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 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.

Bioethanol Production from Sweet Potato Using Combination of Acid and Enzymatic Hydrolysis

2011 ◽  
Vol 110-116 ◽  
pp. 1767-1772 ◽  
Author(s):  
Eka Putri Lily Surayya ◽  
Nasrulloh ◽  
Haris Abdul
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Starch ◽  
Starch Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Hydrolysis Process

Indonesia is rich in natural resources, including source of biofuel such as sweet potato starch. Sweet potato (Ipomoea batatasL) has a starch content of 22.4% which could be converted to sugar through hydrolysis process in order to yield ehtanol. This study aimed to examine the optimize ethanol yielded from starch of sweet potatoes using combination of acid and enzymatic hydrolysis. It used 0.5 HCl which combined with eachAspergillus flavusandAspergillusniger,and mixture of both microbes for acid and enzymatic hydrolysis process. The highest sugar content resulted in hydrolysis process was fermented for 24, 48, and 72 hours to yield maximum ethanol. Data were analyzed using one-way analysis of variance (Anova). The highest reducing sugar produced by combination of HCl andAspergillus nigerwas 12.61% (w/v). The highest ethanol produced was 46.17% (v/v) in 72 hours fermentation time.

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 Interference of Weeds in Sweet Potato Genotype Growth (Ipomoea batatas (L.) Lam.)

2018 ◽  
pp. 1-11
Author(s):  
J. T. Cavalcante ◽  
P. V. Ferreira ◽  
J. L. X. L. Cunha ◽  
L. L. M. Nobre ◽  
M. T. da Silva ◽  
...  
Keyword(s):  
Leaf Area ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Dry Mass ◽  
Sweet Potatoes ◽  
Evaluation Stage ◽  
Potato Genotype ◽  
Forced Air ◽  
Air Circulation

The experiment was carried out in the Experimental Area of ​​the Plant Genetic Improvement Sector of the Agricultural Sciences Center of the Federal University of Alagoas (SMGP-CECA-UFAL), in the year 2013, where periods of control and weed coexistence of sweet potatoes were evaluated. The experimental design was carried out in randomized blocks in the 3 x 14 factorial scheme with three replications, with three sweet potato genotypes in 14 periods of interference, and distributed in seven control periods (0, 10, 20, 30, 40, 50 and 60 days after planting - DAP), from which the weeds were controlled, and seven coexistence periods, from which the weeds coexisted with the crop. The evaluations consisted of sweet potato genotype shoot samplings at 30, 60, 90, and 120 days after planting (DAP), using one working area plant per plot in each evaluation stage. In the determination of the leaf area, a mechanical integrator was used, and to obtain the shoot dry mass, the material was taken to a forced air circulation oven at 65 ºC for 72 h, with subsequent weighing. According to the results, it can be observed that, in the coexisting treatments, there was a significant reduction in the shoot growth rates, in comparison to the treatments in which the weeds were controlled, especially the reduction of the leaf area at 120 DAP, where clone 6 and Sergipana showed a reduction of 89.0% and 88.0%, respectively. As for Clone 14, this reduction occurred at 90 DAP, at about 52.0%, which was less expressive, whereas in relation to the shoot dry mass, clones 6, 14, and the Sergipana variety showed a reduction at 120 DAP of 86%, 51%, and 46%, respectively.

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>

scholarly journals Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars

2017 ◽  
Vol 10 (3) ◽  
pp. 1 ◽  
Author(s):  
I. T. S. Viana ◽  
G. V. A. Fonseca ◽  
G. H. Bueno ◽  
J. O. F. Melo
Keyword(s):  
Chemical Characterization ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Mineral Elements ◽  
Flame Emission ◽  
Level Of Significance ◽  
Physical And Chemical ◽  
Grape Cultivars

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.

scholarly journals Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2602
Author(s):  
Yu-Jung Tsai ◽  
Li-Yun Lin ◽  
Kai-Min Yang ◽  
Yi-Chan Chiang ◽  
Min-Hung Chen ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Ipomoea Batatas ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Acceptance Test ◽  
Sweet Potatoes ◽  
Golden Yellow ◽  
Commercial Market ◽  
Acceptance Score

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

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