Orange-fleshed Sweet Potato Research Articles

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

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

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix

Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a fruit) for the production of flour mix as a means to reduce Vitamin A deficiency in children. Different ratios of sweet potato-cowpea-banana (PCB) mix, resulting in 8 different blended samples, were optimized. The flour mix was evaluated for its overall acceptability, vitamin A content, beta-carotene, and other nutritional and functional properties. The panelists rated the sweet potato-cowpea banana blends labeled PCB8 (60% OFSP, 30% cowpea, 5% ripe banana flour, and 5% sugar) as most preferred and acceptable with average scores of 8.96 points for color, 8.75 points for flavor, 8.88 points for appearance, 8.33 points for taste, 8.07 points for texture, and 8.39 points for overall acceptability on a 9-point hedonic scale. The vitamin A and beta-carotene contents ranged 7.62 to 8.35 mg/100 g and 0.15–0.17 mg/100 g for all blends. A significant difference in the functional properties of the flour mix were observed with an increase in the ratio of sweet potato flour addition. Findings from this study show that the flour mix PCB4 (65% sweet potato, 30% cowpea, and 5% ripe banana flour) was acceptable (8.15) and is recommended based on its vitamin A content (8.35 mg/100 g), nutritional properties, and functional properties. The study showed that locally available food commodities have good nutritional value that will help reduce vitamin A deficiency in children.

Participatory on-farm evaluation of new orange-fleshed sweetpotato varieties in Southern Ethiopia

Abstract Sweetpotato is the second most important root crop in Ethiopia, making an important contribution to food security in the densely populated areas of southern Ethiopia. While the white-fleshed sweetpotato (WFSP) varieties have been widely grown, the recently bred pro-vitamin A orange-fleshed sweetpotato (OFSP) varieties are also gaining popularity nationwide. This study evaluated on-farm performances of five new OFSP varieties along with two previously released “check” varieties, one of which is a WFSP, across 13 locations in southern Ethiopia for 2 consecutive seasons (2017 and 2018) with the objective of selecting farmer preferred varieties. The experimental design used was randomized complete block design. Results revealed highly significant differences (p < 0.05) among the tested varieties for all parameters considered. Overall, the new varieties were superior to the check varieties for most of the parameters considered. Kulfo, the OFSP check and the only OFSP variety under production, was inferior in above-ground biomass yield, taste, vegetative, and physical root quality performance. There was a strong negative correlation between altitude and root yields, with the highest root yields being in areas 1,500–1,650 m above sea level. The new varieties were accepted by the farmers due to their better yields, adaptability to the local agro-ecological conditions, and high dry matter content. The results of this study implied that the conventional variety evaluations should be complemented by farmers' participatory processes to ensure the release of acceptable varieties targeting both food security and marketability.

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite, respectively. A commercial complementary food was used as a control sample. A commercially available complementary food served as the control sample. The samples underwent analysis for nutritional, functional, and pasting properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 25. Significance was approved at p<0.05. The proximate composition of the complementary food ranged as follows: moisture (4.58-6.55%), fats (1.39-3.61%), Protein (3.67-14.15%), ash (1.94-2.78%), crude fibre (1.67-3.48%), carbohydrates (69.53-87.09%), and energy values (364.89-375.55 kcal/100 g). The micronutrients ranged as follows: calcium (0.62-4.98 mg/100 g), magnesium (1.54-2.25 mg/100 g), potassium (11.23-23.28 mg/100 g), sodium (1.24-6.42 mg/100 g), iron (3.01-8.00 mg/100 g), zinc (1.24-2.75 mg/100 g), beta carotene (6.65-27.61 mg/100 g), vitamin C (0.30-1.54 mg/100 g), vitamin B1 (0.65-1.39 mg/100 g), and vitamin E (0.72-4.29 mg /100 g). The functional properties ranged as follows; bulk density (0.50-0.85 g/mL), swelling capacity (1.52-3.19%), water absorption capacity (3.64-4.93 mL/g), oil absorption capacity (0.61-1.88 mL/g), and gelatinization temperature (57.5-66.0 °C). The pasting properties ranged as follows: peak viscosity (143.67-296.67 RVU), Trough viscosity (55.47-94.04 RVU), breakdown viscosity (87.11-202.63 RVU), setback viscosity (702.87-2642.29 RVU), final viscosity (758.33-2736.33 RVU), peak time (4.10-5.37 min), and pasting temperature (72.40-79.47 °C). The composite flour herein produced Substantially (p<0.05) enhanced the nutritional, functional, and pasting characteristics of the complementary food contrast to the control sample.

