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Development of an Extruded Snack Based on Sorghum, Pearl Millet and Biofortified bea

Arlene Rachael Andirigu
Loveness Kuziwa Nyanga
Prosper Chopera


The snacking prevalence especially among children has increased in recent decades. Snacks can contribute significantly to a child’s dietary intake and therefore efforts must be made to make them wholesome and nutritious. The objective of this study was to develop acceptable multigrain snacks called puffs using white sorghum, pearl millet and nua45 beans with enhanced protein and mineral (zinc and iron) content. Three different formulations were produced and, for sensory analysis a commercially available alternative child snack was used for comparison. Nutrient analysis (macronutrients and micronutrients) was determined using standard Association of Official Analytical Collaboration (AOAC) international methods of analysis. Moisture content ranged from 6.22 to 9.70%, crude protein ranged between 5 to 16.41%, crude fat from 2.40 to 25%, crude fiber from 1.25 and 1.96%, ash between 0.02 and 4.22% and total carbohydrates between 66.68 and 73.48%. The most preferred formulation had the following mineral content: 7.60 mg/100 g Fe, 2.53 mg/100 g Zn, 260 mg/100 g Mg, 180 mg/100 g Na, 280 mg/100 g Ca and 360 mg/100 g P. The multigrain puffs produced are a good potential source of carbohydrates, proteins and micronutrients, such as iron, zinc, magnesium, calcium and phosphorus. Studies on nutrient absorption would be important to ascertain whether critical nutrients such as iron and zinc are absorbed from the gut and, if so, how much is being absorbed.  

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eISSN: 2663-1741
print ISSN: 2664-5513