Antioxidants and Vitamin Composition of Ginger and Turmeric Fortified Cassava-Groundnut Snack Bars
Okezie, F. P.
*
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Omeire, G. C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Ogueke, C. C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Uzoukwu, A. E.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Nwosu, J.N
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Olawuni. I.A.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Umelo, M.C.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Udemba C.O.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Eze, C.F.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
Eze, E. E.
Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the antioxidant and vitamin composition of cassava-groundnut snack bars fortified with ginger and turmeric. Nine formulations were developed using a 70:30 cassava-groundnut flour blend, supplemented with ginger, turmeric, or a 50:50 ginger-turmeric blend at 3%, 5%, and 7% concentrations. A control sample without spices was also prepared. Antioxidant analysis showed significant improvements in fortified samples, with the 7% ginger sample having the highest gingerol (3.89 mg/100g) and shogaol (2.16 mg/100g) levels, and the 7% turmeric sample exhibiting the highest curcumin content (8.73 mg/100g). The 7% ginger-turmeric blend demonstrated a balanced antioxidant profile with 2.96 mg/100g gingerol, 1.72 mg/100g shogaol, and 6.62 mg/100g curcumin. Vitamin analysis revealed significant improvements, with the 7% ginger-turmeric blend showing the highest retention of vitamins A (16.05 μg/100g), B3 (4.43 mg/100g), C (6.93 mg/100g), D (0.75 mg/100g), and E (1.98 mg/100g). The findings demonstrate the potential of ginger and turmeric as functional ingredients in combating malnutrition, especially among rural dwellers relying on stable crops.
Keywords: Ginger, turmeric, fortification, snack bars, antioxidants, vitamins, manultrition, functional ingredients