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 7 Antioxidant activities of therapeutic complementary foods

SAMPLE	OG	P0	P1	P2	P3
DPPH (%)	1.99 ± 0.01^d	2.11 ± 0.05^c	2.07 ± 0.03^c	3.24 ± 0.55^a	3.22 ± 0.05^b
FRAP (mg/g)	4.24 ± 0.02^e	6.39 ± 0.04^d	8.61 ± 0.06^c	9.87 ± 0.02^a	9.53 ± 0.02^b
Fe²⁺ chelation (%)	6.91 ± 3.14^e	8.54 ± 0.02^d	21.60 ± 0.03^c	40.95 ± 0.02^a	39.44 ± 0.03^b
OH (%)	8.47 ± 1.13^e	38.80 ± 0.63^d	62.42 ± 0.84^c	87.00 ± 1.13^a	70.33 ± 0.84^b
ABTS (Mmol/g)	0.01 ± 0.00^a	0.01 ± 0.00^a	0.01 ± 0.00^a	0.02 ± 0.00^a	0.01 ± 0.00^a

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)