Assessing Dietary Consumption, Developing and Evaluation of Sensory and Nutritional Quality of Orange Flash Sweet Potato Incorporated Recipes to Increase Vit-A Intake for Preschool Children in Southern Ethiopia

2015 ◽  
Vol 5 (5) ◽  
pp. 417-418
Author(s):  
Omer Seid ◽  
Getenesh Berhanu ◽  
Pragya Singh
Keyword(s):  
Preschool Children ◽  
Sweet Potato ◽  
Nutritional Quality ◽  
Southern Ethiopia ◽  
Dietary Consumption

scholarly journals Varietal differences in yield and nutritional quality of alfalfa (Medicago sativa) accessions during 20 months after planting in Ethiopia

2021 ◽  
Vol 9 (1) ◽  
pp. 89-96
Author(s):  
Tessema Atumo ◽  
Christopher Stephen Jones
Keyword(s):  
Plant Height ◽  
Seed Yield ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
Annual Rainfall ◽  
Southern Ethiopia ◽  
Dry Matter Yield ◽  
Varietal Differences

Feed supply in terms of quality and quantity plays an important role in livestock production and productivity. Here we report on varietal differences in yield and nutritional quality among 9 alfalfa accessions over 7 harvests following planting in Ethiopia. Experimental design was a randomized complete block with 3 replications at Chano Mille, Southern Ethiopia on a sandy loam soil where mean annual rainfall is 544 mm. Days to harvesting, plant height, dry matter yield, seed yield and the concentrations of the nutritional quality parameters crude protein (CP), neutral detergent fiber, acid detergent fiber, acid detergent lignin, hemicellulose and cellulose plus in vitro dry matter digestibility (IVDMD) and relative feed value (RFV) were assessed to rank the accessions. There were significant (P<0.001) differences between accessions and harvests in plant height, dry matter yield and seed yield. Accession ILRI_7323A performed best in all agro-morphological aspects. All accessions, except 1, produced forage with CP in excess of 30% and IVDMD greater than 80% with RFV greater than 150 at 50% flowering, indicating the high quality of forage produced. Further studies to assess the longevity of stands of the various accessions seem warranted along with studies in higher rainfall environments or under irrigation.

Nutritional Quality of Foods: Sweet Potato

Diet Quality ◽  
2013 ◽  
pp. 247-256 ◽  
Author(s):  
Hoang Van Chuyen ◽  
Jong-Bang Eun
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality

scholarly journals Yield and Nutritional Quality of Sweet Lupine (Lupinus angustifolius) Grown in Midaltitudes of Lemo District, Hadiya Zone, Southern Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Fikadu T. Riga ◽  
Kassa S. Retta ◽  
Melkamu B. Derseh
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Seed Yield ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Lupinus Angustifolius ◽  
Forage Yield ◽  
Southern Ethiopia ◽  
Acid Detergent Fiber

