Orange-fleshed Sweet Potato Research Articles

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.

Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.

Effects of different pretreatments on thin-layer drying kinetics, vitamin A retention and rehydration of orange-fleshed sweet potato slices

Orange-fleshed sweet potato (OFSP) is a bio-fortified sweet potato with a high beta-carotene content. OFSP deteriorates rapidly due to its high moisture content. Conventional air drying is one of the most common methods employed but has the disadvantage of low rates of moisture removal, hence the longer drying time, which affects the quality of the final product. Pretreatments prevent quality deterioration and hasten the drying rate. This study investigated the effects of different pretreatments on thin-layer drying kinetics and the quality of OFSP slices. Three-mm-thick OFSP slices were pretreated using three different pretreatments: lemon juice, salt solution, and hot water blanching (HWB). Pretreated slices were dried in a solar dryer. Data collection (weight, temperature, relative humidity, and solar radiation) was done at 1-hour intervals. Four mathematical models (Page, Logarithmic, Modified Page, and Henderson and Pabis) were fitted to the experimental data. Also, the quality parameters of vitamin A and rehydration were investigated. The dryer inside temperatures and relative humidity ranged from 26.93–44.53 oC and 36.87%–65.30%, respectively. The moisture content of fresh OFSP slices for both treated and untreated samples was found to be in the range of 291.55–302.24% (dry basis, db), which reduced to 25.25–35.25% (db) after drying. The drying time ranged between 11 and 13 hours. The page model was found to be the best model for untreated samples, with R2 of 0.9948, RMSE of 0.0151, and χ2 of 0.0097, while the logarithmic model best described the drying behaviour of all the pretreated samples because it had the highest values of R2 and the lowest values of RMSE and χ2. Lemon juice-pretreated samples had the best quality parameters (vitamin A retention and rehydration ratio). A maximum rehydration ratio of 1.6765 was obtained for samples pretreated with lemon juice, and a minimum rehydration ratio of 1.1390 was obtained from HWB-pretreted samples. The results, therefore, indicate that lemon juice can be used as a pretreatment for thin-layer drying of OFSP slices. Pretreatments help minimise postharvest losses associated with OFSP, thus contributing to solving food and nutrition insecurity challenges.

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, l-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.

Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana

In Madagascar a paradox exists between the high level of undernutrition of the Malagasy population and the rich biodiversity, particularly in highly nutritious plants. This study aims to valorize three local resources in biscuit formulation: orange-fleshed sweet potato (OFSP), Moringa oleifera leaf powder (MOLP) and Stevia rebaudiana leaf powder (SRLP). Different formulations, based on experimental design, resulted in eight products with three factors that differed: wheat flour vs OFSP flour, without MOLP vs with MOLP, 100% sugar vs 80% sugar/20% SRLP. Nutritional contents were analyzed and acceptance rate were assessed by school children. The maximum protein content (11.06%) was for the biscuit made of wheat flour, with MOLP and 80% sugar/20% SRLP. All eight biscuits had caloric values exceeding 400 Kcal/100 g. Global liking of biscuits decreased if OFSP flour and/or MOLP were used. When SRLP is added the amount of sweetness of the biscuits should be increased and the bitterness should be masked to increase liking ratings by children.

Major Nutritional Content of Orange Fleshed Sweet Potato (OFSP) and It’s Importance: Review

Sweet potato is playing an immense role in human diet and considered as second staple food in developed and developing countries. Its production and management need low inputs compared to the other staple crops. The natural nutritional content of sweet potato roots varies up on the flesh color the contain. Thus, Orange-fleshed sweet potatoes are one of the richest natural sources of beta carotene, a plant-based compound that is converted to vitamin A in your body so as to combat malnutrition, including vitamin A deficiency. In addition to beta- carotene, OFSP is known as a source of dietary fiber, complex carbohydrates, proteins, vitamins A, C, and B, iron, calcium as well as the making of industrial starch and leaves also could be consumed as vegetables. A 100-150 g serving of boiled roots of orange-fleshed sweet potato can supply the daily requirement of vitamin A for young children which can protect them from blindness. Along with the β-carotene, the pro-vitamin A, the young children and adults can also get adequate number of calories, vitamin C and other micronutrients through increased consumption orange-fleshed sweet potato. Therefore, sweet potato an important crop in the economic uplifting of humans and serving as both food security crop and nutrition security crop.

Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends

This study is aimed at producing extrudates using sorghum and orange‐fleshed sweet potato (OFSP) flour in varying ratios (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80), with extrudates made from 100% sorghum serving as the control. The puffed snacks’ physicochemical, nutritional, textural, and sensory qualities were assessed, and the obtained data were analyzed through ANOVA. Our findings revealed notable variations in the physicochemical properties of the puffed snacks, showing a decrease in moisture, fat, protein, and crude fibre content as the percentage of OFSP flour increased. Furthermore, increased substitution of sorghum flour with OFSP in the extrudates led to a corresponding rise in vitamin A, B1, and C levels from 0.24, 0.15 and 0.21 mg/100 g in the control to 1.30, 0.19, and 1.82 mg/100 g in the extrudates made from 20% sorghum. More so, samples with increased OFSP content were preferred regarding springiness, chewiness, gumminess, and cohesiveness, whereas those with elevated percentages of sorghum received higher likeness for adhesiveness and stringiness. Extruded samples containing 80% and 90% sorghum levels received the highest overall acceptance ratings of 7.15 and 7.18, respectively. The research results are essential for the food industry to produce nutritious extrudates with appealing sensory characteristics and textures.

Fizičko-hemijska svojstva kompozitnog brašna od fonija i kikirikija obogaćenog šargarepom ili batatom narandžaste pulpe

Physicochemical characteristics of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato(OFSP) flours, yielding four samples based on a 19 g protein target were assessed: A (100% acha), AP (81.08% acha + 18.92% peanut), APC (64.21% acha + 20.64% peanut + 15.15% carrot), and APO (64.55% acha + 20.74% peanut + 14.71% OFSP). Sample APO had significantly (p&lt;0.05) higher protein content (19.72%), while AP had higher fat (3.54%). APC had higher ash (3.14%) and fibre (5.08%), whereas sample A had higher carbohydrate (79.95%) and energy (387.77 kcal) values. Sample APC had significant (p&lt;0.05) higher differences observed in bulk density (0.82 g/ml), water absorption (1.56 g/g), oil absorption (1.47 g/g), and swelling index (3.01). APC also had the lowest peak (366.10 RVU), trough (167.50 RVU), breakdown (199.80 RVU), final (393.20 RVU), and setback (244.30 RVU) viscosities, while sample A had the lowest peak temperature (59.12°C) and peak time (5.36 min). APC contained higher calcium (21.12 mg/100g), magnesium (72.64 mg/100g), iron (9.07 mg/100g), zinc (3.96 mg/100g), and beta-carotene (6.75 mg/100g), whereas sample A had higher thiamine (0.41 mg/100g), and APO had higher vitamin C (3.11 mg/100g). Antinutrient contents ranged from 0.12-1.02 mg/100g, 0.13-0.90 mg/100g, 0.14-0.32 mg/100g and 0.22-0.61 mg/100g for tannins, phytates, oxalates and trypsin inhibitors, respectively. APC had the lowest tannin and phytate values, while lower oxalates and trypsin inhibitors were found in samples A and APO, respectively. These findings underscore the potential of these composite flours in improving dietary quality and addressing nutrient deficiencies, particularly for children.

