Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the
orange flesh sweetpotato root has been given prominence because of its high β-
carotene content as a means to enhance the nutritive value and vitamin A content of
the traditional diets of Ghanaian children as a long-term intervention towards
combating VAD. Two Ghanaian cereal-legume weaning foods: roasted maize- soy
blend and fermented maize-soy blend were added to Orange Flesh Sweetpotato (OFS)
flour from the variety, Beauregard, to develop four weaning food formulations. To each
product formulation preparation, 25% and 50% OFS flour was added to the basic cereallegume
meals, and mixed thoroughly. The four weaning formulations were evaluated for
chemical composition, sensory characteristics and consumer acceptability. All samples
had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% – 75.1%),
energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure
good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage
stability. The contribution of β-carotene (55.18–115.55 ug/g) by the OFS in the
formulations further enhanced the nutritive value of all the blends and is enough to meet
the daily β-carotene needs of the children (1-6 yrs of 400-450ug/100g). A higher level
of β-carotene was seen in the roasted maize meal weaning foods which makes them a
better potential blend for combating VAD. Also, sensory evaluation of the products
indicated the highest consumer acceptability score (87%) for the roasted maize meal
porridge formulation containing 25% OFS. It is, therefore, concluded that OFS flour
has the potential to be used at 25% replacement level in the soy-fortified roasted
maize meal formulation, and OFS is a useful ingredient with the potential to improve
the β-carotene or vitamin A content of such formulations. This will help alleviate
vitamin A deficiency of children in Ghana and other countries with similar problems.
It is, therefore, recommended that the orange flesh sweetpotato flour be used by
mothers as an entry point for enhancing the traditional weaning food preparations.