Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
| Autor: | William Kyamuhangire, Gerald Tumwine, Gaston A. Tumuhimbise |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Vitamin
Health (social science) food.ingredient 030309 nutrition & dietetics Amaranth porridge Plant Science Orange (colour) Biology lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article orange fleshed sweet potato vitamin A 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Skimmed milk parasitic diseases medicine lcsh:TP1-1185 Food science cardiovascular diseases Potato starch 0303 health sciences functional properties fungi Retinol food and beverages 04 agricultural and veterinary sciences medicine.disease 040401 food science Vitamin A deficiency chemistry Dietary Reference Intake biological phenomena cell phenomena and immunity skimmed milk Food Science |
| Zdroj: | Foods Foods, Vol 8, Iss 1, p 13 (2019) Volume 8 Issue 1 |
| ISSN: | 2304-8158 |
| Popis: | Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours were developed from orange fleshed sweet potato (OFSP), amaranth leaves and skimmed milk powders 78:2:20, 72.5:2.5:25, 65:5:30 and 55:10:35. The physico-chemical characteristics of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a nine-point hedonic scale using a trained panel. Results indicated a significant (p < 0.05) increase in protein (12.1 to 19.9%), iron (4.8 to 97.4 mg/100 g) and calcium (45.5 to 670.2 mg/100 g) contents of the OFSP-based composite flours. The vitamin A content of composite flours contributed from 32% to 442% of the recommended dietary allowance of children aged 6&ndash 59 months. The composite flours showed a significant (p < 0.05) decrease in solubility, swelling power and scores of porridge attributes with increase in substitution levels of skimmed milk and amaranth leaf powder. The study findings indicate that the OFSP-based composite flours have the potential to make a significant contribution to the improvement in the nutrition status of children aged 6&ndash 59 months in developing countries. |
| Databáze: | OpenAIRE |
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