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

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dc.contributor.author Teye, Ernest
dc.contributor.author Agbemafe, Robert
dc.contributor.author Lamptey, Francis Padi
dc.date.accessioned 2021-08-20T18:29:08Z
dc.date.available 2021-08-20T18:29:08Z
dc.date.issued 2018-01-08
dc.identifier.issn 23105496
dc.identifier.uri http://hdl.handle.net/123456789/5932
dc.description 10p:, ill. en_US
dc.description.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 en_US
dc.language.iso en en_US
dc.publisher University of Cape Coast en_US
dc.subject Sweet potato en_US
dc.subject Fortification en_US
dc.subject Avocado pear en_US
dc.subject Turkey berry en_US
dc.subject Flour en_US
dc.title Development and examination of sweet potato flour fortified with indigenous underutilized seasonal vegetables en_US
dc.type Article en_US


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