scholarly journals Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed Sweet Potato, Yellow Root Cassava and Plantain Flour Blends Fortified with Moringa oleifera Leaves

2020 ◽  
pp. 7-19
Author(s):  
L. N. Uzoaga ◽  
E. A. Mazi ◽  
A. N. Kanu
Keyword(s):  
Sweet Potato ◽  
Moringa Oleifera ◽  
Vitamin A Deficiency ◽  
Composite Flour ◽  
International Institute ◽  
Root Crop ◽  
Phytochemical Content ◽  
Moringa Oleifera Leaves ◽  
Orange Fleshed Sweet Potato ◽  
Research Institute

Aim: The aim of this study is to produce flour from different blend ratio of orange fleshed sweet potato, yellow root cassava (YRC) and Plantain fortified with Moringa oleifera leaves powder and to determine the nutritional composition (vitamin and mineral) and phytochemical content of the composite flour. Introduction: Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. Therefore, in other to improve it utilization in processing and bakery products the incorporation with other flours should be considered. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. Study Design: The physicochemical analysis was carried out at the biochemistry laboratory of National Root Crop Research Institute (NRCR1) while part of the analysis was done at International Institute of Tropical Agriculture Ibadan (IITA). Study lasted for 6 months. Methodology: Orange-fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike, while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (NRCRI) respectively. The samples were processed into flour and used to form a blend.  The flour blend constitute of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentration of 65%, 70, 75, 80, 85, 95 and 5, 10, 95 and 5, 10, 15, 25 and 95% I.e. Sample A, B, C, D, E, F, G, H respectively. Results: The result obtained indicated  among the mineral  content determined that sample G which serves as the control with 95% Plantain and 5% Moringa oleifera leaves powder exhibited highest in calcium  having 13.26 mg/100 g, magnesium 88.06 mg/100 g, potassium 287.70 mg/100 g and iron 2.69 mg/100 g as compared to other composite flour. The phytochemical content of sample F (95% YRC with 5% Moringa oleifera leaves powder) has the highest in alkaloid, tannin and hemagglutinin content as 4.22 mg/100 g 2.26 mg/100 g and 12.43 mg/100 g respectively. The result also indicated that increase in the YRC and decrease in the OFSP caused an appreciable increase in the Vitamin B1, B3 C and D content. Conclusion: The vitamins, mineral and phytochemical content of the products were enhanced and can be of nutritional benefit to the public.

scholarly journals Rheological and Pasting Properties of Flour, Extruded Products and Fresh Samples from Yellow Root Cassava, Orange Fleshed Sweet Potato, Plantain Fortified with Moringa oleifera Leaves

2020 ◽  
pp. 1-13
Author(s):  
L. N. Uzoaga ◽  
E. A. Mazi ◽  
N. Oganezi ◽  
A. N. Kanu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Blend Ratio ◽  
Significant Difference ◽  
Moringa Oleifera Leaves ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developing countries such as Nigeria as it reduces the importation of wheat flour and encourages the use of locally available resource for making flour. Methodology: Orange -fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike (NRCRI), while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (MOUAU) respectively. The samples were processed into flour to form different blend ratio. The flour blend constitutes of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentrations. Three (3) experiments were conducted, of which experiment 1 is the flour made from the blend of YRC, OFSP, plantain and moringa oleifera leave. Sample A, B, C, D, E F, G and H were the composite flour. A consist of  65% YRC, 10% OFSP, 20% Plantain, 5% moringa leaves powder: B consist of 70% YRC, 10% OFSP, 15% Plantain, 5% moringa leaves powder: C is 75% YRC, 10% OFSP, 10% Plantain, 5% moringa leaves powder, D is made up of  80% YRC, 5% OFSP, 10% Plantain, 5% moringa leaves powder, E is  85% YRC, 5% OFSP, 5% Plantain, 5% moringa leaves powder, F is 95% and 5% moringa leaves powder, G is 95% plantain and 5% moringa leaves powder and H is 95% and 5% moringa leaves powder respectively. Experiment 2 was the extruded baked snacks from the blend ratio of composite flour and Experiment 3 was the fresh of yellow root cassava, plantain and orange fleshed sweet potatoes analysed on fresh basis. Results: The breakdown of the extruded baked snacks ranged between (254.72 RVU to 298.54 RVU) from sample P to J. No significant difference (P >0.05) was observed among samples K (271.64 RVU), N (276.64 RVU) and M (279.11 RVU). Peak viscosity values obtained from experiment 1 ranged from 202.31 RVU to 388.68 RVU. There was no significant difference (P >0.05) among the samples A (382.65 RVU), D (382.07 RVU), E (383.07 RVU) and H (384.63 RVU).The holding strength of the composite flour in this study range from 123.16 RVU to 256.62 RVU. The result on experiment 3i. e. fresh of yellow root cassava had the highest peak viscosity of (355.72 RVU), followed by sample R (291.75) and sample S (260.09 RVU) which were the fresh plantain and fresh orange-fleshed sweet potato. Result of trough, indicated that sample Q (117.17 RVU) had the highest trough followed by sample R (83.40 RVU) and S (80.16 RVU). A significant difference was observed on final viscosity within the fresh samples whereby sample Q (394.09 RVU) had the highest score followed by sample R (334.13 RVU) and S (300.63 RVU). Conclusion: There was no significant difference (P >0.05) within experiment 1, 2 and 3 on peak value, final viscosity, setback, breakdown and peak time while the trough was high in experiment 1 (composite flour) than in experiment 2 and 3. As food, the extrudates with low relative viscosity can easily be eaten by infants while those with high viscosity can only be eaten easily by adults because they tend to be hard and cohesive in texture than samples with low viscosities.

