Orange-fleshed Sweet Potato Research Articles

A review on Biofortification of Crops: A Nutritional Strategy for Combating Malnutrition

Biofortification is an innovative agricultural approach aimed at reducing global micronutrient deficiencies, often referred to as "hidden hunger," by enhancing the nutritional quality of staple crops through breeding, genetic engineering, and agronomic practices. This strategy targets essential micronutrients such as iron, zinc, and provitamin A, particularly in regions where diets are predominantly based on nutrient-poor staple foods. Biofortified crops, such as vitamin A-enriched sweet potatoes and iron-rich beans, have demonstrated significant improvements in nutrient intake and health outcomes, including reduced anemia and enhanced child growth. Despite its promise, the adoption and widespread implementation of biofortified crops face multiple challenges, including technical constraints in breeding for nutrient stability and bioavailability, regulatory barriers for genetically modified varieties, and socio-cultural resistance due to consumer preferences and lack of awareness. Moreover, environmental factors, such as soil nutrient content and agro-ecosystem dynamics, can influence the success and sustainability of biofortification. Addressing these issues requires advancing research in nutrient bioavailability, developing more resilient crop varieties, and incorporating biofortification into broader food and nutrition policies. Scaling up biofortified crops will depend on effective community engagement, public-private partnerships, and integration into existing agricultural extension systems. Successful examples, such as the widespread adoption of orange-fleshed sweet potatoes in Sub-Saharan Africa, highlight the potential of biofortification to improve nutritional security and livelihoods when supported by targeted advocacy and policy initiatives. Thus, while challenges persist, biofortification remains a valuable, cost-effective solution to addressing micronutrient malnutrition and improving global food security, especially when implemented in tandem with other nutrition and health interventions.

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.

Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying.

Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying.

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.

Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli

This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.

Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.

Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.

The effect of cow manure amendment and the ratio of gold mine tailings on sweet potato gold phytomining

Artisanal and small-scale gold mining has commonly used the mercury amalgamation method for gold ore extraction. The processing waste or tailings often contain gold and other metals. This study examined the effects of cow manure amendment and the ratio of gold mine tailings on sweet potato (Ipomoea batatas L.) gold phytomining. The pot experiment was conducted in the Faculty of Agriculture greenhouse at Padjadjaran University in Indonesia. The sweet potato MZ119 clone (an orange-fleshed sweet potato) was planted on a polybag (40 x 40 cm) consisting of 10 kg of planting media, which was a mixture of gold mine tailing and soil. The design used was a completely randomized design factorial with three replications. The first factor was ratios of gold mine tailing consisting of three levels, namely 30%, 50%, 70%, and 100% (w/w). The second factor was doses of organic manure, namely without cow manure, 250 g pot-1, 500 g pot-1, and 750 g pot-1. The results demonstrated that the application of cow dung and the gold mine tailings ratio (w/w) had a significant (p = 0.05) effect on plants' dry weight biomass, gold accumulation, and gold phytomining by sweet potato. The highest gold mass yield of 0.066 mg gold plant-1 was achieved by a 50% (w/w) gold mine tailing ratio and 750 g pot-1 cow manure treatment.

The Impact of Nitrogen Levels on the Growth, Development, and Yield of Orange-fleshed Sweet Potatoes (Ipomoea batatas L.)

Nitrogen (N) is one of the most important fertilizers in agriculture because it promotes the growth of plants and the uptake of other plant nutrients. This nutrient plays a significant role in determining the yield and nutrient composition of sweet potato root tubers. Therefore, this study aimed to determine the optimum application rate of N in sweet potatoes to maximize yields and increase growth efficiency. Four levels of N (50, 100, 150, and 200 kg/ha) were applied as treatments. A randomized complete block design was used, and each treatment was replicated five times. Vine length, leaf length, stem thickness, and chlorophyll content were measured weekly, and the storage root yield was determined at the end of the experiment. The results showed a significant effect of the N treatments on plant growth, chlorophyll content, vine length, leaf area index and storage root yield. The chlorophyll content and vine length increased with an increase in the N rate. However, an inverse relationship was observed between storage root yield and N rates; the highest yield was recorded for the 50 kg/ha N treatment and the lowest yield was recorded for the 200 kg/ha N applied. Therefore, a rate of 50 to 100 kg/ha N is recommended for the production of orange-fleshed sweet potatoes.