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

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

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.

Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.

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.

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

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

Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana

In Madagascar a paradox exists between the high level of undernutrition of the Malagasy population and the rich biodiversity, particularly in highly nutritious plants. This study aims to valorize three local resources in biscuit formulation: orange-fleshed sweet potato (OFSP), Moringa oleifera leaf powder (MOLP) and Stevia rebaudiana leaf powder (SRLP). Different formulations, based on experimental design, resulted in eight products with three factors that differed: wheat flour vs OFSP flour, without MOLP vs with MOLP, 100% sugar vs 80% sugar/20% SRLP. Nutritional contents were analyzed and acceptance rate were assessed by school children. The maximum protein content (11.06%) was for the biscuit made of wheat flour, with MOLP and 80% sugar/20% SRLP. All eight biscuits had caloric values exceeding 400 Kcal/100 g. Global liking of biscuits decreased if OFSP flour and/or MOLP were used. When SRLP is added the amount of sweetness of the biscuits should be increased and the bitterness should be masked to increase liking ratings by children.

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

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

Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends

This study is aimed at producing extrudates using sorghum and orange‐fleshed sweet potato (OFSP) flour in varying ratios (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80), with extrudates made from 100% sorghum serving as the control. The puffed snacks’ physicochemical, nutritional, textural, and sensory qualities were assessed, and the obtained data were analyzed through ANOVA. Our findings revealed notable variations in the physicochemical properties of the puffed snacks, showing a decrease in moisture, fat, protein, and crude fibre content as the percentage of OFSP flour increased. Furthermore, increased substitution of sorghum flour with OFSP in the extrudates led to a corresponding rise in vitamin A, B1, and C levels from 0.24, 0.15 and 0.21 mg/100 g in the control to 1.30, 0.19, and 1.82 mg/100 g in the extrudates made from 20% sorghum. More so, samples with increased OFSP content were preferred regarding springiness, chewiness, gumminess, and cohesiveness, whereas those with elevated percentages of sorghum received higher likeness for adhesiveness and stringiness. Extruded samples containing 80% and 90% sorghum levels received the highest overall acceptance ratings of 7.15 and 7.18, respectively. The research results are essential for the food industry to produce nutritious extrudates with appealing sensory characteristics and textures.

Fizičko-hemijska svojstva kompozitnog brašna od fonija i kikirikija obogaćenog šargarepom ili batatom narandžaste pulpe

Physicochemical characteristics of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato(OFSP) flours, yielding four samples based on a 19 g protein target were assessed: A (100% acha), AP (81.08% acha + 18.92% peanut), APC (64.21% acha + 20.64% peanut + 15.15% carrot), and APO (64.55% acha + 20.74% peanut + 14.71% OFSP). Sample APO had significantly (p&lt;0.05) higher protein content (19.72%), while AP had higher fat (3.54%). APC had higher ash (3.14%) and fibre (5.08%), whereas sample A had higher carbohydrate (79.95%) and energy (387.77 kcal) values. Sample APC had significant (p&lt;0.05) higher differences observed in bulk density (0.82 g/ml), water absorption (1.56 g/g), oil absorption (1.47 g/g), and swelling index (3.01). APC also had the lowest peak (366.10 RVU), trough (167.50 RVU), breakdown (199.80 RVU), final (393.20 RVU), and setback (244.30 RVU) viscosities, while sample A had the lowest peak temperature (59.12°C) and peak time (5.36 min). APC contained higher calcium (21.12 mg/100g), magnesium (72.64 mg/100g), iron (9.07 mg/100g), zinc (3.96 mg/100g), and beta-carotene (6.75 mg/100g), whereas sample A had higher thiamine (0.41 mg/100g), and APO had higher vitamin C (3.11 mg/100g). Antinutrient contents ranged from 0.12-1.02 mg/100g, 0.13-0.90 mg/100g, 0.14-0.32 mg/100g and 0.22-0.61 mg/100g for tannins, phytates, oxalates and trypsin inhibitors, respectively. APC had the lowest tannin and phytate values, while lower oxalates and trypsin inhibitors were found in samples A and APO, respectively. These findings underscore the potential of these composite flours in improving dietary quality and addressing nutrient deficiencies, particularly for children.

