0.02^b	2.59 ± 0.00 ^c	0.62 ± 0.00 ^c	0.49 ± 0.00^b	1.35 ± 0.00^a	0.65 ± 0.01^a	2.49 ± 0.01^b	9.94 ± 0.04 ^c	4.09 ± 0.01^bc
FMB	3.70 ± 0.33^b	5.77 ± 0.39^b	2.45 ± 0.01^b	0.58 ± 0.01^b	0.48 ± 0.00^b	1.29 ± 0.01^a	0.57 ± 0.03^a	2.34 ± 0.03^ab	9.46 ± 0.06^b	3.85 ± 0.01^b
ZBM	2.48 ± 0.01^a	4.45 ± 0.01^a	2.04 ± 0.01^a	0.48 ± 0.00^a	0.44 ± 0.01^a	1.07 ± 0.00^a	0.49 ± 0.02^a	1.99 ± 0.01^a	6.92 ± 0.02^a	3.25 ± 0.01^a

Sample Code: Biofortified maize flour: soybean flour; LMN 100:0; ABM 90: 10; CBM 85: 15; FBM 80:20 and ZBM 70:30

Mean values with different superscripts within the column are significantly different at p < 0.05