Fleshed Sweet Potato Research Articles

Bio-fortification of Cereals Based Bread Using Orange Fleshed Sweet Potato for Alleviating of Vitamin-A Deficiency

Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Vitamin A is one of the most versatile vitamins with roles in various functions such as vision, immune defense, maintenance of body linings and skin. Fortifying cereals through processing and conventional breeding can tackle micronutrient deficiency. Orange Fleshed Sweet Potato (OFSP) is a source of food that contains useful β-carotene, starch, mineral, dietary fiber, and vitamins. The inclusion of OFSP enhances the beta-carotene content of bread. This research aims to develop Vitamin A rich cereals based bread enhanced with orange-fleshed sweet potato. The straight dough baking method was used to develop bread. Beta-carotene content and physical properties of bread were done based on standard methods. Blending of OFSP flour in cereals significantly influenced the physical properties of bread. The total carotenoid content of bread products with 10% of OFSP Flour was 3.998 mg/100 g while that of beta-carotene is 23.217 mg/100 g. Inclusion of OFSP in composite flour increased the total carotenoid and beta-carotene content of bread. Generally, formulated flour has huge advantageous as a means of enhancing beta-carotene content and helps to alleviate vitamin A deficiency.

FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY

This study investigated the functional, pasting and sensory properties of complementary food from blends of orange fleshed sweet potato, roasted African yam bean and tigernut composite flour using response surface methodology. Orange fleshed sweetpotato root, roasted African yam bean and tigernut seed were blended into composite flours based on D-optimal mixture design resulting into fourteen experimental runs. The Orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends were analyzed for their functional and pasting properties using standard laboratory procedures. The composite flours were optimized using D-optimal of the mixture design. The optimized composite flours were used to prepare complementary food and sensory properties (taste, colour, aroma, thickness and overall acceptability) were evaluated using nine point Hedonic scale of preference. The bulk density, water absorption capacity, swelling power, dispersibility, least gelation capacity and wettability ranged from 0.82-0.85g/ml, 300.00-359.00%, 6.00-6.51%, 60.20-65.99%, 2.72-3.69% and 22.71to 40.81% respectively. Significant differences (p<0.05) were observed in the pasting properties of orange fleshed sweetpotato, roasted African yam bean and tigernut flour blends. However optimized complementary prepared from the different composite flours were all accepted by the panelists except complementary food prepared from 82.95% orange fleshed sweetpotato, 10.26% roasted African yam bean and 6.78% tigernut composite flour blend.

Microbial evaluation of hydrocolloids from flesh and peel of tuber crops flour and sensory attributes of ice cream produced from it

This study assessed the microbial evaluation of hydrocolloids from fresh and peel of tuber crops flour and sensory attributes of ice cream produced from it. White flesh sweet potato and cocoyam were purchased from Ubani market Umuahia, trifoliate yam was purchased from Orie-Ntigha in Isi-alaNgwa North of Abia State and aerial yam from the Abakiliki main market in Ebonyi State. Ice cream ingredients were purchased from Ubani Market in Umuahia of Abia State. Each of the tuber samples (Sweet potato, yams and cocoyam) were washed, peeled and chopped into smaller units of about 5-6 cm long. The peels and flesh were divided into three (3) portions each and were dried to constant weight using sun, air and oven drying methods respectively to obtain chips, followed by grinding into flour samples separately. The flour samples obtained were defatted. The extracts produced were purified and kept in plastic bag and stored in air-tight plastic container prior to analysis. Bacterial and fungal loads in the samples were determined using standard methods. The sensory evaluation of homemade vanilla ice cream was determined based on the method of Iwe (2010). Results obtained showed that the total bacterial count for sun dried and air dried samples ranged from 3.12x 103 to 3.69 x 103 CFU/g, while fungi count ranged from 4.21 x 103 to 4.68 x 103 CFU/g. Four species of bacteria (Micrococcus, E. coli, Salmonella and Staphylococcus aureus) were identified in the sun-dried and air-dried samples, while 2 species of fungi (yeast and mould) were also detected in the sun-dried and air-dried samples. The oven-dried samples had no microbial growth. Sensory evaluation results showed that ice cream sample produced with oven dried white flesh sweet potato peel hydrocolloids was most preferred.

