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

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.

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Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i330274 ◽

2021 ◽

pp. 1-17

Author(s):

O. A. Kure ◽

C. C. Ariahu ◽

B. D. Igbabul

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Loaf Volume ◽

Potato Flour ◽

Sweet Potatoes ◽

Sweet Potato Flour ◽

Orange Fleshed Sweet Potato ◽

Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

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

Asian Journal of Advances in Agricultural Research ◽

10.9734/ajaar/2020/v12i230075 ◽

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.

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Organoleptic Characteristics of Cookies from Sorghum Composites Flour

KnE Life Sciences ◽

10.18502/kls.v2i6.1071 ◽

2017 ◽

Vol 2 (6) ◽

pp. 506

Author(s):

Wulandari E. ◽

Sukarminah E. ◽

Lanti I. ◽

Sufmawati F.

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Food Products ◽

Partial Substitution ◽

Composite Flour ◽

Potato Flour ◽

Sorghum Flour ◽

Organoleptic Characteristics ◽

Significant Difference ◽

Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness). The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour, Soyabean Flour, Cookies, Sensory Properties

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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

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i230218 ◽

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.

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Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

European Food Research and Technology ◽

10.1007/s00217-020-03672-z ◽

2021 ◽

Vol 247 (4) ◽

pp. 889-905 ◽

Cited By ~ 1

Author(s):

Joseph Kudadam Korese ◽

Solomon Kofi Chikpah ◽

Oliver Hensel ◽

Elke Pawelzik ◽

Barbara Sturm

Keyword(s):

Particle Size ◽

Ascorbic Acid ◽

Sweet Potato ◽

Wheat Flour ◽

Sensory Properties ◽

Consumer Acceptability ◽

Composite Flour ◽

Quality Properties ◽

Overall Acceptability ◽

Orange Fleshed Sweet Potato

AbstractOrange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

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Impact of supplementing commercial rabbit pellets with fresh Moringa oleifera leaves on semen characteristics in rabbit bucks under tropical climate in Trinidad

Caribbean Medical Journal ◽

10.48107/cmj.2021.04.001 ◽

2021 ◽

Author(s):

Krishna Mohan Kumar

Keyword(s):

Sperm Motility ◽

Moringa Oleifera ◽

Sperm Count ◽

Control Group ◽

Computer Assisted ◽

Group Iii ◽

Group I ◽

Significant Difference ◽

Moringa Oleifera Leaves ◽

The Impact

Objective This study aimed to evaluate the impact of the dietary supplement of Moringa oleifera leaves (MOL) on semen quality and characteristics in rabbits. Methods Eighteen (n=18) breeding bucks of New Zealand white, of similar age group, were used for the study. Three feeding regimes, (i) 100% commercial rabbit pellets (CRP)-Group I (ii) 90% CRP + 10% fresh MOL on a dry matter (DM) basis – Group II and (iii) 80% CRP + 20% fresh MOL on a DM basis – Group III, were adopted and the trial continued for 21 days. After adaptation to the diet, semen was collected from each buck and subjected to evaluation using a computer-assisted semen analyser. Results In Group III, the sperm count, normal sperm morphology, and sperm motility increased (52.0%) in comparison with the control (Group I; 50.1%). The inclusion of 20% Moringa oliefera in the diet (Group III) caused a significant increase (P<0.05) in semen concentration (Control =136.2 M/mL; Group III=297.2 M/mL). There was no significant difference (P>0.05) in sperm motility and semen volume among the groups. Conclusion The results suggest that supplementing commercial rabbit pellets with 20% fresh Moringa oliefera leaves on a DM basis can improve the quality and characteristics of semen in breeding bucks.

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

International Journal of Environment ◽

10.3126/ije.v3i3.11061 ◽

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

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Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

Journal of Food Research ◽

10.5539/jfr.v9n1p41 ◽

2020 ◽

Vol 9 (1) ◽

pp. 41

Author(s):

Kouassi Amenan Elodie ◽

Gbogouri Grodji Albarin ◽

Ndri Yao Denis ◽

Niaba Koffi Pierre Valery ◽

Amoakon Léonce ◽

...

Keyword(s):

Sweet Potato ◽

Dietary Habits ◽

Composite Flour ◽

Potato Flour ◽

Soya Flour ◽

Nutritional Knowledge ◽

Corn Flour ◽

Sweet Potatoes ◽

Sweet Potato Flour ◽

Method Analysis

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

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Effects of Arbuscular Mycorrhizal Fungal Inoculation on Growth and Yield of Two Sweet Potato Varieties

Journal of Agriculture and Ecology Research International ◽

10.9734/jaeri/2019/v18i330063 ◽

2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Michael Ajanja Sakha ◽

Joyce Jefwa ◽

Joseph P. Gweyi-Onyango

Keyword(s):

Sweet Potato ◽

Arbuscular Mycorrhizal ◽

Growth And Yield ◽

Shoot Biomass ◽

Storage Roots ◽

Sweet Potatoes ◽

Potato Varieties ◽

Significant Difference ◽

Amf Inoculation ◽

Number Of Branches

Arbuscular mycorrhizal fungi (AMF) represent a functionally important component of soil microbial community, being of particular significance for plant mineral nutrition in tropical agro ecosystems. The effects of AMF inoculation on growth and yield of two sweet potato varieties was studied during the short rains season of 2017/2018 in the Teaching and Research Farm of Agricultural Science and Technology Department, Kenyatta University. The experiment was laid down as 2x2 factorial design in a randomized complete block design (RCBD) with three replications. The experimental factors were two sweet potato varieties (Kemb-10 and Bungoma) and AMF inoculum (With and without inoculation). Data on growth parameters was collected on vine length and number of branches, while data on yield was collected on marketable storage roots and shoot biomass. Data was analyzed using Genstat 15th edition and the results showed that there was significantly difference at P≤0.05 among the treatments. AMF inoculation increased growth and yield of sweet potatoes by vine length 29.74%, Number of branches 22.36%, marketable storage roots 18.32%, and shoot biomass 28.68% in week 20. Also, variety interacting with AMF inoculation enhanced growth and yield parameters. In conclusion, the study demonstrated that the application of commercial AMF inoculum solely or when interacting with varieties enhanced growth and yield of sweet potatoes, though there was no significant difference between the two varieties.

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Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

DYNA ◽

10.15446/dyna.v85n207.72876 ◽

2018 ◽

Vol 85 (207) ◽

pp. 135-142

Author(s):

Sonia Gallego-Castillo ◽

Alfredo Adolfo Ayala-Aponte

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Sweet Potatoes ◽

Pre Treatment ◽

Physical Changes ◽

Orange Fleshed Sweet Potato ◽

Lower Loss ◽

Cylindrical Samples ◽

Intense Color ◽

Β Carotene

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C) on the physical properties of the orange-fleshed sweet potato (OFSP) cultivar, which has a high content of β-carotene, in terms of drip loss (Δm), volume variation (ΔV), color, and texture. Cylindrical samples of OFSP were used. Blanched and unblanched samples were stored by freezing, at -18 °C for 2 months, and subsequently cooked at 95 °C. The blanching process was carried out at 95 °C for 2 min. The results showed that, when blanching was used as a pre-treatment for freezing-cooking, a product with fewer physical changes, with a lighter and more intense color (chroma), and with a lower loss of elasticity (Ed) and firmness (F) was obtained.

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