Analysis of the Adoption of Orange-Fleshed Sweet Potatoes in the Gihanga Commune in Burundi

Analysis of the Adoption of Orange-Fleshed Sweet Potatoes in the Gihanga Commune in Burundi

PRE EXTENSION DEMONSTRATION OF ORANGE FLESHED SWEET POTATO VARIETIES AT MIDLAND DISTRICTS OF GUJI ZONE, SOUTHERN OROMIA, ETHIOPIA

This study examines an on-farm demonstration of an improved orange-fleshed sweet potato. The role of sweet potatoes in household nutrition and health benefits is highly recognized in developing countries like Ethiopia. Hence, promoting such nutrition-sensitive crops through demonstrations is significant for farmers. This demonstration was piloted to assess farmers’ feedback on orange-fleshed sweet potatoes and evaluate the performance of improved varieties of two midlands of the Guji zone. This study used NASPOT 12 and NASPOT 13 to improve orange-fleshed and local varieties. Each variety was planted on 10mx10m plots of 10 farmers’ land. Training and the mini-field day were used to promote orange-fleshed sweet potatoes. The collected data for this demonstration was analyzed through descriptive statistics and description forms. The result indicated that NASPOT 13, NASPOT 12, and the local variety gave 142 qt/ha, 114 qt/ha, and 93 qt/ha, respectively. There were more root tuber/ plants in NASPOT 13 and NASPOT 12 than in the local variety. Both improved varieties performed well in the Adola Rede and Wadera districts. The findings of this study suggest that despite the higher yield of improved varieties, farmers did not prefer NASPOT 13 and NASPOT 12 due to the sweetness of varieties that were not like the local variety. Farmers preferred the improved orange-fleshed sweet potato varieties for livestock feed. Breeding and adaptation of sweet potatoes in the study areas are needed to identify household consumption varieties. Therefore, until new varieties are identified, farmers should continue sweet potato production using the array in their hands.

Morpho-sensory evaluation of orange fleshed sweet potato (Ipomoea batatas L.) Varieties in the low lands of North Shewa zone

Though Sweet potato (Ipomoea batatas L.) is one of the internationally as well as nationally important root crops its production is challenged with various bottlenecks. Lack of planting materials, shortage of farmer preferred varieties, poor extension system among many other constraints. This study was conducted to assess the performance and test of different orange fleshed sweet potato varieties in participatory approach in the lowlands of North shewa. Evaluation of eight varieties was carried out in main cropping season using a Randomized Complete Block Design with three replications. Number of roots per plant, root weight per plant, root length, root diameter, marketable and total root yield were measured and analyzed using the generalized linear model procedure with SAS statistical software version 9.1. Moreover, farmers’ perception assessment and sensory analysis which had an important constituency in the selection process were done using pairwise matrix and hedonic scale, respectively. Except root length, all the traits showed significant difference between varieties. Variety Kulfo gave the highest root yield (38.8 tha-1) and root diameter (98.8 mm); whereas the lowest root yield (22.1 tha-1) and root diameter (64.5 mm) were recorded from varieties Teo jet and Delvia, respectively. Farmers were also selecting varieties Lords, Cicilia and Birtukane. Panelists selected Bela, Birtukane and Kulfo as the best varieties. Hence, varieties Kulfo, Lords and Birtukane were recommended for further popularization to boost the production and productivity of the crop for production the lowlands of north shewa and other similar agro-ecologies.

The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orange, and purple pulp) were analyzed using spectrophotometry for their total phenolic compounds, total flavonoids, antioxidant capacity (DPPH and MDA) and pigments. Of these, five genotypes with orange and purple pulps were investigated using HPLC-DAD for their polyphenols, biogenic amines and precursor amino acids. The results revealed that orange-fleshed sweet potatoes contain higher amounts of phenolic compounds, carotenoids, amino acids, and beneficial amines, especially when cooked in a microwave or in an oven, wrapped in aluminum foil. For the purple sweet potatoes, superior quantities of bioactive were found after cooking with steam, microwave, and in the oven with aluminum foil protection. In general, the colored genotypes showed a superior phytochemical profile than the traditionally commercialized ones before and after heat treatments, characterizing them as richer sources of the bioactive compounds of interest for producers, consumers, and industry.

