Effect of Addition of Yellow-Fleshed Sweet Potato Flour (Ipomoea batatas) and Fermentation on Chemical, Functional, Microbial and Sensory Attributes of an Instant Fura Powder

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

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CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

Indonesian Journal Of Animal Agricultural Science (IJAAS) ◽

10.33772/ijaas.v2i3.14079 ◽

2021 ◽

Vol 2 (3) ◽

Author(s):

Wa Ode Nurullah Leesi ◽

Harapin Hafid ◽

Muhammad Amrullah Pagala

Keyword(s):

Sweet Potato ◽

Broiler Chickens ◽

Ipomoea Batatas ◽

Abdominal Fat ◽

Potato Flour ◽

Fat Percentage ◽

Sweet Potatoes ◽

Slaughter Weight ◽

Weight Percentage ◽

Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

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Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

Horticultura Brasileira ◽

10.1590/s0102-05362008000100022 ◽

2008 ◽

Vol 26 (1) ◽

pp. 112-115 ◽

Cited By ~ 12

Author(s):

Marcos José de O Fonseca ◽

Antonio G Soares ◽

Murillo Freire Junior ◽

Dejair L de Almeida ◽

José Luiz R Ascheri

Keyword(s):

Vitamin A ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Potato Cultivars ◽

Extrusion Cooking ◽

Potato Flour ◽

Food Crop ◽

Total Carotenoids ◽

Sweet Potato Flour

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.

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UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.11.1.2020.29973 ◽

2020 ◽

Vol 11 (1) ◽

Author(s):

Olfita S. Montolalu ◽

Tineke M. Langi ◽

Teltje Koapaha

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Potato Flour ◽

Test Results ◽

Nutritional Characteristics ◽

Yam Flour ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

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Effect of different levels of Ipomoea batatas flour inclusion on the ruminal pH of sheep in metabolic cages

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v43i1.52278 ◽

2021 ◽

Vol 43 ◽

pp. e52278

Author(s):

Edgard Gonçalves Malaguez ◽

Maurício Cardozo Machado ◽

Kauani Borges Cardoso ◽

Marcio Nunes Corrêa ◽

Cassio Cassal Brauner ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Lolium Multiflorum ◽

Potato Flour ◽

Ruminal Ph ◽

Rumen Ph ◽

Potato Waste ◽

Sweet Potato Flour ◽

Energy Supplementation ◽

Different Levels

The accumulation of industrial by-products increases the use of sweet potato waste for ruminants, but ruminal pH characteristics are still not well known. The objective was to assess the fluctuation of ruminal pH in sheep supplemented with different levels of sweet potato flour inclusion in their diet. Four rumen-fistulated sheep were used; they were fed a diet based on ryegrass haylage (Lolium multiflorum) and sweet potato flour (Ipomoea batatas), provided according to the level of inclusion in the total diet (0, 0.5, 1.0 and 1.5%). Approximately 80 ml of ruminal fluid was collected for reading on a bench pH meter. Statistical data analysis was run on Statistical Analysis System (SAS Institute INC. Cary, NC, USA), and statistical difference was considered for p < 0.05. The animals that received 1.5% of sweet potato flour in their diet presented acid rumen pH; the 1.0% group presented rumen pH acidification in the first 6 hours after feeding, and the 0.5% level of inclusion did not change the rumen environment. It is concluded that the inclusion of 0.5% sweet potato flour in sheep diet proved to be an efficient energy supplementation strategy.

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UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v3i1.7 ◽

2018 ◽

Vol 3 (1) ◽

pp. 9-15

Author(s):

Darni Lamusu

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Research Data ◽

Potato Flour ◽

Randomized Design ◽

Sweet Potato Flour ◽

Completely Randomized Design ◽

Purple Sweet Potato ◽

Potato Products

This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour

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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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PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)

Florea Jurnal Biologi dan Pembelajarannya ◽

10.25273/florea.v3i1.788 ◽

2016 ◽

Vol 3 (1) ◽

pp. 52

Author(s):

Ruly Fitri Nurani

Keyword(s):

Lactic Acid ◽

Sweet Potato ◽

Acid Concentration ◽

Ipomoea Batatas ◽

Potato Flour ◽

Lactic Acid Concentration ◽

Sweet Potatoes ◽

Soaking Time ◽

Sweet Potato Flour ◽

Food Commodities

<p>Dependence on certain essential food commodities has led to the difficulty of overcoming food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour.</p>

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Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

Beverages ◽

10.3390/beverages5010018 ◽

2019 ◽

Vol 5 (1) ◽

pp. 18

Author(s):

Gisele Contini ◽

Fabielli de Oliveira ◽

Alana Martins ◽

Katielle Córdova

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Partial Substitution ◽

Partial Replacement ◽

Potato Flour ◽

Total Carbohydrate ◽

Sweet Potato Flour ◽

Hedonic Scale ◽

Lipid Parameters ◽

Sensory Tests

Sweet potato flour contains low-glycemic complex carbohydrates and, when it is ingested, prevents insulin spikes and prolongs the feeling of satiety. The aim of this study was to elaborate and to verify the acceptability of the shake with the total or partial substitution of maltodextrin for sweet potato flour. To elaborate the shake beverage, we used a 22 factorial design, with three central points, thus generating seven formulations. For the taste, color, texture, appearance, acceptance and attitude of purchase properties, sensory tests were conducted using a nine-point hedonic scale and panelists (n = 50). The highest acceptability formulations, formulations 3 (10% sweet potato flour; 25% maltodextrin) and 7 (0% sweet potato flour; 25% maltodextrin), were submitted to pH, moisture, ash, protein, lipid, crude fiber and total carbohydrate analyses. The statistical difference between the formulations from the T test (p < 0.05) was verified for the moisture, ash and lipid parameters. Formulation 3 presented higher values of moisture (93.26 ± 0.57) and lipids (1.91 ± 0.01), and formulation 7 had higher values of ash (0.39 ± 0.01). The results of the sensorial and physicochemical analyses of the shake indicate that sweet potato flour shows potential for the elaboration of this drink.

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