Formulation and characterization of sweetpotato-based complementary food
2018
Damian Laryea | Faustina Dufie Wireko-Manu | Ibok Oduro
A sweetpotato-based complementary food was developed in order to promote the utilization of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana. Four blends of complementary flours made up of OFSP, millet and soybean were formulated based on the composition of the individual flours. These formulations were done to meet the nutrient requirement of babies (6 months to 3 years) in accordance with CAC requirements. Drum drying was used to process the flour blends into instant complementary foods. The most preferred formulation (50% OFSP, 15% millet and 35% soybean flours) determined through sensory evaluation was assessed for some nutrients and microbial safety. It had significantly (p < 0.05) higher protein (16.96%) and β-carotene (0.53 mg/100g) content than the control complementary foods. Ash and fat were comparable to that of a commercial complementary food. In addition, it had a significantly higher iron and potassium content compared with weanimix and a commercial complementary food (CCF). Yeast and mould was <3 log10 cfu/g, Total Plate Count, <5 log10 cfu/g, while Escherichia coli and Staphylococcus aureus were not present. This indicates the product is safe for consumption. This complementary food will support efforts to reduce vitamin A deficiency in Ghana while promoting OFSP for food and nutrient security.
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