Popularization of Medium Maturing Orange Fleshed Sweet Potato (OFSP) Variety (Alamura) and on Farm Evaluation of Its Root Yield Performance at Halaba Zone, Weira District, SNNPR, Ethiopia

Orange-fleshed sweet potatoes are one of the most important root crops for their high -carotene content, which protects against vitamin A deficiency. But in the most rural areas of the country, there is a serious health problem related to vitamin A deficiency. The associated causes of inadequate intake and production of this crop are lower adoption, weak extension support, and inaccessibility of improved varieties. For that, demonstration of a recent variety of sweet potato is a necessary action. Hence, it improves the adoption rate, creates awareness, and contributes to food and nutritional security. Accordingly, two farmer training centers and ten farmers were purposely selected to conduct the demonstration. The variety "Kulfo" was used for the experiment by using a 10m x 20m plot size for each variety. Evaluations were conducted during the mid-maturity stage, through the field day, and field visits with concerned stakeholders, beneficiaries, and surrounding farmers. Based on the result, the yield of the new variety and the standard check are 22.5 tons/ha and 10.5 tons/ha, respectively. The result shows that the yield of the improved variety has a 114.3 percent yield advantage compared to the standard check. In addition, the result of cost-benefit analysis reveals that the new variety has 65250.1 Ethiopian Birr more return than the standard check and is ranked by farmers by its disease resistance, taste, and productivity. Therefore, the new variety is recommended for further scale up in the Halaba zone and other similar agro-ecologies, and agricultural extension personnel will be encouraged to facilitate communication among farmers-researchers and vein multiple cooperatives.

Effect of nutrition awareness on utilization of Orange Fleshed Sweetpotato among vulnerable populations in Kenya

Malnutrition continues to affect many vulnerable populations worldwide, with the majority of these residing in developing and underdeveloped countries. This problem has been exacerbated by the changing climate and more recently by the COVID-19 pandemic. Urgent efforts geared towards enhancing sustainable production and value chains of nutritious foods to ensure access to healthier diets are therefore critical. A recent partnership between the World Food Programme and the International Potato Center to enhance utilization of biofortified crops in fragile environments in Kenya is a step in this direction, aimed at improving the diets of households at risk of hunger and malnutrition. This study sets out to provide early evidence on the potential impacts of the interventions spearheaded in this partnership, together with lessons for further scaling efforts. Using household level data, the study adopts an impact evaluation framework to understand the effect of nutrition awareness through the dissemination of information on Vitamin A deficiency, on the utilization of orange fleshed sweetpotato, a biofortified crop rich in Vitamin A. Results show positive and significant effects of nutrition awareness on utilization of the orange-fleshed sweetpotato. Several factors were also identified as key to determining the exposure to nutrition awareness, including proximity to markets and extension agents, gender, and education levels. For widespread and inclusive adoption and utilization of orange-fleshed sweetpotato, out-scaling efforts need to consider these determinants in designing interventions aimed at raising nutrition awareness, as a key entry point to enhancing utilization of orange-fleshed sweetpotato.

Formulation and quality evaluation of complementary food made from orange-fleshed sweet potato major component

Introduction of appropriate complementary foods after 6months of life of infants is very important for optimum growth and prevention of malnutrition. This study formulated four samples containing varying proportions of orange fleshed sweet potato, acha grain, soybean and groundnut including sample A (60:10:25:5), sample B (60:10:20:10), sample C (55:15:25:5) and sample D (50:20:20:10). Chemical analysis of the samples was done according to the official method of analysis described by the Association of Official Analytical Chemist (AOAC) while sensory evaluation was done using a 5-point hedonic scale. All analysis was carried out in triplicate and the generated data was analyzed with ANOVA to compare different variables using IBM SPSS statistics version 20. The results revealed that sample A had the highest amount of carbohydrate, fat and crude fibre while sample D had the lowest ash content. Sample B had the highest content of calcium (36.39 mg/100g) and magnesium (62.25/100 g) while highest amount of potassium, iron, zinc and beta carotene were recorded in sample A. There were no significant differences (p > 0.05) in the carbohydrate, potassium and zinc contents of the food samples but significant differences existed for other nutrients. The microbial load of the samples was low (0.00 to 0.01 cfu/g). Sample C had the highest overall acceptability (4.00) for sensory evaluation. Incorporating orange flesh sweet potato into complementary food can help to prevent vitamin A deficiency which is prevalent among infants and pre-school children in Nigeria.

Orange Fleshed Sweet Potato Response to Filter Cake and Macadamia Husk Compost in Two Agroecologies of KwaZulu-Natal Province, South Africa

Field experiments were carried out during the summer/autumn (first trial) and winter/spring (second trial) seasons of 2019 and 2021 in the Dlangubo, Ngwelezane, and Mtubatuba areas of KwaZulu-Natal Province of South Africa to study the drought amelioration effects and impact of two locally available organic wastes (filter cake—a residue derived from sugar cane filtration (FC) and macadamia husk compost (MHC)) on the productivity and physiological responses of four orange-fleshed sweet potato cultivars (Beauregard cv., Impilo, W-119 and 199062.1). The effects of FC and MHC were compared with that of inorganic fertilizer (IF) [2:3:2 (30)], FC + IF, MHC + IF, and the control. The soil amendments were applied in the first trials only. Climatic data such as humidity, temperature, and rainfall were taken via remote sensing. The results of the first trial indicated that filter cake and IF significantly performed better than MHC. The strength of filter cake may be attributable to its rich array of mineral nutrients such as calcium, magnesium, potassium, sodium, zinc, copper, manganese, iron, and phosphorus. The limited performance of MHC may be attributable to its ability to hold water. Furthermore, a positive correction occurred between the yield of the test orange-fleshed sweet potato (OFSP) cultivars, rainfall, and vegetation indices (normalized difference vegetation index, enhanced vegetation index, and normalized difference water index) investigated in the study. In season two, IF treatment did not have any significant effect on the growth and productivity of any of the tested sweet potato cultivars, but, FC, FC + IF, and MHC treatments largely maintained their performances. In conclusion, the use of FC is highly recommended in the production of the test OFSP cultivars. Furthermore, the study indicates that both FC and MHC may not only supply the needed plant nutrients but has the capacity to reduce the impact of drought on the growth of the test cultivars. These findings are of great value to farmers, especially the resource-poor ones.

Morpho-sensory Evaluation of Orange Fleshed Sweet Potato (Ipomoea batatas L.) Varieties in the Low Lands of North Shewa Zone

Background: 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. Methods: 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 GLM procedure of SAS version 9.2. 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. Result: Except root length, all the traits showed significant difference between varieties. Variety Kulfo gave the highest root yield (38.8 t ha-1) and root diameter (98.8 mm); whereas the lowest root yield (22.1 t ha-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.

Evaluation of White fleshed sweet potato (Ipomoea batatas (L) Lam) Genotypes in different agro-ecologies of Southwest Ethiopia

A multi-locational evaluation trial of six white fleshed sweet potato genotypes was conducted in four locations during 2019 and 2020 cropping seasons. The objective of this study was to determine the magnitude of genotype by environment interaction (GEI) for storage root yield and yield-related traits of sweet potato genotypes and to assess the adaptability and stability of sweet potato genotypes in different production environments in southwest Ethiopia. Six genotypes were evaluated across eight diverse environments using a randomized complete block design (RCBD) with three replications. Data were collected on yield and yield components in all tested locations. The results showed highly significant difference (p<0.01) for genotype effect, environmental affect and environment by genotype interaction (GEI) for all the traits studied. The analysis also revealed that the magnitude of the mean square of environment was higher than those of the genotype and GEI for all the traits studied indicating the uniqueness of the tested environments. The genotypes Hawassa-83, and Tula were identified both high mean root yield and high stability, closest to the ideal genotype for root performance and consistency of performance across environments. This study provides valuable information that could be utilized in a breeding program to ameliorate genotypes of sweet potato in Ethiopia.

English

Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p<0.05) levels of phytochemical contents limiting their inhibition.    Key words: Phytochemicals, inhibition of fungi, antioxidant activity, sweet potato puree.

Exploring plant growth promoting rhizobacteria potential for green agriculture system to optimize sweet potato productivity and soil sustainability in northern Jiangsu, China

The beneficial effects of plant growth-promoting rhizobacteria (PGPR) on crop growth and yield have been widely recognized. However, the application of PGPR in traditional planting systems is often restricted due to the concerns about the incompatibility between PGPR and chemical agricultural inputs. The aim of this study is to test whether the application of PGPR has a beneficial effect on the productivity and sustainability of the green planting system, where the use of low-toxic chemical pesticides and proper amount of chemical fertilizer is allowed. In the current study, field trials of four agriculture systems: green agriculture system, green agriculture system supplemented with beneficial microorganism consortium, organic agriculture system supplemented with the consortium and the control system, were carried out with white, yellow and purple flesh sweet potato varieties. The application of PGPR increased the plant growth and suppressed the stem nematode disease in green system. As a consequence, PGPR increased the yield by 26.44% and raised the farmers’ projected returns in green system on an average of the two-year assessment. Moreover, PGPR promoted the product nutritive quality by 7.51% in soluble sugar and 14.30% in vitamin C content, and also increased the anthocyanin content of the purple sweet potato by 10.73%. Exogenous PGPR significantly retarded the depletion of soil fertility during the crop cultivation, promoted the soil bacterial diversity and altered the bacteria community structure. PGPR treatment increased the relative abundances of Pseudomonas and Lysobacter in the rhizosphere soil, while reduced the amounts of Erwinia and Ralstonia. The changes of soil nutrient and microbes were correlated with the application of exogenous beneficial bacteria regardless of in organic or green agriculture system. Here, we showed the ability of PGPR to efficiently improve the productivity in green agriculture system under the tested condition, and provided evidence for the feasibility of using exogenous PGPR to achieve agricultural sustainability by constructing a positive feedback in crop-soil-microbe interactions.

Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato

Optimization of process condition (blanching and drying) on the beta-carotene content of orange fleshed sweet potato (mother delight) using response surface methodology was studied. Sweet potatoes were washed, peeled, diced, blanched, and dried at various temperature ranges. Nutritional composition of the fresh and dried samples was determined using standard methods. A three-factor central composite rotatable design (CCRD) was used to study the effects of blanching time (X1), blanching temperature (X2), and drying temperature (X3) on the beta-carotene content of the orange fresh sweet potato. Fourteen experimental combinations were produced with six replicates at the center point to generate twenty (20) runs. The sweet potato was blanched at a temperature range of 60-900C for 3-5 minutes and dried at a temperature ranging between 70-800C. the result showed that the beta-carotene content of fresh sweet potatoes was 8403µg and dried ones ranged from 4401µg to 2826µg. Sweetpotato processed for 3mins (blanching time), at 900C (blanching temperature) and 700C (drying temperature) produced the maximum beta carotene. The experimental data was fitted to a second-order polynomial equation using multiple regression analysis and the quadratic model was highly significant (p<0.05).

Nutritional Evaluation of Orange-fleshed Sweet Potatoes (Ipomoea batatas) Flour Extracted from Various Processing Techniques

Orange flesh sweet potato (OFSP) is one of the world’s most important food security-promoted root crops. Unfortunately, the crop is underutilized in Nigeria due to its poor storability technics and rapid deterioration in storage. To establish baseline data for its better storage and utilization for upgrading its value chain, an alternative approach of processing is thereby expedient to curb the menace. Thus, the nutritional evaluation of orange-fleshed sweet potato (Ipomoea batatas) flour extracted from various processing techniques was evaluated. OFSP used for the study was sourced from National Root and Tubers Research Institute, Umudike, Nigeria. The experiment was carried out in the Department of Crop Production Laboratory, University of Agriculture and Environmental Science, Owerri, Nigeria. The three different processing techniques used were peeled; scratches peeled, and puree samples. The result of the proximate composition, mineral analysis of the flours and the puree showed significant differences among the samples evaluated. However, the crude protein content for both puree and scratched OFSP was insignificantly different. The puree sample recorded the highest protein content (5.48±0.24) and moisture content (85.95±3.89), respectively, and was closely followed by scratched OFSP with (5.02±0.01) while the least was recorded in the peeled sample (4.03±0.04). The study concluded that scratched OFSP through cabinet drier processing was considered the best alternative to the puree method of storage of orange-fleshed sweet potatoes and the best method of processing in areas where electricity is erratic or not available.

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p>0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p<0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p>0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

ABSTRACT The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother’s delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and <1000 cm−1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control.

Physiochemical and Sensory Evaluation of Cookies Produced from Composite Flours of Wheat, Bambara Nut and Orange Fleshed Sweet Potato

This study aimed at investigating the use of wheat, Bambara nut and orange fleshed sweet potato composite flours in the production of cookies. Enriched cookies were produced using wheat, Bambara nut and Orange Fleshed Sweet Potato flour blends in the ratios: 100:0:0, 90:5:5, 90:0:10, 80:10:10 and 80:5:15 and were labeled BVB, ACC, LVG, BCN and CFC respectively. Sample BVB (100% wheat flour) served as the control. The functional properties of the flour blends were determined, as well as the proximate and beta-carotene (pro-vitamin A) composition of the cookies. Also, the physical parameters and sensory qualities of the enriched cookies were evaluated. The moisture content, protein, fat, fibre, ash and carbohydrate ranged from 5.70 to 8.57%, 9.62 to 11.93%, 11.02 to 13.02%, 2.33 to 4.03%, 1.23 to 1.54% and 63.33 to 68.79% respectively. The energy value ranged from 405.46 to 420.03 k/cal. There were significant differences (p&lt;0.05) in the functional properties of the flour blends. The result also revealed that the β-carotene (pro-vitamin A) increased with increase in substitution of orange fleshed sweet potato. The results showed significant differences (p&lt;0.05) in physical properties of the cookies in weight, diameter, break strength, density and volume while there were no significant differences (p&gt;0.05) in thickness and spread ratio. The sensory analysis indicated that all the samples had high level of acceptability in their sensory attributes, but sample BVB and ACC had the best overall acceptability ratings of 7.50 and 7.10 respectively. Therefore, enriched cookies produced from the blends were acceptable.

In vitro evaluation of aqueous leaf and peel extracts of Musa species for low-input management of fungal leaf spots of sweet potato (Ipomea batatas Linn.)

Sweet potatoes are important food staples in tropical sub-Saharan Africa. Orange flesh sweet potato (OFSP) varieties are especially important for combating vitamin A deficiencies and nutrition-induced blindness. Fungal leaf spots are one of the many challenges constraining its production in Umudike, Southeast, Nigeria. The aims of this experiment were to isolate the causal fungi of leaf spots of OFSP and to attempt their control using aqueous extracts of banana peels, plantain peels and plantain leaf in vitro. Mycotic agents isolated from infected plant were Verticillium longisporum, Rhizoctonia solani, Penicillium chrysogenum and Aspergillus niger. Pathogenicity test conducted on the organisms revealed that the first three pecies were actively pathogenic, with infected sweet potato showing irregular brown spots/blights surrounded by chlorotic hallo around leaf veins and margins of the laminae; while A. niger showed weak infection of the plant. In the laboratory, four concentrations (10%, 25%, 50% and 75%) of ripe and unripe plantain peels, ripe and unripe banana peels, and senescent and new plantain leaves, griseovid® (a standard antifungal) and control (sterile water) were evaluated in vitro for inhibition of mycelial elongation of the test myco-pathogens associated with the leaf spot disease of the crop. The experiment was laid out as 3 x 4 x 8 factorial in CRD with 3 replications. The botanicals significantly (P≤0.05) and differentially retarded radial growth of the fungus over the control in a dose-dependent manner. However, the fungitoxicity of the botanicals were inferior but compared favourably with the standard antifungal griseofulvin (griseovid®). Exploiting the potency of these readily available, cost effective and eco-friendly agro-wastes against these fungal pathogens causing leaf blight of sweet potato will not only reduce the hazards and pollution challenges associated with use of synthetic pesticides but also increase food production in developing countries where synthetic fungicides are expensive and out of reach of low-input farmers.

