scholarly journals Effect of Boiling and Frying on the Total Carbohydrate, Vitamin C and Mineral Contents of Irish (Solanun tuberosum) and Sweet (Ipomea batatas) Potato Tubers

2014 ◽  
Vol 32 (2) ◽  
pp. 33-39 ◽  
Author(s):  
C.E.O. Ikanone ◽  
P.O. Oyekan
Keyword(s):  
Vitamin C ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Mineral Contents ◽  
Ipomea Batatas

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

scholarly journals Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi

2019 ◽  
Vol 9 (1) ◽  
pp. 19
Author(s):  
Joseph Y. Issa ◽  
Arnold Onyango ◽  
Anselimo O. Makokha ◽  
Judith Okoth
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Oil Content ◽  
Moringa Oleifera ◽  
Beta Carotene ◽  
Corchorus Olitorius ◽  
Bidens Pilosa ◽  
Mineral Contents ◽  
Ipomea Batatas ◽  
Sweet Potato Leaves

This study was carried out to evaluate the effects of boiling and wet frying on nutritional and antinutrients content of Amaranth hybridus, Moringa oleifera, Bidens pilosa (black jack), Corchorus olitorius (Jute mallow) and Ipomea batatas (sweet potato) leaves. The edible portions of the vegetables were either boiled or wet fried for ten minutes then dried alongside the raw vegetables under the shade. Crude fats, minerals, vitamins and antinutrients were determined in the dried materials. Wet frying increased the oil content of the vegetables by a range of 15.49% to 28.40 % and was hence associated with lower % ash and mineral contents. Wet frying significantly reduced (P&le;0.05) beta-carotene in all the vegetables except in jute mallow. Boiling had no significant effect on beta-carotene in most of the vegetables. Boiling significantly reduced (P&le;0.05) ascorbic acid in all the vegetables while wet frying preserved ascorbic acid in all the vegetables. Both boiling and wet frying significantly reduced (P&le;0.05) oxalates in all the vegetables except in black jack. Both boiling and wet frying significantly (P&le;0.05) reduced the concentration of phytates in most of the vegetables. However, boiling was more effective in reducing the amount of phytates. Boiling reduced higher concentrations of tannins in all the vegetables as compared to wet frying. Boiling was associated with better retention of minerals and beta-carotene, and greater reduction of antinutrients in most of the vegetables. Wet frying was more advantageous in retaining vitamin C. The different species showed differences in retention of various minerals and vitamins.

scholarly journals Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Magda Márcia Becker ◽  
Carolina Marques Mandaji ◽  
Gaëlle Catanante ◽  
Jean-Louis Marty ◽  
Gilvanda Silva Nunes
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Crude Protein ◽  
Statistical Correlation ◽  
Total Carbohydrate ◽  
Mineral Contents ◽  
Wide Range ◽  
Total Crude Protein ◽  
Carbohydrate Contents

Abstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions.

scholarly journals The Impact of Organic vs. Conventional Agricultural Practices on Selected Quality Features of Eight Potato Cultivars

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 799 ◽  
Author(s):  
Renata Kazimierczak ◽  
Dominika Średnicka-Tober ◽  
Ewelina Hallmann ◽  
Klaudia Kopczyńska ◽  
Krystyna Zarzyńska
Keyword(s):  
Vitamin C ◽  
Agricultural Practices ◽  
Potato Cultivars ◽  
Agricultural System ◽  
Agricultural Systems ◽  
Potato Tubers ◽  
Conventional Production ◽  
The Impact ◽  
Quality Features ◽  
Means Of Production

An organic agricultural system based on natural methods and means of production is an alternative to intensive agriculture. The available research suggests that organic crops, in comparison to the conventional ones, are richer in phenolics and other antioxidants while containing less undesirable pesticide residues and nitrates. The aim of this study was to determine concentrations of polyphenols, lutein, vitamin C, and nitrates in eight potato cultivars (Mazur, Justa, Lawenda, Lech, Tacja, Laskana, Otolia, Magnolia) grown organically and conventionally in a controlled field experiment in Poland. Significant differences between potato tubers of the tested cultivars coming from organic and conventional production were identified for the majority of parameters. Higher concentrations of nitrates and lutein were found in conventional compared to the organic tubers, while organic potatoes were, on average, richer in phenolic compounds. Among the tested cultivars, Magnolia, Otolia, and Laskara were richest in vitamin C and phenolics. Otolia and Laskara also accumulated the highest levels of nitrates. If further confirmed, these observations might be of importance for the producers and consumers, who increasingly search for foods from sustainable and well-controlled agricultural systems.

