Acceptability, storage stability and costing of α-amylase-treated maize–beans–groundnuts–bambaranuts complementary blend

The effects of α-amylase treatment on physical properties, acceptability to mothers, and cost of roasted and extruded maize-beans- groundnuts-bambaranuts complementary porridge recipes were assessed prior to their industrial production. Storage stability of the extruded α-amylase-treated fortified blend was assessed at 2 weeks and 6 months by sensory evaluation, peroxide value, water activity and microbiological load. The use of α-amylase at 0.04% w/w enhanced porridge acceptability and resulted in 88% and 122% increase in flour concentration for roasted and extrusion-cooked porridge flour, respectively, while maintaining porridge viscosity at 1000-fold lower than that of traditionally used porridges. The extrusion cooked blend was stable for 6 months, α-Amylase application increased the unit cost of the developed blend by only 1.4%. The total cost was less than US $2 kg-1, half the minimum price of commercially available complementary foods. Further work on marketing and the efficacy of this inexpensive food on growth of infants is warranted. © 2007 Society of Chemical Industry.