Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 1

Influence of basil seed flour supplementation on micro and macro nutritional profile of RTE corn based functional snacks

Tabeen Jan1, Syed Zameer Hussain1*, Aasima Rafiq1, Tahiya Qadri1 and Shahnaz Mufti2

1Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
2Division of Vegetable Sciences, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India

*Corresponding Author: Syed Zameer Hussain, Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India.

Received: December 09, 2022; Published: December 28, 2022


The study was conducted with an aim to explore basil seeds for development of functional snacks. Central composite rotatable design (CCRD) was used to investigate the effect of independent variables such as feed proportion (Basil seed flour: Corn flour), feed moisture (FM), screw speed (SS), and extruder barrel temperature (BT) on system and product responses. Significant effect (p < 0.05) of independent variables on system and product responses was observed. High coefficient of determination (R2 ≤ 0.99) was observed for all regression models. The optimum conditions for development of basil supplemented functional snack was basil: corn snack was: 6.50:93.40% Basil: Corn, feed moisture of 11%, barrel temperature of 90oC and screw speed 200 rpm. The developed snack (BCS) recorded significantly higher protein (8.75g/100g), fat (8.93g/100g) and fibre (14.07g/100g) content than control (100% corn flour) (CS). Vitamin and mineral content of BCS also increased as compared to CS. Amino acid profiling revealed presence of all the essential and non-essential amino acids. BCS (12.47g/100g) recorded predominantly higher percentage of α-linolenic acid as compared to CS (0.03g/100g). Phytochemical screening showed that BCS contained higher percentage of epicatechin (19.02mg/100g), followed by ferulic acid (8.02mg/100g) and p-coumaric acid (2.24mg/100g) when compared to CS.

Keywords: Basil Seeds; Extrusion; Amino Acid; ALA; caffeic Acid


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Citation: Syed Zameer Hussain., et al. “Influence of basil seed flour supplementation on micro and macro nutritional profile of RTE corn based functional snacks".Acta Scientific Nutritional Health 7.1 (2023): 129-140.


Copyright: © 2023 Syed Zameer Hussain., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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