摘要：This study is aimed at enhancing the nutritional properties of a staple street vended snack (masa) in Nigeria, with
locally available, nutrients-dense, inexpensive and relatively underutilized food substances (grain amaranth and
carrot). The blends of rice, grain amaranth and carrot (RGC) were prepared. Response Surface Methodology (optimal
mixture design) was used to obtain four optimum sample mixtures based on moisture, protein, ash and vitamin A as
response variables. Physical properties, proximate compositions, amino acids profile, minerals, vitamins contents,
antioxidant and sensory attributes of the enriched masas were determined and compared with a negative control (100%
rice flour masa). Results revealed a significant (p < 0.05) increase in protein, fat, ash and fibre contents of the enriched
masas. Similarly, essential amino acids distributions in the enriched samples were within or above recommended
dietary allowance except for lysine. Also, there were remarkable (p < 0.05) increases in minerals and vitamins. Vitamin
A and C contents of masa samples ranged between 0.25 – 3.56 and 0.66 – 2.33 mg/100g, respectively. In the same vein,
enrichment had positive effects on total phenol contents and antioxidant properties of the samples. However, control
sample (100% rice-masa) was sensorially preferred by consumers with a mean score above 7 in all the sensory
parameters considered. The study revealed that enrichment of rice with grain amaranth and carrots have the potential
of raising the nutritional status of a low-protein rice-based snack (masa).