Analysis of the Adoption of Orange-Fleshed Sweet Potatoes in the Gihanga Commune in Burundi

Analysis of the Adoption of Orange-Fleshed Sweet Potatoes in the Gihanga Commune in Burundi

PRE EXTENSION DEMONSTRATION OF ORANGE FLESHED SWEET POTATO VARIETIES AT MIDLAND DISTRICTS OF GUJI ZONE, SOUTHERN OROMIA, ETHIOPIA

This study examines an on-farm demonstration of an improved orange-fleshed sweet potato. The role of sweet potatoes in household nutrition and health benefits is highly recognized in developing countries like Ethiopia. Hence, promoting such nutrition-sensitive crops through demonstrations is significant for farmers. This demonstration was piloted to assess farmers’ feedback on orange-fleshed sweet potatoes and evaluate the performance of improved varieties of two midlands of the Guji zone. This study used NASPOT 12 and NASPOT 13 to improve orange-fleshed and local varieties. Each variety was planted on 10mx10m plots of 10 farmers’ land. Training and the mini-field day were used to promote orange-fleshed sweet potatoes. The collected data for this demonstration was analyzed through descriptive statistics and description forms. The result indicated that NASPOT 13, NASPOT 12, and the local variety gave 142 qt/ha, 114 qt/ha, and 93 qt/ha, respectively. There were more root tuber/ plants in NASPOT 13 and NASPOT 12 than in the local variety. Both improved varieties performed well in the Adola Rede and Wadera districts. The findings of this study suggest that despite the higher yield of improved varieties, farmers did not prefer NASPOT 13 and NASPOT 12 due to the sweetness of varieties that were not like the local variety. Farmers preferred the improved orange-fleshed sweet potato varieties for livestock feed. Breeding and adaptation of sweet potatoes in the study areas are needed to identify household consumption varieties. Therefore, until new varieties are identified, farmers should continue sweet potato production using the array in their hands.

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

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

The Phytochemical Profile and Antioxidant Activity of Thermally Processed Colorful Sweet Potatoes

The effects of home cooking methods (e.g., boiling, steaming, oven, and microwave) on the contents phenolic compounds, biogenic amines, and precursor amino acids in colored-fleshed sweet potatoes were investigated in this study. Sixteen genotypes of colored sweet potatoes (cream/white, yellow, orange, and purple pulp) were analyzed using spectrophotometry for their total phenolic compounds, total flavonoids, antioxidant capacity (DPPH and MDA) and pigments. Of these, five genotypes with orange and purple pulps were investigated using HPLC-DAD for their polyphenols, biogenic amines and precursor amino acids. The results revealed that orange-fleshed sweet potatoes contain higher amounts of phenolic compounds, carotenoids, amino acids, and beneficial amines, especially when cooked in a microwave or in an oven, wrapped in aluminum foil. For the purple sweet potatoes, superior quantities of bioactive were found after cooking with steam, microwave, and in the oven with aluminum foil protection. In general, the colored genotypes showed a superior phytochemical profile than the traditionally commercialized ones before and after heat treatments, characterizing them as richer sources of the bioactive compounds of interest for producers, consumers, and industry.

