Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Abstract Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes deficient protein and some other healthful substances. High-protein soymeal rich protein, mineral, amino acids, antioxidants, Formulating with high-protein would improve health status consumers. This work investigated consumer-ready flake amaranth, soymeal, modified corn starch produced under optimized condition characterized aim to develop models that give a flake. Amaranthus viridis, corn, soybean grains were sorted, wet-cleaned, dried. Soybean processed into was extracted while A. viridis flour. Formulated flour mixtures developed using three-level factorial categoric factor design response surface methodology. The analyzed standard procedures. Optimal (34.78 g/100 g), amaranth (56.52 (8.70 g) established. Results showed contained per 100 g: 29.05 g 6.00 fat, 4.10 fibre, 3.84 ash, 8.96 moisture, 249.74 mg calcium, 272.35 magnesium, 12.08 iron, 618.42 phosphorus, 6.41 niacin, 4.85 pyridoxine, 0.21 tannin, 1.85 phytate, 2.96 alkaloids, 908.24GAE total phenolics 12.75mgRE flavonoids good quality characteristics acids. study illustrated feasibility formulating starch. production process scalable could be employed for both domestic industrial purposes. Graphical abstract