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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 20, No. 4, 2020, pp. 16099-16111
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Bioline Code: nd20058
Full paper language: English
Document type: Review Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 20, No. 4, 2020, pp. 16099-16111
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POTENTIAL OF USING AMARANTHUS LEAVES TO FORTIFY INSTANT NOODLES IN THE SOUTH AFRICAN CONTEXT: A REVIEW
Qumbisa, ND; Ngobese, N & Kolanisi, U
Abstract
There has been a significant increase in the consumption of instant noodles among the
youth, especially students. According to literature, instant noodles are preferred because
of their taste, extended shelf life, cheap price as well as convenience, which suit the busy
lifestyle of the student population. However, it has been highlighted that instant noodles
are not always a healthy food choice. The nutrient quality compromise poses a negative
impact on the functioning of the body, which could affect the student’s nutrition
negatively. The objective of the study was, therefore, to determine the potential of
Amaranthus leaf powder in fortifying instant noodles. Articles looking at instant noodle
utilization and consumption by students as well as Amaranthus use, perceptions and
utilization were used in this narrative review. These were selected and grouped by the
authors according to the sub-topics mentioned above. Literature reports that instant
noodles can be fortified by substituting wheat flour with Amaranthus grain flour. Studies
on Amaranthus snacks and other starch-based foods using the leaf part have been
reported but the fortification of noodles with Amaranthus leaf powder is not documented.
The findings on the consumer acceptability of Amaranthus leaf powder-fortified foods
have reported lower acceptability. This is due to unfamiliar sensory attributes such as a
green color and a ‘leafy’ taste. Amaranthus is still perceived as food for poor and
backward people, which contributes to lower acceptability of the plant to the youth.
Nevertheless, Amaranthus leaves are considerably nutritious and the incorporation in
staple foods could maximise crop utilization. Therefore, incorporation of Amaranthus
with the noodles could lead to instant noodle indigenization in South Africa and give a
sense of identity to the future generations. Furthermore, Amaranth-fortified noodles
could sustain the utilization of traditional foods, promoting local-based food systems and
help reduce unemployment among the youth.
Keywords
instant noodles; consumer acceptability; morogo; fortification; imbuya; underutilized vegetables
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