scholarly journals Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

2020 ◽  
Author(s):  
Kikelomo P. Adejuwon ◽  
Oluwatooyin F. Osundahunsi ◽  
Stephen A. Akinola ◽  
Matthew O. Oluwamukomi ◽  
Mulunda Mwanza
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Hematological Parameters ◽  
Complementary Diet

Physicochemical properties of red palm oil extruded potato and sweet potato snacks

2021 ◽  
Vol 72 (2) ◽  
pp. e412
Author(s):  
Y.Y. Liu ◽  
T.M. Olajide ◽  
M. Sun ◽  
M. Ji ◽  
J.H. Yoong ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Palm Oil ◽  
Nutritional Quality ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Anisidine Value ◽  
Red Palm Oil ◽  
Sensory Score ◽  
Water Feed ◽  
Β Carotene

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.

Use of Sweet Potato (Ipomoea batatas) Leaf Tips as Vegetables I. Evaluation of Morphological Traits

1979 ◽  
Vol 15 (2) ◽  
pp. 113-116 ◽  
Author(s):  
R. L. Villareal ◽  
S. K. Lin ◽  
L. S. Chang ◽  
S. H. Lai
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Morphological Traits ◽  
Ipomoea Batatas ◽  
Morphological Characteristics ◽  
Human Consumption ◽  
Potato Leaf

SUMMARYThere is wide variation in the morphological characteristics of sweet potato leaf tips which are acceptable as a vegetable for human consumption. Thus many cultivars are available from which further selections can be made for yield, palatability, tenderness, flavour, and nutritional quality. A list is given of some cultivars which combine a number of desirable traits.

Nutritional Quality of Foods: Sweet Potato

Diet Quality ◽  
2013 ◽  
pp. 247-256 ◽  
Author(s):  
Hoang Van Chuyen ◽  
Jong-Bang Eun
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality

scholarly journals Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Chinelo V. Ezeocha ◽  
Nnenna A. Onwuneme
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Fibre Content ◽  
Partial Substitution ◽  
Loaf Volume ◽  
Bread Making ◽  
Crude Fibre ◽  
Potential Health ◽  
Significant Difference

AbstractThe study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each. The bread quality of each of these composite flours evaluated on the basis of their nutritional quality, physical properties and acceptability by consumers. The findings indicate slight decrease in the protein content of the bread samples with increasing sweet potato and tiger nut supplementation (6.97% in 100% wheat flour to 3.80% in 20% level of substitution) while crude fibre content increased with increased sweet potato and tiger nut substitution (2.29% in 100% WF to 2.80% in 20% substitution) but there was no significant change (<0.05) in the ash and fat contents. Carbohydrate which was the major component ranged from 73.47 – 79.42%. Findings on the study on the functional properties showed that water absorption capacity increases with increase in the level of sweet potato and tiger nut substitution (0.54g/ml in 100% WF to 1.12g/ml in 20% level of substitution). The loaf volume and specific volume of the bread samples decreased significantly with increase in the level of substitution with sweet potato and tiger nut and it ranged from 320cm3 (in 100% wheat flour) – 216cm3 (in 20% substitution) and 1.55cm3/g (in 100% wheat flour) to 0.98cm3/g (in 20% level of substitution) respectively. Bread from 100% wheat flour scored the highest in all the sensory properties evaluated. There was no significant difference between the control and bread from 5% level of substitution in terms of all the sensory parameters evaluated however bread from higher levels of substitution varied significantly with the control. All the bread samples were acceptable in all the parameters evaluated except bread from 20% level of substitution. The study concludes the potential health and sensory benefits of partial substitution of sweet potato and tiger nut to wheat flour in bread making through improved fibre content, improved taste and to promote sweet potato and tiger nut utilization.

scholarly journals Evaluation of some phytochemicals in raw and cooked Ipomea batatas (Lam), (Sweet potato), Solanum tuberosum (Irish potato) and Dioscorea cayenensis (Yellow yam)

2021 ◽  
Vol 25 (9) ◽  
pp. 1563-1567
Author(s):  
M.A. Akpe ◽  
P.B. Ashishie ◽  
O.A. Akonjor
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Food Samples ◽  
Irish Potato ◽  
Food Crop ◽  
Ipomea Batatas ◽  
Yellow Yam ◽  
Dioscorea Cayenensis ◽  
Phytochemical Contents

