Effect of carrot and orange-fleshed sweet potato incorporation on the chemical and sensory characteristics of acha–peanut extrudates

Key Points

• This research aims to evaluate the impact of incorporating carrot and orange-fleshed sweet potato on the chemical and sensory characteristics of acha-peanut extrudates.
• Incorporated peanut meal, carrot, and orange-fleshed sweet potato into acha to create extrudates.
• Evaluated nutritional quality, digestibility, and sensory properties of the extruded snacks.
• The incorporation of the APC blend resulted in improved mineral content and higher β-carotene levels.
• Consumer preference was notably higher for extrudates made with the APC blend compared to others.