scholarly journals Suitability of orange-fleshed sweet potato genotypes for ingredients of selected food products

2021 ◽  
Vol 924 (1) ◽  
pp. 012025
Author(s):  
J S Utomo ◽  
E Ginting
Keyword(s):  
Sweet Potato ◽  
Beta Carotene ◽  
Food Products ◽  
Carotene Content ◽  
Physical Chemical ◽  
New Varieties ◽  
Beta 2 ◽  
Sensorial Attributes ◽  
High Beta ◽  
Orange Fleshed Sweet Potato

Abstract Promotion of orange-fleshed sweet potato with high beta-carotene content would enhance the consumption of sweet potato as well as support the local-based food diversification. Deep-fried chips, jam, juice, and noodle are the products that commonly make from cereals and fruits other than tubers. Producing those products from sweet potato was aiming to study the suitability and acceptance concerning promoting their utilization and adoption once they are released as new varieties. Five orange-fleshed sweet potato genotypes, namely MSU 06071-82, MSU 06039-07, MSU 06042-18, MIS 0651-09, and Beta-2 were studied their suitability for making food products, such as deep-fried chips, jam, juice, and noodle-based on their physical, chemical and sensorial attributes. The results showed that MSU 06042-18 genotype with a relatively high beta-carotene content (5.425 μg/100 g wb) was suitable for the ingredient of deep-fried chips jam, juice, and noodle products, followed by MSU 05036-11 and Beta 2. In particular, MSU 06071-82 and MIS 0651-09 genotypes were suitable for juice ingredients based on the parameter evaluated. This information is essential in terms of enhancing the adoption of orange-fleshed sweet potato genotypes by farmers and their utilization by food processors.

scholarly journals Efforts to increase production sweet potato as raw materials Kaya Beta Karoten flour by using compost baglog mushroom waste

2020 ◽  
Vol 5 (1) ◽  
pp. 102-107
Author(s):  
Rosmayati ◽  
Darma Bakti ◽  
Nini Rahmawati ◽  
Ridwansyah
Keyword(s):  
Sweet Potato ◽  
Raw Materials ◽  
Beta Carotene ◽  
Food Products ◽  
Oyster Mushroom ◽  
Potato Flour ◽  
Carotene Content ◽  
Sweet Potato Flour ◽  
High Beta

Research-based community partnership program activities involve two partners, namely the Murti Lestari Farmer Group and Agrina Creation UKM in Helvetia Village, XI Gang Sawit Hamlet, Labuhan Deli District Deli Serdang Regency. This dedication activity is the application of the results of research that had been carried out two years earlier which was USU's Talent Grants in 2017 and 2018. The problem faced was the lack of understanding of oyster mushroom baglog waste management techniques that have the potential to pollute the environment, on the other hand the farmer group Murti Lestari also experienced difficulties in increasing the quantity and quality of sweet potato production which is also widely cultivated in this village. The low interest of farmers is also encouraged because of the low price of sweet potato products and a relatively limited shelf life. The method implemented for training and discussion, accompanied by the practice of making compost from mushroom baglog waste, the practice of preparing planting material in the form of local sweet potato clones with high beta carotene content, compost application in sweet potato cultivation, maintenance to harvesting and post-harvest process using processing equipment into sweet potato flour rich in beta carotene and various other processed food products. Activities that have been carried out are training on composting of baglog mushroom waste using compost counting machines and bioactivators introduced in this activity so that the composting process goes faster, training on technical culture of orange sweet potato cultivation by applying mushroom baglog compost, training on mushroom making mushrooms and composting Oyster mushroom cultivation using shelves made of mild steel and fogging using a sprayer. Production and quality of yields of sweet potatoes that were given compost baglog oyster mushroom waste increased compared without the provision of compost. The next crop is processed into sweet potato flour with high beta carotene content and various food products using an introduced machine, which is a sweet potato slicing machine, flour machine, macaroni making machine and equipment for making sweet potato flour based food processing products.

scholarly journals Genetic parameters and gain from selection in sweet potato genotypes with high beta-carotene content

