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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dc.contributor.authorAmpek Tumuhimbise, Gaston
dc.contributor.authorTumwine, Gerald
dc.contributor.authorKyamuhangire, William
dc.date.accessioned2023-01-24T20:03:35Z
dc.date.available2023-01-24T20:03:35Z
dc.date.issued2019
dc.description.abstractVitamin 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.en_US
dc.identifier.citationTumuhimbise, 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/foods8010013en_US
dc.identifier.other10.3390/foods8010013
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/7188
dc.language.isoenen_US
dc.publisherFoodsen_US
dc.subjectFunctional propertiesen_US
dc.subjectOrange fleshed sweet potatoen_US
dc.subjectVitamin Aen_US
dc.subjectPorridgeen_US
dc.subjectSkimmed milken_US
dc.titleAmaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flouren_US
dc.typeArticleen_US
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