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Table 6 Functional properties of therapeutic complementary foods

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

Sample OG P0 P1 P2 P3
Bulk density (g/ml) 0.68 ± 0.02b 0.83 ± 0.03a 0.61 ± 0.01d 0.63 ± 0.01c 0.66 ± 0.01c
OAC (mg/g) 174.70 ± 1.45a 124.20 ± 0.80b 175.10 ± 0.90a 176.70 ± 1.45a 176.20 ± 1.02a
WAC (mg/g) 203.30 ± 1.00d 102.20 ± 2.06e 160.00 ± 0.10c 201.30 ± 0.81b 257.19 ± 1.41a
Least gelation (%) 1.00 ± 0.00a 1.00 ± 0.00a 1.00 ± 0.00a 1.00 ± 0.00a 1.00 ± 0.00a
Swelling (%) 420.00 ± 1.50a 164.70 ± 0.90e 276.80 ± 0.95d 291.90 ± 1.55c 373.30 ± 0.90b
  1. 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)
  2. 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)
  3. OAC oil absorption capacity, WAC water absorption capacity