scholarly journals Proximate composition of Malaysian local sweet potatoes

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 73-79
Author(s):  
N.A. Zulkifli ◽  
M.Z.M. Nor ◽  
F.N. Omar ◽  
A. Sulaiman ◽  
M.N. Mokhtar
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ipomoea Batatas ◽  
Animal Feed ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
By Products ◽  
Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Andrew B. Pattikawa ◽  
Antonius Suparno ◽  
Saraswati Prabawardani
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Animal Feed ◽  
Ash Content ◽  
Infants And Children ◽  
Chemical Analyses ◽  
Food Crop ◽  
Sweet Potatoes ◽  
Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

2021 ◽  
Vol 2 (7) ◽  
pp. 01-11
Author(s):  
Robert Germain Beka ◽  
Emmanuel Akdowa Panyoo ◽  
Germaine Yadang ◽  
Pamela Homsi ◽  
Laurette Blandine Mezajoug Kenfack ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characterization ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

scholarly journals Pengetahuan Tradisional Masyarakat Suku Nyalik tentang Ubi Jalar [Ipomoea batatas (L.) Lam.] di Distrik Silimo, Kabupaten Yahukimo Papua

2018 ◽  
Vol 9 (1) ◽  
pp. 8-13
Author(s):  
Kalep Segenil ◽  
Linus Y. Chrystomo ◽  
Maklon Warpur
Keyword(s):  
Traditional Knowledge ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Local Community ◽  
Animal Feed ◽  
Observation Data ◽  
Sweet Potatoes ◽  
Cultivation System ◽  
Original Source ◽  
Potato Farmer

Nyalik tribe community in Silimo District Yahukimo Regency Papua have traditional knowledge about the sweet potato (Ipomoea batatas (L.) Lam.) applied it in the cultivation. Traditional knowledge is knowledge of local community in an area that a culture tradition handed down from generation to generation. Traditional knowledge about the sweet potato is a wealth of local wisdom in Papua, which need to be investigated, developeds, utilized and conserved the types of sweet potatoes which is quite much and widely spread in Papua. It is important to support local food diversification program and to improve national food security. The method of the research is descriptive qualitative method by doing observation. Data was obtained from the original source of the sweet potato farmer as respondent by using questionnaire and also measurement and documentation in the field. The result showed that Nyalik tribe people have recognized, identified and cultivated 33 types of sweet potatoes and grouped them according to their used into 5 groups: as for baby food or children, adult food, sick person, traditional ceremonies and animal feed. Nyalik tribe community has a traditional knowledge about the sweet potato and cultivation system and also how to overcome the obstacles in sweet potato cultivation. Keywords: Traditional knowledge, I. batatas, Nyalik tribe, Silimo, Yahukimo

scholarly journals Biochemical and Microbiological Characterization of Prickly Pear Rejects

2020 ◽  
Vol 5 (7) ◽  
pp. 608-615
Author(s):  
Loubna EL HAJJI ◽  
Souad SALMAOUI
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Animal Feed ◽  
Mineral Elements ◽  
Prickly Pear ◽  
High Fat ◽  
Oilseed Meal ◽  
Lactic Bacteria ◽  
By Products

The aim of this work is to study the biochemical and microbiological characterization of the prickly pear fruits abandoned in the fields after harvest in order to use it in the animal feed. This work reveal that the skin and pulp have a pH close to neutral (6.83 for the skin and 6.41 for the pulp), they are very rich in water (84.89% for the skin and 87.19% for the pulp), in sugars (31.19 % DM for the skin and 42.17 % DM for the pulp) and in mineral elements (13.7% DM for the skin and 4.46% DM for the pulp). They have average values in NDF, ADF, ADL, cellulose and hemicellulose fibers which values are respectively for the skin 11.72% DM, 7.75% DM, 1.25% DM, 3.98% DM, 6.5% DM and for the pulp 8.50% DM, 5.67% DM, 1.45% DM, 2.84% DM, 4.22% DM. The crude protein content is 4.84% DM for the skin and 10.2% DM for the pulp respectively remains low in comparison with other food by-products such as oilseed meal. The fat content is very low (0.09% DM for the skin and 0.17% DM for the pulp). As for the seeds, the results showed a low content of water (14.6%), mineral elements (1.99% DM), sugars (8.18 % DM) and crude proteins (7.66% DM), high fat contents ( 8.91% DM) and NDF, ADF, ADL, cellulose and hemicellulose fibers wish are respectively 78.18% DM, 62.99% DM, 42.94% DM, 15.19% DM, 20.05% DM. On the microbiological side, the results showed a significant load of microorganisms in this case molds and lactic bacteria which can be exploited in the recovery of these residues. The comparison between the three fractions of the cactus fruit showed that the seed is the richest in dry matter, fat and fiber, while the pulp is the richest in sugars, the skin when it is the richest in calcium.

scholarly journals Comparative Study of Potato (Solanum tuberosum L.) and Sweet Potato (Ipomoea batatas L.): Evaluation of Proximate Composition, Polyphenol Content, Mineral and Antioxidant Activities

