scholarly journals Nutritional Quality, Functional Properties and Sensory Acceptability of an Orange - fleshed Sweet Potato - based Complementary Food

2019 ◽  
pp. 1-19
Author(s):  
Esther Kumea Ashun ◽  
Sarah Darkwa ◽  
Christiana Nsiah-Asamoah
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Vitamin A Deficiency ◽  
Public Health Problem ◽  
Sensory Attributes ◽  
Complementary Food ◽  
The Public ◽  
Overall Acceptability ◽  
Interview Guide ◽  
Orange Fleshed Sweet Potato

The study focuses on the development of a complementary food (CF) with the orange-fleshed sweet potato (OFSP) to help address the public health problem of vitamin A deficiency among infants. Experimental research design was used for the study. Fifty six infants aged between 6 and 24 months were purposively sampled, together with their mothers, to evaluate three complementary food (CF) products and a control, code-named GAD, PEA, SAB and KAN respectively. The CF products were formulated from orange fleshed sweet potato, anchovies, onion and tomatoes; and the nutrients and functional properties were determined.  A questionnaire and an interview guide were used to collect data to assess the sensory attributes and overall acceptability of the formulated CF products. The results showed that the three complementary foods were nutrient dense, with the moisture content being highest in PEA and lowest in GAD.  GAD, PEA and SAB were all high in protein and fibre but low in fat and carbohydrate. KAN (control) was the most acceptable with respect to all the sensory attributes of a complementary food, although its overall acceptability was not significantly different from that of the other three CF products - GAD, PEA and SAB.

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

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.

scholarly journals 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 ◽  
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.

scholarly journals Provitamin A Carotenoids in Baked Foods From Orange-Fleshed Sweet Potato Flour Are Substantially Bioaccessible and Contribute to Vitamin A Requirements

2020 ◽  
Vol 12 (10) ◽  
pp. 132
Author(s):  
Gisèle A. Koua ◽  
Sébastien Niamké
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Vitamin A Deficiency ◽  
Public Health Problem ◽  
In Vitro Digestion ◽  
Provitamin A ◽  
Total Carotenoids ◽  
Provitamin A Carotenoids ◽  
Orange Fleshed Sweet Potato

Vitamin A deficiency (VAD) remains a public health problem in developing countries. Consumption of orange-fleshed sweet potato (OFSP) varieties has been proven to be a valuable strategy for VAD alleviation. In this work, OFSP flour was incorporated into wheat flour at 15, 25, 35, and 50% (w/w) and used to prepare baked products. The bioaccessibility of provitamin A carotenoids of OFSP baking products was performed according to an in vitro digestion model. The contribution of OFSP-wheat composite baking products to vitamin A requirements was evaluated. Relatively high amounts (98.70±2.17-144.42±1.31 μg/g DM) of total carotenoids in OFSP flours was reported in Kakamega-7-Irene, Kabode, and Covington cultivars. The recovery of provitamin A carotenoid in baking products containing 15, 25, 35, and 50% OFSP flour was 1031.04±6.36-3364.21±10.22 μg/100 g for cupcakes and 1009.19±10.38-4640.72±13.43 μg/100 g for cookies, respectively. The in vitro bioaccessibility of provitamin A carotenoids of OFSP composite cupcake ranged from 12.53 to 27.21% while that of OFSP composite cookies was significantly different (p ˂ 0.05) and ranged from 15.99 to 27.84%. The results also showed that cupcake and cookies containing 35% and 50% OFSP flours could be used to fight vitamin A deficiency in Côte d’Ivoire as they were found to meet 50 and more than 100% (161% for 100 g portion) of the recommended dietary allowance (RDA) of vitamin A for children aged 3-10 years. Finally, our results may support adoption of OFSP varieties in order to decrease the risk of vitamin A deficiency in Côte d’Ivoire.

scholarly journals Knowledge, perception and utilization of biofortified cassava and orange-fleshed sweet potato (OFSP) in selected rural areas in Nigeria

2021 ◽  
Vol 21 (05) ◽  
pp. 18019-18034
Author(s):  
Chinwe Adaugo Uzokwe ◽  
◽  
GO Iheme ◽  
OU Oteh ◽  
MC Ewude ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Rural Areas ◽  
Vitamin A Deficiency ◽  
Demographic Data ◽  
Public Health Problem ◽  
Sampling Technique ◽  
Major Public Health Problem ◽  
Cross Sectional ◽  
Study Results ◽  
Orange Fleshed Sweet Potato

