effects of amaranth addition on the provitamin a content and physical and antioxidant properties of extruded provitamin abiofortified maize snacks background provitamin abiofortified maize snacks with added leafy vegetable may have a potential as nutritious and healthpromoting products especially in addressing vitamin a deficiency which is prevalent in developing regions the objective of the study was to determine the effects of adding amaranth leaf powder on the physical antioxidant properties and provitamin a content of extruded provitamin abiofortified maize snacks extruded snacks were processed using four provitamin abiofortified maize varieties that were composited with amaranth leaf powder at 0 1 and 3 ww substitution levelsresults at higher amaranth concentration the expansion ratio of the snacks decreased while their hardness increased by as much as 93 the physical quality of the snacks may therefore need improvement as amaranth was increased the phenolic content and antioxidant activity of the snacks increased as well as the provitamin a contentconclusion provitamin abiofortified maize with added amaranth has a potential for use in nutritious and healthy extruded snacks there are limited studies reporting on processing provitamin a maize with complementary plant foods which is common with white maize in southern africa thus the current study serves as a baseline