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&lt;0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.

Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour

The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. The bulk density increased significantly while the water absorption capacity, oil absorption capacity, pH, wettability, and gelatinization temperature decreased significantly with the increase in fermented cowpea flour supplementation. The moisture and carbohydrate content of the crackers progressively decreased from 8.83% - 8.08% and from 68.34% - 54.33% respectively with increase in cowpea flour supplementation. The ash, fibre, fat and protein contents of the crackers progressively increased from 1.90 - 2.43%, 0.40 – 0.70%, 14.46 – 18.45% and 6.07 – 16.01% respectively with increase in fermented cowpea flour supplementation. The potassium content of the crackers decreased from 87.51 – 68.66 mg/100g while the calcium, magnesium, iron and zinc contents of the crackers increased progressively from 59.16 - 96.61 mg/100g, 12.60 – 36.69 mg/100g, 0.62 – 0.78 mg/100g and 0.78 – 1.08 mg/100g respectively with increase in fermented cowpea flour supplementation. The oxalate and phytate contents of the crackers decreased progressively, while the tannin content increased with increasing fermentation of cowpea flour supplementation. It is evident from the study that acceptable crackers of high nutritional value could be produced from a composite of 60% acha and 40% orange-fleshed sweet potato flour supplemented with 30% fermented cowpea flour. This would increase the utilization of these locally grown crops and reduce wheat importation into the country.

Effect of harvesting time on root yield and nutritional composition of orange-fleshed sweet potato [Ipomoea batatas (L.) Lam] varieties in East Hararghe

In eastern Ethiopia, sweet potato is a vital food and nutrition security crop; moreover, orange-fleshed sweet potato (OFSP) varieties are rich in beta-carotene content and have the potential to alleviate chronic Vitamin A malnutrition in the region. However, the unavailability of adaptable varieties and lack of information on production and post-harvest handling practices have limited its production and utilization in eastern Ethiopia. The research was conducted to identify the proper harvesting stage of OFSP varieties for optimum yield and nutritional compositions at Rare and Babile research stations of Haramaya University during the main rainy season of 2022. Three varieties (Alamura, Kabode, and Bakule) and four harvesting periods (120, 150, 180, and 210 days after planting (DAP) in factorial combinations were evaluated in randomized complete block design with three replications. Data were collected for growth, yield, and physicochemical composition-related parameters. Combined analysis of variance revealed the interaction effect of harvesting time and varieties had a significant (p < 0.05) effect on yield, yield-related parameters, and physicochemical components. Alamura variety produced comparable above-ground biomass (28.99 t ha−1) and the highest marketable root yield of 36.40 t ha−1 at 150 DAP, with dry matter content of 33.01 and 30.58 % at 150 and 120 DAP, respectively. Harvesting Alamura at 150 DAP also had the highest ꞵ-carotene, zinc, and iron contents of 11809 μg/100 g, 3.79, and 14.47 mg/100 g, respectively. It was concluded that growing the Alamura variety and harvesting at 150 DAP was better for obtaining higher root yield with good nutritional compositions in the study area.

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&lt;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.

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours for ogi production, namely, YAO1 (100 %YM); YAO2 (70YM:10AYB:20OFSP); YAO3 (70YM:15AYB:15OFSP); and YAO4 (70YM:20AYB:10OFSP), respectively were made in order to determine their bioactive constituents, colour and pasting properties. From the results, YAO2 flour was significantly higher (p < 0.05) in 13-cis-βC (5.7 µg/100 g), 9-cis-βC (0.50 µg/100 g), trans-βC (24.17 µg/100 g), total βC (30.36 µg/100 g), α-carotene (1.54 µg/100 g), total carotenoids (44.34 µg/100 g), total polyphenols (9.45 mg GAE/g), total flavonoids (172.12 mg QCE/g), and ABTS (µmol TE/100 g) than other formulations. On the other hand, YAO4 flour had significantly (p < 0.05) higher FRAP value. With the exception of YM L* (lightness) (92.57), colour parameters a* (redness) (2.36), b* (yellowness) (34.72) and ∆E (colour differences) (31.98) were significantly (p < 0.05) higher in YAO2 flour than other formulations. The pasting viscosities of YM exhibited significantly (p < 0.05) higher values for peak (288.62 RVU), Trough (168.38 RVU), Breakdown (120.25 RVU), Final (293.04 RVU), Setback (124.67 RVU), and pasting time (4.77 min) than other formulations. This study revealed that YAO2 and YAO3 flours provided the richest sources of bioactive constituents, lowest pasting properties and acceptable flours which will endear them to good quality ogi production and enhanced biological benefits to consumers.

