High Beta-carotene Content Research Articles

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava

Cassava genotype Bokor has a fairly high content of beta carotene, which is beneficial for health and can also support the development of the functional food industry. MOCAF (Modified Cassava Flour) is a product made from cassava flour which is processed by modifying cassava cells through fermentation. This study aims to analyze the effect of long fermentation time on the characteristics of MOCAF from beta-carotene-rich cassava genotype Bokor. In this study, three variations of fermentation time were used, namely 15 hours, 24 hours and 40 hours. The research results showed that the time of fermentation affected the physicochemical properties of MOCAF. NIR analysis showed that the fermentation time affected the chemical composition of MOCAF. At 40 hours (last time of fermentation), there was a decrease in fat content with a value of 1.59% and an increase in water, protein and fibre content with a value of 13.71%, 3.94% and 2.28%, respectively. Proximate analysis showed that there was an effect of the length of fermentation time on the MOCAF content, namely at 40 hours, there was an increase in water content with a value of 10.10%, a decrease in dry matter, ash, protein, fat, fibre with a value of 89.90%, 0.60%, 0.78% respectively, 0.45%, and 1.29%. Scanning Electron Microscope (SEM) analysis shows the effect of fermentation time on the morphological properties of MOCAF starch granules. The longer the fermentation time, the more perforated or damaged the surface of the starch granules. Keywords: Fermentation time, MOCAF flour, NIR (Near Infrared), Proximate, SEM (Scanning Electron Microscope)

Effects of different pretreatments on thin-layer drying kinetics, vitamin A retention and rehydration of orange-fleshed sweet potato slices

Orange-fleshed sweet potato (OFSP) is a bio-fortified sweet potato with a high beta-carotene content. OFSP deteriorates rapidly due to its high moisture content. Conventional air drying is one of the most common methods employed but has the disadvantage of low rates of moisture removal, hence the longer drying time, which affects the quality of the final product. Pretreatments prevent quality deterioration and hasten the drying rate. This study investigated the effects of different pretreatments on thin-layer drying kinetics and the quality of OFSP slices. Three-mm-thick OFSP slices were pretreated using three different pretreatments: lemon juice, salt solution, and hot water blanching (HWB). Pretreated slices were dried in a solar dryer. Data collection (weight, temperature, relative humidity, and solar radiation) was done at 1-hour intervals. Four mathematical models (Page, Logarithmic, Modified Page, and Henderson and Pabis) were fitted to the experimental data. Also, the quality parameters of vitamin A and rehydration were investigated. The dryer inside temperatures and relative humidity ranged from 26.93–44.53 oC and 36.87%–65.30%, respectively. The moisture content of fresh OFSP slices for both treated and untreated samples was found to be in the range of 291.55–302.24% (dry basis, db), which reduced to 25.25–35.25% (db) after drying. The drying time ranged between 11 and 13 hours. The page model was found to be the best model for untreated samples, with R2 of 0.9948, RMSE of 0.0151, and χ2 of 0.0097, while the logarithmic model best described the drying behaviour of all the pretreated samples because it had the highest values of R2 and the lowest values of RMSE and χ2. Lemon juice-pretreated samples had the best quality parameters (vitamin A retention and rehydration ratio). A maximum rehydration ratio of 1.6765 was obtained for samples pretreated with lemon juice, and a minimum rehydration ratio of 1.1390 was obtained from HWB-pretreted samples. The results, therefore, indicate that lemon juice can be used as a pretreatment for thin-layer drying of OFSP slices. Pretreatments help minimise postharvest losses associated with OFSP, thus contributing to solving food and nutrition insecurity challenges.

Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihotesculenta)

In a tropical region, pumpkin (Cucurbita moschata) and cassava (Manihot esculenta Crantz) are abundant agricultural products in Indonesia. Pumpkin is a rich source of several metabolites, including carbohydrates, protein, carotenoids, tryptophan, sterols, and fatty acids. At the same time, modified cassava flour (mocaf) is widely used in food product formulation since it benefits human health, such as gluten-free. The present studies aim to evaluate the effect of pumpkin flour addition on the physicochemical properties, sensory properties and antioxidant activities of mocaf-based cookie products. There were three formulations of mocaf-pumpkin cookies (85:15%, 77.5:22.5%, 70:30%) and two controls consisting of wheat flour cookies (100%) and mocaf cookies (100%). The results showed that the mocaf-pumpkin cookies have similar properties on surface morphology, functional groups, and crystallinity, evaluated by scanning electron microscopy (SEM), Fourier transform spectroscopy (FTIR) and x-ray diffraction analysis (XRD), respectively. The high-performance liquid chromatography (HPLC) analysis showed that mocaf-pumpkin cookies, with a ratio of 77.5:22.5%, had the highest beta-carotene content as of 1.100 μg/g. The antioxidant assay revealed that mocaf-pumpkin cookies with a ratio of 77.5:22.5 % had the highest value of 14.03 % at 1000 ppm. Furthermore, the sensory evaluation showed that the mocaf-pumpkin cookie with a ratio of 77.5:22.5% was the more acceptable formulation. The result of this study indicated that pumpkin flour combined with mocaf in cookie production has a potential benefit to human health as the source of natural antioxidants.

Accelerating the healing of hard-to-heal wounds with food supplements: nutritional analysis in the Côte d'Ivoire.

Hard-to-heal wounds are an important, yet often neglected, public health issue in low- and middle-income countries (LMICs). Malnutrition has been identified as a risk factor for prolonged healing times. However, nutritional supplements are not routinely provided for patients with hard-to-heal wounds, and so this study aimed to investigate their benefits. This 9-month study was conducted in the Taabo Health and Demographic Surveillance System in the south-central part of Côte d'Ivoire. Patients with wounds (≥30mm2) were recruited. Treatment was standardised for inpatients (72%) and outpatients (28%). There were three intervention groups: supplemented with soy; orange flesh sweet potato (OFSP); or both. Another group was included without supplement, serving as control. General linear models were employed to assess the effects of log initial wound size, type of wound, food treatment group, haemoglobin, sex, age, place of treatment and body mass index on the rate of wound closure. The cohort consisted of 56 patients, 41 of whom were placed in intervention groups, and the remainder as controls. Within the cohort, 37 (66%) patients suffered from Buruli ulcer, 15 (27%) from traumatic wounds and four (7%) from erysipelas. We found a significant effect (p=0.004) of diet supplemented with OFSP on the wound healing rate. OFSP is a nutritional rehabilitation supplement, characterised by a high content of beta-carotene and carbohydrates. It is associated with shortened wound healing times, reduced discomfort and reduced cost of wound care. Further research should investigate the effect of a diet rich in beta-carotene, in combination with standard medical care, on hard-to-heal wound healing in LMICs.

“Health Benefits of Beetroot Juice” - A Review

A major problem for adolescent girls is malnutrition and anaemia. Inadequate nutrition during adolescence has the potential to have a serious negative influence on the reproductive years and beyond. The likelihood that Indian girls would acquire anaemia is doubled since they typically marry and have children before their growth spurt is complete (Chatterjee, 2008). Because of its high nitrate concentration and beta carotene content (19690 mcg/100g), beetroot juice with jaggery aids in the mobilisation of stored iron and increases haemoglobin levels in anaemic people. With its potential to stabilise blood pressure, beetroot juice is used to treat anxiety. In persons with diabetes, it is believed to improve blood flow, lower blood pressure, and improve athletic performance. Because beetroot juice has a diuretic effect and is occasionally combined with Amla juice, eating beets is recommended in cases of gonorrhoea. Heart disease, diabetes, and obesity are all decreased by beetroot juice. Jaggery's high iron and folate content assists adolescent girls with a number of menstruation issues, including easing stomach pain during periods and preventing anaemia by maintaining a proper volume of blood cells. Increased blood counts, better circulation, and a rise in the capacity of erythrocytes to carry oxygen are all results of beetroot juice's assistance in the absorption of iron.

