Development of Functional Weanimix Using Sweet Potatoes Fortified with Carrots
Nafisatu Salam *
Department of Hospitality & Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
Janet Narkuor Narteh
Department of Hospitality & Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
John Acquah-Mensah
Department of Hospitality & Tourism Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Functional weanimix was developed using sweet potatoes, soyabean and carrot.to see the best formulation and nutritional content. The consumer acceptability and the proximate composition of the product were determined. The product was prepared into porridge using three different formulations PSC100(sweet potato flour 60%, soya beans flour 30%, carrot flour 10%), PSC200(sweet potato flour 50%, soya beans flour 30%, carrot flour 20%) and PSC300(sweet potato flour 40%, soya beans flour 40%, carrot flour 20%). Thirty panellist assessed the products using the appearance, aroma, taste, mouthfeel, aftertaste, overall acceptability using point hedonic scale. Results of the study revealed that the PSC 300 was preferred in terms of appearance (4.37), aroma (4.33), after-taste (4.20), and general acceptability (4.53). PSC 100 competed fairly with PSC 300 with ratings of 4.3 (appearance), 4.13 (aroma), 4.0 (after taste), and 4.23 in general acceptability. PSC 300 was the most preferred formulation. The level of nutrients (ash-1.66%, fat-17.64%, fibre-6.86%, protein -18.32%, and carbohydrate- 52.91%) in the most preferred formulation (PSC 300) met the FAO standards and that of the Codex Alimentarius Commission Guidelines for complementary foods for infants and young children.
Keywords: Weanimix, sweet potatoes, functional food, malnutrition, Vitamin A