Effect of carrot and orange-fleshed sweet potato incorporation on the chemical and sensory characteristics of acha–peanut extrudates

Abstract

This study investigated the effect of incorporating carrot and orange-fleshed sweet potato (OFSP) flours into acha–peanut blends for the production of extruded snacks formulated to meet the recommended dietary allowance of 19 g per day protein. Four formulations were developed using material balancing and optimized extrusion parameters: A (100% acha), AP (81.08% acha + 18.92% peanut), APC (64.21% acha + 20.64% peanut + 15.15% carrot), and APO (64.55% acha + 20.74% peanut + 14.71% OFSP). The extrudates were analyzed for proximate composition, micronutrient content, antinutritional factors, starch digestibility, and sensory quality using standard methods. Results showed that carrot and OFSP incorporation significantly (p < 0.05) affected the proximate composition, with protein, fat, ash, fibre, carbohydrate, and energy contents ranging from 10.61–19.04%, 1.10–2.28%, 1.17–2.31%, 0.17–0.49%, 75.96–86.95%, and 399.95–403.67 kcal, respectively. Micronutrient levels also varied significantly (p < 0.05), with calcium, magnesium, iron, zinc, vitamin B₁, vitamin C, and β-carotene ranging from 20.27–23.17 mg per 100 g, 71.28–78.06 mg per 100 g, 9.06–9.15 mg per 100 g, 3.23–3.43 mg per 100 g, 1.20–1.35 mg per 100 g, 4.99–5.37 mg per 100 g, and 1.14–1.21 mg per 100 g, respectively. Antinutrient contents were low, while starch digestibility and predicted glycemic index values (41.62–55.12) indicated moderate energy release. Sensory evaluation revealed high panelist acceptability for colour, taste, texture, and overall quality. The study demonstrates that the inclusion of carrot and OFSP enhances the nutritional profile and consumer appeal of acha–peanut extrudates, offering a viable strategy for producing nutrient-dense, health-promoting snacks from underutilized crops and peanut meal by-products.