Converting the Waste of Orange Fleshed Sweet Potato Biomass to Improve Performance Characteristics and Vitamin Profile of Broiler Chickens

Converting the Waste of Orange Fleshed Sweet Potato Biomass to Improve Performance Characteristics and Vitamin Profile of Broiler Chickens

Effect of Feeding Albino Rats with Acha-Orange Fleshed Sweet Potato Blends on the Blood Glucose Level and Hematological Parameters

Aims: To investigate the health and the physiological status of farm animals.&#x0D; Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control.&#x0D; Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture and Life Sciences, Federal University Wukari between February 2022 and May 2022.&#x0D; Methodology: The orange fleshed sweet potato flour was mixed with ACHA flour separately at different proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100) while one hundred percent (100%) acha flour and orange-fleshed sweet potato was used as the control. Bone meal (10%), blood meal (10%) and salt (5%) were added to each sample. The albino rats were kept in a cage in five (5) segments, and the blends were fed to the rats for 21 days and 100g of the formulated feed were weighed into plates in each segment. The daily weight of the albino rats was measured. Evaluated bioassay parameters including feed and water intake, and body weight. Hematological properties including hemoglobin, red blood cell, white blood cell, mean cellular volume, mean cellular hemoglobin, and mean cellular hemoglobin concentration of the albino rats were also measured.&#x0D; Results: The result of feed intake/weight gain revealed that the rats fed with 0% OFSP showed the highest values for 21 days. The kidney, liver and heart weight of the albino rats decreased from1.23 to 1.05, 5.65 to 2.65 and 1.28 to 0.23g, respectively, while the carcass increased from 104.55 to 111.55g upon OFSP substitution.&#x0D; Conclusion: The result of this study revealed that locally available food commodities such as ACHA and orange fleshed sweet potato can be utilized to produce a protein-rich complementary food capable of combating malnutrition among children. A protein and carbohydrate-rich weaning food comparable to commercial weaning food (cerelac) can be strategically formulated from the blends of ACHA and orange-fleshed sweet potato (75:25).

Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products

Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being incorporated in baked products such as bread, cakes, biscuits, and buns. The objective of this study was to evaluate the nutritional composition of OFSP puree supplemented food products, that is, bread, buns, flakes, cakes, biscuits, muffins, soft cookies, golden biscuits and whole wheat flour bread. The composite products made from OFSP puree were analyzed for β-carotene content and proximate analysis. The highest concentration of β-carotene (19.86 mg/100g) was obtained in OFSP flakes. The concentration in buns with 20% puree was 0.58 mg/100g, while bread with 35% puree had a concentration of 3.02 mg/100g. Biscuits, cookies and cakes with high puree of 40% had β-carotene concentrations of 2.39, 1.83, and 2.30 mg/100g respectively. These concentrations are lower than in bread with 35% puree, and we see different proportions of ingredients and other factors such as cooking method, duration of cooking also play a major role in the final β-carotene concentration of the products. The total Retinol Activity Equivalents (RAE) for the OFSP products were significantly different with bread (35% puree) having a higher concentration of 216.67 µg/100g and OFSP buns (20% puree) having a lower concentration of 41.19 µg/100g. Orange fleshed sweet potato flakes had the highest concentration of 1443.2 µg/100g and whole wheat flour bread having the least of 6.9 µg/100g. The moisture content, total ash, crude fiber, crude fat, crude protein, and carbohydrate content of the OFSP products varied between 2.4-29.7%, 0.7-2.4%, 1.0-4.5%, 0.7-18.1%, 5.1-7.9% and 50.7-83.7%, respectively. The findings of this study show that different proportions of OFSP puree: wheat flour is not the only determinant on the final β-carotene concentration of the different OFSP products, the type and quantity of ingredients used, cooking time and method also contribute to the VA content. Diversification of OFSP food products helps increase its consumption and its added value. Key words: Beta-carotene, Orange fleshed sweet potato, puree, Sweet potato, Vitamin A