Physical and chemical characteristics of moringa - fortified orange sweet potato flour for complementary food

Other literature type English OPEN
Fausat Lola, Kolawole ; Mutiat Adebanke, Balogun ; Halimat Olamide, Sanni-Olayiwola (2017)
  • Publisher: Croatian Society of Food Technologists, Biotechnologists and Nutritionists
  • Journal: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, volume 12, issue 1-2 (issn: 1847-3423, eissn: 1847-7461)
  • Subject: Functional characteristics, Chemical characteristics, Moringa seed (Moringa oleifera Lam.), Orange Fleshed Sweet Potato (Ipomoea batatas (L.) Lam), Complementary Food
    mesheuropmc: food and beverages | fungi

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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