scholarly journals The addition of preformed vitamin A, but not orange‐fleshed sweet potato with high beta‐carotene content, to rice‐based meals reduces zinc absorption in vitamin A‐depleted Bangladeshi women

2012 ◽  
Vol 26 (S1) ◽  
Author(s):  
Ana Perez-Exposito ◽  
Bakhtiar Hossain ◽  
Leslie R Woodhouse ◽  
Marjorie J Haskell ◽  
Kazi M Jamil ◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Beta Carotene ◽  
Zinc Absorption ◽  
Carotene Content ◽  
High Beta ◽  
Orange Fleshed Sweet Potato

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.

Combining Ability of Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes for Beta Carotene and Dry Matter Content in Southern Guinea Savanna, Nigeria

2021 ◽  
Vol 19 (1) ◽  
pp. 53-61
Author(s):  
M.S Afolabi ◽  
G.O Agbowuro ◽  
A.E Salami ◽  
M.O Akoroda
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Dry Matter ◽  
Beta Carotene ◽  
Diallel Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Guinea Savanna ◽  
Β Carotene

Roots of orange fleshed sweet potato varieties currently available in Nigeria contain high quantities of β-carotene or pro-vitamin A but have high moisture content. These varieties have been found to be a cheap and important remedy for vitamin A deficiency. The cream or white fleshed varieties on the other hand, have sweet taste with high dry matter content, giving a dry texture, a quality trait preferred in Nigeria. The objectives of this study were to examine the quantitative inheritance of important traits in sweet potato by means of a diallel analysis with a view to estimating the GCA and SCA components of genetic variance, and to determine the associated type of gene action controlling β-carotene content and root dry mass. A diallel crosses experiment using six parental sweet potato genotypes crossed in all possible combinations were carried out. Resultant thirty progenies were evaluated for beta carotene (β-carotene) and dry matter content in Landmark University, Omu Aran, Kwara State, Nigeria during the cropping season of 2012 and 2013. The 30 F1 progenies along with their parental lines were planted in the same field trial. The trial was laid out in 6 x 6 triple lattice in two replications. Highly significant (P≤ 0.01) differences were observed among the genotypes for all the tested traits. The average β-carotene content for the progenies was 2.86 (mg/100 g f.w.) while the dry matter content was 31.89%. The cross combination 199024.2 x Excel recorded the highest beta carotene (14.37 mg/100 g f.w) and dry matter content (40.10%), this candidate is therefore suggested for further evaluation. Key words: Diallel analysis, Dry matter, Southern Guinea Savanna, Sweet potato, Vitamin A, β-carotene.

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

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.

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

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.

scholarly journals Daily consumption of orange‐fleshed sweet potato increased plasma beta‐carotene concentration but did not increase total body vitamin A pool size in Bangladeshi women

2012 ◽  
Vol 26 (S1) ◽  
Author(s):  
Marjorie J Haskell ◽  
Kazi M Jamil ◽  
Maleka Jamil ◽  
Janet M Peerson ◽  
Alison H Keenan ◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Beta Carotene ◽  
Pool Size ◽  
Daily Consumption ◽  
Total Body ◽  
Orange Fleshed Sweet Potato

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
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