Physical and chemical properties o moringa-fortified orange-fleshed sweet potato flour for complementary food.
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Date
2017
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Published by Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Abstract
Infants from the age of 6 to 12 months are vulnerable to malnutrition in developing countries, especially Vitamin A and other micronutrient
deficiencies, due to inadequacy of breast milk and supply of insufficient nutrients through local diets such as poridges made from plain cereals.
The aim of this study was to develop complementary food from composite flours of sweet potato (Ipomoea batatas L.) with orange flesh (OFSP),
which is rich in beta carotene and germinated moringa (Moringa oleifera Lam.) seed which is rich in protein. Five composite flours were formulated
from OFSP and germinated moringa seed flour in the proportions (%); 100:0, 95:5, 90:10, 85:15 and 80:20. The physical properties of
the composite flours were evaluated and chemical analyses were carried out. Result of preliminary study showed that the beta carotene content
of dehydrated OFSP paste obtained by mashing of cooked sweet potato slices (14.66 mg/100g) was lower than the flour of blanched, dried and
milled OFSP chips (14.82 mg/100g). The OFSP flour was thus used in the preparation of five mixtures with different proportions of moringa seed
flour. The carbohydrate, fat, protein, crude fibre and ash contents of OFSP-Moringa complementary blends were in range: 78.03% - 65.35%;
7.85% - 11.55%; 4.38% - 13.13%, 0.90% - 0.92% and 1.13% - 2.55%, respectively. The protein, fat and ash content of the research blends
increased with increasing amounts of germinated moringa seed flour. A daily intake of 30g tested flour mixtures, regardless of composition, due
to high value of Vitamin A (413-487.00 μg Retinol Activity Equivalents- RAE), can meet 100% of the recommended dietary allowance of vitamin
A (400-500 μg RAE) for infants (6-12months). This study has shown the physical and chemical characteristics of five mixtures of sweet potato
and moringa seeds flours as complementary blends. Compared to the control (Nigerian Nestle cerelac) they were showed favourably, especially
blend of 80% OFSP and 20% germinated moringa seed flour and could therefore serve as a cheaper and healthier substitute for complementary
feeding.
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Keywords
Functional characteristics, Chemical characteristics, Moringa seed (Moringa oleifera Lam.), Orange Fleshed Sweet Potato (Ipomoea batatas (L.) Lam), Complementary Food