Anti-Bacterial Activity Test of Carrot Tuber Ethanol Extract Hydrogel Preparation (Daucus Carota L.) in Inhibiting the Growth of Bacteria and Their Ability in the Healing Process of Grade II Burns on Wistar Rat (Rattus Norvegicus)

Carrots are root vegetables that are very common in Indonesia. Carrot plant (Daucus carita L.) is a root vegetable plant that has a high content of beta carotene, rich in dietary fiber, natural antioxidants and high vitamin A which is 12,000 IU. The reddish-yellow color of carrots is due to the high content of carotene pigment. The sample used in this study was fresh carrot tubers. The tubers are separated from other impurities and then washed thoroughly and then drained and weighed. Next, the tubers are dried at a temperature of 30-40oC until the tubers are dry (marked when broken brittle). Simplisia that has dried (brittle) is powdered with a blender and stored in a tightly closed container and stored at room temperature. The preparation of the extract is carried out by maceration using 70% ethanol solvent. According to the Indonesian Herbal Pharmacopoeia (2008), as much as 1 part of simplisia dry powder is put into the maserator, added 10 parts of solvent. Soak for the first 6 hours while stirring occasionally, then let stand for 18 hours. Separate the maserat by filtering. Repeat the extraction process at least twice with the same type and amount of solvent. Furthermore, all the mafiber is collected, then evaporated with a rotary evaporator at a temperature of ±50oC until a thick extract is obtained. The results showed that ethanol extract of carrot tubers with a simplisia weight of 500 grams produced a yield of 3.78% with an extract weight of 68.9 grams. The results below show that carrot tuber ethanol extract shows phytochemical screening results that contain flavonoids, alkaloids, glycosides, tannins and steroids. The results of the measurement of the diameter of the inhibitory zone above showed that ethanol extract of carrot tubers (Daucus carota L.) can inhibit the growth of Pseudomonas aeruginosa and Staphylococcus aureus bacteria at concentrations of 10-400 mg / mL. The measurement results obtained the diameter of the inhibitory zone with a strong inhibitory zone response category at all concentration variations. It was found that high concentrations had activity that did not differ significantly from low concentrations. Carrot tuber ethanol extract has a significant difference (p < 0.05) when compared to the positive and negative groups while the results of the measurement of bacterial killing power above show that carrot tuber ethanol extract (Daucus carota L.) can inhibit the growth of Pseudomonas aeruginosa and Staphylococcus aureus bacteria at concentrations of 10 – 100 mg / mLl

Effectiveness of lotion preparations as emollients from pure palm oil and crude palm oil

Palm oil is naturally red due to the high content of beta carotene. Most of the fatty acids in crude palm oil (CPO) are saturated fatty acids, namely palmitic acid (32-59%), while that in pure palm oil (PPO) is linoleic acid (5-11%). Fatty acids function as a moisturizer for the skin. This study aimed to compare the effectiveness of lotion preparations as emollients from pure palm oil and crude palm oil. The concentration of CPO and PPO in the lotions was 5 and 15% using the oil in water (O/W) base. The effectiveness of lotion preparations as emollients was based on descriptive data from 10 panelists whose skin moisture was tested using a skin analyzer. The result showed that lotions prepared with CPO and PPO at concentrations of 5 and 15% exerted a moisture content of more than 50% in the moist skin category.

Chemical Analyze of Beta-Carotene in Indonesia Local Fruit

Indonesia has different types of plants and fruits. Fruits, vegetables, and tubers can contain beta-carotene and are antioxidants. Generally, local fruits have bright colors such as red, orange and yellow, such as mango, papaya, orange, persimmon, etc. The purpose of this study was to identify beta-carotene compounds found in fruit. The findings are designed to inform the public about the importance of beta-carotene in fruit. The samples measured in this study included pineapple, papaya, guava, Medan orange, star fruit, melon, mango, banana, and dragon. All samples are from traditional markets in Bekasi. The research method used was UV-Vis spectrophotometry. Beta-carotene measurements were performed at a wavelength of 450 nm. The highest content of beta-carotene was found in pineapple at 123.36 micrograms per milliliter, while the lowest was found in dragon fruit, at 2.253 micrograms per milliliter. Pineapple flesh contains sugar, vitamins, minerals, and retinol, and its pale yellow color indicates the presence of beta-carotene.

Herança do teor de betacaroteno em melão

Abstract The objective of this work was to determine the inheritance of beta-carotene content in melon (Cucumis melo). The AC-16 accession (Cucumis melo subsp. melo var. acidulus) – with a low beta-carotene content and white mesocarp – was crossed with the Vedrantais cultivar (C. melo subsp. melo var. cantalupensis) – with a high beta-carotene content and salmon colored mesocarp –, to obtain the F1, F2, BC1, and BC2 generations. The AC-16 and 'Vedrantais' parents, the F1 and F2 generations, and the BC1 and BC2 backcrosses of each parent were evaluated. The quantification of beta-carotene was carried out in a high-performance liquid chromatography system. Mean components related to the additive and dominance effects, additive and dominance variances, and heritability were estimated. The beta-carotene content was high in 'Vedrantais' (17.78 µg g-1) and low in AC-16 (0.34 µg g-1). The following results were observed: additive and dominance effects on the genetic control of the character, incomplete character dominance, estimated number of loci close to two, greater variance for segregating populations (F2 and backcrosses), and heritability values in the broad (87.75%) and narrow (64.19%) senses. The beta-carotene content in melon is controlled by a major effect gene, with additive and dominance effects associated with polygenes with additive effects.

Influence of Temperature and Screw Pressing on the Quality of Cassava Leaf Fractions

In this study, the development of a mild processing method for cassava leaves to remove cyanogenic compounds with minimum nutritional loss is evaluated. Fresh leaves were reduced in size using a mixer at temperatures of 25 (room temperature), 55, 80, and 100 °C for 1 min before screw pressing to separate the juice and press cake fractions. Cyanide content in the fresh leaves was reduced by 60% at 100 °C and by 57% in the juice sample processed at 25 °C. The press cake cyanide content was low (210 ppm) in both the control and the sample that was processed at 55 °C. An increase in the temperature for processing cassava leaves to 100 °C resulted in a loss of 5–13% of the CP and 7–18% of the vitamin C content. The press-cake fraction had high beta-carotene, lutein, and chlorophyll a and b content, and low values were registered for the juice fraction. Processing fresh cassava leaves at 25 and 55 °C resulted in fractions with high beta-carotene and lutein content. The protein quality of press cake was better than that of juice for feed. Short thermal shredding with pressing resulted in minimal loss of nutrients and a significant reduction of cyanide in the leaves.

PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.

Suitability of orange-fleshed sweet potato genotypes for ingredients of selected food products

Promotion of orange-fleshed sweet potato with high beta-carotene content would enhance the consumption of sweet potato as well as support the local-based food diversification. Deep-fried chips, jam, juice, and noodle are the products that commonly make from cereals and fruits other than tubers. Producing those products from sweet potato was aiming to study the suitability and acceptance concerning promoting their utilization and adoption once they are released as new varieties. Five orange-fleshed sweet potato genotypes, namely MSU 06071-82, MSU 06039-07, MSU 06042-18, MIS 0651-09, and Beta-2 were studied their suitability for making food products, such as deep-fried chips, jam, juice, and noodle-based on their physical, chemical and sensorial attributes. The results showed that MSU 06042-18 genotype with a relatively high beta-carotene content (5.425 μg/100 g wb) was suitable for the ingredient of deep-fried chips jam, juice, and noodle products, followed by MSU 05036-11 and Beta 2. In particular, MSU 06071-82 and MIS 0651-09 genotypes were suitable for juice ingredients based on the parameter evaluated. This information is essential in terms of enhancing the adoption of orange-fleshed sweet potato genotypes by farmers and their utilization by food processors.

