Skip to main content

Table 7 Antioxidant activities 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

DPPH (%)

1.99 ± 0.01d

2.11 ± 0.05c

2.07 ± 0.03c

3.24 ± 0.55a

3.22 ± 0.05b

FRAP (mg/g)

4.24 ± 0.02e

6.39 ± 0.04d

8.61 ± 0.06c

9.87 ± 0.02a

9.53 ± 0.02b

Fe2+ chelation (%)

6.91 ± 3.14e

8.54 ± 0.02d

21.60 ± 0.03c

40.95 ± 0.02a

39.44 ± 0.03b

OH (%)

8.47 ± 1.13e

38.80 ± 0.63d

62.42 ± 0.84c

87.00 ± 1.13a

70.33 ± 0.84b

ABTS (Mmol/g)

0.01 ± 0.00a

0.01 ± 0.00a

0.01 ± 0.00a

0.02 ± 0.00a

0.01 ± 0.00a

  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)