scholarly journals Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
George Ooko Abong’ ◽  
Tawanda Muzhingi ◽  
Michael Wandayi Okoth ◽  
Fredrick Ng’ang’a ◽  
Phillis E. Ochieng’ ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Dry Weight ◽  
Plant Part ◽  
Dietary Recommendations ◽  
Carotene Content ◽  
Potato Varieties ◽  
Future Studies ◽  
Leaves And Roots ◽  
Orange Fleshed Sweet Potato ◽  
Phytic Phosphorus

This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (P<0.05) among the sweet potato varieties regardless of the plant part, leaves having significantly (P<0.05) higher levels than in the roots. Total flavonoids and phenolic compounds differed significantly (P<0.05) among varieties, higher values were found in leaves than in roots. Flavonoid contents in roots ranged from below detectable limits (Whitesp) to 25.8 mg CE/100 g (SPK031), while in leaves it ranged from 4097 to 7316 mg CE/100 g in SPK4 and Kenspot 5, respectively. Phenolic content was below detectable limits in the roots of whitesp but it was in substantial amounts in orange fleshed varieties. The β-carotene content was significantly (P<0.05) higher in leaves (16.43–34.47 mg/100 g dry weight) than in roots (not detected—11.1 mg/100 g dry weight). Total and phytic phosphorus were directly correlated with phytate contents in leaves and the roots. Tannins and soluble oxalates varied significantly (P<0.05) with variety and plant part being higher in leaves. The current information is important for ration formulations and dietary recommendations utilizing sweet potato leaves and roots. Future studies on effects of processing methods on these phytochemicals are recommended.

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 PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS

2012 ◽  
Vol 1 (1) ◽  
pp. 344-351
Author(s):  
Kurniawati Kurniawati ◽  
Fitriyono Ayustaningwarno
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
High Protein ◽  
Wilcoxon Test ◽  
Potato Flour ◽  
Carotene Content ◽  
Organoleptic Quality ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

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.

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.

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