Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange - fleshed Sweet Potato - based Complementary Food

Abstract

The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and 24 months were purposively sampled, together with their mothers, to evaluate three complementary food (CF) products and a control, code-named GAD, PEA, SAB and KAN respectively. The CF products were formulated from orange fleshed sweet potato, anchovies, onion and tomatoes; and the nutrients and functional properties were determined. A questionnaire and an interview guide were used to collect data to assess the sensory attributes and overall acceptability of the formulated CF products. The results showed that the three complementary foods were nutrient dense, with the moisture content being highest in PEA and lowest in GAD. GAD, PEA and SAB were all high in protein and fibre but low in fat and carbohydrate. KAN (control) was the most acceptable with respect to all the sensory attributes of a complementary food, although its overall acceptability was not significantly different from that of the other three CF products - GAD, PEA and SAB.

Physico-chemical Properties Evaluation and Characteristics of Instant Cereal from Coconut Cake

“…When coconut cake flour increases, WSI increases because many more starch granules are available for degradation by heat and shear between starch granules and drum surface [19]. WSI recorded in this study was generally lower compared to results obtained for low amylose rice by Supprung and Noomhorm [19], rice berry flour by Wiriyawattana et al [20], purple sweet potato flour [21], and complimentary food [22,23]. In other hand WSI, is an indication of solubility of biomolecules (starches, water soluble fibres, proteins and/or sugars etc.)…”