Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy-enriched orange-fleshed sweet potato complementary porridges
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Food Science & Nutrition
Abstract
Energy bioavailability can be influenced by food matrix factors and processing conditions
or treatments. In this study, the effects of endogenous sweet potato amylase enzyme
activation and slurry solids content of soy-enriched
orange-fleshed
sweet potato (OFSP)
porridges on in vivo energy bioavailability (energy, weight gain, and feed efficiency ratio)
and porridge acceptability were determined. Fifty-six
weanling albino rats were randomly
assigned to two blocks each having eight groups of seven rats. The rats were
housed in individual cages in a well-ventilated
animal house. The intervention block had
rats fed on activated porridges (held at 75°C for 15 min), while rats in the control block
were fed on nonactivated porridges (boiled at 90–95°C for 10 min). The rats were fed for
28 days on 50 ml of porridge per rat per day. The four groups per block were each fed on
porridges with varying amounts of total solids content (10%, 15%, 20%, and 25%). Weight
gain, energy bioavailability, and feed efficiency ratio were determined at the end of the
feeding period. Consumer acceptability of activated and nonactivated porridges at 25%
solids content was determined using a nontrained human panel (n = 40). Activation of
amylases did not significantly (p > .05) affect the bioavailable energy, cumulative weight
gain, and feed efficiency of the rats. Increasing slurry solids content of activated and
nonactivated porridges significantly (p < .05) increased feed efficiency ratio (−14.6 ± 11.7
to 102.3 ± 2.3), weight gain (−1.4 to 5.6 g ± 1.9 g), and bioavailable energy (702.8 ± 16.2
to 1242.8 ± 12.2 kcal). Activation of amylases reduced porridge viscosity but did not significantly
influence the overall acceptability. This work demonstrates the opportunity of
utilizing sweet potato amylases to facilitate the preparation of complementary porridges
with appropriate viscosity and increased energy density.
Description
Keywords
Amylase activation, Complementary porridge, Energy bioavailability
Citation
Birungi, C., Nabubuya, A., & Mukisa, I. M. (2018). Effect of sweet potato endogenous amylase activation on in vivo energy bioavailability and acceptability of soy‐enriched orange‐fleshed sweet potato complementary porridges. Food Science & Nutrition, 6(4), 1119-1127. DOI: 10.1002/fsn3.653