Abstract

This study assessed the preparation and nutraceutical value of bio-fortified orange fleshed sweet potato (OFSP) and ginger functional flour blends for managing diet-related non-communicable diseases (NCDs). Proximate analysis showed that blending led to increased protein and fiber levels; for instance, protein was increased from 3.5% in 100% OFSP flour to 4.7% in 60% OFSP: 40% Ginger (G) blend, whilst fiber contents were also enhanced from 4.2 to 5.5%. The carotenoid content was decreased from 22000 g/100g for pure OFSP flour to 13,200 g/100g upon high G incorporation. However, the antioxidant activities based on DPPH scavenging were significantly enhanced in flour blends from 45.2% to 65.6% (p<0.05) when ginger was incorporated, signifying improvement of free radical scavenging capabilities. Pure OFSP flour achieved highly acceptable consumer perception scores for overall preference (8.2), with significant reduction observed with incorporation of up to 20% G. The data showed that blending bio-fortified OFSP flour with ginger significantly improved its nutraceutical characteristics especially the antioxidant properties and maintained acceptable consumer perception and therefore provided a basis for its use in the development of food-based approaches for management and prevention of NCDs.

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