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 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 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 PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS

2012 ◽  
Vol 1 (1) ◽  
pp. 344-351
Author(s):  
Kurniawati Kurniawati ◽  
Fitriyono Ayustaningwarno
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
High Protein ◽  
Wilcoxon Test ◽  
Potato Flour ◽  
Carotene Content ◽  
Organoleptic Quality ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental study used 5 level of tempeh and orange-fleshed sweet potato flour substitution, which were 0%:0%, 0%:25%, 10%:15%, 15%:10%, and 25%:0%. Statistical analysis of protein and β-carotene content used One Way ANOVA followed by Tukey and Duncan test, while analysis of organoleptic quality used Friedman and Wilcoxon test. Result: Sweet bread with 25% tempeh flour substitution had the highest protein content (14.38%) and 25% orange-fleshed sweet potato flour substitution had the highest β-carotene content (0.24 mg/100 g). Substitution of 25% orange-fleshed sweet potato flour and substitution of 10% tempeh -15% orange-fleshed sweet potato flour had significant effect on β-carotene content. Tempeh and orange-fleshed sweet potato flour substitution also had significant effect on color, aroma, texture, and taste of sweet bread, but had no but had no significant effect on its protein content. Conclusion: Tempeh flour substitution increased protein content in sweet bread and orange-fleshed sweet potato flour increased its β-carotene content. Sweet bread with 10% tempeh-15% orange-fleshed sweet potato flour substitution were recommended.

Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency

2016 ◽  
Vol 199 ◽  
pp. 628-631 ◽  
Author(s):  
Sheikh Nazrul Islam ◽  
Tania Nusrat ◽  
Parveen Begum ◽  
Monira Ahsan
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Vitamin A Deficiency ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

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 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 Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

2020 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Atinpoore Atuna Richard ◽  
◽  
Deborah Nyarkoa ◽  
Kweku Amagloh Francis ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Dietary Vitamin ◽  
Consumer Acceptability ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Orange Fleshed Sweet Potato ◽  
Β Carotene

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

scholarly journals Nutritional enhancement of Ghanaian weaning foods using the orange flesh sweetpotato (Ipomea batatas)

2014 ◽  
Vol 14 (65) ◽  
pp. 9236-9256
Author(s):  
EA Bonsi ◽  
◽  
WA Plahar ◽  
R Zabawa ◽  
◽  
...  
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Nutritive Value ◽  
Vitamin A Deficiency ◽  
Consumer Acceptability ◽  
Weaning Food ◽  
Nutrient Density ◽  
Weaning Foods ◽  
Maize Meal ◽  
Β Carotene

Vitamin A deficiency (VAD) is a public health problem in Ghana. Research on the orange flesh sweet potato root has been given prominence because of its high β - carotene content as a means to enhance the nutritive value and vitamin A content of the traditional diets of Ghanaian children as a long -term intervention towards combating VAD. Two Ghanaian cereal -legume weaning foods: roasted maize- soy blend and fermented maize -soy blend were added to Orange Flesh Sweet potato (O FS) flour from the variety, Beauregard, to develop four weaning food formulations . To each product formulation preparation, 25% and 50% OFS flour was added to the basic cereal - legume meals , and mixed thoroughly. The four weaning formulations were evaluated for chemical composition, sensory characteristics and consumer acceptability. All samples had a range of protein (12.1% - 15%), fat (4.8% - 6.4%), carbohydrate (71.1% – 75.1%), energy (380 - 390 kcal/100g) and minerals (calcium, iron and phosphorus) to ensure good nutrient density, while the moisture content was low (5.3% - 6.1%) for storage stability. The contribution of β -carotene ( 55.18 –115.55 ug/g) by the OFS in the formulations further enhanced the nutritive value of all the blends and is enough to meet the daily β -carotene needs of the children ( 1-6 yrs of 400 -450ug/100g). A higher level of β -carotene was seen in the roasted maize meal weaning foods which make s them a better potential blend for combating VAD. Also, sensory evaluation of the products indicated the highest consumer acceptability score (87%) for the roasted maize meal porridge formulation containing 25% OFS . It is, therefore , concluded that OFS flour has the potential to be used at 25% replacement level in the soy- fortified roasted maize meal formulation, and OFS is a useful ingredient with the potential to improve the β -carotene or vitamin A content of such formulations . This will help alleviate vitamin A deficiency of children in Ghana and other countries with similar problems . It is , therefore, recommended that the orange flesh sweet potato flour be used by mothers as an entry point for enhancing the traditional weaning food preparations .

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