Exploring the Role of Farmer-Led Jumpstarting Project on Adoption of Orange-Fleshed Sweet Potato in Nigeria: Implications on Productivity and Poverty

To promote the adoption of the orange-fleshed sweet potato (OFSP) among the farmers, OFSP was introduced to the farmers through a program tagged “Jumpstarting Project” (JP), a West African project initiative of Harvestplus and its partners, which was implemented in Osun and Kwara States, in Nigeria. Using household-level data in Nigeria, this paper examined how the intervention of a farmer-led multiplication–dissemination Jumpstarting Project has sustained the adoption of OFSP after years of its implementation and the consequent impact of adoption on productivity and welfare of the farmers. Our main empirical findings are as follows. First, the implementation of the Jumpstarting Project in project communities of Osun and Kwara States shows that the adoption of OFSP has increased and has been sustained over the years. Furthermore, the result of the propensity score matching confirms possible spillover between project communities and control groups. Second, estimation from the endogenous treatment effect indicates that the estimated average treatment effects on the treated indicates a yield gain for the adopters of OFSP. Third, the result of the average treatment effects on the treated from the endogenous switching probit model shows that the probability of being poor in the households that adopted OFSP would be 5.3% more if these households did not adopt OFSP. Our results suggest that immediate replication and scaling up of the Jumpstarting Project in other states in Nigeria should be implemented. This study demonstrates that to ensure the diffusion and adoption of improved technologies such as OFSP, intervention projects that promote the adoption of these technologies have a greater role to play.

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&lt; 0.05).

Primerjalna ocena hranilne in nehranilne kakovosti je odkrila, da ima sladki krompir z belim založnim parenhimom boljše lastnosti kot tisti z oranžnim

Recent introduction of beta-carotene rich orange-fleshed sweet potatoes (OFSP) has resulted to consumers’ low demands for traditional white-fleshed sweet potatoes (TWFSP), without due consideration of their nutritional qualities. This study appraised the nutritional compositions of OFSP and TWFSP. They were analyzed for mineral content, antinutrients, and phytochemicals at National Root Crops Research Institute, Umudike. The field experiment was conducted using randomized complete block design with three replicates. TWFSP showed higher concentrations of minerals, anti-nutrients and phytochemicals than OFSP. In TWFSP, potassium ranged from 1879.20 ± 0.01 mg kg-1 (‘B3V3’) to 1960.30 ± 0.01 mg kg-1 (‘B2V2’) while in OFSP it varied from 1162.60 ± 0.02 mg kg-1 (‘B26T26’) to 1800.20 ± 0.01 mg kg-1 (‘B10T10’). The antinutrients and phytochemicals results showed that flavonoids in TWFSP ranged from 0.30 ± 0.01 mg TAE kg-1 (‘B1V1’) to 970.50 ± 0.02 mg TAE kg-1 (B3V3) while it varied from 0.20 ± 0.01 mg TAE kg-1 (‘B4T4’) to 670.30 ± 0.01 mg TAE kg-1 (‘B8T8’) in OFSP. Heritability estimates were high for all antinutrients and minerals while genetic advance was high only for potassium (42.206) and phosphorus (10.288) traits. Variation between phenotypic coefficient of variation and genotypic coefficient of variation was negligible, with the former higher for most minerals and antinutrients. TWFSP were found richer than OFSP, and suggests improvement by selection.

Biofortified Orange-Fleshed Sweetpotato Can Meaningfully Reduce the Burden of Vitamin A Deficiency

Biofortified Orange-Fleshed Sweetpotato Can Meaningfully Reduce the Burden of Vitamin A Deficiency