scholarly journals Evaluation of major nutritional components and phytochemical screening of four different Bangladeshi branded unifloral honey and their brine shrimp toxicity study

2016 ◽  
Vol 4 (2) ◽  
pp. 227
Author(s):  
Md. Mahmodul Hasan ◽  
Md.Jahirul Islam ◽  
Subodh Kumar Sarkar ◽  
Nurul Absar
Keyword(s):  
Vitamin C ◽  
Specific Gravity ◽  
Crude Protein ◽  
Dry Matter ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Water Soluble ◽  
Total Carbohydrate ◽  
Black Cumin ◽  
Unifloral Honey

The research work was conducted to investigate the biochemical composition of four different Bangladeshi branded unifloral honey. The honey from Litchi (Litchi chinensis), Black cumin (Nigella sativa), Coriander (Coriandrum sativum), Mustard (Brassica campestris) were used. We investigated color, pH, Moisture, Dry matter ,Specific gravity, Total sugar, Reducing sugar, Non reducing sugar, Crude protein, Water soluble protein, Lipid, Ash, Total Carbohydrate, Metabolizable energy, Vitamin C and minerals content. The result revealed the presence of nutrient constituent among the varieties comprising pH(3.47 to 4.06),specific gravity(1.32 to 1.37),dry matter(85.2 to 86.6%), moisture(13.4 to 14.7%),ash(0.64 to 0.66%),lipid(0.14 to 0.16%),crude protein(0.63 to 0.73%), total carbohydrate(83.70 to 85.18%), metabolizing energy(2763.59 to 2808.95Kcal/Kg),total sugar(77.36 to 81.2%),reducing sugar(60.5 to 63.03%),non-reducing sugar(16.61 to 18.17%),vitamin C (4.63 to 6.36mg%), and minerals such as Calcium(6.36 to 7.87mg%) and Iron(1.62 to 1.89mg%) respectively. Moreover, alkaloids, flavonoids found in all varieties but only polyphenols was absent in Black cumin varieties. In the cytotoxic activity studies, LC50 values were obtained in the range of 4800 to 4966.7µg/ml.

scholarly journals Study of the efficiency of sweet potato growing in the Forest-Steppe of Ukraine by different methods of soil mulching

2021 ◽  
pp. 17-24
Author(s):  
Oleksandr Kuts ◽  
Svetlana Shevchenko ◽  
Ivan Semenenko ◽  
Evgen Dukhin ◽  
Artem Yakovchenko ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Polyethylene Film ◽  
Forest Steppe ◽  
Potato Tubers ◽  
Labor Costs ◽  
Sweet Potatoes ◽  
Active Growth ◽  
Total Length

Sweet potato (Ipomoea batatas L.) is a new crop for soil and climatic conditions of Ukraine, the active implementation of which is hindered by the lack of recommendations on technological aspects of cultivation. One of the important technological measures for growing sweet potatoes is the use of soil mulching, which improves the water regime and regulates the thermal regime of the soil; prevention of weed growth and growth of sweet potato shoots to the soil. Thus, the aim of the research is to determine the efficiency of growing sweet potatoes in the Forest-Steppe of Ukraine by different methods of soil mulching. Field research was carried out on typical low-humus light loamy chernozem on loess loam. It was noted, that when growing sweet potatoes on ridges, the introduction of mulching the soil with black polyethylene film provides more active growth of the vegetative mass throughout the growing season (5.33 shoots/plant with a total length of 252.1 cm), while growing without ridges has a positive effect on plants growth due to the general absence of mulch (2.53 shoots/plant with a total length of 107.8 cm). The use of ridges and mulching the soil with black polyethylene film causes the yield of sweet potato tubers at 34.8 t/ha, while the mulching of the soil with straw, the yield was 18.3–21.9 t/ha, without mulching – 13.0–17, 1 t/ha. Mulching with black polyethylene film ensures the accumulation of vitamin C and starch in sweet potato tubers. When growing the culture on ridges by this method of mulching, the maximum level of vitamin C according to the experiment (4.78 mg/100 g) and starch (11.73 %) was noted. The introduction of mulching and ridge formation involves additional material and labor costs, but helps to reduce weed control and tuber digging costs. When growing sweet potatoes on ridges with mulching with black polyethylene film, the minimum additional labor costs for the formation of a unit of yield (1.95 man-minutes/kg of tubers) were noted, while without mulching and without ridges this figure was 6.76 man-minute/kg

scholarly journals Changes of Vitamin C Content in Relation to the Range of Accumulation of Cd, Pb and Zn in Potato Tubers