Cooking induces numerous phytochemical changes in food. This study is aimed at determining the amount of phytochemicals present in raw and cooked sweet potato, Irish potato and yellow yam. The amount of tannin, alkaloids, saponin, flavonoids and phenol were determined in raw and cooked samples of each food crop. The result showed that tannin, alkaloids, saponin, flavonoids, phenol contents was high in Irish potato and sweet potato but was far much present in Irish potato, while it was seen in minute quantity in yellow yam. The values obtained for each phytochemicals in each food sample raw and cooked respectively, in mg/100g were; Yellow yam: Tannins (0.10 and Nil), Alkaloids (2.00 and 0.51), Flavonoids (1.18 and 0.87), Saponins (2.00 and 1.02) and Phenols (0.72 and 0.10). Sweet potato: Tannins (0.32 and 0.28), Alkaloids (2.17 and 0.62), Saponins (2.10 and1.58), Flavonoids (1.28 and 0.97) and Phenols (1.42 and 0.72). Irish potato: Tannins (0.55 and 0.49), Alkaloids (2.17 and 0.81), Saponins (4.00 and 2.13), Flavonoids (5.00 and 2.91) and Phenols (2.00 and 0.91). The % loss of phytochemicals after cooking were; Yellow yam: Tannins (Nil), Alkaloids (74.5), Saponins (49.0), Flavonoids (26.3) and Phenols (86.1). Sweet potato: Tannins (12.5), Alkaloids (71.4), Saponins (24.8), Flavonoids (24.2) and Phenols (49.3). Irish potato: Tannins (10.0), Alkaloids (62.7), Saponins (46.8), Flavonoids (41.8) and Phenols (54.5). These results indicate that boiling of the samples seems to reduce their phytochemical contents as the raw samples showed higher amounts of the phytochemicals. The results also revealed that Tannins are more stable to heat across the 3 food samples, followed by Flavonoids, Saponins, Phenols and Alkaloids. The loss in some of the phytochemicals after cooking did not significantly affect the nutritional quality of the food samples.

scholarly journals Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic Study

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2079
Author(s):  
Shuqian Zhou ◽  
Lu Chen ◽  
Gang Chen ◽  
Yongxin Li ◽  
Huqing Yang
Keyword(s):  
Chlorogenic Acid ◽  
Sweet Potato ◽  
Cold Storage ◽  
Nutritional Quality ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Short Term ◽  
Tuberous Roots ◽  
Significant Difference ◽  
Transcriptome Analyses

Sweet potato (Ipomoea batatas (L.) Lam.) is a commercially relevant food crop with high demand worldwide. This species belongs to the Convolvulaceae family and is native to tropical and subtropical regions. Storage temperature and time can adversely affect tuberous roots' quality and nutritional profile. Therefore, this study evaluates the effect of storage parameters using physicochemical and transcriptome analyses. Freshly harvested tuberous roots (Xingxiang) were stored at 13 °C (control) or 5 °C (cold storage, CS) for 21 d. The results from chilling injury (CI) evaluation demonstrated that there was no significant difference in appearance, internal color, weight, and relative conductivity between tuberous roots stored at 13 and 5 °C for 14 d and indicated that short-term CS for 14 d promoted the accumulation of sucrose, chlorogenic acid, and amino acids with no CI symptoms development. This, in turn, improved sweetness, antioxidant capacity, and nutritional value of the tuberous roots. Transcriptome analyses revealed that several key genes associated with sucrose, chlorogenic acid, and amino acid biosynthesis were upregulated during short-term CS, including sucrose synthase, sucrose phosphate synthase, phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, hydroxycinnamoyl-CoA quinate hydroxycinnamoyltransferase, serine hydroxymethyltransferase, alanine aminotransferase, arogenate dehydrogenase, and prephenate dehydratase. These results indicated that storage at 5 °C for 14 d could improve the nutritional quality and palatability of sweet potato tuberous roots without compromising their freshness.

scholarly journals Nutritional quality of formulated complementary diet from defatted almond seed, yellow maize and quality protein maize flours

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Ade Raymond Adesanmi ◽  
Sunday Abiodun Malomo ◽  
Tayo Nathaniel Fagbemi
Keyword(s):  
Nutritional Quality ◽  
Protein Quality ◽  
White Blood Cells ◽  
In Vivo Studies ◽  
Albino Rats ◽  
Formulated Diets ◽  
Germination Process ◽  
Complementary Diet

Abstract Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed. This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds (Prunus amygdalus), high quality protein (QPM) and yellow maize after blending into flours. The proximate and amino acid compositions, in vitro protein qualities and functional properties of the blended flours were determined using standard methods. The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac (control), followed by hematological and histopathological determinations, while sensory attributes were evaluated by the semi-trained panelists. The protein contents of the flour blends (24–28%) were significantly (p < 0.05) better with adequate indispensable amino acids and improved functionalities than commercial cerelac (23%). Comparatively, the dried germinated QPM (DGQPM) has significant (p < 0.05) higher biological value (~ 37%) than fermented high QPM (FHQPM) (~ 30%), thereby indicating that the germination process improved protein quality of the diets. Besides, the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells (30 × 102) compared to FHQPM (42 × 102) and cerelac (51 × 102). However, the fermentation process improved the packed cell volume of rats fed with FHQPM (49%) when compared to DGQPM and cerelac (47%). The formulated diets have no negative effects on the protein content (45.19–51.88 mg N/g) and weight (0.25–1.36 g) of the internal organs (liver, kidney and tissue) of the animals when compared to cerelac (53.72–55.04 mg N/g; 0.25–1.98 g), respectively. The panelists generally accepted all the formulated diets, hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.

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