Macro and Micronutrients of Purple Sweet Potato Flour as Material Raw Complementary Feeding

Abstract

Safe food is supported by the use of local natural ingredients for food making raw materials. Infants older than 6 months should be given complementary feeding (MP-ASI) for optimal growth. Complementary Feeding in the dominant market is made from wheat flour and tapioca flour, new innovations are needed as a substitute for flour or tapioca, in order to obtain products with high nutritional value. Sweet potato is one of the local confectionary commodities that is safe to be given to babies after 6 months of age. The purpose of the study was to determine the macro and micro nutritional levels of purple sweet potato flour as raw material for cakes for MP-ASI. The research method used was a laboratory experiment by analyzing the levels of macronutrients in purple sweet potato flour. The results of this study obtained an analysis of the macro and micro nutritional content of purple sweet potato flour, carbohydrate 80,02%, protein 6.05%, fat 0.76%, Iron (Fe) 6.7049 mg/kg and Zinc (Zn) 8.5595 mg/kg. The conclusion of this study is that based on the results of the analysis of macro and micro nutrients in purple sweet potato flour which is quite high, sweet potato flour can be used as a new innovation as a raw material for rising cakes to support MP-ASI.

Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats

“…Previous research showed that a significant percentage of carbohydrates, precisely 80%, exhibited a low glycaemic index when PSP was the predominant macronutrient. Additional macroand micronutrients included protein (6.05%), fat (0.76%), iron (6.7049 mg/kg), and zinc (8.5595 mg/kg), as reported by Fitri et al (2023) and Legi et al, (2023). Sweet potato flour primarily consists of carbohydrates, rendering it a viable and efficient energy source.…”