Orange-Fleshed Sweet Potato-Based Infant Food is a Better Source of Dietary Vitamin A than a Maize—Legume Blend as Complementary Food

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

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Quality assessment of Ugali blended with orange-fleshed sweet potato to alleviate vitamin A deficiency in Tanzania

African Journal of Food Science ◽

10.5897/ajfs2020.2057 ◽

2021 ◽

Vol 15 (5) ◽

pp. 226-235

Author(s):

M. Fortunatus Roman ◽

H. Simonne Amarat ◽

J. Mongi Richard

Keyword(s):

Vitamin A ◽

Quality Assessment ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Orange Fleshed Sweet Potato

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β-Carotene–rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test

American Journal of Clinical Nutrition ◽

10.1093/ajcn/81.5.1080 ◽

2005 ◽

Vol 81 (5) ◽

pp. 1080-1087 ◽

Cited By ~ 214

Author(s):

Paul J van Jaarsveld ◽

Mieke Faber ◽

Sherry A Tanumihardjo ◽

Penelope Nestel ◽

Carl J Lombard ◽

...

Keyword(s):

Vitamin A ◽

Primary School ◽

Sweet Potato ◽

School Children ◽

Dose Response ◽

Primary School Children ◽

Response Test ◽

Vitamin A Status ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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Factors affecting farmers’ willingness and ability to adopt and retain vitamin A-rich varieties of orange-fleshed sweet potato in Mozambique

Food Security ◽

10.1007/s12571-018-0845-9 ◽

2018 ◽

Vol 10 (6) ◽

pp. 1501-1519 ◽

Cited By ~ 6

Author(s):

Mica Jenkins ◽

Carmen Byker Shanks ◽

Roland Brouwer ◽

Bailey Houghtaling

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Factors Affecting ◽

Orange Fleshed Sweet Potato

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Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

Nutrients ◽

10.3390/nu11061198 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1198 ◽

Cited By ~ 5

Author(s):

Laurencia Govender ◽

Kirthee Pillay ◽

Muthulisi Siwela ◽

Albert Thembinkosi Modi ◽

Tafadzwanashe Mabhaudhi

Keyword(s):

South Africa ◽

Rural Communities ◽

Vitamin A ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Nutritional Composition ◽

Dietary Vitamin ◽

Micronutrient Deficiencies ◽

Isoleucine Leucine ◽

Lower Protein

Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutritional composition of South African traditional dishes. The protein, fibre, total mineral (ash), lysine, and iron concentrations of the PVA maize phutu (traditional porridge) composite dishes (control), were not significantly different (P > 0.05) from those of white maize phutu composite dishes. However, the PVA concentration of PVA maize phutu composite dishes was higher than that of the white phutu composite dishes (P > 0.05). The OFSP had a significantly lower protein concentration, but a significantly higher (P > 0.05) fibre, ash, lysine, isoleucine, leucine, and PVA concentration, relative to the CFSP. The findings indicate that composite dishes in which white maize is replaced with PVA-biofortified maize, and switching over from CFSP to OFSP, would contribute to combating VAD in South Africa, and in other developing counties.

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