Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato

Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental study used 5 level of tempeh and orange-fleshed sweet potato flour substitution, which were 0%:0%, 0%:25%, 10%:15%, 15%:10%, and 25%:0%. Statistical analysis of protein and β-carotene content used One Way ANOVA followed by Tukey and Duncan test, while analysis of organoleptic quality used Friedman and Wilcoxon test. Result: Sweet bread with 25% tempeh flour substitution had the highest protein content (14.38%) and 25% orange-fleshed sweet potato flour substitution had the highest β-carotene content (0.24 mg/100 g). Substitution of 25% orange-fleshed sweet potato flour and substitution of 10% tempeh -15% orange-fleshed sweet potato flour had significant effect on β-carotene content. Tempeh and orange-fleshed sweet potato flour substitution also had significant effect on color, aroma, texture, and taste of sweet bread, but had no but had no significant effect on its protein content. Conclusion: Tempeh flour substitution increased protein content in sweet bread and orange-fleshed sweet potato flour increased its β-carotene content. Sweet bread with 10% tempeh-15% orange-fleshed sweet potato flour substitution were recommended.

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The Effects of Blending Orange-Fleshed Sweet Potato with Enset (Enset ventricosum) Kocho on β-Carotene Content of Flat-Bread

Journal of Nutritional Ecology and Food Research ◽

10.1166/jnef.2016.1110 ◽

2016 ◽

Vol 3 (1) ◽

pp. 51-57

Author(s):

Abebe Haile Woldemeskel ◽

Martha Geribo ◽

Esayas Kinfe

Keyword(s):

Sweet Potato ◽

Carotene Content ◽

Flat Bread ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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Evaluation of Porridge Made from Composite Flour of Orange-Fleshed Sweet Potato and Enset (Bulla) Flours

Agriculture and Food Sciences Research ◽

10.20448/journal.512/2016.3.1/512.1.37.44 ◽

2016 ◽

Vol 3 (1) ◽

pp. 37-44

Author(s):

Abebe Haile ◽

Martha Geribo ◽

Esayas Kinfe

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Crude Fiber ◽

Composite Flour ◽

Carotene Content ◽

Composite Flours ◽

Gross Energy ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

Bulla is the water insoluble starchy product which is separated from Kocho during the decortications process of Enset. However, this extract lacks pro-vitamin A. This study enriched the Bulla with Orange-fleshed Sweet Potato (OFSP) a plant with high levels of β-carotene that can be useful for combating vitamin A deficiency. The porridge was made of composite flours of bulla blended with 30, 35, 40 and 45% OFSP flours were investigated for proximate composition, β-carotene, functional property and sensory acceptability of products using standard methods. The data were analyzed using SAS 1.9 Software. The composite flours percentage moisture, crude (fiber, protein, fat), ash, carbohydrate, gross energy, β-carotene, pH, bulk density and water absorption capacity were found to be in the range of 29.54 to 40.25, (1.66 to 2.05, 2.11 to 2.55, 0.55 to 0.71), 1.76 to 2.11, 53.86 to 63.31, 227.49 to 268.11 Kcal/100 g, 386.68 to 558.05 μg/100 g, 4.46 to 5.71, 0.58 to 0.80 and 1.70 to 4.87 ml/g, respectively. While, the composite flours porridge percentage moisture, crude fiber, ash, crude protein, crude fat, carbohydrate, gross energy, β-carotene, pH and viscosity content found to be in the range from 43.42 to 58.03, 1.32 to 1.79, 2.39 to 2.78, 2.01 to 2.31, 0.71 to 0.82, 35.21 to 48.63, 155 to 211.11 Kcal/100 g, 201.46 to 301.50 μg/100 g, 5.71 to 5.82 and 515 to 728 cps, respectively. The porridge OB4PM2 (45% OFSP and 55% Bulla) was most preferred due to its color, odor, flavor and overall acceptability with panelist scored value of 4.28, 4.33, 4.39 and 4.45, respectively. Moreover, OB4PM2 porridge was found to be good source of ash, energy and β-carotene content.

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Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

10.46619/fpns.2020.1-1003 ◽

2020 ◽

Vol 1 (1) ◽

pp. 25-30

Author(s):

Atinpoore Atuna Richard ◽

◽

Deborah Nyarkoa ◽

Kweku Amagloh Francis ◽

◽

...

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Dietary Vitamin ◽

Consumer Acceptability ◽

Carotene Content ◽

Overall Acceptability ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

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Effect of Yellow Root Cassava, Orange Flesh Sweet Potato and Plantain Fortified with Moringa oleifera Leave on the Functional and Proximate Composition of Extruded Product

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i230218 ◽

2020 ◽

pp. 35-47

Author(s):

L. N. Uzoaga ◽

E. A. Mazi ◽

N. Oganezi ◽

N. A. Kanu

Keyword(s):

Sweet Potato ◽

Proximate Composition ◽

Vitamin A Deficiency ◽

Composite Flour ◽

Carotene Content ◽

Blend Ratio ◽

Extruded Product ◽

Baked Products ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study is to determine the functional properties of the composite flour, development of extruded snacks using locally fabricated extruder from flour of different blend ratio of OFSP, YRC, Plantain fortified with moringa leaves powder and to determine the proximate composition of the fresh of orange fleshed sweet potato, yellow root cassava, plantain, the flour and the extruded baked snacks.

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Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

DYNA ◽

10.15446/dyna.v85n207.72876 ◽

2018 ◽

Vol 85 (207) ◽

pp. 135-142

Author(s):

Sonia Gallego-Castillo ◽

Alfredo Adolfo Ayala-Aponte

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Sweet Potatoes ◽

Pre Treatment ◽

Physical Changes ◽

Orange Fleshed Sweet Potato ◽

Lower Loss ◽

Cylindrical Samples ◽

Intense Color ◽

Β Carotene

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

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