Asian Journal of Food Research and Nutrition

This study evaluated the functional properties, vitamins and mineral composition of complementary foods produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g. The samples were ascribed the following codes; CON, CFA, CFB, CFC, CFD and CFE. Sample CON being a commercial product used for control while the others were experimental formulations. The samples were subjected to functional, vitamin and minerial analysis using standard method. Results of the functional properties of flour blends were as follows; bulk density (0.66-0.91 g/ml), water absorption capacity (1.82-2.63 g/ml), oil absorption capacity (1.39-1.72 g/ml), gelatinization temperature (69.98-80.04℃), foam capacity (29.61-64.31%) swelling capacity (2.75-3.60 g/ml) and there were significant differences between some of the flour blends at (p< 0.05). Vitamin analysis obtained the following rang of values; Vitamin A (110.32-685.63 μg/100g), Vitamin B1 (0.42-0.85 mg/100g), Vitamin B2 (0.41-0.49 mg/100g), Vitamin B3 (2.55-4.21 mg/100g), Vitamin B6 (0.30-1.03 mg/100g), Vitamin B9 (27.32-193.85 mg/100g), Vitamin C (11.03-65.15 mg/100g). The experimental samples were very rich in vitamin A which is an essential nutrient that helps to build up the immune system of infants against a number of infections and sustains the integrity of the epithelial linings. Mineral composition results were obtained as follows; Calcium (261.84-351.32 mg/100g), Potassium (632.85-718.23 mg/100g), Sodium (35.85-190.11 mg/100g), Phosphorus (292.87-546.72 mg/100g), Iron (10.73-19.91 mg/100), Zinc (5.33-25.34 mg/100g) and Iodine (47.32-90.19 mg/100g). These minerals play crucial roles in osmotic regulation, various physiological functions in body processes and are necessary for maintaining overall health and well-being.