Development and nutritional evaluation of value added sweet potato flakes
2015
Nailwal, N | Chawla, P
Two value added products viz. poha and kheer were prepared supplementing sweet potato flakes (SPF) at different levels. The flakes produced were stored for three months and reutilized in the development of products. Oragnoleptic evaluation of the products prepared before and after the storage of SPF was carried out. Poha was acceptable at 30% while kheer at 20% level of supplementation with an overall acceptability score of 7.5 each. No significant change in the overall acceptability of the products developed after storage of SPF was observed. The most acceptable level of products prepared before and after storage of SPF were subjected to nutritional evaluation. Highest fibre and protein content of 1.59g/100g and 12.80g/100g, respectively were recorded in the supplemented kheer. The β-carotene, ascorbic acid, iron and calcium content of poha (30% SPF) was 282.7μg/100g, 9.71mg/100g, 9.25mg/100g and 21.30mg/100g, respectively, whereas kheer (20%SPF) contained 315μg/100g, 6.63mg/100g, 1.99mg/100g and 115.6mg/100g, respectively of these nutrients. A significant decrease in the β-carotene and ascorbic acid content of the products developed from the stored SPF was observed. However, no significant change was found in the proximate and mineral composition in the products developed from the stored flakes. Incorporation of sweet potato in the form of flakes in traditional preparations is recommended to enhance the β-carotene and ascorbic acid content in the diet to combat vitamin deficiencies.
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