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

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.

scholarly journals Effect of Yellow Root Cassava, Orange Flesh Sweet Potato and Plantain Fortified with Moringa oleifera Leave on the Functional and Proximate Composition of Extruded Product

2020 ◽  
pp. 35-47
Author(s):  
L. N. Uzoaga ◽  
E. A. Mazi ◽  
N. Oganezi ◽  
N. A. Kanu
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Vitamin A Deficiency ◽  
Composite Flour ◽  
Carotene Content ◽  
Blend Ratio ◽  
Extruded Product ◽  
Baked Products ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. The aim of this study is to determine the functional properties of the composite flour, development of extruded snacks using locally fabricated extruder from flour of different blend ratio of OFSP, YRC, Plantain fortified with moringa leaves powder and to determine the proximate composition of the fresh of orange fleshed sweet potato, yellow root cassava, plantain, the flour and the extruded baked snacks.

scholarly journals Effects of Moringa oleifera LAM, Leguminous Plants and NPK Fertilizer Comparatively on Orange Fleshed Sweet Potato in Alley Cropping System

2014 ◽  
Vol 3 (3) ◽  
pp. 24-35
Author(s):  
IN Abdullahi ◽  
PO Anyaegbu ◽  
D Aliagbor
Keyword(s):  
Leaf Area ◽  
Sweet Potato ◽  
Dry Matter ◽  
Moringa Oleifera ◽  
Alley Cropping ◽  
Cropping System ◽  
Leguminous Plants ◽  
Number Of Leaves ◽  
Npk Fertilizer ◽  
Orange Fleshed Sweet Potato

The research work conducted at the Teaching and Research Farm of University of Abuja was aimed at assessing the effect of Moringa oleifera, selected leguminous plants and inorganic fertilizer on the performance of orange fleshed sweet potato in Alley Cropping System. Randomized Complete Block Design (RCBD) using five treatments with three replications was applied. Data collected include: percentage survival of sweet potato, length per vine (cm), number of leaves per vine, leaf area of sweet potato, weed dry matter (g/m2), yield of sweet potato roots. Highest number of leaves (28) per plant was recorded in the control plot while the plots with NPK fertilizer had the highest length per vine (94.55cm) though not significantly (p>0.05) different from others. Higher percent survival (88%) of sweet potato was recorded from control plots. Stands grown in Arachis hypogeae plots produced the highest leaf area (0.202m2) while plots in which NPK fertilizer was applied experienced highest weed dry matter (4.083g/m2) although highest root yield (1.2t/ha) was recorded from the plots with NPK fertilizer. DOI: http://dx.doi.org/10.3126/ije.v3i3.11061 International Journal of Environment Vol.3(3) 2014: 24-35

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.

scholarly journals Evaluation of Orange Fleshed Sweet Potato (Ipomoea batatas L.) Genotypes for Higher Yield and Quality

