scholarly journals Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)

2019 ◽  
Vol 8 (3) ◽  
pp. 50
Author(s):  
J. Eke-Ejiofor ◽  
B. U. Onyeso
Keyword(s):  
Vitamin C ◽  
Magnesium Content ◽  
Carbohydrate Content ◽  
The Other ◽  
Carotenoid Content ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Processing Methods ◽  
Heat Treated ◽  
Orange Fleshed Sweet Potatoes

The effect of processing methods on the physiochemical, mineral, vitamin C and carotenoid content of orange fleshed sweet potatoes were investigated. The processing methods used were boiling, steaming, roasting, frying and microwaving. The result of the proximate composition showed that the roasted orange fleshed sweet potatoes (OFSP) had the highest ash content ranging from 0.32-0.99%, crude protein 0.96-3.12%, crude fiber 0.50-3.40% and carbohydrate content 13.98-40.10% with a decrease in the moisture content from 83.10% - 49.25%. Fat content of the fried OFSP ranging from 0.96-6.01% was higher than the other samples. Steaming method enhanced the vitamin C content of the OFSP when compared to other processing method, while carotenoid losses were higher after frying 2.59mg/g, than after microwaving 3-91%, roasting 4.73mg/g, boiling 4.60mg/g and steaming 2.68mg/g. Mineral analysis showed that the boiled orange flesh sweet potatoes (OFSP) had zinc, copper and magnesium content higher than the other heat treated samples with 6.21mg/g, 4,164mg/100g and 479.88mg/100g respectively. Sensory analysis results showed that there were no significant (p<0.05) differences in the sensory scores of the orange-fleshed sweet potatoes. The study therefore showed that roasting and frying made available more protein, fat, ash and carbohydrate content, while boiling made available more minerals.

scholarly journals Impact of Processing on Retention of Beta Carotene of Sweet Potatoes

2020 ◽  
Vol 12 (12) ◽  
pp. 20-24
Author(s):  
Ujjal Rayamajhi ◽  
Achyut Mishra
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Beta Carotene ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Processing Methods ◽  
Nutrient Profile ◽  
Boiling Process ◽  
The Impact ◽  
Orange Fleshed Sweet Potatoes

The study was carried out to evaluate the impact of processing on retention of beta-carotene of sweet potatoes. Eight cultivars of sweet potatoes were used in the study; among which four cultivars were of orange-fleshed varieties viz. ‘CIP 440012’, ‘CIP 440015’, ‘CIP 440267’ & ‘CIP 440021’, and four cultivars were of white fleshed varieties viz. Lamatar White, Balewa Red, Sangachowk Red and Barbote White. The proximate composition and micronutrient composition of eight cultivars of raw sweet potatoes were determined. The carotene content of sweet potato cultivars was also calculated. Finally, the retention of carotene content in sweet potato cultivates under various processing methods (viz. boiling for 30 minutes at 100°C, baking in a microwave oven at 200°C for 30 minutes and drying in a cabinet dryer for 12 hours at 60°C) was observed. The orange fleshed varieties (CIP cultivars) had the greater proximate composition than the white fleshed varieties (local cultivars). The micronutrient composition of orange fleshed sweet potatoes and white fleshed varieties were similar. But the carotene content of the orange fleshed varieties was greater; ranging from 14.43-22.11 mg/100gm. The white fleshed varieties had a low carotene concentration of 0.70-1.83 mg/100gm. The retention of carotene content was observed higher in the boiling process (79%-89%) followed by baking (56%-78%) and least in drying (44%-67%). Also, the orange fleshed varieties had a better retention capability than white fleshed varieties in all the processing methods. Thus, orange fleshed sweet potatoes had a better nutrient profile with higher retention capabilities.

scholarly journals Orange fleshed sweet potato a nutrition sensitive functional food for possible dietary approach to vitamin A deficiency and undernutrition