Vitamin A deficiency is a major public health problem in Nigeria. Staple crops are targeted by biofortification efforts because they possess low micronutrient density and are consumed in large quantities by a large proportion of poor households. This study was designed to assess the knowledge, perception and utilization of biofortified cassava and orange-fleshed sweet potato in selected Local government Areas in Abia and Imo States. The study was descriptive and cross-sectional in design. A total of 710 respondents were selected using a multi-stage sampling technique. A structured interviewer-administered questionnaire was used to elicit the required information. Statistical analysis was performed using descriptive statistics(frequency, percentage, mean and standard deviation)and inferential(correlation)analysis. Socio-demographic data revealed a preponderance of females, married, well-educated and working-class respondents. Monthly income above ₦29,000(US$ 70.54) and household size of 4-6 members were reported in 53.5% and 48.6% of the respondents. Study results further revealed that some (34.9%)of the respondents had good knowledge, while 46.1% and 19.0% had an average and poor knowledge of biofortified staples, respectively. Orange fleshed sweet potatoes and biofortified cassava were purchased at least once monthly by 73.7% of the respondents, however 16.5% and 27.5% of the respondents consumed these biofortified staples on a daily and weekly basis. Low positive perception towards the consumption (27.5%), benefits (39.6%) and barriers (16.9%) of utilizing studied biofortified staples was reported. A positive correlation was observed between respondents’ knowledge of biofortified staples and their benefits perception (p = 0.003), purchase (p =0.001) and consumption (p= 0.001) frequency.Therefore, while a good number of the respondents were fairly knowledgeable about the studied biofortified staples, it significantly influenced the perception and utilization of these staples, despite being reportedly low. Therefore, increased sensitization, price subsidy and availability of these biofortified staples will help improvetheir acceptance and utilization among rural households.

scholarly journals Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda

2019 ◽  
Vol 4 (1) ◽  
pp. 227-236
Author(s):  
Temesgen Bocher ◽  
Kirimi Sindi ◽  
Tawanda Muzhingi ◽  
Jean Claude Nshimiyimana ◽  
Madjaliwa Nzamwita ◽  
...  
Keyword(s):  
Vitamin A ◽  
Willingness To Pay ◽  
Sweet Potato ◽  
Consumer Preferences ◽  
Vitamin A Deficiency ◽  
Public Health Problem ◽  
Major Public Health Problem ◽  
Nutritional Information ◽  
Pineapple Juice ◽  
Orange Fleshed Sweet Potato

AbstractWhile micronutrient malnutrition has become a major public health problem in developing countries, consumption of biofortified foods such as orange fleshed sweet potato has proved to be cost effective means of addressing vitamin A deficiency. This paper describes consumer preferences and willingness to pay for Orange fleshed Sweet potato (OFSP) juice based on a structured survey and taste tests administered to 946 participants (384 female and 562 male) chosen at random in Rwanda. Four juices types were tested: two popular brands of 100% pineapple juice, one 100%-OFSP juice, and one 80% OFSP- 20% pineapple juice blend. Consumers ranked different attributes of each juice such as aroma, taste, color, “right” amount of sugar, and aftertaste using a Likert scale (1 to 5). Heckman two-stage probit model was used to analyze willingness to pay and a multinomial logit model was used to analyze the determinants of juice choice. Gender of the consumer, juice buying frequency, aroma, the taste of the juice, and vitamin A knowledge were positively associated with willingness to pay and juice choice. Without nutritional information on OFSP juice, the willingness to pay for the standard juices were statistically higher; but with nutritional information, the willingness to pay and choice of OFSP juice was significantly improved. It is concluded that nutrition information is an important factor influencing the acceptance and willingness to pay for OFSP juice.

scholarly journals Caregiver Perceptions and Acceptability of a Provitamin A Carotenoid, Iron and Zinc Rich Complementary Food Blend Prepared from Common Bean and Pumpkin in Rural Uganda

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 906 ◽  
Author(s):  
Edward Buzigi ◽  
Kirthee Pillay ◽  
Muthulisi Siwela
Keyword(s):  
Vitamin A ◽  
Common Bean ◽  
Vitamin A Deficiency ◽  
Sensory Attributes ◽  
Provitamin A ◽  
Complementary Food ◽  
Chi Square ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Chi Square Test

