Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

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Orange-fleshed sweet potato (Ipomoea batatas ) composite bread as a significant source of dietary vitamin A

Food Science & Nutrition ◽

10.1002/fsn3.543 ◽

2017 ◽

Vol 6 (1) ◽

pp. 174-179 ◽

Cited By ~ 4

Author(s):

Victoria Awuni ◽

Martha Wunnam Alhassan ◽

Francis Kweku Amagloh

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Significant Source ◽

Dietary Vitamin ◽

Orange Fleshed Sweet Potato ◽

Composite Bread

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Effect of blending ratio of wheat, orange fleshed sweet potato (Ipomoea batatas L.) powder and haricot bean (Phaseolus vulgaris L.) flour on proximate composition, physical properties and sensory acceptability of biscuits

F1000Research ◽

10.12688/f1000research.52634.1 ◽

2021 ◽

Vol 10 ◽

pp. 506

Author(s):

Fieben Kindeya ◽

Welday Hailu ◽

Tilku Dessalegn ◽

Gesessew L. Kibr

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Wheat Flour ◽

Proximate Composition ◽

Ipomoea Batatas ◽

Vitamin A Deficiency ◽

Standard Methods ◽

Sensory Acceptability ◽

Overall Acceptability ◽

Orange Fleshed Sweet Potato

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

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Effects of Packaging Materials on Sensory Quality and Vitamin A Retention in Chin-Chin from Orange Fleshed Sweet Potato [Ipomoea batatas L. (Lam)] and Red Bambara Groundnut [Vigna subterranean (L) Verdc.] Flour Blend

Asian Food Science Journal ◽

10.9734/afsj/2020/v17i230189 ◽

2020 ◽

pp. 36-42

Author(s):

A. A. Obomeghei ◽

P. A. Ebabhamiegbebho

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

High Density Polyethylene ◽

Ipomoea Batatas ◽

Sensory Quality ◽

Bambara Groundnut ◽

High Density ◽

Packaging Materials ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vitamin A contents of the chin-chin were analyzed using standard methods. Storage stability test of β-carotene and vitamin A retention were investigated using plastic bottles, high and low densities polyethylene packaging materials at ambient conditions (29.95±5.00°C, relative humidity 68.32±3.55%). The total vitamin A µgRAE retention in the chin-chin was estimated every week for four weeks and after twelve months. Moisture was least absorbed by chin-chin packaged in plastic bottles. The Vitamin A retentions were about 80 percent, 74 percent and 72 percent for plastic bottles, high density polyethylene and low density polyethylene, respectively after twelve months of storage. Texture, taste and overall acceptability were better retained when packaged in either plastic bottles or high density polyethylene. The chin-chin produced was able to store for up to twelve months when packaged in plastic bottles or high density polyethylene.

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Evaluation of Porridge Made from Composite Flour of Orange-Fleshed Sweet Potato and Enset (Bulla) Flours

Agriculture and Food Sciences Research ◽

10.20448/journal.512/2016.3.1/512.1.37.44 ◽

2016 ◽

Vol 3 (1) ◽

pp. 37-44

Author(s):

