{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T03:42:51Z","timestamp":1790998971117,"version":"4.1.0"},"reference-count":57,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T00:00:00Z","timestamp":1760400000000},"content-version":"vor","delay-in-days":286,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    A sweet potato\u2013based complementary food was formulated to enhance the use of locally available ingredients to address micronutrient deficiencies, particularly vitamin A deficiency in Ghana. Five complementary food blends were formulated using orange\u2010fleshed sweet potato (OFSP), Bambara groundnut, and brown rice flours with the possibility to meet the nutritional requirements of infants aged 6\u201323 months in alignment with the CAC standards. A sensory evaluation was conducted, consisting of breastfeeding and nonbreastfeeding mothers, to identify the most suitable blend, after which the nutritional profile and functional properties of the preferred blend were analyzed. The most preferred formulation was Formula 5 (60% OFSP, 30% Bambara groundnut, and 10% brown rice flours). It exhibited significantly (\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.05) higher levels of protein (14.24%), fiber (4.50%), ash (2.77%), carbohydrate (73.78%), and\n                    <jats:italic>\u03b2<\/jats:italic>\n                    \u2010carotene (541.4\u2009mg\/100\u2009g) compared to the commercial complementary food (CCF), which contained 13.27%, 1.33%, 1.65%, 62.88%, and 0.21\u2009mg\/100\u2009g, respectively. In addition, it had a higher concentration of calcium (185.3\u2009mg\/100\u2009g), iron (5.84\u2009mg\/100\u2009g), potassium (261.33\u2009mg\/100\u2009g), and magnesium (204.75\u2009mg\/100\u2009g) than the CCF (1.05, 0.99, 38.67, and 179.41\u2009mg\/100\u2009g, respectively). The blend exhibited optimal functionality, including a water absorption capacity (WAC) of 140.95%, a swelling power of 9.25\u2009g\/g, a solubility index of 14.01%, and a bulk density of 0.64\u2009g\/mL. The formulated sweet potato\u2013based complementary food demonstrated a favorable nutritional and functional profile that supports the basic dietary needs of infants aged 6\u201323 months. It provides adequate levels of protein, carbohydrates, dietary fiber, essential minerals, and\n                    <jats:italic>\u03b2<\/jats:italic>\n                    \u2010carotene, a precursor of vitamin A. These attributes align with the CAC standards for infant nutrition and have the potential to help address common micronutrient deficiencies, particularly vitamin A deficiency.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/5397972","type":"journal-article","created":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T13:11:44Z","timestamp":1760447504000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Nutritional Profile and Functional Properties of Orange\u2010Fleshed Sweet Potato, Bambara Groundnut, and Brown Rice Blended Complementary Food"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-4560-7588","authenticated-orcid":false,"given":"Doreen Ehornam","family":"Alomatu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3665-5004","authenticated-orcid":false,"given":"Shadrach","family":"Yankey","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linda","family":"Gyimah","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guy","family":"Eshun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,10,14]]},"reference":[{"key":"e_1_2_11_1_2","doi-asserted-by":"publisher","DOI":"10.19026\/ajfst.5.3105"},{"key":"e_1_2_11_2_2","doi-asserted-by":"publisher","DOI":"10.5897\/SRE11.1362"},{"key":"e_1_2_11_3_2","doi-asserted-by":"publisher","DOI":"10.1186\/s40795-024-00848-8"},{"key":"e_1_2_11_4_2","doi-asserted-by":"publisher","DOI":"10.1111\/mcn.13453"},{"key":"e_1_2_11_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/23311932.2018.1517426"},{"key":"e_1_2_11_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.gfs.2017.01.004"},{"key":"e_1_2_11_7_2","first-page":"1","article-title":"The Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality","volume":"16","author":"Mohammed A.","year":"2016","journal-title":"Global Journal of Science Frontier Research: I Interdisciplinary"},{"key":"e_1_2_11_8_2","doi-asserted-by":"publisher","DOI":"10.3390\/su11072072"},{"key":"e_1_2_11_9_2","doi-asserted-by":"publisher","DOI":"10.12691\/AJFN-5-3-1"},{"key":"e_1_2_11_10_2","doi-asserted-by":"publisher","DOI":"10.5897\/JAERD11.031"},{"key":"e_1_2_11_11_2","doi-asserted-by":"publisher","DOI":"10.1002\/leg3.25"},{"key":"e_1_2_11_12_2","unstructured":"AlomatuD. 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