The antioxidant property of home-cooked orange-fleshed and purple-fleshed sweet potato

One property inherent to sweet potato because of the presence of phytochemicas is its antioxidant property. As proven by researches, antioxidant property is affected by cooking. This study determined the effect of four home cooking methods: steaming, boiling, baking, and frying on the antioxidant property of orange-fleshed and purple-fleshed sweet potatoes. The antioxidant property of raw and cooked we measured samples for their Total Phenolic Content (TPC) using Folin-Ciocalteu assay and their antioxidant activity based on the EC50 value of the DPPH assay. The TPC of orange-fleshed sweet potato was significantly increased by boiling and steaming. Baking and frying decreased the TPC of the orange-fleshed. The TPC of the purple-fleshed variety was not affected by the cooking methods but compared to the orange-fleshed, the TPC of the purple variety is significantly higher in both the raw and cooked forms. Based on the result of the DPPH assay, cooking significantly affected the antioxidant activity of both varieties (p&lt;0.05). Steaming gave the highest increase for both varieties. Boiling caused the lowest increase for the orange-fleshed but didn’t give a significant effect on the antioxidant activity of the purple-fleshed. Comparing the two varieties, the raw and cooked purple-fleshed sweet potato have better antioxidant activity based on DPPH assay except for the steamed samples wherein the antioxidant activity of steamed orange-fleshed sweet potato is significantly higher (p&lt;0.05) than that of the purple variety. It can be concluded that steaming is the best cooking method for the two sweet potato varieties. Keywords: Anti-oxidant, cooking, sweet potato, total phenolic content.

The effect of rosemary, ginger, or garlic on microbial shelf life and sensory acceptability of nutritionally enriched cassava-based pancake (Kabalagala)

Iron and vitamin A contents of Cassava-based pancake (Kabalagala), a delicacy among children in northern Uganda have recently been improved through the addition of biofortified iron-rich beans and orange-fleshed sweet potato. The nutritionally improved product (NIK) was designed as a strategy to address iron and vitamin A deficiencies which are endemic challenges among children in Uganda. However, the NIK had a lower microbial shelf life (24 h) than the original product (72 h). The objective of this study was to investigate the potential of the spices; rosemary, ginger, and garlic to improve the microbial shelf life of the NIK. Each of the spices was used individually to prepare NIK at a rate of 0.5, 0.75, and 1 %. The resultant products were evaluated for counts of total microbial load, Enterobacteriaceae, lactic acid bacteria, yeasts and molds as well as consumer sensory acceptability during storage at ambient temperature. Results of One-way Analysis of Variance (ANOVA) showed that all the spices exhibited potency against the microbial groups investigated only when included in the NIK at 0.75 % or 1 % (p < 0.05). The microbial shelf life of the NIK based on total microbial count increased from 24 to 72 h depending on the spice type and concentration. The spice, 1 % ginger resulted in Enterobacteriaceae and yeast and molds counts within acceptable microbial threshold for the entire storage time (72 h) with a maximum load of 3.41 and 2.82 log10 CFU/g, respectively. The NIK containing ginger or garlic at 0.75 or 1 %, was more accepted and the extent of acceptability increased with storage time (p < 0.05). Based on the overall acceptability, the consumer acceptability varied from 1 % garlic >0.75 % garlic >1 % ginger >0.75 % ginger >0.5 % ginger in decreasing order. Spearman's correlation analysis revealed a strong association between the sensory parameters examined (appearance, aroma, texture, taste) and the overall acceptability of the products (p < 0.05). The magnitude of association between appearance, aroma, texture, taste and overall acceptability varied between 0.396–0.703, 0.504–0.679, 0.452–0.589, and 0.498–0.698, respectively. This study has demonstrated that ginger or garlic when applied at 0.75–1 % improves microbial shelf life of NIK concomitant with better consumer sensory acceptability. Therefore, ginger or garlic can be applied at 0.75–1 % to produce microbiologically and sensorially acceptable NIK for use to improve intake of vitamin A and iron among children in Uganda.

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

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