Nutritional analysis was carried out in triplicate for the raw materials (refined maize flour (RMF) and grain amaranth flour (GAF)) and the different blends (RA1, RA2, RA3).
The moisture content of grain amaranth flour (GAF) was found to be lower than that of the refined maize flour (RMF), and all the maize-amaranth flour blends (RA1, RA2 and RA3).
There were significant differences (p[less than or equal to]0.05) observed among the blends with RA1 being the highest.
RA1 is a dark yellow heavy paraffinic oil with high aromatic content that gives it good softening power.
It also evaporates much less than RA1 at mixing temperatures, and its RTFO mass loss is only 0.21%.