Changes in microstructure, beta carotene content and in vitro bioaccessibility of orange-fleshed sweet potato roots stored under different conditions

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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Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

Journal of Agricultural and Food Chemistry ◽

10.1021/jf1024104 ◽

2010 ◽

Vol 58 (20) ◽

pp. 11090-11096 ◽

Cited By ~ 42

Author(s):

Anton Bengtsson ◽

Christian Brackmann ◽

Annika Enejder ◽

Marie Larsson Alminger ◽

Ulf Svanberg

Keyword(s):

Sweet Potato ◽

Thermal Processing ◽

In Vitro Bioaccessibility ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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Common garden experiment reveals altered nutritional values and DNA methylation profiles in micropropagated three elite Ghanaian sweet potato genotypes

10.1101/471623 ◽

2018 ◽

Author(s):

Belinda Akomeah ◽

Marian D. Quain ◽

Sunita A. Ramesh ◽

Carlos M. Rodríguez López

Keyword(s):

Somaclonal Variation ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Common Garden ◽

Beta Carotene ◽

Polymorphism Analysis ◽

Carotene Content ◽

Micropropagated Plants ◽

High Level

AbstractMicronutrient deficiency is the cause of multiple diseases in developing countries. Staple crop biofortification is an efficient means to combat such deficiencies in the diets of local consumers. Biofortified lines of sweet potato (Ipomoea batata L. Lam) with enhanced beta-carotene content have been developed in Ghana to alleviate Vitamin A Deficiency. These genotypes are propagated using meristem micropropagation to ensure the generation of virus-free propagules. In vitro culture exposes micropropagated plants to conditions that can lead to the accumulation of somaclonal variation with the potential to generate unwanted aberrant phenotypes. However, the effect of micropropagation induced somaclonal variation on the production of key nutrients by field-grown plants has not been previously studied. Here we assessed the extent of in vitro culture induced somaclonal variation, at a phenotypic, compositional and genetic/epigenetic level, by comparing field-maintained and micropropagated lines of three elite Ghanaian sweet potato genotypes grown in a common garden. Although micropropagated plants presented no observable morphological abnormalities compared to field maintained lines, they presented significantly lower levels of iron, total protein, zinc, and glucose. Methylation Sensitive Amplification Polymorphism analysis showed a high level of in vitro culture induced molecular variation in micropropagated plants. Epigenetic, rather than genetic variation, accounts for most of the observed molecular variability. Taken collectively, our results highlight the importance of ensuring the clonal fidelity of the micropropagated biofortified lines in order to reduce potential losses in the nutritional value prior to their commercial release.

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HPLC Determination of .BETA.-Carotene Content of Sweet Potato Cultivars and Its Relationship with Color Values.

Ikushugaku zasshi ◽

10.1270/jsbbs1951.43.421 ◽

1993 ◽

Vol 43 (3) ◽

pp. 421-427 ◽

Cited By ~ 56

Author(s):

Yasuhiro TAKAHATA ◽

Takahiro NODA ◽

Tadahiro NAGATA

Keyword(s):

Sweet Potato ◽

Beta Carotene ◽

Potato Cultivars ◽

Hplc Determination ◽

Carotene Content

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Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i330062 ◽

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.

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