Nutritional Content, Functional and Sensory Characteristics of Complementary Flours Formulated from Orange Sweet Potato and Sesame Seed Fortified with Carrot, Baobab Pulp, and Moringa Leaves

Abstract

Protein-energy malnutrition and micronutrient deficiency in young children remain a significant concern in developing countries. This study aimed to use locally available foods to produce complementary flours that would meet the energy and nutrient requirements of young children. To achieve this goal, orange sweet potato was fermented, sesame seeds were soaked and germinated, carrot and Moringa leaves were steam blanched while baobab pulp was used raw. The pre-treated ingredients were dried, ground and blended in various proportions. The nutritional composition of the blends was determined as well as their energy value and functional properties. Gruels were prepared from the blends and the energy density, viscosity, and sensory properties were evaluated. The results indicate that except for iron, the nutrient content (Protein 10.77-14.06%; Carbohydrate 65.73-67.10%; Calcium 250.43-301.10 mg; Zinc 3.85-4.51 mg; Vitamin A 770-970 µg RE; Vitamin C 30.25-31.16 mg) and energy value (403.73-417.25 kcal) of the blends formulated met the standards of WHO, FAO and WFP. All the blends demonstrated favourable water absorption capacity, solubility index, and bulk density. The gruels prepared with these blends had satisfactory viscosity and energy density, yet their organoleptic characteristics, particularly colour and mouthfeel were not particularly well-received. In light of the aforementioned findings, the blends produced could be recommended as complementary flours, albeit with the caveat that they require to be fortified with iron.