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>

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 Nilai Nutrisi Umbi Ubijalar [Ipomoea batatas (L.) Lamb.] yang Dikonsumsi Bayi dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Cassowary ◽  
2018 ◽  
Vol 1 (1) ◽  
pp. 47-54
Author(s):  
Andrew B. Pattikawa ◽  
Antonius Suparno ◽  
Saraswati Prabawardani
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Nutritional Value ◽  
Animal Feed ◽  
Reducing Sugar ◽  
Infants And Children ◽  
Chemical Analyses ◽  
Food Crop ◽  
Sweet Potatoes ◽  
Development Center

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 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. 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 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.

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.

scholarly journals Study of the efficiency of sweet potato growing in the Forest-Steppe of Ukraine by different methods of soil mulching

2021 ◽  
pp. 17-24
Author(s):  
Oleksandr Kuts ◽  
Svetlana Shevchenko ◽  
Ivan Semenenko ◽  
Evgen Dukhin ◽  
Artem Yakovchenko ◽  
...  
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Polyethylene Film ◽  
Forest Steppe ◽  
Potato Tubers ◽  
Labor Costs ◽  
Sweet Potatoes ◽  
Active Growth ◽  
Total Length

Sweet potato (Ipomoea batatas L.) is a new crop for soil and climatic conditions of Ukraine, the active implementation of which is hindered by the lack of recommendations on technological aspects of cultivation. One of the important technological measures for growing sweet potatoes is the use of soil mulching, which improves the water regime and regulates the thermal regime of the soil; prevention of weed growth and growth of sweet potato shoots to the soil. Thus, the aim of the research is to determine the efficiency of growing sweet potatoes in the Forest-Steppe of Ukraine by different methods of soil mulching. Field research was carried out on typical low-humus light loamy chernozem on loess loam. It was noted, that when growing sweet potatoes on ridges, the introduction of mulching the soil with black polyethylene film provides more active growth of the vegetative mass throughout the growing season (5.33 shoots/plant with a total length of 252.1 cm), while growing without ridges has a positive effect on plants growth due to the general absence of mulch (2.53 shoots/plant with a total length of 107.8 cm). The use of ridges and mulching the soil with black polyethylene film causes the yield of sweet potato tubers at 34.8 t/ha, while the mulching of the soil with straw, the yield was 18.3–21.9 t/ha, without mulching – 13.0–17, 1 t/ha. Mulching with black polyethylene film ensures the accumulation of vitamin C and starch in sweet potato tubers. When growing the culture on ridges by this method of mulching, the maximum level of vitamin C according to the experiment (4.78 mg/100 g) and starch (11.73 %) was noted. The introduction of mulching and ridge formation involves additional material and labor costs, but helps to reduce weed control and tuber digging costs. When growing sweet potatoes on ridges with mulching with black polyethylene film, the minimum additional labor costs for the formation of a unit of yield (1.95 man-minutes/kg of tubers) were noted, while without mulching and without ridges this figure was 6.76 man-minute/kg

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 Biochemistry of postharvest spoilage of sweet potato (Ipomoea batatas L.). 2. Comparison of cellulolytic enzyme production in cultures and fungi-infected sweet potato tubers

2006 ◽  
pp. 48-57
Author(s):  
R. C. Ray
Keyword(s):  
Sweet Potato ◽  
Enzyme Production ◽  
Ipomoea Batatas ◽  
Rhizopus Oryzae ◽  
Cellulose Synthesis ◽  
Cellulolytic Enzyme ◽  
Optimum Temperature ◽  
Potato Tubers

The study was conducted to determine the production in vitro and in vivo of cellulases by Botrydiplodia theobromae and Rhizopus oryzae. Isolates of these organisms were obtained from the postharvest decay of sweetpotato tubers. Results revealed that B. theobrornae and R. oryzae which were isolated from postharvest spoilage of sweetpotato tubers produced endo-13-1,4-glucanase and exo-V-1 ,4-glucanase in culture and in fungi-infected tissues of sweetpotato tubers. The optimum temperature and pH for cellulose synthesis and activity were 30°C and pH 6.5, respectively.

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.

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.

CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Nurullah Leesi ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Ipomoea Batatas ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Slaughter Weight ◽  
Weight Percentage ◽  
Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

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