2021 ◽  
Vol 11 (24) ◽  
pp. 11844
Author(s):  
Ammara Arshad ◽  
Hira Iqbal ◽  
Ayesha Siddiqa ◽  
Taha Zulfiqar ◽  
Muhammad B. K. Tareen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Proximate Composition ◽  
Ipomoea Batatas ◽  
Antioxidant Activities ◽  
Solanum Tuberosum L ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Flesh Colour ◽  
Antioxidant Power

The objective of the present study was to differentiate and compare the proximate composition, minerals, flesh colour, phenolic composition, and antioxidant activities of varieties of white-fleshed sweet potato (WFSP) and potato (WFP) locally grown in Pakistan. The results showed that WFP presented higher moisture and crude fat content, while WFSP offered better ash, crude protein, and crude fibre contents. Colour analysis revealed that WFSP and WFP showed the highest L* (lightness) values and exhibited the maximum total phenolic content and total flavonoids content of 9.27 ± 0.88 mg GAE/g and 19.01 ± 0.66 mg QE/g. In vitro, results demonstrated that WFSP possessed better antioxidant activity with the highest ferric reducing antioxidant power of 58.67 ± 0.22 mM Fe2+/g and DPPH scavenging activity of 39.12 ± 0.33% compared to WFP. It is concluded that WFSP possesses a better proximate and mineral profile followed by higher antioxidant activity.

scholarly journals GRAIN REPLACEMENT VALUE OF CASSAVA AND SWEET POTATOES IN RATIONS FOR GROWING LAMBS.

2021 ◽  
Vol 9 (2) ◽  
pp. 94-101
Author(s):  
O. O TEWE ◽  
A. O. AKINSOYINŲ ◽  
E. M. OGISI
Keyword(s):  
Sweet Potato ◽  
Treatment Effect ◽  
Crude Protein ◽  
West African ◽  
Energy Sources ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
Protein Utilization ◽  
N Retention ◽  
Cynodon Nlemfuensis

27 LAMBS made up of 24 West African Dwarf (WAD)X Yankasa crosses aged 6 to 7 months old of 11 to 14kg weight and 3 WAD wether sheep, about 3 years old and weighing 34 to 39kg were used in this experiment designed to evaluate the maize replacement value of sweet potato and cassava tubers in sheep diet through energy and protein utilization. Each of the wether sheep carried permanent rumen cannula. The results showed that the maize, sweet potato and cassava based concentrates fed as supplement to grass (Cynodon nlemfuensis) improved the digestibilities of crude fibre, crude protein, organic matter, NFE and N-balance. The treatment effect was significant (P<0.05) with the highest coefficients and N-retention values recorded for Animals fed sweet potato based concentrate. The ruminal VFA's production, ammonia and blood urea levels followed the same trend for all the three energy sources but the treatment effect was not significant. All the parameters so obtained on energy and protein utilization, however, indicated that the dried milled sweet potato and cassava tubers can successfully replace maize grains in sheep diet.

scholarly journals Proximate composition of red and black finger millet (Eleusine coracana) varieties

2021 ◽  
Vol 47 (6) ◽  
pp. 46-53
Author(s):  
M. H. Bot ◽  
G. S. Bawa ◽  
J. J. Omage ◽  
P. A. Onimisi ◽  
D. Y. Bot ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Finger Millet ◽  
Animal Feed ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Eleusine Coracana ◽  
Crude Fibre ◽  
Livestock Feed ◽  
Nitrogen Free Extract

The aim of determining the proximate composition of red and black finger millet/Tamba (Eleusine coracana) varieties was to ascertain their nutritional composition and their ability to be used as feed ingredients. The finger millets used in this experiment were purchased from local markets in Ganawuri of Plateau and Manchok in Kaduna States and were subjected to proximate analysis. The results revealed that the millets contained Dry Matter – 88.48 and 87.55 %; Crude Protein (CP) – 13.98 and 13.14 %; Ether Extract (EE) – 3.70 and 3.10 %; Crude Fiber (CF) – 6.67 and 7.02 %; Ash – 4.90 and 4.36 %; Nitrogen Free Extract (NFE) – 59.22 and 59.84 % for the red and black finger millets, respectively. Based on these results, it can be concluded that finger millet is a nutritious feed resource irrespective of the variety and can be incorporated into animal feed in the livestock industry. It is recommended for farmers to use the crop by incorporating into livestock feed because of its rich proximate composition.   L'objectif de la détermination de la composition immédiate des variétés de mil rouge et noir / Tamba (Eleusinecoracana) était de vérifier leur composition nutritionnelle et leur capacité à être utilisées comme ingrédients alimentaires. Des variétés de mil rouge et noir utilisées dans cette expérience ont été achetées aux marchés locaux de Ganawuri de l'état de Plateau et de Manchok del'état de Kaduna et ont été soumises à une analyse immédiate. Les résultats ont révélé que les variétés de mil contenaient de la matière sèche - 88,48 et 87,55% ; Protéine Brute (PB) –13,98 et 13,14% ; Extrait d'éther (EE) –3,70 et 3,10% ; le 'crude fibre' (CF) –6,67 et 7,02% ; Cendres – 4,90 et 4,36% ; Extrait sans azote (le 'NFE') –59,22 et 59,84% pour les mil rouges et noirs, respectivement. Sur la base de ces résultats, on peut conclure que le mil rouge et noir est une ressource alimentaire nutritive quelle que soit la variété et peut être incorporée dans l'alimentation animale dans l'industrie de l'élevage. Il est recommandé aux agriculteurs d'utiliser la culture en l'incorporant dans l'alimentation du bétail en raison de sa riche composition immédiate.