The antioxidant property of home-cooked orange-fleshed and purple-fleshed sweet potato

One property inherent to sweet potato because of the presence of phytochemicas is its antioxidant property. As proven by researches, antioxidant property is affected by cooking. This study determined the effect of four home cooking methods: steaming, boiling, baking, and frying on the antioxidant property of orange-fleshed and purple-fleshed sweet potatoes. The antioxidant property of raw and cooked we measured samples for their Total Phenolic Content (TPC) using Folin-Ciocalteu assay and their antioxidant activity based on the EC50 value of the DPPH assay. The TPC of orange-fleshed sweet potato was significantly increased by boiling and steaming. Baking and frying decreased the TPC of the orange-fleshed. The TPC of the purple-fleshed variety was not affected by the cooking methods but compared to the orange-fleshed, the TPC of the purple variety is significantly higher in both the raw and cooked forms. Based on the result of the DPPH assay, cooking significantly affected the antioxidant activity of both varieties (p&lt;0.05). Steaming gave the highest increase for both varieties. Boiling caused the lowest increase for the orange-fleshed but didn’t give a significant effect on the antioxidant activity of the purple-fleshed. Comparing the two varieties, the raw and cooked purple-fleshed sweet potato have better antioxidant activity based on DPPH assay except for the steamed samples wherein the antioxidant activity of steamed orange-fleshed sweet potato is significantly higher (p&lt;0.05) than that of the purple variety. It can be concluded that steaming is the best cooking method for the two sweet potato varieties. Keywords: Anti-oxidant, cooking, sweet potato, total phenolic content.

The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala)

Iron and vitamin A contents of Cassava-based pancake (Kabalagala), a delicacy among children in northern Uganda have recently been improved through the addition of biofortified iron-rich beans and orange-fleshed sweet potato. The nutritionally improved product (NIK) was designed as a strategy to address iron and vitamin A deficiencies which are endemic challenges among children in Uganda. However, the NIK had a lower microbial shelf life (24 h) than the original product (72 h). The objective of this study was to investigate the potential of the spices; rosemary, ginger, and garlic to improve the microbial shelf life of the NIK. Each of the spices was used individually to prepare NIK at a rate of 0.5, 0.75, and 1 %. The resultant products were evaluated for counts of total microbial load, Enterobacteriaceae, lactic acid bacteria, yeasts and molds as well as consumer sensory acceptability during storage at ambient temperature. Results of One-way Analysis of Variance (ANOVA) showed that all the spices exhibited potency against the microbial groups investigated only when included in the NIK at 0.75 % or 1 % (p < 0.05). The microbial shelf life of the NIK based on total microbial count increased from 24 to 72 h depending on the spice type and concentration. The spice, 1 % ginger resulted in Enterobacteriaceae and yeast and molds counts within acceptable microbial threshold for the entire storage time (72 h) with a maximum load of 3.41 and 2.82 log10 CFU/g, respectively. The NIK containing ginger or garlic at 0.75 or 1 %, was more accepted and the extent of acceptability increased with storage time (p < 0.05). Based on the overall acceptability, the consumer acceptability varied from 1 % garlic >0.75 % garlic >1 % ginger >0.75 % ginger >0.5 % ginger in decreasing order. Spearman's correlation analysis revealed a strong association between the sensory parameters examined (appearance, aroma, texture, taste) and the overall acceptability of the products (p < 0.05). The magnitude of association between appearance, aroma, texture, taste and overall acceptability varied between 0.396–0.703, 0.504–0.679, 0.452–0.589, and 0.498–0.698, respectively. This study has demonstrated that ginger or garlic when applied at 0.75–1 % improves microbial shelf life of NIK concomitant with better consumer sensory acceptability. Therefore, ginger or garlic can be applied at 0.75–1 % to produce microbiologically and sensorially acceptable NIK for use to improve intake of vitamin A and iron among children in Uganda.

FARMERS’ KNOWLEDGE OF HEALTH AND SOCIO-ECONOMIC BENEFITS OF ORANGE FLESHED SWEET POTATO IN KWARA STATE, NIGERIA.

