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• W2992950208 abstract "Summary. The present investigation sought to evaluate the antioxidant properties, phenolic composition, nutrient composition of Unripe Plantain (UP) -White Skinned Sweet potato (WSP) flour blends. The flour were mixed in various proportions (UP: WSP); 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. HPLC/DAD phenolic analyses revealed the presence of some phenolic acids and flavonoids. The result of the antioxidant indices showed a progressive increase with respect to sweet potato inclusion and that high antioxidant indices were recorded for 100% WSP (total phenolic: 1.111mg/g; total flavonoid: 2030mg/g; reducing power: 0.76mg/g; ABTS radical scavenging activity:  3.08 x 10 -6 mg/g and hydroxyl radical scavenging activity: 82.017%), while the least values were recorded for 100% UP. The  proximate composition analysis  revealed that 100%UP had the highest carbohydrate (78.17%), protein (11.72%), fibre (0.20%) and fat (5.56%) content compared with whole potato flour and that other blends have a decreasing value with respect to increase in the composition of sweet potato. The highest level of Na, Kwas recorded for 100% UP while 100% WP had the highest level of Mg, Ca and P. These investigations showed that sweet potato-unripe plantain composite blend would be a good source of natural antioxidant as well as providing essential nutrients. Industrial Relevance. Several investigations have revealed the antioxidant and nutritional potentials of sweet potato and unripe-plantain when consumed separately. Also a number of scientific reports provide information on the use of sweet potato and unripe plantain as medicinal foods when consumed separately, and are commonly used as functional food especially in the management of diabetes. Therefore, this study sought to assess the antioxidant and nutritional potentials of phenolic containing unripe plantain (UP) and white skinned sweet potato (WSP) flour blends with a view identifying the blends with good nutritional and medicinal potentials. The blend that processes good nutritional values and high antioxidant activities could be formulated as functional foods and explored as dietary interventions for managing diseases associated with free radical damage such as diabetes. Keywords. Antioxidant potential; Nutritional value; Phenolic composition; Solanum tuberosum ; Musa paradisiacae" @default.
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• W2992950208 date "2014-05-15" @default.
• W2992950208 modified "2023-09-28" @default.
• W2992950208 title "Evaluation of Antioxidant Potential and Nutritional Values of White Skinned Sweet Potato-Unripe Plantain Composite Flour Blends" @default.
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