Can Rosemary Spice (ROSMARINUS OFFICINALIS) Stabilize‚-a- Carotene in a Protene -a- Carotene -Rich Soybean-Based Product?
Oiye, S O
Imungi, Jasper K
Mwangi, A M
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Background: Addition of ‚-a-carotene-rich foods can be a feasible way to augment vitamin A content in products deficient in vitamin A. However, -a-carotene is highly prone to oxidation and sterioiseomerization that leads to loses. Rosemary spice is locally available and can be used as an antioxidant in organoleptically acceptable levels. Objective: The effects of rosemary spice on the stability of -‚acarotene in a flour formulation with dried carrots as a source was investigated. Methodology: A flour-based product containing 64% full-fat soya flour, 7% meat powder and 29% carrot flour were treated with dried and milled rosemary spice at rates of 0%, 0.1% 0.2%, 0.3% and 0.4% on the basis of weight of the flour. They were then stored for a period of 7 week at 35oC and analyzed for ‚-a-carotene initially and there after at an interval of 2 weeks. Results: At the end of 7 weeks, the sample with no rosemary spice recorded the lowest ‚-a-carotene content (7.22mg/100 g ± 0.10). This was significantly different from samples having rosemary spice (p<0.05). In increasing order in ‚-carotene content sample with 0.1%, 0.3%, 0.2% and 0.4% had 10.64 mg ± 0.07, 10.74 mg ± 0.07, 10.87 mg ± 0.00 and 11.05 mg ± 0.10 per 100 grams of the flour respectively after 7 weeks of storage. Conclusion: It is possible, within a storage period of 7 weeks at 35o, to spare significant amount of ‚-a-carotene in a protein- ‚- carotene-rich soya-based flour using rosemary spice.
CitationOiye, O.S, Imungi, J.K & Mwangi, A. M(2006). Can Rosemary Spice (ROSMARINUS OFFICINALIS) Stabilize‚-a- Carotene in a Protene -a- Carotene -Rich Soybean-Based Product?. Food and nutrition security for health and development Proceedings of the inaugural national nutrition congress 21st - 23rd February 2005, Nairobi, Kenya: pg 236-238
Kenya Coalition for Action in NutritionApplied Nutrition Programme (ANP) Department of Food Technology and Nutrition, Universityof Nairobi, Kenya
Congress proceedings paper