Nutritional value, functional components and acceptability of sweet potato (Ipomoea batatas L.) and corn (Zea mays L.) blends as instant complementary food
2014
Nguyen-Orca, M.F.R. | Hurtada, W.A. | Dizon, E.I.
Infants and young children are most affected by household food, thus there is a need for complementary foods that are safe and in expensive. The study was set out for the purpose of developing an instant complementary food from sweet potato and corn. Corn (IPB variety 6) and for cultivars of sweet potato namely, cream-fleshed (CFSP), yellow-fleshed (YFSP), orange fleshed (OFSP) and purple-fleshed (PFSP) were mixed in eight different proportions. Blends with the highest dispensability, 55:45 (sweet potato-corn), were analyzed for nutritional value and functional components and subjected to sensory evaluation. The nutrient content per 100 g of sample ranged from, 3.13-2.81 g protien, 1.7-1.6 g fat; 361-367 kcal total energy; 28.6-765.5 mug, Beta-carotine ; 1.5-3.7 mg iron; 0.5-1.3 mg zinc ; while functional components ranged from, 216.5-beta-carotene; 1.5-3.7 mg iron; 0.5-1.3 mg zinc; while functional components ranged from, 216.5-283.3 mg catechin equivalents for total phenols; 12.2-28.0 mg gallic acid equivalents for flavonoid; 0.1-0.2 mg catechin equivalents for tannins; 11.5-22.6 mg catechin equivalents for anthocyanin; and 43.3 - 59.4% antioxidant activity. Generally, blends were acceptable in terms of aroma, mouth and taste. Purple-fleshed sweet potato-corn was superior in terms of nutrient composition and functional components. The results showed that the blends are potential complementary foods for improvement of nutritional status of children.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños