Fleshed Sweet Potato Research Articles

Canned complementary porridges for infants and young children (6-23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet.

Child malnutrition is a major health problem in Sub-Saharan Africa. Complementary foods made from African indigenous and locally available raw materials are often low in protein and nutrients. It is, therefore, important to supply complementary foods that are nutritious and affordable, and with an acceptable consistency and taste. The objective of this study was to develop, on a pilot scale, food-to-food fortified, convenient, canned complementary porridges based on blends of African indigenous crops, i.e., orange fleshed sweet potato (OFSP) flour, and leguminous (i.e., cowpea, and Bambara groundnut) and cereal flours (i.e., teff, finger millet, maize, and amaranth), and milk powder. Plant-based, African complementary foods are often lacking in vitamin A, zinc, iron, and energy. Porridge with OFSP on a 32% dry weight (dw) basis achieved recommended levels of vitamin A (530 µg per 100 g dw). Satisfactory energy (431 Kcal per 100 g dw) was obtained by supplementation of vegetable oil. A nutritious, low-cost porridge (costing 0.15 € per 100 g can) that fulfills consistency constraints was obtained by including supplements of zinc and iron salts as ingredients. The solids content and thus protein/energy could be significantly increased using protein fractionated or germinated cowpea flours without compromising on viscosity. The sensory profile was characterised by more intense vegetable, leguminous, and malty flavours as compared to traditional reference porridges.

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

IntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho: There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha: There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05.MethodsOFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment.ResultsThe study’s findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed.DiscussionThe OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits.

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato

ABSTRACTThis study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish‐brown cowpea, white sorghum and orange‐fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ > G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear‐thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (< 20 s−1). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods.

Unlocking the potential of biofortified crops: economic determinants of orange flesh sweet potato adoption among smallholder farmers in Ghana

Unlocking the potential of biofortified crops: economic determinants of orange flesh sweet potato adoption among smallholder farmers in Ghana

Analysis of Technical Efficiency on Orange Fleshed Sweet Potatoes Production Among the Smallholder Farmers in Migori County Kenya

Sweet potatoes (<i>Ipomea batatas </i>L.), particularly the orange fleshed variety, have become increasingly popular due to their ability to thrive in various environmental conditions with minimal inputs. Orange fleshed sweet potatoes (OFSPs) show potential for productivity, yet smallholder farmers in Kenya still struggle to maximize their yields. The factors influencing OFSP production efficiency among these farmers in Western Kenya have not been thoroughly examined. This study evaluated the technical efficiency of OFSP production among smallholder farmers in Migori County. Using a descriptive research design, a sample of 225 OFSP farmers was randomly selected by a cluster sampling technique. Data was collected through a structured questionnaire on inputs and selected socio-economic factors. The data was analyzed using the frontier stochastic model in STATA. Smallholder farmers estimated mean technical efficiency was 77.82% significant variables were; size of the land, availability of planting vines, access to hired labour, gender of the household decision maker, farming experience, household size, land ownership status, participation in training programs and extension services, and proximity to markets, indicating a need to improve OFSP production by 22.18%. These findings suggest that to reduce inefficiencies among smallholder OFSP farmers, targeted training programs are needed to enhance farmers' agronomic knowledge specific to OFSP production. Further, policy interventions should prioritize the provision of extension services to support and improve the performance of OFSP smallholder farmers.

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour

Childhood malnutrition especially vitamin A deficiency and protein-energy malnutrition are widely prevalent in many parts of the world, particularly in developing countries due to the high cost of commercial infant food. Complementary food from OFSP, Soybean and Tropical Almond Seed Flour was produced to improve the nutritional content of locally made infant food. The study evaluated the quality and sensory attributes of complementary food. A commercial sample was used as a reference standard. The sample formulations were in the ratios; 100:0:0, 90:5:5, 80:15:5, 70:25:5. The anti-nutrient composition ranged thus: alkaloid (0.122-0.961%), trypsin inhibitor (0.003-0.455%), tannin (0.036-0.321%), oxalate (0.017-0.049%). The total essential and total non-essential amino acid composition respectively ranged thus in the samples; 14.12-59.55 g/100g of protein and 30.21-41.65 g/100g of protein. Sensory evaluation results showed that all the complementary food samples were generally accepted by the panellists. The composite flour herein produced significantly (p<0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.

Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans

Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to evaluate the properties of noodles made with partial substitution of wheat flour with orange-fleshed sweet potatoes (OFSP) and bio-fortified beans (BFB). Nutrient-enhanced noodles were produced using an optimized processing protocol developed previously with response surface methodology (RSM). The protocol included substituting wheat flour with 21.5% OFSP and 5.5% BFB. The noodle processing conditions were dough thickness (2 mm), drying temperature (80°C) and time (143 mins). The control sample of noodles were made using plain wheat flour. Proximate analysis, carotenoids, minerals (iron and zinc), cooking properties and colour were determined. The control sample of noodles were made using plain wheat flour. Results were subjected to a t-test using SPSS and the difference in means was considered significant at p<0.05. The nutrient-enhanced noodles showed significantly higher levels of ash, protein, dietary fiber, iron, zinc, and beta-carotene than the control. They also exhibited higher cooking loss (8.98 versus 6.22%) and cooking yield (219.88 versus 184.73%). The noodles samples varied in colour values (L*a*b*) and visual appearance with the control exhibiting a higher L* value, lower a* value, and lighter appearance. The study suggests that substituting wheat flour with OFSP and BFB in noodle production enhances the nutritional value and impacts on physical properties. Therefore, incorporating nutrient-rich ingredients e.g. OFSP and BFB could create convenient and nutritious foods.

Complementary Foods Formulated from Orange-flesh Sweet Potato, Soybean, and Date Palm Flour Blends Improves the Proximate, Rheological and Sensory Properties of Children’s Formulas

This study evaluated the proximate, rheological and sensory properties of complementary foods produced from orange flesh sweet potato, soybean and date palm flour blends. Complementary foods were produced from orange flesh sweet potato (OFSP), soybean and date palm flour blends. The samples were formulated by material balancing with all samples having 16% protein/ 100g. The samples were coded as CON, CFA, CFB, CFC, CFD and CFE with sample CON being the control. The samples were subjected to rheological and sensory analysis using standard method. Their proximate composition were; moisture (2.51-7.38%), ash (2.27-3.02%), fibre (2.11-4.22%), fat (9.13-10.11%), protein (15.12-16.11%), and carbohydrate (63.06-65.01%). Rheological properties of the gruels were as follows; consistency index (m) (90.57-186.21 Nsn/m2), Flow behaviour index (n) (0.256-0.411), Coefficient of regression (r2) (0.9765-0.9928) and Standard error (0.318-0.405). The sensory attributes gave the following results; appearance (7.77- 8.07), aroma (7.20-8.63), taste (6.80- 8.23), mouth feel (6.87- 8.27), and overall acceptability (6.80- 8.33) and these results when interpreted on appoint hedonic scale. Higher scores generally indicated better sensory attributes and overall acceptability of the food formulation which was observed in sample CFB and CON. There were significant differences between most of the bread samples at (p< 0.05).

Enhancing Wheat Bread Nutrient Content with Orange Flesh Sweet Potato and Chickpea Flour

Bread is crucial for food security in Ethiopia, tackling protein malnutrition and vitamin A deficiency. To reduce reliance on imported wheat, supplementing wheat flour with local raw materials is essential. Therefore, this study aims to investigates blending ratio of chickpea and OFSP flour with wheat at different baking temperatures to prepare nutritionally enhanced and high-quality bread. The experiment was conducted in a full factorial design with two factors: flour blending ratio (80:10:10, 70:15:15, 60:20:20, 50:20:30 for wheat, chickpea, and OFSP respectively, and a control of 100% wheat flour) and baking temperatures (180°C, 200°C, and 220°C). The study analyzed the proximate composition of flour and bread, including moisture, ash, protein, fat, fiber, carbohydrates, and β-carotene, while also evaluating the bread's physical and organoleptic properties. Data analysis was conducted using SAS software package version 9.4. The proximate composition of bread showed that substituting wheat with chickpea and orange-fleshed sweet potato increased moisture (28.84 to 35.79%), protein (10.85 to 14.59%), fat (0.85 to 2.05%), fiber (1.49 to 1.84%), ash (0.93 to 2.06%), and β-carotene (0 to 8.04 µg/g of bread). However, it decreased carbohydrate (57.66 to 51.81%) and energy content (281.64 to 257.10 Kcal/100g), due to wheat flour high source of carbohydrate and energy. On the contrary, bread loaf weight increased (123.28 to 131.29 g) due to the superior water absorption capacity of chickpea and OFSP flours compared to wheat. However, loaf volume (359.17 to 205.83 cm³) and specific volume (2.91 to 1.58 cm³/g) decreased due to reduced gluten content in wheat flour. As the proportion of chickpea and OFSP flour increased, sensory acceptability ratings on a 7-point scale decreased: color (6.19 to 2.77), texture (5.78 to 2.62), flavor (5.70 to 2.44), and overall acceptability (5.90 to 2.58) of the bread. In conclusion, blending wheat with chickpea and OFSP flour in bread formulations enhances nutritional quality, especially protein and beta-carotene. Utilizing locally underutilized raw materials is a viable alternative for the growing population.

Accumulation patterns of flavonoids and phenolic acids in different colored sweet potato flesh revealed based on untargeted metabolomics

Sweet potatoes are rich in flavonoids and phenolic acids, showing incomparable nutritional and health value. In this investigation, we comprehensively analyzed the secondary metabolite profiles in the flesh of different-colored sweet potato flesh. We determined the metabolomic profiles of white sweet potato flesh (BS), orange sweet potato flesh (CS), and purple sweet potato flesh (ZS) using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CS vs. BS, ZS vs. BS, and ZS vs. CS comparisons identified a total of 4447 secondary metabolites, including 1540, 1949, and 1931 differentially accumulated metabolites. Among them, there were significant differences in flavonoids and phenolic acids. There were 20 flavonoids and 13 phenolic acids that were common differential metabolites among the three comparison groups. The accumulation of paeoniflorin-like and delphinidin-like compounds may be responsible for the purple coloration of sweet potato flesh. These findings provide new rationale and insights for the development of functional foods for sweet potatoes. List of compoundsKaempferol (PubChem CID: 5280863); Peonidin 3-(6”-p-coumarylglucoside) (PubChem CID: 44256849); Swerchirin (PubChem CID: 5281660); Trilobatin (PubChem CID: 6451798); 3-Geranyl-4-hydroxybenzoate (PubChem CID: 54730540); Eupatorin (PubChem CID: 97214); Icaritin (PubChem CID: 5318980); Isorhamnetin (PubChem CID: 5281654); Glucoliquiritin apioside (PubChem CID: 74819335); Brazilin (PubChem CID: 73384).

Impact Evaluation and Adoption of Climate Resilience and Nutrition Orange Fleshed Sweet Potato in Burundi: A Case Study of the Rural Bujumbura Province

The new orange-fleshed sweet potato varieties have been adopted with the aim of increasing production, farmers' welfare, and combating chronic malnutrition. This study analyzed the impact of orange-fleshed sweet potato adoption on production in Gihanga commune using the propensity score matching method. A survey of 385 households was carried out on April 2023, including 161 orange-fleshed sweet potato adopters and 224 non-adopters. The determinants and rate of adoption of orange-fleshed sweet potato were also analyzed using the logit model and the Average Treatment effect on the Treated (ATT) method respectively, while Kendall's Concordance Coefficient was used to determine adoption constraints. Thus, unpredictable weather and climatic conditions, lack of capital, unavailability of PDCO cuttings, insufficient arable land as well as high labor costs are the main constraints to orange-fleshed sweet-potato adoption. The adoption rate for orange-fleshed sweet potatoes is estimated at 42%. Adoption of PDCO was positively and significantly influenced by the household head's level of education, family labor, access to credit, access to extension services and membership of producer organizations, while the household head's age and household size had a negative impact on adoption. The ATT revealed that the adoption of orange-fleshed sweet potatoes increased production per adopter household by an average of 369.88 kg, although the difference was not statistically significant. The government and other players in the agricultural sector should do their part to raise awareness, disseminate, facilitate access and mobilize farmers to adopt sweet potato varieties in order to improve their productivity.

Perceptions and experiences of an intervention to improve diets of women and young children in Ghana

BackgroundEfficacious integrated intervention strategies to address the drivers of malnutrition at multiple levels are hardly implemented at scale, although opportunities for cross-sectoral action exist. In 2020, the Improved Feeding Practices (IFP) Project was implemented in Ghana to improve the dietary diversity and well-being of women of reproductive age (15-49 years) and children >2 years.ObjectiveThis paper reports the perceptions and experiences of project beneficiaries and the lessons learned from the IFP project.MethodsUsing a socio-ecological framework, data from the IFP project documents (n=8) and in-depth interviews with key stakeholders, including local government officers, and direct and indirect beneficiaries (n=61), were triangulated to construct an evidence-based overview of the implementation of the complementary strategies of the IFP project. The interviews explored respondents' knowledge, experiences of the project activities, and perceptions of how the project affected their lives. The data were analysed and synthesized thematically using ATLAS.ti.ResultsThe IFP project envisaged an impact pathway through promoting community- or home-based nutrient-rich crop production and poultry to enhance diet quality, child care and feeding practices. Multi-sectoral partners facilitated training and service delivery at community, farm, facility, and household levels. Beneficiaries reported an overall positive experience of participating in the project, including enhanced dietary knowledge, capacity to produce and use eggs and orange fleshed sweet potatoes (OFSP), earned revenues, and access to nutritious foods. Caregivers reported that the IFP project contributed to enhancing children’s diet quality, reduced disease incidence, and improved child growth. Community-level program implementers experienced capacity strengthening. The dry season, increased poultry feed input prices, diseases (such as fowl pox, Newcastle and smallpox), and poultry deaths, limited the scale of benefits. Key implementation lessons include leveraging local resources to produce poultry feed at home, crossbreeding local and commercial poultry, and enhancing disease management, leading to improved potential for project sustainability.ConclusionsOverall, the communities reported a positive experience of an integrated nutrition-sensitive agriculture (NSA) intervention, leading to improved diets of households, women of reproductive age, and young children >2 years. These strategies can be adapted for use in other to improve women's and children's dietary diversity in similar settings, giving due consideration to lessons learned.

Potential of avocado puree and orange fleshed sweet potato for wheat-based cake production

Avocado puree is rich in unsaturated healthy fats, being a better alternative to the saturated bakery fats usually used in cake production. Hence, the potential of avocado puree as a fat replacer and the use of composite flours made from wheat and orange fleshed sweet potato (OFSP) for cake production were investigated. Various ratios of substitution of the OFSP flours and avocado puree were used. The proximate composition of the flour blends, physical properties, colour and sensory acceptability of the cake were evaluated. Moisture content (6.17-9.17%) was low, such as to support stability during storage. The 100% OFSP flour had the highest content of ash, crude fat, and carbohydrate (1.50, 4.17, and 82.76%, respectively). The 100% wheat flour showed the highest protein content (15.42%) and fibre content (1.01%), whereas 100% OFSP had the lowest contents (4.53 and 0.21%, respectively). Significant variation of the cake height and weight were noticed among different formulations considered in this experiment. The cake produced with 90% wheat and 10% OFSP was the most preferred, with the highest overall acceptability (8.40). Therefore, wheat flour supplemented with 10% OFSP produces a batter which possesses the potential to create a health-beneficial cake and provide economic advantages to the nation by reducing wheat importation.

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diameter and spread ratio and respectively. The moisture content, crude protein, crude fat increased with level of soybean and OFSP flour inclusion in the blend. Values ranged from 2.68 - 8.72%, 13.25 - 19.43%, 20.40 - 24.45%, 1.83 - 2.64%, 0.12 - 0.51% and 46.28 - 61.18% for moisture, protein, fat content, ash, fibre and carbohydrate respectively. The inclusion of soybeans and OFSP flour in the blends significantly (p<0.05) increased the mineral and vitamin content of flour blends biscuit. The calcium, potassium, sodium, magnesium, iron, zinc and manganese content ranged from 118.22 – 161.75 mg/100 g, 171.09 – 480.32 mg/100 g, 109.02 – 815.72 mg/100 g, 20.12 – 41.03 mg/100 g, 0.55 – 3.58 mg/100 g, 0.30 – 0.52 mg/100 g and 0.55 – 1.13 mg/100 g respectively while the vitamin A, B1, B2, B3 and C ranged from 1.30 – 29.60 (µ/100 g), 0.30 – 0.98 mg/100 g, 0.32 – 0.86 mg/100 g and 0.01 – 0.39 mg/100 g respectively. Sensory attributes on a 9-point hedonic scale was carried out by 30 member panelists on the biscuit and results indicated that all samples were within acceptable range, however biscuit from 100% wheat and 10% soybeans flour inclusion were most preferred by panelists. The study showed that high-quality biscuit can be produced from blends of wheat, soybeans and OFSP flour blends.

Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato

Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, l-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.

Major Nutritional Content of Orange Fleshed Sweet Potato (OFSP) and It’s Importance: Review

Sweet potato is playing an immense role in human diet and considered as second staple food in developed and developing countries. Its production and management need low inputs compared to the other staple crops. The natural nutritional content of sweet potato roots varies up on the flesh color the contain. Thus, Orange-fleshed sweet potatoes are one of the richest natural sources of beta carotene, a plant-based compound that is converted to vitamin A in your body so as to combat malnutrition, including vitamin A deficiency. In addition to beta- carotene, OFSP is known as a source of dietary fiber, complex carbohydrates, proteins, vitamins A, C, and B, iron, calcium as well as the making of industrial starch and leaves also could be consumed as vegetables. A 100-150 g serving of boiled roots of orange-fleshed sweet potato can supply the daily requirement of vitamin A for young children which can protect them from blindness. Along with the β-carotene, the pro-vitamin A, the young children and adults can also get adequate number of calories, vitamin C and other micronutrients through increased consumption orange-fleshed sweet potato. Therefore, sweet potato an important crop in the economic uplifting of humans and serving as both food security crop and nutrition security crop.

Determination of Baseline Data on Heavy Metals in Yellow-Flesh Sweet Potato (Ipomoea Batatas) of Trinidad

This study was aimed at determining the level of baseline data on heavy metals in yellow flesh sweet potato (Ipomoea batatas) from six selected agricultural farms in Trinidad and to indicate possible source of contamination risks. Samples of soil and sweet potato tuber, vines and leaves were collected in January 2018.Across all tissue samples of sweet potato, heavy metals were present in the concentration order Zn >Cu>Pb>Ni>Cd. The stem and leaves concentrate more heavy metals than edible tuberous roots. All metal BAF was less than one (BAF<1) and TF> 1 which shows sweet potato effectively translocate these metals from tuber to shoot. Essential micronutrients Zn, Cu and Ni were below WHO ML while the non-essential elements Pb and Cd exceeded the WHO ML limits.

Evaluating the Level of Knowledge on Orange – Fleshed Sweet Potato and Its Beta – Carotene Effect in Bread: A Study Conducted Among Lactating Mothers in Tamale Metropolis - Ghana

Food-based interventions are becoming important in approaching and addressing micronutrient deficiencies especially in lactating mothers in Ghana

Morpho-sensory evaluation of orange fleshed sweet potato (Ipomoea batatas L.) Varieties in the low lands of North Shewa zone

Though Sweet potato (Ipomoea batatas L.) is one of the internationally as well as nationally important root crops its production is challenged with various bottlenecks. Lack of planting materials, shortage of farmer preferred varieties, poor extension system among many other constraints. This study was conducted to assess the performance and test of different orange fleshed sweet potato varieties in participatory approach in the lowlands of North shewa. Evaluation of eight varieties was carried out in main cropping season using a Randomized Complete Block Design with three replications. Number of roots per plant, root weight per plant, root length, root diameter, marketable and total root yield were measured and analyzed using the generalized linear model procedure with SAS statistical software version 9.1. Moreover, farmers’ perception assessment and sensory analysis which had an important constituency in the selection process were done using pairwise matrix and hedonic scale, respectively. Except root length, all the traits showed significant difference between varieties. Variety Kulfo gave the highest root yield (38.8 tha-1) and root diameter (98.8 mm); whereas the lowest root yield (22.1 tha-1) and root diameter (64.5 mm) were recorded from varieties Teo jet and Delvia, respectively. Farmers were also selecting varieties Lords, Cicilia and Birtukane. Panelists selected Bela, Birtukane and Kulfo as the best varieties. Hence, varieties Kulfo, Lords and Birtukane were recommended for further popularization to boost the production and productivity of the crop for production the lowlands of north shewa and other similar agro-ecologies.

FARMERS’ KNOWLEDGE OF HEALTH AND SOCIO-ECONOMIC BENEFITS OF ORANGE FLESHED SWEET POTATO IN KWARA STATE, NIGERIA.

The socio-economic and health benefits of Orange Flesh Sweet Potato (OFSP) were the foremost and scientifically proven advantages of cultivation and consumption OFSP respectively. The present study seeks to understand farmers’ knowledge of health and socio-economic benefits of orange fleshed sweet potato in Kwara State, Nigeria. A total of 139 sweet potato farmers were sampled. A structured questionnaire was used to collect primary data. Data collected were analyzed with frequency count, percentages, mean, standard deviation and Pearson Product Moment Correlation (PPMC). Findings showed that majority (87.1%) had knowledge of socio-economic benefits of growing OFSP. Most of the respondents (63.3%) had moderate knowledge of the socio-economic benefits of growing OFSP. The respondents agreed that consumption of OFSP improve digestion (46.8%), boost immune system (31.7%) and improve vision (12.2%). Respondents additionally agreed that growing OFSP had mainly increased household income (34.5%), improved food security (47.5%) and increased participation in social activities (33.1%). Inadequate access to planting materials (79.1%) was the leading challenges to growing OFSP. PPMC analysis indicated that household size, family members involved in farming, years of experience, number of plots, income and knowledge of OFSP were the factors that influence farmers’ perception on health/socioeconomic benefits of OFSP at p≤0.05 level of significance. This study concluded that farmers had moderate knowledge level on health and socio-economic benefits of cultivating and consumption of OFSP. Therefore, agricultural extension agents should intensify efforts in the supply of planting materials and enlightenment of health benefits for improved vision.