Nutritional evaluation of antioxidant rich products of two cultivars of sweet potato and effect of supplementation on nutritional status of elderly males and females
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Date
2015
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Publisher
PAU
Abstract
To improve the anti-oxidant status of adult males and females, value added products like
soup, porridge, chips, french fries, chaat, mixed vegetable, stuffed paratha, pancake, cutlet,
idli, poha and mathi were developed by using orange (OFSP) and purple (PFSP) fleshed
sweet potato at 20 and 40% level and with 100%. Antioxidant content, carotene in OFSP
and anthocyanin in PFSP were significantly affected by the methods of cooking. Steaming
was found to be the best method for the retention of antioxidant content. Supplementation of
base material with 20% OFSP and PFSP were found acceptable with score ranging from 5.78
to 8.24. Nutritional analysis revealed that products supplemented with OFSP had more
protein and iron whereas higher fibre and calcium was found in PFSP products. Twenty male
and twenty female subjects within the age range of 40-60 years were selected and were
equally divided in Control and Experimental groups. Subjects were supplemented with antioxidant
powder 20g/day for 3 months. Dietary survey revealed that the intake of cereals, fats and sugar were decreased whereas, the intake of green leafy vegetables, milk and milk products and fruits were increased but not upto the recommended dietary allowances (RDA). The reduction was observed in weight, body mass index, mid upper arm circumference and triceps skin fold thickness in the subjects of experimental group. After supplementation of OFSP powder, serum retinol and glutathione peroxidase increased (22.8 and 27.1%, 35.12 and 35.9% in males and females, respectively). Random blood sugar was also reduced (13.2%
in males and 9.65% in females). Total cholesterol, triglycerides, LDL-C and VLDL-C decreased while HDL-C increased after supplementation. Blood pressure also decreased (systolic BP: 8.86% in males and 16.54% in females; diastolic BP: 7.43% in males and 13.40% in females) with OFSP supplementation. The study concluded that supplementation of 20g of OFSP significantly reduced the oxidative stress, improved the lipid profile and antioxidant status of male and female subjects. The finding indicated that processed flour from
orange fleshed sweet potato can create a new economy and employment activity for farmers and rural households and add nutritional value to food systems.
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Keywords
potatoes, sweet potatoes, confectionery, biological phenomena, flours, vitamins, antioxidants, productivity, diseases, fruits