International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Effect of antioxidant rich orange fleshed sweet potato flour on nutritional and biochemical parameters of elderly males and females


Jyoti Sinha, Kiran Bains, Paramjit Chawla, Sanjeev Kumar

Consumption of b-Carotene rich orange-fleshed sweet potato in either fresh or cooked form can contribute considerably in increasing protein, iron and fiber content as well as serum retinol and glutathione levels. It had a beneficial effect on lowering the total cholesterol, triglyceride, LDL-C, VDL-C but helped in increasing the HLD-C increased after supplementation in males and females. It also lowered blood pressure. The supplemented products were found to have higher calcium content than the corresponding control sample. b-carotene and ascorbic acid content increased with the supplementation of sweet potato. Supplementation with orange-fleshed sweet potato anti-oxidant powder 20g/day for 3 months to the selected subjects revealed that after supplementation of OFSP powder, serum retinol and glutathione peroxidase increased (22.8 and 27.1%, 35.12 and 35.9% in male and female respectively). Random blood sugar reduced (13.2% in males and 9.65% in females). Blood pressure also decreased (8.86 and 16.54% in male and female in Systolic BP and 7.43 and 13.4% in male and female in Diastolic BP) with OFSP supplementation. The study concludes that supplementation of 20g OFSP significantly reduce the oxidative stress; improved the lipid profile and antioxidant status of male and female. Results of the biochemical analysis of blood, co-relates with supplementation of food with 20 percent of OFSP may be one of the factors in intervening in these aspects.
Pages : 59-65