The socio-economic and health benefits of Orange Flesh Sweet Potato (OFSP) were the foremost and scientifically proven advantages of cultivation and consumption OFSP respectively. The present study seeks to understand farmers’ knowledge of health and socio-economic benefits of orange fleshed sweet potato in Kwara State, Nigeria. A total of 139 sweet potato farmers were sampled. A structured questionnaire was used to collect primary data. Data collected were analyzed with frequency count, percentages, mean, standard deviation and Pearson Product Moment Correlation (PPMC). Findings showed that majority (87.1%) had knowledge of socio-economic benefits of growing OFSP. Most of the respondents (63.3%) had moderate knowledge of the socio-economic benefits of growing OFSP. The respondents agreed that consumption of OFSP improve digestion (46.8%), boost immune system (31.7%) and improve vision (12.2%). Respondents additionally agreed that growing OFSP had mainly increased household income (34.5%), improved food security (47.5%) and increased participation in social activities (33.1%). Inadequate access to planting materials (79.1%) was the leading challenges to growing OFSP. PPMC analysis indicated that household size, family members involved in farming, years of experience, number of plots, income and knowledge of OFSP were the factors that influence farmers’ perception on health/socioeconomic benefits of OFSP at p≤0.05 level of significance. This study concluded that farmers had moderate knowledge level on health and socio-economic benefits of cultivating and consumption of OFSP. Therefore, agricultural extension agents should intensify efforts in the supply of planting materials and enlightenment of health benefits for improved vision.

Quality Evaluation of Fresh Selected Orange Fleshed Sweet Potatoes in Lake zone of Tanzania

Quality Evaluation of Fresh Selected Orange Fleshed Sweet Potatoes in Lake zone of Tanzania

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p&lt;0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

The Productivity of Orange Fleshed Sweet Potato as Influenced by Organic Manure and Inorganic Amendments in Dodoma Municipal

The Productivity of Orange Fleshed Sweet Potato as Influenced by Organic Manure and Inorganic Amendments in Dodoma Municipal

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.

Anthropometric and Biochemical Indices of Infants fed Complementary Foods developed from Millets, Orange-Fleshed Sweet Potatoes, Carrot, Periwinkle and Oyster Meat Flour Blends

Purpose: This study examined the anthropometric and biochemical indices of infants fed complementary foods developed from millets (M), orange-fleshed sweet potatoes (OFSP), carrot (CF), periwinkle meat (PMF) and oyster meat flour (OMF) blends.&#x0D; Materials and Methods: Six different blends of flour were formulated using the recommended guideline for the formulation of complementary food for infants 6 – 12 months. The blends were as follows 89: 11 M/C; 70:30 M/OFSP; 57:32:11 M/OFSP/C; 65:20:5:10 M/OFSP/C/OMF; 49:29:7:15 M/OFSP/C/PMF and 70:13:3: 7:7 M/OFSP/C/PMF/OMF while Cerelac was used as the control diet. Thirty-five children aged 6-12 months enrolled in this study. Seven groups comprising of 5 children each consumed cerelac (control diet), millet/carrot (Test diet I) millet/OFSP (test diet II), millet/OFSP/carrot (test diet III), millet/OFSP/carrot/oyster (test diet IV), millet/OFSP/carrot/periwinkle (test diet V), and millet/OFSP/carrot/periwinkle/oyster (test diet VI), respectively.&#x0D; Findings: The children were fed with 50 g/day of the diets over a 6 months period during which anthropometric (weight, length, mid-upper arm circumference, head circumference, and chest circumference) and biochemical assessments (iodine level, hemoglobin level, calcium level, and vitamin A level) were carried out before and after test product ingestion. All children fed on the test diets had an increase in anthropometric parameters. Test diet VI had the highest percentage effect on biochemical and anthropometric parameters at the end of the study. The effect of test diet VI on the hemoglobin levels of the infants was significantly (p&lt;0.01) higher than other test diets.&#x0D; Implication to Theory, Practice and Policy: Dietary interventions incorporating carrots, OFSP, periwinkle, and oyster exhibited favorable impacts on the nutritional well-being of infants. Consequently, it ought to be regarded as a superior choice when devising nutrition initiatives aimed at enhancing the nutritional condition of children residing in regions where millet-based porridge prevails as the primary complementary food.