Development and examination of sweet potato flour fortified with indigenous underutilized seasonal vegetables

Abstract

Developing nutrient-rich vegetable four using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable four from different proportions of Sweet potato (Sp) 40–100%, Avocado pear (Avo) 10–40%, and Turkey berry (Tor) 10–40%, using completely randomized design (CRD) with 14 treatment combinations and three replications. The proximate composition, mineral composition, and functional properties were investigated on the composite four. The results showed significant differences in all the parameters analyzed for the various composite fours. As the amount of Avo and Tor was added to the Sp, the proximate composition was enhanced except for the percentage carbohydrate, which decreased from 83.92 to 54.59 g/100 g. The mineral composition was also improved y the incorporation of Avo and Tor. Favourable functional properties were also obtained. The optimal composite four was made up of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite fours were etter than the control (Sweet potato four). Fortifying Sp four with Avo and Tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice