Orange-fleshed Sweet Potato Flour Research Articles

Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions

This study investigated the influence of wheat flour substitution with 10–60% of peeled or unpeeled orange-fleshed sweet potato (OFSP) flour on dough rheological properties as well as the effects of the flour mixture, baking temperature (150–200 °C) and time (15–25 min) on the physical and textural properties of the composite bread. I-optimal (combined) design of the Design-Expert software was used for the experimental design whereas the flour mixture and baking conditions for wheat-OFSP composite bread formulation were optimized using the response surface methodology. Significant models were developed where lack-of-fit was insignificant (p > 0.05), coefficient of determination, R2 and adjusted R2 were greater than 0.90 for all response variables of the dough and bread. Farinograph optimum water absorption decreased whereas dough development time increased with increased OFSP flour addition. Moreover, increasing OFSP flour, baking temperature and time significantly (p < 0.05) decreased loaf volume, specific volume, crumb water activity, crust and crumb lightness, crumb springiness, cohesiveness and resilience whereas crust and crumb redness, hardness and chewiness increased. The substitution of wheat flour with 29.4 or 28.0% of peeled or unpeeled OFSP flour, respectively and baking at 180 °C for 15 min produced optimum dough and bread quality characteristics.

Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Influence of particle size distribution on nutritional composition, microstructural, physicochemical, and antioxidant properties of orange and purple-fleshed sweet potato flour (SPF) with particle sizes 75–355 µm were investigated. As particle size decreased, protein content, water absorption capacity, and water solubility index of both SPF decreased, whereas starch, reducing sugar, and crude fat increased. Total polyphenol contents (TPC) in purple-fleshed SPF (8.25–9.27 mg GAE/g DW) were higher than orange ones (0.22–0.28 mg GAE/g DW), whereas vitamin C contents in orange-fleshed SPF (23.59–29.26 mg/100 g DW) were higher than purple ones (4.24–4.89 mg/100 g DW). Antioxidant capacities of both SPF were gradually increased with decrease of particle size due to the contribution of higher TPC and vitamin C contents. All SPF fractions exhibited irregular-shaped surface. SPF with particle size 75 µm might be used to produce novel food products with desired nutrients and functional properties. Novelty Impact Statement Both orange and purple-fleshed SPF with different particle sizes possessed significant difference in nutritional composition and antioxidant properties. TPC contents in purple-fleshed SPF were higher than orange ones, whereas vitamin C contents in orange-fleshed SPF were higher than purple ones. SPF with particle size 75 µm with higher polyphenols and vitamin C contents and stronger antioxidant activities might be used to produce novel food products.

Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Cookies were formulated with orange-fleshed sweet potato (OFSP) flour, amaranth flour (AF), and cassava starch powder (CSP) in the ratio of 0:50:50 (control), 40:30:30 (T1), 50:25:25 (T2), 60:20:20 (T3), 70:15:15 (T4), 80:10:10 (T5), 90:05:05 (T6), and 100:0:0 (T7), respectively. The cookies were prepared and evaluated for physicochemical, nutritional, and sensory characteristics. Significant decrease in water absorption, oil absorption, increase in spread ratio, spread factor, and hardness of gluten-free (GF) cookies with an increase in the incorporation of OFSP flour. The dough stability, consistency, and farinograph quality number were increase. The OFSP cookies were superior to control for bioactive components and antioxidant activity. The cookies containing 70% OFSP flour with 15% AF and CSP found organoleptically acceptable and safe for 90 days of storage period. Practical applications The orange-fleshed sweet potato tubers are rich in health benefit components such as β-carotene, phenolic acids, carbohydrates, fibers, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, and vitamins A content. The potential of orange-fleshed sweet potato flour was utilized for the development of gluten-free (GF) cookies enriched in carotenoids content. The in-depth study of various functional, nutritional, and rheological properties of orange-fleshed sweet potato flour with amaranth flour and cassava starch powder represents its suitability for the preparation of functional GF cookies enriched in micronutrients. The additional benefits of combinations of these ingredients in GF cookies can be used for celiac patients, fasting purpose, and to combat the deficiency of vitamin A.

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet.

The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty‐nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%–25.29%), ash (1.09%–3.71%), fat (10.28%–15.24%), and fiber (0.85%–3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein‐rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.

Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas).

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10−9 to 4.4 × 10−9 m2/s, and 1.1 × 10−10 to 7.9×10−10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, MR = exp(−ktn), while the blanch-assisted followed the logarithmic model, MR = a exp(−kt) + c. To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

Provitamin A Carotenoids in Baked Foods From Orange-Fleshed Sweet Potato Flour Are Substantially Bioaccessible and Contribute to Vitamin A Requirements

Vitamin A deficiency (VAD) remains a public health problem in developing countries. Consumption of orange-fleshed sweet potato (OFSP) varieties has been proven to be a valuable strategy for VAD alleviation. In this work, OFSP flour was incorporated into wheat flour at 15, 25, 35, and 50% (w/w) and used to prepare baked products. The bioaccessibility of provitamin A carotenoids of OFSP baking products was performed according to an in vitro digestion model. The contribution of OFSP-wheat composite baking products to vitamin A requirements was evaluated. Relatively high amounts (98.70&amp;plusmn;2.17-144.42&amp;plusmn;1.31 &amp;mu;g/g DM) of total carotenoids in OFSP flours was reported in Kakamega-7-Irene, Kabode, and Covington cultivars. The recovery of provitamin A carotenoid in baking products containing 15, 25, 35, and 50% OFSP flour was 1031.04&amp;plusmn;6.36-3364.21&amp;plusmn;10.22 &amp;mu;g/100 g for cupcakes and 1009.19&amp;plusmn;10.38-4640.72&amp;plusmn;13.43 &amp;mu;g/100 g for cookies, respectively. The in vitro bioaccessibility of provitamin A carotenoids of OFSP composite cupcake ranged from 12.53 to 27.21% while that of OFSP composite cookies was significantly different (p ˂ 0.05) and ranged from 15.99 to 27.84%. The results also showed that cupcake and cookies containing 35% and 50% OFSP flours could be used to fight vitamin A deficiency in C&amp;ocirc;te d&amp;rsquo;Ivoire as they were found to meet 50 and more than 100% (161% for 100 g portion) of the recommended dietary allowance (RDA) of vitamin A for children aged 3-10 years. Finally, our results may support adoption of OFSP varieties in order to decrease the risk of vitamin A deficiency in C&amp;ocirc;te d&amp;rsquo;Ivoire.

PEMANFAATAN PATI, TEPUNG, DAN SERAT UBI JALAR ORANGE DALAM PEMBUATAN ROTI KAYA SERAT

The orange fleshed sweet potatoes were used to produce flour, starch and the starch residue as fiber sources. This study was conducted to evaluate the effect of the partially substitution of orange fleshed sweet potato flour, starch, residue starch) in bread to the moisture content, ash content, specific volume, color parameter and sensory evaluation. This research used non factorial Completely Randomized Design i.e formulation of orange fleshed sweet potato flour, starch and residue in 15 %, 30 % , 45 % , and 60% substitution. The formulation of sweet potato flour, starch and residue increases significantly higher (p<0,01) moisture, ash and crude fibre content. The moisture content of bread in this study were 36,161%; 37,243%; 38,047%; 39,924% and the ash content of this bread were 1,08%; 1,16%; 1,21%; 1,32% for F1, F2, F3, F4, respectively. The lightness, hue, specific volume, hedonic color, taste, texture and general acceptance of this bread that resulted in this study were significantly higher (p <0,01) and the aroma was significantly (p< 0,05) reduced, but increased the moisture, ash, crude fibre content, a and b values by the increment of sweet potato flour, starch, and residue. The formulation of composite flours consists of orange sweet potato flour, starch and residue starch can be influence the moisture, ash content, color parameter, specific volume and sensory evaluation of the bread.

Quality Assessment of Weaning Food from Blends of Sorghum, Mung Beans and Orange Fleshed Sweet Potato Blends

Prevalence of Malnutrition continues to be a plague ravaging children all over the world especially in developing countries such as Nigeria. Development of inexpensive, nutritious and readily available foods can mitigate against the challenges of malnutrition.&#x0D; Objective: To investigate the effect of different formulations of sorghum, mung beans and orange fleshed sweet potato flour blends on the proximate, functional, pasting properties and the sensory attributes of the weaning food blends.&#x0D; Methodology: Weaning foods were formulated from Sorghum grains (S), Mung beans (M) and (O) Orange fleshed sweet potato in ratios 40:45:15, 40:30:30, 25:35:45, 25:45:30 and 55:30:15 respectively. The blends of the weaning food were analyzed for the proximate, functional, pasting properties and sensory evaluation using standard methods. Data obtained were subjected to analysis of variance and means were separated using Duncan’s multiple range test p&lt;0.05.&#x0D; Results: The proximate analysis of the blends had moisture content (8.15-9.58%), crude fat (1.47-2.76%), crude protein (14.00-18.04%), crude fibre (0.34-0.82%), total ash (1.86-2.52%) and carbohydrate (68.02-73.62%). Functional analysis: Bulk density 0.55-0.65 (g/cm3), swelling power (4.64-7.13%), solubility index (4.00-16.50%), water absorption capacity 1.58 (g/gcm3). Pasting: Peak viscosity: (87-214), Break-down viscosity (64-142), Trough viscosity (16-72), Final viscosity (50-175), Set back (28-103), Peak time (4.4.6 min), Pasting temperature (70.83°C). Blend S:M:O- 40:30:30 was rated most acceptable for all the parameters accessed.&#x0D; Conclusion: The blends of the weaning food showed that it can be a good source of carbohydrate, crude protein, minerals with low bulkiness and good reconstitution properties which can be used to solve malnutrition challenges in Nigeria.

Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread

Influence of particle size distribution (45–355 μm) of orange-fleshed sweet potato flour (SPF) on dough rheological properties and changes of β-carotene and polyphenols during simulated gastrointestinal digestion of sweet potato-wheat bread (SPWB) were investigated. Dough prepared from SPF with particle size 45 μm showed improved network structure with fused starch granules and branched proteins, presented higher maximum height during fermentation (Hm, 19.70 mm), and exhibited the optimal elastic and viscous modulus values. SPWB from SPF with particle size 45 μm showed higher specific volume (1.81 ml/g) and lower hardness (8612.3 N) as compared to other particle sizes. SPWB from SPF with particle size 106 and 75 μm exhibited higher β-carotene content in intestinal phases during simulated gastrointestinal digestion, followed by 45 μm, whereas that from SPF with particle size 45 μm showed more polyphenols content. Thus, SPF with particle size 45 μm shows greater application potential for producing novel bread.

Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

Nutritional Content and Microbial Quality of Complementary Foods Produced from Blends of Orange-Fleshed Sweet Potato and Edible Insects

Abstract Objectives Improved formulations of complementary foods (CFs) with animal-source foods (ASFs) is an eminent strategy to improve infant nutrition, but they are expensive and not readily available in many food insecure settings which are a haven of edible insects. Hence, we developed orange-fleshed sweet potato (OFSP) based CFs supplemented with Cricket or palm weevil larvae (PWL), examined its nutritional content and microbial quality for infant feeding. Methods OFSP roots were sourced from local farmers, peeled, sliced, steam cooked and mechanically dried into OFSP flour. Cricket powder and PWL paste were obtained from commercial producers, steam cooked, and mechanically dried into Cricket/PWL flours. OFSP flour was mixed with either Cricket/PWL flours in the ratios of 100:0 (control), 85:15, 70:30, and 50:50 and used to produce ready-to-eat CFs. The CFs were evaluated for nutrient composition and microbial contamination using standard methods. ANOVA followed by Dunnett's test was used to compare all the formulations to the control. Results There were increase in protein (4.80 to 36.75%), iron (1.26 to 4.38 mg/100 g), zinc (0.69 to 10.65 mg/100 g) and calcium (45.54 to 152.77 mg/100 g) contents of the OFSP-based CFs with increased supplementation with Cricket/PWL flour. The carbohydrate and β-carotene content decreased but the energy content increased with increased supplementation with cricket/PWL flour from 344.52 Kcal/100 g in 100% OFSP CF to 541.09 Kcal/100 g in 50:50 CFs (OFSP: PWL) (P = 0.001). Aerobic mesophilic count (AMC) of the OFSP: Cricket CFs was 60 cfu/g as compared to 1300 cfu/g for the OFSP: PWL CFs. Comparing the OFSP-based Cricket/PWL CFs to the commercial Cricket or PWL, there was 35–331-fold reduction in AMC. Bacillus cereus (BC), aerobic (APC) and anaerobic plate count (NPC) was 0 cfu/g for the OFSP: Cricket CFs. BC, APC and NPC were 100, 260 and 130 cfu/g respectively for the OFSP: PWL CFs. Conclusions Steam cooking, then mechanical drying significantly reduced microbial concentrations in commercial Cricket and PWL to below minimum limits set by the Ghana Standards Authority for CFs requiring heating to boiling before consumption. OFSP-based Cricket/PWL composite flours could be safe viable alternatives as nutritious CFs in countries where they are culturally accepted as food. Funding Sources Nutritional Sciences Council at Iowa State University.

Evaluation of the chemical composition, functional and pasting properties of four varieties of Nigerian sweet potato [Ipomoea batatas L. (Lam.)] flour

Data on nutritional composition, functional and pasting properties of food ingredients are of importance in food formulations. In this work, flours were prepared from four varieties of Nigerian sweet potato. Chemical composition, functional and pasting properties of the flours were determined using standard procedures. The moisture contents ranged between 6.5% and 10%, which are below 15% specified for flour samples. This study showed that Orange Fleshed Sweet Potato (OFSP) had the highest protein (2.9%) and Yellow Fleshed Sweet Potato (YFSP) had the least (2.3%). This study also showed that OFSP flour had the highest β-carotene content and YFSP had the least indicating that pro-vitamin A is more concentrated in OFSP than other varieties. The amylose content ranged between 21% and 21.7%. The values obtained for OFSP, YFSP, and White Fleshed Sweet Potato (WFSP) are not significantly different from each other but significantly higher than the value obtained for Purple Fleshed Sweet Potato (PFSP). The bulk density ranged between 0.8g/ml and 0.9g/ml indicating easy sinkability and dispersibility. Water absorption capacity ranged between 58% and 83%. The oil absorption capacity ranged between 31% and 51%. The solubility and swelling capacities ranged from 7% to 11%, and 1.2% to 1.7%, respectively. The pasting temperature/ time ranged between 780C (3.9 min.) and 830C (4.8 min.) indicating that the flours have easyto cook properties. The peak viscosity of the sweet potato flours ranged between 46.9RVU and 86 RVU and it indicates that WFSP will form paste easily than OFSP. The setback values ranged between 3.8 RVU and 21 RVU. The WFSP have the highest tendency to retrograde and the OFSP having the least tendency. The final viscosity ranged between 13 RVU and 82.2 RVU. Results indicate that the WFSP will form a better gel than OFSP. The above results indicate that the flours have good functional and pasting properties that make them useful for application in food products formulations. Key words: Sweetpotato, flour, nutritional, composition, functional, pasting, properties, food, formulation

Effect of processing methods on the chemical composition and bio‐accessibility of beta‐carotene in orange‐fleshed sweet potato

This study investigated the effect of baking, frying, and extrusion on the chemical composition and in vitro bio-accessibility of beta-carotene in orange-fleshed sweet potato (flour and paste). The vitamin B1, B2, B6, and B9 contents in the samples fell within the range of 32.85–35.22 µg/100 g, 84.35–151.85 µg/100 g, 46.75–54.35 µg/100 g, and 7.65–21.55 µg/100 g, respectively. The fried paste had the highest beta-carotene content (1,093.64 µg/100 g) when compared to the fresh root (116.12 µg/100 g) and would contribute approximately 22.8%, 11.4%, and 10.72% of the Recommended Daily Allowance for Vitamin A (µg RAE/100 g) of children, pregnant women, and lactating mothers, respectively. Frying of OFSP in the paste/puree form showed the highest bio-accessible beta-carotene (342.48 µg/g) compared to the fresh root (57.72 µg/g) and other samples (263.22–330.83 µg/g). Extrusion gave the highest protein content while baking yielded better mineral retention levels. Processing methods, as well as the form in which OFSP was processed did have a significant effect on the nutrient composition of the final product. Frying is nonetheless encouraged for dietary plans targeted at alleviating Vitamin A deficiency. Practical applications Orange Fleshed Sweet Potato (OFSP) has gained considerable popularity as an intervention crop for Vitamin A Deficiency (VAD) and hunger driven states. This work has shown the possibility of utilizing OFSP paste and flour using simple processing methods that can be employed by commercial food industries and even at household levels. OFSP flour or paste could be incorporated in pastries, bakery goods, extruded snacks, and local food recipes. Frying of OFSP paste was identified as the best processing method to yield the highest beta carotene content and higher bio-accessibility. This would help in addressing the problem of malnutrition and Vitamin A deficiency (VAD) in affecting developing countries. Also, the knowledge from this work is important in planning diets targeted at addressing VAD and also informing nutritionists, consumers, and producers on the effect of processing on the nutrient composition of OFSP.

Effects of Tiger Nut Fiber on the Quality Characteristics and Consumer Acceptability of Cakes Made from Orange-fleshed Sweet Potato Flour

ABSTRACT Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency (VAD), a major public health problem among children and pregnant women in Africa. Quality characteristics and consumer acceptability of cakes from blends of orange-fleshed sweet potato (OFSP) flour and tiger nut (TN) fiber were investigated. OFSP and TN fiber were blended: A (100% OFSP), B (95% OFSP: 5%TN) and C (90% OFSP: 10%TN). Protein contents ranged from 4.93 to 5.92%, crude fiber from 3.78 to 4.10%, while energy contents ranged from 387.79 to 417.53 Kcal/100 g. Total dietary fiber ranged from 9.88 to 10.68%, insoluble dietary fiber ranged from 7.76 to 8.41%. Two-three servings of developed cakes showed potential to meet recommended daily vitamin A requirement for both children and adult. Cakes from 95%OFSP: 5% TN was most preferred.

Development and Quality Characteristics of Cookies from Sprouted Sorghum, Pigeon Pea and Orange Fleshed Sweet Potato Flour Blends

The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ratios (w/w) 100:0:0 (A), 95:5:0 (B), 85:10:5(C), 75:15:10(D), 65:20:15(E) while 100% wheat flour (F) was produced as control. The functional properties of the flour samples were determined while produced cookies were evaluated for their physical, proximate, selected vitamins, anti-nutrients and sensory properties using standard methods. Significant (p &lt; 0.05) increases in water absorption capacity, bulk density and swelling index of flour blends were observed as the level of substitutions increased. Control sample had the highest weight (13.89 g) and spread ratio (1.22) while sample E had the least weight (7.31 g) and least spread ratio (0.92). Moisture, crude protein, crude lipid, ash, crude fibre contents as well as energy value of flour blends cookies were significantly (p &lt; 0.05) higher with increased level of pigeon pea and potato flours addition. Significant (p &lt; 0.05) reduction in the carbohydrate content of the cookies was observed. Vitamin A and C contents of sample E were significantly (p &lt; 0.05) higher than the value obtained for sample F. Anti-nutritional factors in the cookies samples were within permissible levels. Sensory ratings showed that sample B compared favourably with sample F based on overall acceptability.

Utilization of orange fleshed sweet potato flour, starch and residual flour in biscuits making

Orange-fleshed sweet potato (OFSP) is one type of sweet potatoes that is in great demand as it has attractive colour, high starch and fibre content, and excellent source of strong antioxidants, provide health beneficial effect. In this study, OFSP was processed into flour, starch, and residual flour from OFSP starch processing and they were used as ingredients for making biscuits to substitute the wheat flour. Ratios of wheat flour: OFSP flour: OFSP starch: residual flour were 85:5:5:5; 70:10:10:10; 55:15:15:15; and 40:20:20:20. The resulting biscuits were analysed for their textural property and sensory quality. The results showed the ratio of wheat flour, OFSP flour, starch and residual flour significantly affected the textural property and quality of sensory biscuits produced. Biscuits with the formula ratio of 55% wheat flour, and 15% OFSP flour, 15% OFSP starch and 15% OFSP residual flour had good textural properties and can also be accepted by consumers.

Orange-fleshed sweet potato grown in Viet Nam as a potential source for making noodles

Orange-fleshed sweet potato (OFSP) noodles were created by replacing a portion of the wheat flour with OFSP flour in a formulation. This study was performed to identify the physical and chemical characteristics as well as sensorial attributes of noodles prepared from OFSP with some flours (wheat flour and semolina). The addition of xanthan gum and incubation time was examined. Instrumental analyses of noodles (cooking loss, volume increase, rehydration ratio, structure and microstructure) were carried out to assess the impact of experimental factors. The obtained results revealed that noodles made with more OFSP flour had a more yellow color than those with less OFSP flour. The mixture of OFSP and wheat flour in the formula F2 (the percent of OFSP 18.79% and wheat flour 28.18%) produced noodles with high quality and was the most favorable in appearance, taste, texture, and acceptability among the four formulas. Cooking weight and volume were increased from 164.89 to 174.12% and from 184.74 to 194.81%, respectively when semolina was added to the formula. The supplemental semolina 10.57%, xanthan gum of 2% and the incubation time 30 mins were obtained to enhance dough binding properties. The results suggest that OFSP flour could be replaced up to 40% wheat flour for noodles to improve the nutritional value (i.e. increased b-carotene) and might be acceptable to consumers with health food.

Optimization of whey protein concentrate and psyllium husk for the development of protein-fiber rich orange fleshed sweet potato (Ipomoea batatas L.) bread by using response surface methodology

The present study was concerned with to optimize the formulation of whey protein concentrate (WPC) and psyllium husk for development of protein-fiber rich orange fleshed sweet potato (OFSP) bread using response surface methodology. The variables considered for the study were WPC (03–09%) and psyllium husk (02–06%) while the responses were protein content (%), fiber content (%), overall acceptability, loaf weight (g), loaf volume (cm3), specific volume (cm3/g) and oven spring (cm). Bread was prepared using 30% OFSP flour and 70% wheat flour. WPC and psyllium husk were used as source of protein and fiber respectively. The level of alone WPC significantly affects (p < 0.05) on protein content whereas psyllium husk on fiber content of OFSP bread. There was significant effect of psyllium husk and non significant effect of WPC on overall acceptability. Moreover, the loaf volume and specific volume of bread was significantly affected by both the factors. The WPC was significantly and psyllium fiber non significantly affects on oven spring of OFSP bread. The optimization was carried out on WPC and psyllium husk in order to know which of the combination will give best protein-fiber content and overall acceptability with quality physical properties. The optimized bread sample was also evaluated for biofunctional (total carotenoids, total phenols, total flavonoids and antioxidant activity) components, and estimated glycemic index (EGI). The optimized OFSP bread containing 09% WPC and 06% psyllium husk was found most acceptable by consumers and it provides 17.72% protein and 8.02% fiber. The estimated glycemic index was found lower 52.58. The total carotenoid, total phenols, total flavonoids and DPPH inhibition of OFSP bread was found as 3.78 (mg/100 g), 51.32 (mg GAE/100 g), 26.80 (mg QE/100 g) and 43.53% respectively. The optimized sample of bread was found superior in carotene, protein and fiber content.