The study was conducted to determine the yield and nutritional quality of sweet lupine (Lupinus angustifolius.) grown in midaltitude of Lemo District, Southern Ethiopia. The yield and nutritive value of sweet lupine in terms of quantity and quality was conducted using a factorial experiment arranged in a randomized complete block design (RCBD) with three replications. The treatments for the study were two sweet lupine varieties (Vitabore and Sanabore), two locations (Upper Gana and Jewe Kebeles, and six levels of planting spacing: 30 cm × 7 cm (S1), 40 cm × 7 cm (S2), 30 cm × 15 cm (S3), 40 cm × 15 cm (S4), 30 cm × 20 cm (S5), and 40 cm × 20 cm (S6)). The yield, chemical composition, and digestibility among parameters were studied. Sweet lupine varieties in Upper Gana Kebele gave the highest green forage yield (39.58 t/ha) and forage dry matter (4.84 t/ha) at 30 cm × 7 cm planting spacing, respectively. Seed yield (SYD) (t/ha) was highly affected ( P < 0.01 ) by location. The maximum seed (2.98 t/ha) yield was observed in Upper Gana Kebele with the minimum (2.15 t/ha) at Jewe Kebele. The forage in Jewe Kebele gave the highest organic matter (OM) (87.01%) and acid detergent fiber (ADF) (37.50%) content at a stage of 100% flowering. Sweet lupine forage in Upper Gana Kebele gave the highest crude protein (CP) content (23.11%) while the highest forage CP content was recorded at a planting space of 40 cm × 20 cm (23.67%). Sweet lupine forage gave the maximum in vitro organic matter digestibility (IVOMD) (69.10%) at a spacing of 40 cm × 20 cm in Upper Gana. The highest CP (29.11%) content and IVOMD (80.49%) of seed were recorded in Upper Gana Kebele. The overall result of this study suggested that green forage yield and forage dry matter yield are affected by location, planting spacing, and stage of flowering, whereas the chemical composition of sweet lupine forage was affected by location and variety interaction (dry matter and acid detergent fiber), location and stage of flowering interaction (OM, ADF and total ash), location (CP, metabolizable energy (ME), and IVOMD), planting spacing (CP and IVOMD), and stage of flowering (CP and ME). On the other hand, sweet lupine seed yield, seed CP, and IVOMD were affected by location. The large differences in yield and nutritive values observed among sweet lupine varieties, growth environment, planting spacing, and their interactions entail consideration of these factors for appropriate utilization of sweet lupine as a feed resource for livestock.

scholarly journals Evaluation of some phytochemicals in raw and cooked Ipomea batatas (Lam), (Sweet potato), Solanum tuberosum (Irish potato) and Dioscorea cayenensis (Yellow yam)

2021 ◽  
Vol 25 (9) ◽  
pp. 1563-1567
Author(s):  
M.A. Akpe ◽  
P.B. Ashishie ◽  
O.A. Akonjor
Keyword(s):  
Sweet Potato ◽  
Nutritional Quality ◽  
Food Samples ◽  
Irish Potato ◽  
Food Crop ◽  
Ipomea Batatas ◽  
Yellow Yam ◽  
Dioscorea Cayenensis ◽  
Phytochemical Contents

Cooking induces numerous phytochemical changes in food. This study is aimed at determining the amount of phytochemicals present in raw and cooked sweet potato, Irish potato and yellow yam. The amount of tannin, alkaloids, saponin, flavonoids and phenol were determined in raw and cooked samples of each food crop. The result showed that tannin, alkaloids, saponin, flavonoids, phenol contents was high in Irish potato and sweet potato but was far much present in Irish potato, while it was seen in minute quantity in yellow yam. The values obtained for each phytochemicals in each food sample raw and cooked respectively, in mg/100g were; Yellow yam: Tannins (0.10 and Nil), Alkaloids (2.00 and 0.51), Flavonoids (1.18 and 0.87), Saponins (2.00 and 1.02) and Phenols (0.72 and 0.10). Sweet potato: Tannins (0.32 and 0.28), Alkaloids (2.17 and 0.62), Saponins (2.10 and1.58), Flavonoids (1.28 and 0.97) and Phenols (1.42 and 0.72). Irish potato: Tannins (0.55 and 0.49), Alkaloids (2.17 and 0.81), Saponins (4.00 and 2.13), Flavonoids (5.00 and 2.91) and Phenols (2.00 and 0.91). The % loss of phytochemicals after cooking were; Yellow yam: Tannins (Nil), Alkaloids (74.5), Saponins (49.0), Flavonoids (26.3) and Phenols (86.1). Sweet potato: Tannins (12.5), Alkaloids (71.4), Saponins (24.8), Flavonoids (24.2) and Phenols (49.3). Irish potato: Tannins (10.0), Alkaloids (62.7), Saponins (46.8), Flavonoids (41.8) and Phenols (54.5). These results indicate that boiling of the samples seems to reduce their phytochemical contents as the raw samples showed higher amounts of the phytochemicals. The results also revealed that Tannins are more stable to heat across the 3 food samples, followed by Flavonoids, Saponins, Phenols and Alkaloids. The loss in some of the phytochemicals after cooking did not significantly affect the nutritional quality of the food samples.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

Sign in / Sign up

Export Citation Format

Share Document