Ugandan children are vulnerable to vitamin A deficiency (VAD), iron deficiency (ID) and zinc deficiency (ZnD) because they are fed on complementary foods (CFs) low in vitamin A, iron and zinc. This study developed a novel provitamin A carotenoid (PVAC), iron and zinc rich common bean pumpkin blend (BPB) complementary food (CF) from locally available pumpkin and common bean in Uganda and aimed to determine its acceptance, compared to a control pumpkin blend (PB). Seventy caregivers participated in the study. The sensory attributes (taste, colour, aroma, texture and general acceptability) of BPB and PB were rated using a five-point facial hedonic scale (1 = very bad, 2 = bad, 3 = neutral, 4 = good, 5 = very good). Focus group discussions (FGDs) were conducted to assess the perceptions of caregivers about the BPB. The chi square test was used to detect the proportion difference for each sensory attribute between BPB and PB, whilst FGD data were analysed by thematic analysis. A proportion of 64% to 96% of the caregivers rated both BPB and PB as acceptable (good to very good) for all the sensory attributes. There was no significant difference in caregiver acceptability for all attributes between BPB and PB (p > 0.05). Caregivers had positive perceptions about the taste, texture, aroma and colour of the BPB. Caregivers were keen to know the specific varieties of common bean and pumpkin used to formulate the PVAC, iron and zinc rich BPB. In conclusion, BPB was acceptable to caregivers, and they were interested to know how to prepare and use it as a CF.

scholarly journals Social-cognitive factors influencing household decisions to grow orange-fleshed sweet potato in Uganda

2020 ◽  
Vol 24 (1) ◽  
pp. 1-12
Author(s):  
Ndaula Sulaiman ◽  
Sseguya Haroon ◽  
Matsiko Frank
Keyword(s):  
Sweet Potato ◽  
Social Cognitive ◽  
Vitamin A Deficiency ◽  
Decision Makers ◽  
Cognitive Factors ◽  
Control Beliefs ◽  
Social Approval ◽  
Cross Sectional Survey ◽  
Household Decisions ◽  
Orange Fleshed Sweet Potato

This study examined the role of social-cognitive factors in farmers’ decisions to cultivate orange-fleshed sweetpotato as a food-based approach to alleviating vitamin A deficiency among rural households in Uganda. Cross-sectional survey data collected from 341 randomly selected household level decision-makers drawn from two rural districts in Uganda were analysed using hierarchical regression. Perceived capability and perceived social approval significantly predicted household decisions to grow orange-fleshed sweet potato (p≤0.001). Overall, decision-makers’ subjective norms and control beliefs were found to be significant mediators (p≤0.01) of the orange-fleshed sweet potato acceptance process. These results point to a cardinal role for processes that create supportive social and cognitive environments in promoting the cultivation of bio-fortified technologies such as orange-fleshed sweet potato.Keywords: Orange-fleshed sweet potato, social approval, Uganda

Marketing Healthy Food in an African City: Consumer Motivations for Adopting Orange-Fleshed Sweet Potato in Maputo, Mozambique

2021 ◽  
pp. 037957212110212
Author(s):  
Roland Brouwer
Keyword(s):  
Young Children ◽  
Sweet Potato ◽  
Vitamin A Deficiency ◽  
Well Being ◽  
Developed Countries ◽  
Need Satisfaction ◽  
Healthy Food ◽  
Capital City ◽  
Orange Fleshed Sweet Potato

Since the late 1990s, the International Potato Center has promoted orange-fleshed sweet potato (OFSP) cultivars in Mozambique as a healthy food, emphasizing its capacity to reduce the prevalence of vitamin A deficiency among mothers and young children. This article seeks to reveal why consumers in Maputo, the capital city of Mozambique, adopt or reject OFSP looking at the role of food systems and consumer characteristics in access and acceptance of healthy food and at the positioning OFSP on the market in terms of lifestyle and need satisfaction. The results of 255 street interviews confirm that OFSP is widely known. Information reaches people mainly via informal channels (relatives and retailers). Nonadoption is the result of the positioning of OFSP as food for young children and sick people. The OFSP appeals most to the hedonistic and conservative lifestyle segments. Adoption is associated with the perception of OFSP as a source of vitamins that builds up muscles and improves physical appearance and self-fulfillment. While women are typically responsible for domestic tasks, male adopters emphasize the role of OFSP in family health and well-being more than female adopters. This first attempt to understand the marketing of healthy food in Mozambique exposes many similarities between the urban consumers in Maputo and those in developed countries. The results indicate that future marketing should exploit informal channels such as vendors and emphasize its nutritious value for all consumers instead of focusing on mothers and young children.

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