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
Maria Eduarda Facioli Otoboni ◽  
Darllan Junior Luiz Santos Ferreira de Oliveira ◽  
Pablo Forlan Vargas ◽  
Bruno Ettore Pavan ◽  
Maria Isabel Andrade
Keyword(s):  
Sweet Potato ◽  
Genetic Parameters ◽  
Beta Carotene ◽  
Carotene Content ◽  
High Beta

scholarly journals Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

2019 ◽  
pp. 1-9
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
U. A. Udoh
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soybean Flour ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Ipomea Batatas ◽  
Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

scholarly journals Evaluation of Selected Zambian Popular Sweet Potato Genotypes for Response to Sweet Potato Virus Disease

2020 ◽  
pp. 44-51
Author(s):  
Joseph Banda ◽  
Patrick Chiza Chikoti ◽  
Langa Tembo
Keyword(s):  
Sweet Potato ◽  
Potato Virus ◽  
Virus Disease ◽  
Beta Carotene ◽  
Yield Reduction ◽  
Tuber Weight ◽  
Carotene Content ◽  
Potato Virus Disease ◽  
Sweet Potato Virus ◽  
Sweet Potato Virus Disease

Aim: The objective of this study was to determine the effect of sweet potato virus disease (SPVD) on the beta carotene content, tuber weight and vine weight of selected popular sweet potato genotypes. Study Design: The experiment was laid as a randomized complete block design (RCBD) with three replications. Place and Duration of Study: The experiment was conducted for two cropping seasons (2015/16 and 2016/17) at the Zambia Agriculture Research Institute in Chilanga district of Zambia. Methodology: The uninfected (control) genotypes of Kanga, Chiwoko and Chingovwa were evaluated alongside their SPVD infected genotypes. Genotypic infection was confirmed using molecular approaches, and data was collected at harvest on beta carotene content, tuber weight and vine weight. Results: The results showed that SPVD affects the yield and beta carotene content of sweet potato. Significant differences (P< .001) for yield performance and beta carotene were observed. The yield reduction in percentage across seasons for all genotypes between the uninfected and infected genotypes ranged from 77% to 79% and 67% to 76% for tuber weight and vine weight respectively. Only Chiwoko exhibited higher levels of beta carotene among the genotypes. However, the SPVD infected Chiwoko genotype compared to the uninfected treatment produced mean beta carotene content of 39.1 µg/g and 91.5 µg/g respectively. Conclusion: SPVD reduces the tuber weight, vine weight and beta carotene content in infected sweet potato genotypes.

scholarly journals Nutritional Properties of Orange-Fleshed Sweet Potato Juice

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Nurul Ainina Zulkifli ◽  
Nurhanisah Mohammed Salleh ◽  
Mohd Zuhair Mohd Nor ◽  
Farah Nadia Omar ◽  
Alifdalino Sulaiman ◽  
...  
Keyword(s):  
Amino Acids ◽  
Sweet Potato ◽  
Orange Juice ◽  
Beta Carotene ◽  
Nutritional Composition ◽  
Free Radical Scavengers ◽  
Radical Scavengers ◽  
Nutritional Properties ◽  
A Value ◽  
Orange Fleshed Sweet Potato

Orange-fleshed sweet potato (OFSP) offers many health benefits and can be processed into different food forms including as a healthy drinking juice. However, the OFSP juice requires exploration on the juice properties, especially its nutritional elements before it can be marketed as a healthy drink. Hence, this study aimed to address the detailed nutritional composition of the OFSP juice via analyses of proximate compositions, amino acids, mineral, carotenoids, and vitamins. Findings showed OFSP juice is proven to be high in beta-carotene with a value of 4916.06 μg/L which was almost 100 times the value of beta-carotene in orange juice, and also rich in vitamins, certain amino acids and minerals. Since these phytochemicals can aid in the reduction of anti-mutagenic, immune-enhancers, cancer, and free radical scavengers, this study has proven the potential of OFSP to be processed into a healthy juice based on its nutritional properties.

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