%0 Journal Article
%T Development of Enriched Sweets Based on Jujube Powder (<i>Zizyphus</i> <i>mauritiana</i>), Baobab Fruit (<i>Andasonia</i><i> digitata</i>), and Sweet Potato Puree (<i>Ipomae</i><i> batatas</i>): Nutritional and Sensory Properties
%A Nd&#232
%A ye Fatou Ndiaye
%A Maurice Jean Fran£żois Sylvestre Lopy
%A Assane Niang
%A Mamadou Salif Sow
%A Abdou Diouf
%J Food and Nutrition Sciences
%P 153-162
%@ 2157-9458
%D 2025
%I Scientific Research Publishing
%R 10.4236/fns.2025.162009
%X Increasing access to locally produced, safe, nutritious and affordable complementary foods is essential to combat micronutrient deficiencies in young children in low- and middle-income countries. Two formulations of sweets based on jujube, baobab fruit powder and sweet potato puree were produced, and their nutritional values and sensory properties such as taste, smell, color and acceptability were assessed. The formulation containing the most jujube powder, baobab fruit and sweet potato puree gave the best nutritional value. The sweets are rich in calcium (259.80 mg/100 g), magnesium (67.98 mg/100 g), potassium (782.04 mg/100 g), vitamin C (32.37 mg/100 g), iron (6.45 g mg/100 g) and zinc (0.97 mg/100 g). Sensory tests on the two formulations showed acceptability scores ranging from 81.26% to 84.58%, well above the minimum acceptable threshold. Candies with jujube, baobab fruit powder and sweet potato puree could be an alternative for preventing micronutrient deficiencies.
%K Sweets
%K Jujube
%K Baobab Fruit
%K Sweet Potato
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=140496