2021 ◽  
Vol 12 (3) ◽  
pp. 645-651
Author(s):  
Jyotsna Khanam ◽  
Sheikh Faisal Asadullah Mahdi ◽  
Monera Ahsan ◽  
Sheikh Nazrul Islam
Keyword(s):  
Vitamin A ◽  
Vitamin A Deficiency ◽  
Sub Saharan Africa ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Sensitive Function ◽  
Sub Saharan ◽  
Nutrition Sensitive ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Orange Fleshed Sweet Potatoes (OFSPs) is an excellent nutrition sensitive function food. It contains dense amount of carotene and is also rich in proximate nutrients. A wide number of cultivars of OFSPs has been developed worldwide, particularly in sub-Saharan Africa and Asia. In Bangladesh, sixteen cultivars have been developed. Carotene content in the OFSPs surpasses all of the plant food carotene. OFSPs also contains good content of energy yielding nutrients. The Orange Fleshed Sweet Potatoes could, therefore, be a potential dietary approach to address the vitamin A deficiency for undernourished indigent people.

Antinutrient and micronutrient contents in leaves of Telfairia occidentalis Hook.f.: The effects of cooking and sun drying

2011 ◽  
Vol 1 (2) ◽  
pp. 61-68
Author(s):  
Emmanuel O. O. Ogbadoyi ◽  
Amanabo Musa ◽  
Johnson A. Oladiran ◽  
Matthew I.S. Ezenwa ◽  
Funmilayo H. Akanya
Keyword(s):  
Vitamin C ◽  
Health Problems ◽  
Mineral Elements ◽  
Provitamin A ◽  
Fresh Sample ◽  
Carotene Content ◽  
Processing Methods ◽  
Sun Drying ◽  
Telfairia Occidentalis ◽  
Processing Techniques

Levels of some antinutrients, namely, cyanide, nitrate, and oxalate and some micronutrients including vitamin C, β‐carotene (provitamin A) and some mineral elements (Fe, Mg, Cu, Zn, Ca Na and K) were determined in fresh and processed samples of Telfairia occidentalis Hook.f. as a step towards establishing processing techniques that would reduce or eliminate unacceptable levels of antinutrients and the associated health problems. The processing methods used were cooking (5 and 10 min boiling) and sun drying. There was significant (p< 0.05) reduction in the levels of these phytotoxins. The cyanide levels in the variously processed samples were: fresh sample (170.83mg/kg), 5 min decoction (36.98mg/kg), 10 min decoction (44.87mg/kg), leaves boiled for 5 min (49.88mg/kg), and leaves boiled for 10 minutes (34.68mg/kg), and sundried leaves (94.74mg/kg). Vitamin C content was significantly (p< 0.05) reduced, the levels being 192.28mg/100g, 1.51mg/100g, 2.16mg/100g, 53.70mg/100g, 35.60mg/100g and 13.15mg/100g in fresh sample, 5 min decoction, 10 min decoction, leaves boiled for 5 min, leaves boiled for 10 min, and sundried sample respectively. β‐carotene content was elevated in the cooked vegetable, while its content decreased in sundried samples. However, cooking beyond 5 min led to significant (p < 0.05) reduction in β‐ carotene levels in the vegetable. Sun drying had no significant effect on Fe, Cu, Mg, Na and K in the vegetable. Cooking however, led to decreases in the levels of these minerals. It is concluded that moderate cooking and sun drying reduced the levels of the studied antinutrients in T. occidentalis without adversely compromising the micronutrient contents.

scholarly journals Raw soya-bean flour increases cholecystokinin release in man

1987 ◽  
Vol 58 (2) ◽  
pp. 175-179 ◽  
Author(s):  
John Calam ◽  
Joanna C. Bojarski ◽  
Caroline J. Springer
Keyword(s):  
Heat Treatment ◽  
Trypsin Inhibitor ◽  
Soya Bean ◽  
The Other ◽  
Oral Ingestion ◽  
Pancreatic Acini ◽  
Bean Flour ◽  
Heat Treated ◽  
Releasing Effect ◽  
Cck Release

1. The aim of the present study was to determine whether oral ingestion of raw soya-bean flour, which contains trypsin inhibitors, alters the release of cholecystokinin (CCK) in man.2. Eleven healthy volunteers ate two mixed meals: one with raw soya-bean flour and the other with soya-bean flour that had been heat-treated. The two flours inhibited 34 and 3 mg trypsin/g flour respectively.3. CCK was measured in plasma using a bioassay based on the release of amylase (EC 3.2.1.1) from dispersed rat pancreatic acini.4. The peak CCK response was 168 (SE 8.1) pmol/l with raw soya-bean flour but 4.9 (SE 2.8) pmol/l with heat-treated flour (P < 0.05).5. We conclude that ingestion of raw soya-bean flour increases CCK release in man and that heat treatment which reduces the trypsin inhibitor content of the flour also diminishes its CCK-releasing effect.

