scholarly journals Morphological, Biochemical, and Molecular Characterization of Orange-Fleshed Sweet Potato (Ipomoea batatas [L.] Lam) Germplasms

2019 ◽  
Author(s):  
Anubhuti Sharma ◽  
Devendra Jain ◽  
Sunil Kumar Khandelwal ◽  
Ravish Chaudhary ◽  
Kapil Dev Ameta ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Orange Fleshed Sweet Potato

scholarly journals Molecular characterization of genes encoding isoamylase-type debranching enzyme in tuberous root of sweet potato, Ipomoea batatas (L.) Lam.

2016 ◽  
Vol 33 (5) ◽  
pp. 351-359
Author(s):  
Moe Nabemoto ◽  
Riho Watanabe ◽  
Mizuho Ohsu ◽  
Kaname Sato ◽  
Motoyasu Otani ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Tuberous Root ◽  
Debranching Enzyme ◽  
Genes Encoding

scholarly journals ISSR-Based Molecular Characterization of an Elite Germplasm Collection of Sweet Potato (Ipomoea batatas L.) in China

2014 ◽  
Vol 13 (11) ◽  
pp. 2346-2361 ◽  
Author(s):  
Kai ZHANG ◽  
Zheng-dan WU ◽  
Yan-hua LI ◽  
Han ZHANG ◽  
Liang-ping WANG ◽  
...  
Keyword(s):  
Molecular Characterization ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Germplasm Collection ◽  
Elite Germplasm

scholarly journals Establishment and molecular characterization of a sweet potato germplasm bank of the highlands of Paraná State, Brazil

2013 ◽  
Vol 12 (4) ◽  
pp. 5574-5588 ◽  
Author(s):  
L.K.P. Camargo ◽  
A.F. Mógor ◽  
J.T.V. Resende ◽  
P.R. Da-Silva
Keyword(s):  
Molecular Characterization ◽  
Sweet Potato ◽  
Germplasm Bank ◽  
Potato Germplasm

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 Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

2019 ◽  
Vol 11 (1) ◽  
pp. 67-75
Author(s):  
Abiodun Aderoju Adeola ◽  
Oluwatebiloba Margaret Solola ◽  
Olalekan Apata ◽  
Ehimen Rita Ohizua
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Pigeon Pea ◽  
Carotenoid Content ◽  
Crude Fibre ◽  
Total Carotenoid Content ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato ◽  
Cooking Banana

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

In VitroBioaccessibility of β-Carotene in Orange Fleshed Sweet Potato (Ipomoea batatas, Lam.)

2009 ◽  
Vol 57 (22) ◽  
pp. 10922-10927 ◽  
Author(s):  
Mark L. Failla ◽  
Sagar K. Thakkar ◽  
Jung Y. Kim
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene
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