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S192-S194 ◽  
Author(s):  
J. Musilová ◽  
J. Bystrická ◽  
J. Tomáš ◽  
Z. Poláková ◽  
S. Melicháčová
Keyword(s):  
Vitamin C ◽  
Soil Extract ◽  
Hplc Method ◽  
Potato Tubers ◽  
Aqua Regia ◽  
Zn Accumulation ◽  
Pot Trial

The changes of vitamin C content in relation to Cd, Pb and Zn accumulation in 6 potatoes varieties: very early (Junior, Impala), early (Livera), middle early (Agria), medium-late (Asterix, Desirée) were surveyed in this work. The soil used in pot trial had pseudototal (in soil extract of <I>aqua regia</i) contents of Cd 0.54–0.9, Pb 14.0–107.2, Zn 47.9–55.8 mg/kg. Experiment was conducted in 4 variants: A – control, B–D with the gradual treatment of Cd, Pb, and Zn in form on their salts solutions. The metals content in potatoes was assessed by AAS, vitamin C by HPLC method. The accumulation Cd, Pb, Zn varied in dependence on variety, the highest one was in varieties Junior, Impala; the lowest one in Asterix, Desirée. The vitamin C content (mg/kg f.m.) was highest after Cd treatment in all varieties in variant D: 491.46 (Junior) – 566.27 (Asterix); after Pb in variant B: Impala (101.51) – Desirée (157.31), after Zn in variant C: Impala (78.80) – Desirée (143.41).

scholarly journals Effects on nutrient intake of a family-based intervention to promote increased consumption of low-fat starchy foods through education, cooking skills and personalised goal setting: the Family Food and Health Project

2011 ◽  
Vol 107 (12) ◽  
pp. 1833-1844 ◽  
Author(s):  
Peter J. Curtis ◽  
Ashley J. Adamson ◽  
John C. Mathers
Keyword(s):  
Vitamin C ◽  
Goal Setting ◽  
Retention Rates ◽  
Dietary Intakes ◽  
Low Fat ◽  
Total Carbohydrate ◽  
Cooking Skills ◽  
The Family ◽  
Health Project ◽  
Starchy Foods

Reducing the prevalence of fat-rich, energy-dense diets is a public health priority. The present parallel-designed randomised study compared three interventions aimed to increase intakes of low-fat starchy foods and to reduce fat intakes among 589 individuals from 169 families in the Family Food and Health Project (FFHP). Intervention A was education only, intervention B provided ‘cook and eat’ sessions only, whereas intervention C included personalised goal setting, ‘cook and eat’ and education. Diet was assessed at baseline (T0) and at 3 months (T1), 6 months (T2) and 18 months (T3) post-intervention. Retention rates were 75 % at T1, 63 % at T2 and 40 % at T3. ANCOVA (baseline intake as covariate) was assessed between intervention differences at T1, T2 and T3. At T1, individuals in intervention C consumed less fat (P = 0·02) and more total carbohydrate (P = 0·001), starch (P = 0·04) vitamin C (P = 0·002) and NSP (P = 0·01) than those in intervention A. Whereas similar dietary intakes were reported across interventions at T2, participants in intervention C had less energy-dense diets that contained more NSP and vitamin C at T3 than intervention A (P < 0·0001, P = 0·002 and P = 0·01, respectively). Across all intervention groups, the more socially deprived participants in the FFHP (n 119) consumed less fat (P = 0·01) and more total carbohydrate (P = 0·02) at T2 than the least socially deprived (n 240). These data demonstrate the importance of personalised goal setting to translate knowledge and practical cooking skills into healthier food choices, suggesting that low-fat starchy food-focused interventions may be effective in reducing fat intake.

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