In VitroBioaccessibility of β-Carotene in Orange Fleshed Sweet Potato (Ipomoea batatas, Lam.)

Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vitamin A contents of the chin-chin were analyzed using standard methods. Storage stability test of β-carotene and vitamin A retention were investigated using plastic bottles, high and low densities polyethylene packaging materials at ambient conditions (29.95±5.00°C, relative humidity 68.32±3.55%). The total vitamin A µgRAE retention in the chin-chin was estimated every week for four weeks and after twelve months. Moisture was least absorbed by chin-chin packaged in plastic bottles. The Vitamin A retentions were about 80 percent, 74 percent and 72 percent for plastic bottles, high density polyethylene and low density polyethylene, respectively after twelve months of storage. Texture, taste and overall acceptability were better retained when packaged in either plastic bottles or high density polyethylene. The chin-chin produced was able to store for up to twelve months when packaged in plastic bottles or high density polyethylene.

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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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β-Carotene yield and productivity of orange-fleshed sweet potato (Ipomoea batatas L. Lam.) as influenced by irrigation and fertilizer application treatments

Scientia Horticulturae ◽

10.1016/j.scienta.2012.05.017 ◽

2012 ◽

Vol 142 ◽

pp. 180-184 ◽

Cited By ~ 19

Author(s):

S.M. Laurie ◽

M. Faber ◽

P.J. van Jaarsveld ◽

R.N. Laurie ◽

C.P. du Plooy ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Fertilizer Application ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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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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Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

Croatian Journal of Food Science and Technology ◽

10.17508/cjfst.2019.11.1.10 ◽

2019 ◽

Vol 11 (1) ◽

pp. 67-75

Author(s):

Abiodun Aderoju Adeola ◽

Oluwatebiloba Margaret Solola ◽

Olalekan Apata ◽

Ehimen Rita Ohizua

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Ph Value ◽

Pigeon Pea ◽

Carotenoid Content ◽

Crude Fibre ◽

Total Carotenoid Content ◽

Flour Blends ◽

Orange Fleshed Sweet Potato ◽

Cooking Banana

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

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