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. 2019 Jan 4;8(1):13.
doi: 10.3390/foods8010013.

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Gaston Ampek Tumuhimbise  1 , Gerald Tumwine  2 , William Kyamuhangire  3
Affiliations

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Gaston Ampek Tumuhimbise et al. 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.

Keywords: functional properties; orange fleshed sweet potato; porridge; skimmed milk; vitamin A.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Rapid Visco-Analyzer pasting curves for OFSP and OFSP-based composite flours. Samples A, B, C and D are orange fleshed sweet potato-based composite flours with skimmed milk powder at substitution levels 20%, 25%, 30% and 35% respectively while amaranth leaves powders were 2%, 2.5%, 5% and 10% respectively.
Figure 2
Figure 2
The map/plot showing the correlation between sensory properties of porridges from OFSP-based composite flours.
See this image and copyright information in PMC

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