Physicochemical Composition, Functional and Sensory Properties of Complementary Food Produced from Flour Blends of Orange-Fleshed Sweet Potato, Cowpea and Groundnut

• M. A. Ajatta

  Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

  Author

• I. K. Otitoju

  Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

  Author

• D. G. Ogunmola

  The Department of Food Technology, University of Ibadan, Ibadan, Nigeria.

  Author

• O. F. Osundahunsi

  Department of Food Science and Technology, Federal University of Technology, P.M.B 704 Akure, Nigeria

  Author

Protein-Energy Malnutrition is a major cause of mortality among infant and pre-school children in developing Countries like Nigeria. The aim of this study is to develop a nutritious complementary food from blends of orange-fleshed sweet potato (OFSP), cowpea (CP) and groundnut (GN) flour. The flours were mixed in ratios of OFSP: CP (50:35, 60:25, 70:15, 80:5, and 100: 0 %) respectively with constant addition of 15% groundnut. Functional properties, proximate composition, β-carotene, anti-nutritional factor, colour parameters and sensory properties of the blends were evaluated using standard methods. The results obtained showed that the loose bulk density ranged from (0.36 - 0.39g/ml), packed bulk density (0.54 - 0.65g/ml), OAC and WAC values were (3.15 - 3.65ml/g) and (1.75 - 2.65ml/g) respectively. The proximate composition revealed that protein content of the formulated food ranged from (4.47-15.44%), moisture (9.26-10.48%), ash (1.30-2.10%), crude fibre (2.63-3.71%), fat (1.348.61%), (62.00-79.79%) and (349.12-383.61 kcal/100g) for carbohydrate and gross energy respectively. β-carotene content ranged from 4470 - 6430 µg/100g equivalent to vitamin A which ranged from 343.84 - 494.63 µg RAE/100g. Formulated sample (SPCG5) had the highest protein content (15.44%) which met 92% of the recommended dietary allowance (16.70%) for infants. Furthermore, there was no significant difference (p > 0.05) among the formulated diets in the overall acceptability score but were significantly (p < 0.05) different from the commercial sample. Thus, the formulated sample may find use for alleviation of vitamin A deficiency (VAD) and protein-energy malnutrition (PEM) in children.

1. M. A. Ajatta, Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

   Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

2. I. K. Otitoju, Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

   Department of Food Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria

3. D. G. Ogunmola, The Department of Food Technology, University of Ibadan, Ibadan, Nigeria.

   The Department of Food Technology, University of Ibadan, Ibadan, Nigeria.

4. O. F. Osundahunsi, Department of Food Science and Technology, Federal University of Technology, P.M.B 704 Akure, Nigeria

   Department of Food Science and Technology, Federal University of Technology, P.M.B 704 Akure, Nigeria

• PDF