Phase Constitution and Transformation Behavior of Ni2MnGa-Cu2MnAl Pseudobinary Intermetallic Compounds

2005 ◽  
Vol 475-479 ◽  
pp. 841-844 ◽  
Author(s):  
Hideki Hosoda ◽  
Yuji Higaki ◽  
Shuichi Miyazaki
Keyword(s):  
Continuous Solid Solution ◽  
Lattice Parameter ◽  
The Other ◽  
Phase Decomposition ◽  
Martensitic Transformation Temperature ◽  
Transformation Behavior ◽  
Solution Hardening ◽  
Phase Constitution ◽  
Heat Treated ◽  
Curie Temperature Tc

The phase constitution, lattice parameter, martensitic and magnetic transformation behavior and hardness of the Ni2MnGa-Cu2MnAl pseudobinary alloys designed as (Ni2MnGa)x(Cu2MnAl)1-x were investigated in order to improve magnetic properties of Ni2MnGa. It was revealed that L21 Ni2MnGa and Cu2MnAl make a continuous solid solution of (Ni,Cu)2Mn(Ga,Al) when heat treated at 1073K, and that the lattice parameter of the L21 phase increases monotonously with increasing the compositional ratio x, that is, the amount of Cu2MnAl. Curie temperature TC also increases with increasing x. On the other hand, the martensitic transformation temperature of Ni2MnGa seems to decrease rapidly by adding Cu2MnAl. Hardness of the alloys heat-treated at 1073K ranges from HV200 to HV370, and solution hardening was recognized by mixing. When heat treated at 773K, a phase decomposition from L21 phase to Cu9Al4 and b-Mn was confirmed in the Cu2MnAl-rich alloys. The phase decomposition causes a decrease in the lattice parameter of L21 phase and TC and a significant increase in hardness.

scholarly journals Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

2017 ◽  
Vol 71 (6) ◽  
pp. 486-491
Author(s):  
Gaļina Zvaigzne ◽  
Daina Kārkliņa ◽  
Joerg-Thomas Moersel ◽  
Sasha Kuehn ◽  
Inta Krasnova ◽  
...  
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Sensory Attributes ◽  
Heat Treated ◽  
C 30 ◽  
Traditional Processing ◽  
The Impact ◽  
Ultra High Temperature

Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals Studies on Physio-chemical Properties of Maintainer, Restorer Lines and Hybrids of Chilies (Capsicum annuum L.)

2020 ◽  
pp. 122-138
Author(s):  
Maneechat Nikornpun ◽  
K. Tunjai ◽  
K. Kaewsombat ◽  
T. Tarinta ◽  
Danai Boonyakiat
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Combining Ability ◽  
Chemical Properties ◽  
General Combining Ability ◽  
The Other ◽  
Capsicum Annuum L ◽  
Combining Abilities ◽  
Parental Lines ◽  
Better Than

Physio-chemical properties of hybrid chilies (Capsicum annuum L.), parental lines and commercial varieties were evaluated in three experiments and showed significant differences among them. Heterosis, and heterobeltiosis were studied in hybrids while, combining abilities were investigated in maintainers and restorers. Positive statistical differences in the general combining ability of the maintainer lines for vitamin C, capsaicin and Hue were observed and general combining ability indicated that, CA1286 and CA1303, were good maintainers for the improvement of capsaicin and vitamin C. The other maintainers;-, CA1441 and CA1442, are good for the improvement of L* and Chroma. The maintainer, CA1441, was better than CA1442 for capsaicin content,- while the maintainer, CA1442, was better than CA1441 for vitamin C. Positivity and statistically significant differences among the restorers were  observed  for vitamin C, capsaicin, Hue and Chroma  and  the lines;-, CA 1447, CA 1448, CA 1449, CA 1450 and CA 1451, were useful for the improvement of these  physio-chemical properties of chilies. 

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