Orange-fleshed sweet potato : a potential source of antioxidants and provitamins “A” for the fortification of a local infant food flour

Adama Hema, Moumouni Koala, Koussao Somé, Eloi Palé, Abdoulaye Sérémé, Jacques Simpore, Mouhoussine Nacro ; Journal de la Société Ouest-Africaine de Chimie ; J. Soc. Ouest-Afr. Chim.(2016), 042 : 8 - 15 ;
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Abstract : Orange-fleshed sweet potato (OFSP) is a potential source of carotenoids (provitamins A), and its flour has been used to enrich the Misola, an infant food based flour. The new biofortified formulation presented nutritional qualities which could contribute in protein-energy recovery and improvement of the immune status of moderate malnourished children. By coupling chromatographic and spectral methods, β-carotene, α-cryptoxanthin, β-cryptoxanthin, lutein and zeaxanthin have been identified in the extracts of Orange-fleshed sweet potato flour. The results indicated that enriching 30% of the Misola with OFSP flour causes optimal increases in carotenoid (3271%) and total antioxidant (109%) contents compared to the pure Misola. Total phenolic content was not significantly affected (only 11% relative increases) by the addition of OFSP flour. M7J3 represented the best formulation (802.56±5.14 kcal/ 200g) increasing the intake of energy values of about 5% and 10%, respectively, compared to Misola and OFSP pure flours.
Key words : OFSP, antioxidants, phenolics, carotenoids, FRAP, FCR

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