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. 4, Issue 3 (2019)

Nutrient evaluation of infant food produced from orange fleshed sweet potatoes (Ipomoea batatas) and soybean blends (Glycine max)


Oguizu AD, Utah-Iheanyichukwu C, Raymond JC

Introduction: Complementary feeding is the gradual withdrawal of breast milk and introduction of other foods like semi-solid or solid foods to a baby; these new foods become a source of energy and nutrient intake. Objectives: The specific objectives were to: (i) determine the proximate composition of orange fleshed sweet potatoes and soybean blends; (ii) determine the mineral composition of orange fleshed sweet potato and soybeans blends; (iii) determine the vitamin composition of the orange fleshed sweet potatoes and soybean blends; (iv) determine the sensory attributes of the orange fleshed sweet potatoes and soybean blends. Materials and Methods: The Orange fleshed sweet potatoes and Soybeans (glycine max) were collected from National Root Crops Research Institute (NRCRI), Umudike, Nigeria and a market in Nasarawa State, Nigeria respectively. Padmaja. (2009) method was used in the production of Orange fleshed sweet potatoes flour. The complementary foods were formulated using a combination of orange fleshed sweet potatoes and soybeans in the proportion of 50%:50%; 60%:40%; 70%:30%; 80%:20%; 90%:10% respectively. Commercial complementary food (corn gruel) was used as a control. The porridge was prepared with a 100g of the complementary flour added to 100ml of hot water (60°C). The sample was kept separately in thermos flasks to maintain the serving temperature of -28°C as it was served to nursing mothers. The proximate, minerals, vitamins compositions of orange fleshed sweet potatoes and soybean blends were determine using standardized methods. Results: Result obtained show that OFSP and SBB had moisture content 8.10g, protein 19.82g, fiber 4.70g, lipid 8.71g, ash 2.43g, carbohydrate 66.2g and energy 390kcal. There was significant difference p< 0.05 in the proximate analysis. OFSP and SBB had vitamin A content of 4743.5µg and vitamin C content of 12.36mg/100g. There was no significant difference p>0.05 in vitamins analysis. The mineral composition of OFSP and SBB had Iron 3mg/g, Calcium 18mg/g and Zinc 2mg/g. There was no significant difference p>0.05 in the mineral analysis. Conclusion: Adequate complementary food can meet the nutritional needs of infants.
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