scholarly journals Effect of Different Levels of N.P.K. 15:15:15 Fertilizer Application on the Yield of Sweet Potato (Ipomea Batatas) in South-South Nigeria

2017 ◽  
Vol 2 (5) ◽  
pp. 2336-2339
Author(s):  
Nmor E. I ◽  
Okobia Uche B.
Keyword(s):  
Sweet Potato ◽  
Fertilizer Application ◽  
Ipomea Batatas ◽  
Different Levels

Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Musdar Musdar ◽  
Lukmanul Hakim ◽  
Juliani Juliani ◽  
Jailani Jailani
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Persea Americana ◽  
Edible Film ◽  
Glycerol Concentration ◽  
White Potato ◽  
Ipomea Batatas ◽  
Sweet Potato Starch ◽  
Local Plants ◽  
Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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 Growth Performance and Survival of Clarias gariepinus (Burchell, 1822) Fingerlings Fed Sweet Potato Leaf Meal (SPLM) as Partial Replacement for Soya Beam Meal (SBM)

2019 ◽  
Vol 1 ◽  
pp. 118-122
Author(s):  
A Ogaga ◽  
A Ebiobowei ◽  
I O Elijah
Keyword(s):  
Sweet Potato ◽  
Clarias Gariepinus ◽  
Partial Replacement ◽  
Fish Feed ◽  
Potato Leaf ◽  
Feed Formulation ◽  
Leaf Meal ◽  
Percentage Survival ◽  
Length Increase ◽  
Different Levels

This study was designed to assess the suitability of using sweet potato leaf meal (SPLM) as a substitute for the complete or partial replacement of soya beans as protein source in fish feed formulation. One hundred and sixty Clarias gariepinus fingerlings were fed different levels of experimental diets containing 40% crudeprotein. Sweet potato leaf mealwas used at different levels of10% (Diet/Treatment 2 i.e. T2), 20% (T3) and 30% (T4), while 0% served as control (T1). Fingerlings were fed diet at 5% of their body weight for 42days. This study determined the growth, survival and the best inclusion rate of SPLM in the diet which was conducted in a plastic tank. All experimental diet were accepted by the Clarias gariepinus fingerlings without impairing growth. The highest mean weight gain (2.5+ 0.09g) was obtained in fish fed with 10% SPLM inclusion (T2), while the least (1.8+ 0.09g) was recorded in T4 i.e. 30% inclusion. Similar trend was obtained for length increase, protein efficiency and percentage survival. All fish were good in condition except those offered diet T4. The best SPLM inclusion level of the study was obtained in T2.

scholarly journals The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa
Keyword(s):  
Sweet Potato ◽  
Design Method ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
The Difference ◽  
The One ◽  
High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

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