scholarly journals Functional characterization of biofortified sweet potato flour dried at different temperatures

2020 ◽  
Vol 8 (12) ◽  
pp. 167-182
Author(s):  
Diene Gonçalves Souza ◽  
Osvaldo Resende ◽  
Lucimeire Pilon ◽  
Luiz Alberto Colnago ◽  
Rodrigo Henrique dos Santos Garcia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Functional Characterization ◽  
Morphological Characteristics ◽  
Absorption Spectrometry ◽  
Sweet Potatoes ◽  
Different Temperatures ◽  
Air Ventilation ◽  
Forced Air

Sweet potato (Ipomoea batatas (L.) Lam.) is an abundant source of carotenoids, and the processing of its tubers as flour is an alternative to add value and expand its use. The objective was to characterize flour from the pulp of biofortified sweet potato dried at different drying temperatures. Biofortified sweet potatoes (accession CNPH1210) were dried in a forced air ventilation oven, under four temperature conditions: 45, 55, 65 and 75 °C. Drying continued until the sliced roots reached moisture content of 14 % (d.b.). Fibers, phenolic compounds, carotenoids, β-carotene, antioxidant capacity by ABT and DPPH, scanning electron microscopy, high-field magnetic resonance imaging, infrared absorption spectrometry were evaluated. Flours obtained from sliced roots dried at 45, 55, 65 and 75 ºC showed stability in their morphological characteristics. The temperature of 45 °C was the most indicated for the production of biofortified sweet potato flours, as the produced flours had higher contents of bioactive compounds, being a significant source of carotenoids.

scholarly journals The Nutritional Value of Sweet Potato Tubers [Ipomoea batatas (L.) Lamb.] Consumed by Infants and Children of Dani Tribe in Kurulu District, Baliem-Jayawijaya

2016 ◽  
Vol 8 (3) ◽  
pp. 64
Author(s):  
Antonius Suparno ◽  
Saraswati Prabawardani ◽  
Andrew Bob Pattikawa
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Animal Feed ◽  
Infants And Children ◽  
Chemical Analyses ◽  
Food Crop ◽  
Potato Tubers ◽  
Sweet Potatoes ◽  
Development Center

<p>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained their existence to enrich the types of consumption. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for children and infants. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor.</p><p>The results showed that each of 4 (four) sweet potato accessions, which were consumed by infants and children, had diverse nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg/100 grams). The highest protein content (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100) were produced by accession Manis. On the other hand, accession Saborok produced the highest content of ash (1.32%), vitamin E (28.30 mg/100 g), and B-carotene (64.69 ppm). The highest level of crude fiber (1.81%) and thiamin (0.36 mg/100 g) were produced by accession Yuaiken.</p>

scholarly journals Comparative analysis of nutrient composition and glycaemic indices of nine sweet potatoes (Ipomoea batatas) varieties

2021 ◽  
Vol 15 (4) ◽  
pp. 1410-1420
Author(s):  
Galahitiya Ralalage Nipuni Nayanathara Waidyarathna ◽  
Sagarika Ekanayake ◽  
Anoma Chandrasekara
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Crude Protein ◽  
Ipomoea Batatas ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Weight Basis ◽  
Sweet Potatoes ◽  
Total Dietary Fiber

Sweet potatoes are one of the major tuberous roots consumed around the world. The objective of the present study was to determine the nutritional composition, glycaemic indices and glycaemic loads of selected Sri Lankan sweet potato varieties, in order to address the inadequacy of information and the controversial findings on glycaemic indices. Nutrient composition (moisture, ash, digestible carbohydrates, dietary fiber, crude protein and fat) of boiled sweet potatoes, GI and glycaemic loads (GL) of nine varieties were determined using standard methods. Digestible carbohydrate content ranged between 29-88% on dry weight. Ash, crude protein and crude fat contents of the varieties ranged between 3.1-5.0%, 3.0-5.9% and 2.6-5.3% on dry weight basis (DW) respectively. The total dietary fiber content was above 9.5% DW in the studied varieties. Moisture content of boiled sweet potato tubers were 72-81% on fresh weight basis and both the GIs (86-119) and GLs (>20) were high. However, the GL reduced to medium or low when considering an actual edible portion for all the varieties except for two varieties. Sweet potatoes are a good source of highly available carbohydrates which elicit high GIs.

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