Abebe Haile ◽

Martha Geribo ◽

Esayas Kinfe

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Vitamin A Deficiency ◽

Crude Fiber ◽

Composite Flour ◽

Carotene Content ◽

Composite Flours ◽

Gross Energy ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

Bulla is the water insoluble starchy product which is separated from Kocho during the decortications process of Enset. However, this extract lacks pro-vitamin A. This study enriched the Bulla with Orange-fleshed Sweet Potato (OFSP) a plant with high levels of β-carotene that can be useful for combating vitamin A deficiency. The porridge was made of composite flours of bulla blended with 30, 35, 40 and 45% OFSP flours were investigated for proximate composition, β-carotene, functional property and sensory acceptability of products using standard methods. The data were analyzed using SAS 1.9 Software. The composite flours percentage moisture, crude (fiber, protein, fat), ash, carbohydrate, gross energy, β-carotene, pH, bulk density and water absorption capacity were found to be in the range of 29.54 to 40.25, (1.66 to 2.05, 2.11 to 2.55, 0.55 to 0.71), 1.76 to 2.11, 53.86 to 63.31, 227.49 to 268.11 Kcal/100 g, 386.68 to 558.05 μg/100 g, 4.46 to 5.71, 0.58 to 0.80 and 1.70 to 4.87 ml/g, respectively. While, the composite flours porridge percentage moisture, crude fiber, ash, crude protein, crude fat, carbohydrate, gross energy, β-carotene, pH and viscosity content found to be in the range from 43.42 to 58.03, 1.32 to 1.79, 2.39 to 2.78, 2.01 to 2.31, 0.71 to 0.82, 35.21 to 48.63, 155 to 211.11 Kcal/100 g, 201.46 to 301.50 μg/100 g, 5.71 to 5.82 and 515 to 728 cps, respectively. The porridge OB4PM2 (45% OFSP and 55% Bulla) was most preferred due to its color, odor, flavor and overall acceptability with panelist scored value of 4.28, 4.33, 4.39 and 4.45, respectively. Moreover, OB4PM2 porridge was found to be good source of ash, energy and β-carotene content.

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Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

European Food Research and Technology ◽

10.1007/s00217-020-03672-z ◽

2021 ◽

Vol 247 (4) ◽

pp. 889-905 ◽

Cited By ~ 1

Author(s):

Joseph Kudadam Korese ◽

Solomon Kofi Chikpah ◽

Oliver Hensel ◽

Elke Pawelzik ◽

Barbara Sturm

Keyword(s):

Particle Size ◽

Ascorbic Acid ◽

Sweet Potato ◽

Wheat Flour ◽

Sensory Properties ◽

Consumer Acceptability ◽

Composite Flour ◽

Quality Properties ◽

Overall Acceptability ◽

Orange Fleshed Sweet Potato

AbstractOrange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

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Nutritional enhancement of Ghanaian weaning foods using the orange flesh sweetpotato (Ipomea batatas)

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.65.13190 ◽

2014 ◽

Vol 14 (65) ◽

pp. 9236-9256

Author(s):

EA Bonsi ◽

◽

WA Plahar ◽

R Zabawa ◽

◽

...

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Nutritive Value ◽

Vitamin A Deficiency ◽

Consumer Acceptability ◽

Weaning Food ◽

Nutrient Density ◽

Weaning Foods ◽

Maize Meal ◽

Β Carotene

Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the orange flesh sweet potato root has been given prominence because of its high β - carotene content as a means to enhance the nutritive value and vitamin A content of the traditional diets of Ghanaian children as a long -term intervention towards combating VAD. Two Ghanaian cereal -legume weaning foods: roasted maize- soy blend and fermented maize -soy blend were added to Orange Flesh Sweet potato (O FS) flour from the variety, Beauregard, to develop four weaning food formulations . To each product formulation preparation, 25% and 50% OFS flour was added to the basic cereal - legume meals , and mixed thoroughly. The four weaning formulations were evaluated for chemical composition, sensory characteristics and consumer acceptability. All samples had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% – 75.1%), energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage stability. The contribution of β -carotene ( 55.18 –115.55 ug/g) by the OFS in the formulations further enhanced the nutritive value of all the blends and is enough to meet the daily β -carotene needs of the children ( 1-6 yrs of 400 -450ug/100g). A higher level of β -carotene was seen in the roasted maize meal weaning foods which make s them a better potential blend for combating VAD. Also, sensory evaluation of the products indicated the highest consumer acceptability score (87%) for the roasted maize meal porridge formulation containing 25% OFS . It is, therefore , concluded that OFS flour has the potential to be used at 25% replacement level in the soy- fortified roasted maize meal formulation, and OFS is a useful ingredient with the potential to improve the β -carotene or vitamin A content of such formulations . This will help alleviate vitamin A deficiency of children in Ghana and other countries with similar problems . It is , therefore, recommended that the orange flesh sweet potato flour be used by mothers as an entry point for enhancing the traditional weaning food preparations .

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