2013 ◽  
Vol 11 (2) ◽  
pp. 21-27 ◽  
Author(s):  
MH Rahman ◽  
MM Alam Patwary ◽  
H Barua ◽  
M Hossain ◽  
S Nahar
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Dry Matter ◽  
Agricultural Research ◽  
Research Station ◽  
Root Yield ◽  
Agricultural Research Institute ◽  
Yield And Quality ◽  
Orange Fleshed Sweet Potato ◽  
Research Institute

Four orange fleshed sweet potato (OFSP) genotypes viz., CIP 194513.15, CIP 194515.15, CIP 441132 and CIP 440267.2 collected from International Potato Centre (CIP) and four BARI (Bangladesh Agricultural Research Institute) - hybrid orange flesh sweet potato genotypes viz., H16/06, H19/06, H3/07 and H6/07 were evaluated against BARI SP-3 and BARI SP-4 having orange fleshed at Agricultural Research Station, Bangladesh Agricultural Research Institute, Pahartali, Chittagong for yield and quality. The highest (31.59 t/ha) tuberous root yield was found in CIP 194513.15 which was followed by CIP 440267.2 (30.97 t/ha) and the lowest yield (13.34 t/ha) was obtained in BARI SP 3. The maximum dry matter (29.83%) was obtained in H6/07 while the minimum dry matter (17.61%) was obtained in CIP 441132. Among the tested genotypes the highest (approximately) Vitamin A (919.2 ?g/100 g RE, FW) was recorded in CIP 440267.2, which had red skin and latex absent flesh and the lowest was (approximately) in H6/07 (Vit A 0.0 ?g/100 g RE, FW). The results of the present study indicated that CIP 440267.2 is suitable among the OFSP genotypes for cultivation in Bangladesh on the basis of yield and quality mainly carotinous. DOI: http://dx.doi.org/10.3329/agric.v11i2.17483 The Agriculturists 2013; 11(2) 21-27

scholarly journals Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

2019 ◽  
pp. 1-17
Author(s):  
N. C. Okoronkwo ◽  
C. D. Mgbakogu ◽  
I. E. Mbaeyi-Nwaoha
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Microbiological Quality ◽  
Rice Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Breakfast Cereals ◽  
African Yam Bean ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiological quality and sensory attribute of the formulated breakfast cereals. Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017. Methodology: The study investigated the application of local rice, malted African yam bean and orange-fleshed sweet potato flour to develop ready-to-eat breakfast cereals rich in proteins and pro-vitamin A. The local rice and malted African yam bean flours were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce ready-to eat breakfast cereals which was subjected to sensory evaluation to isolate the best blend (90:10). From the preliminary study, composite flour was formulated by mixing rice flour and African yam bean flour from the best blend in different percentages. Samples of ready-to-eat breakfast cereals were formulated by mixing composite flour (rice and African yam bean best flour blend) with graded levels of orange fleshed sweet potato and 100% rice flour was used as the control sample. The breakfast cereal products were subjected to proximate, pro-vitamin A, microbiological and sensory analysis using standard methods. Results: The protein, ash, fiber and moisture contents of the blends (rice/African yam bean best blend +orange-fleshed sweet potato flours) were significantly (p<0.05) higher than the control but their carbohydrate content were lower than the control. The protein content, fat, ash, crude fiber, moisture, and carbohydrate contents ranged from 6.82(100% rice flour) to 11.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 0.20(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 1.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 4.03(100% rice flour) to 15.81% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 1.31(100% rice flour) to 2.80% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 6.61(100% rice flour) to 10.92% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) and 63.07(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 80.22% (100% rice flour) respectively. The pro-vitamin content of the samples ranged from 0.13 (100% rice flour) to 2.55 mg/100 g (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour). There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The total viable count ranged from 3.0 × 103 to 6.7 × 103cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of cereal products. The sensory evaluation conducted showed that among the six ready-to-eat breakfast cereals, 100% adani rice breakfast cereals, samples RAYBF1+OPF1 and RAYBF5+OPF5 were highly accepted. Conclusion: The study has shown that acceptable ready-to-eat breakfast cereals could be produced from blends of Adani rice, malted African yam bean and orange flesh sweet potato flour. Among the different breakfast cereals, 100% adani rice and sample RAYBF1+OPF1 (90 % best blend + 10% orange flesh sweet potato flour) were highly accepted.

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