Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Foods
Abstract
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 6–59 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 6–59 months in developing countries.
Description
Keywords
Functional properties, Orange fleshed sweet potato, Vitamin A, Porridge, Skimmed milk
Citation
Tumuhimbise, G. A., Tumwine, G., & Kyamuhangire, W. (2019). Amaranth leaves and skimmed milk powders improve the nutritional, functional, physico-chemical and sensory properties of orange fleshed sweet potato flour. Foods, 8(1), 13. doi:10.3390/foods8010013