Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

Bulletin of the National Research Centre

Table 6 Functional properties of therapeutic complementary foods

Sample	OG	P0	P1	P2	P3
Bulk density (g/ml)	0.68 ± 0.02^b	0.83 ± 0.03^a	0.61 ± 0.01^d	0.63 ± 0.01^c	0.66 ± 0.01^c
OAC (mg/g)	174.70 ± 1.45^a	124.20 ± 0.80^b	175.10 ± 0.90^a	176.70 ± 1.45^a	176.20 ± 1.02^a
WAC (mg/g)	203.30 ± 1.00^d	102.20 ± 2.06^e	160.00 ± 0.10^c	201.30 ± 0.81^b	257.19 ± 1.41^a
Least gelation (%)	1.00 ± 0.00^a	1.00 ± 0.00^a	1.00 ± 0.00^a	1.00 ± 0.00^a	1.00 ± 0.00^a
Swelling (%)	420.00 ± 1.50^a	164.70 ± 0.90^e	276.80 ± 0.95^d	291.90 ± 1.55^c	373.30 ± 0.90^b

Values are mean of three determinations ± standard deviation (n = 3). Values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
Keys: P0 = Full fat milk 30%, peanut 25%, soybean oil 15%, sugar 28%, mineral mix 2%, P1 = Orange-fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 30%, soybean oil 5%, sugar 10%, moringa leaves 2%); P2 = Soycake 15%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 15%, soybean oil 5%, sugar 10%, moringa leaves 2%; P3 = Soycake 30%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, soybean oil 5%, sugar 10%, moringa leaves 2%) and OG (100% sorghum)
OAC oil absorption capacity, WAC water absorption capacity