Adaptation test of five introduced cherry tomato lines in Lembang highland

Tomato has some types according to fruit size and shape, one of them is cherry tomato. The purpose of this research was to select and evaluate five introduced cherry tomato lines in Lembang highland that have good potential to be developed as a new variety refer to result of the adaptation and consumer preferences test. The research material consisted of introduced lines IJR 151, IJR 154, IJR 1150, IJR 1158, IJR 2170 and one local variety as a check genotype. The adaptation and preference consumer test conducted at Indonesian Vegetables Research Institute, Lembang (1,250 m sal) from March until August 2017. The research used a Ramdomized Complete Block Design (RCBD) with three replications. Research result showed that all cherry tomato lines could adapt well in Lembang. IJR 151 and IJR 154 lines could be developed as a new variety refer to consumer’s preference test on fruit shape and taste parameter, eventhought IJR 1158 and IJR 2170 lines had higher fruit weight. Furhermore IJR 154, IJR 1150, IJR 1158 lines could be reccomended to provide and overcome sufficiency vitamine A and C due to their high beta carotene content (> 100 microgram mg−1).

<i>Moringa Oleifera</i> - Proximate and Anti-nutritional Composition

Proximate and anti-nutrient composition of leaves, young shoots, flowers and pods of Moringa were analysed. The KAU released Moringa variety Anupama were selected for analysis. High moisture content of more than 80 % was observed in all parts of Moringa. Leaves had a high moisture content of 85.4%. The protein content was high in young shoots (6.12 g) followed by flowers (4.9 g), leaves (4.37 g) and pods (2.8 g). A high beta carotene content is present in leaves (16265 μg) followed by young shoots (13841 μg), pods (15.62 μg) and flowers (3.25 μg). Fat content of > 0.18 g was observed in all parts of Moringa. Leaves had a high vitamin C content of 53 mg followed by 62.76 mg in pods, 43 mg in young shoots and 7.25 mg in flowers. The calcium content was high in leaves (208 mg) followed by young shoots (123 mg), flowers (38 mg) and pods (24.5 mg). A high iron content of 5.12 mg is present in leaves, 3.90 mg in young shoots, 0.33 mg in flowers and 0.329 mg in pods. Leaves had a high phosphorous content of 95.1 mg followed by 73 mg in young shoots, 66.2 mg in flowers and 46.9 mg in pods. The zinc content was high in flowers (0.342 mg) followed by young shoots (0.30 mg), pods (0.268 mg) and leaves (0.23 mg). Anti-nutritional factors like phytates (18.7 mg), oxalates (15.7 mg) and tannins (0.311 mg) were high in leaves and pods.

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 - 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

The Effect of the Polishing Process and Sorghum Type (Brown and White) on the Content of Crackers Nutrition

Yogyakarta - Indonesia has a variety of types of sorghum. Antioxidants and protein are among its nutritional advantages. Processing technology innovation is still needed to optimize its nutrition. Polishing is the main process in sorghum. This study aims to determine the effect of polishing and types of sorghum (brown and white) on the nutritional content of sorghum crackers. Nutrient content analyzed included water, ash, protein, fat, crude fiber, carbohydrate, energy, and beta carotene content. We found that the polishing process of the two types of sorghum resulted in different nutritional advantages of the sorghum crackers. The water, protein, fat, and crude fiber content of sorghum crackers decreased from the initial nutrient content of sorghum grain. Conversely, the content of ash, carbohydrates, and energy increase after becoming crackers. Polishing of white and brown sorghum grain causes higher content of ash, protein, energy, and beta carotene in sorghum crackers compared to unpolished ones. The crackers made from polished white sorghum grain had a higher protein content (7.74%) than those from polished brown sorghum grain (5.71%). The crackers made from polished brown sorghum grain had nutritional advantages in the content of ash (2.78%), energy (333.92 calori/100g) and beta carotene (2134.16mg/100g) compared to crackers made from polished white sorghum grain (2.66%; 317.23 calori/100g; 53.01mg/100g). Polishing of white sorghum grain produces high protein crackers, while polishing of brown sorghum grain produces crackers with high functional beta carotene content.

Studies on the chemical composition of fruits and seeds of Pseudocydonia sinensis (Thouin) C.K. Schneid

Pseudocydonia sinensis (Thouin) C. K. Schneid. less known plant species in the Ukraine conditions, but the fruits were widely used in traditional Chinese medicine for the treatment of asthma, colds, sore throat, mastitis, rheumatoid arthritis, and tuberculosis. The content of protein, ash, and lipids in the seeds was found to be greater than in the pulp and peel. Monosaccharide analysis of neutral carbohydrate part showed the presence of two main sugars fructose and sucrose in the seeds, pulp, and peel. There is a higher beta-carotene content in the rind of the fruit than in the seeds and pulp. The total amount of fatty acids varied from sample to sample and contained mainly oleic acid, palmitic acid, linolenic acid, and linoleic acid. Linoleic acid in the seeds was 48.02% of total fatty acids, slightly less in the rind 42.70%. Palmitic acid, oleic acid, and linoleic acid in the pulp samples were 45.38, 21.32, and 14.93%, respectively. The total amount of amino acids found in the seeds was 105.0 g.kg-1 DM, including total essential amino acids (32.70 g.kg-1 DM). Glutamic acid was found in seeds to be the dominant free amino acid followed by aspartic acid and arginine in the seed. In our study, the antioxidant activity carried out by the DPPH method and measured by molybdenum reducing antioxidant power of peel, pulp and seeds were 9.41, 7.08, 6.21, and 158.81, 92.83, 78.58 mg TEAC.g-1 DM, respectively. Micro and macronutrients and amino acids predominated in the seeds, total fatty acids predominated in the pulp. The highest content of bioactive compounds (total polyphenols, flavonoid, and phenolic acid) and antioxidant activity was found in the peel. P. sinensis can be considered as a nourishing fruit with a copious potential with health-promoting roles and medicinal properties.

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato

The rate of micronutrient deficiency has been on an increase since the last decade and the utilization of bio-fortified crops could help to alleviate this deficiency and food insecurity in Africa especially in Nigeria. The aim of this study was to compare the biochemical and antioxidant properties of cream-fleshed and orange-fleshed sweet potato. The varieties of OFSP used in this study were mother's delight (MDP) and king J (KJP) orange-fleshed sweet potato while the other variety was cream-fleshed sweet potato (CFSP). The tubers were processed into flour and analyzed for proximate, minerals, anti-nutrient and antioxidant properties using standard methods. The ash content ranged from 4.60 to 7.20%, carbohydrate content ranged between 73.47 and 78.61%. MDP has the highest beta carotene content with 18.83 mg/100g followed by KJP and CFSP. Magnesium value ranged between 124.0 and 148.2 mg/100g, potassium ranged from 1226.5 to 2350.0 mg/100g. Sodium-potassium ratio (Na/K) was <1. The antioxidants properties evaluated were all higher in OFSP than CFSP. The bio-fortified sweet potato showed an improved biochemical and antioxidant properties compared to the CFSP, thus OFSP will be suitable to combat micronutrient deficiency and food insecurity in Africa.

Mean performance of 40 genotypes in tomato (Solanum lycopersicum L.)

The experiment was done to evaluate the performance of forty genotypes of tomato in the experimental farm of college of horticulture, Department of vegetable science, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad, Telangana, during Kharif, 2017-18. Among the genotypes used for evaluation the genotype LA-3667 was the superior for yield and yield contributing characters i.e. fruit yield per plant (2.28 kg) and yield per hectare (85.96 tonnes). The genotype EC-313466 was found to be early as observed from the character days to first flowering (21.26 days) and days to 50% flowering (29 days). The genotype EC-631349 was significantly superior for plant height (191.56 cm), number of primary branches (9.83), number of fruits per plant (323.00) and ascorbic acid (59.43mg/100g). The accession EC-514013 was found to be superior for TSS (8.16 0Brix). Highest beta carotene content was found in Money maker (2.63mg/100g). The check variety Arka Meghali was found to be superior for lycopene content (6.12mg/100g) followed by Marutham (5.51mg/100g) and AVTO-1314 (4.97mg/100g).