Potato Utilization Research Articles

A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.

PHYTOCHEMICAL SCREENING AND GASS CROMATOGRAPHY – MASS SPECTROMETER (GC-MS) ANALYSIS ETHANOL EXTRACT OF PURPLE SWEET POTATO (Ipomoea batatas L.)

Purple sweet potato (Ipomoea batatas L.) leaves are extremely versatile that possesses high value. Sweet potato (Ipomoea batatas L.) leaves have secondary metabolism compounds that used as antibacterial and antifungal. The content of secondary metabolite compounds contained in plants an important role in providing antibacterial and antifungal activity so that this study was conducted to develop the utilization of purple sweet potato leaves through phytochemical screening. Phytochemical screening aims to provide an overview of the class of compounds contained in purple sweet potato leaf plants including of alkaloids, steroids-triterpenoids, saponins, flavonoids, and tannins test. Samples were taken from the local community of Bogor. The extract is made by extracting the simplicia of positive purple sweet potato leaves containing alkaloid, steroids-triterpenoids, saponins, flavonoids, and tannins. Further identification of active compounds was performed by Gass Cromatography-Mass Spectrometer (GC-MS) analysis to detect the active compound contained in purple sweet potato leaf extract more specifically. GC-MS analysis results show several active compounds including: 1.4-Benzenediol (CAS) Hydroquinone, Benzenesulfonic acid 4-hydroxy (CAS), Hexadecanoic acid (CAS) Palmitic acid.

Processing of Orange-fleshed Sweet Potato Extract and Effect of Storage Conditions on Some Physicochemical Properties of Orange Fleshed Sweet Potato-based Drink Extract

The present study aims to find out the suitable storage condition of Orange-Fleshed Sweet potato (OFSP) beverage that will effectively retain the nutrient. Availability of OFSP may not necessarily translate to the bioavailability of the vitamin if the vitamin source is not optimally processed and utilized. Information about the processing and utilization of conventional white and pinkish-fleshed sweet potato, There is a paucity of information on the appropriate processing methods of OFSP and possible storage condition of such beverage. The drinks were analyzed for Total soluble solid (TSS), pH and Viscosity on the zero-day before storage. The total soluble solids (Brix) of the drink was measured with a digital refractometer (DR-122 Code No: 44-905, London). Based on the results of this study OFSP drink may be utilized and best consumed when freshly produced if there is a need to store at ambient (27ºC) conditions, it should not exceed 48hrs. If OFSP drink is stored under refrigerated (4-8ºC) condition, it should not exceed 7days to retain its nutritive and sensory attributes.

Potato and tomato peel extract – A natural antioxidant for retarding lipid peroxidation in lamb meat (Awassi) refrigerator storage

This work examined the utilization of potato and tomato peels, as antioxidants natural source for retarding lipid oxidation in slices of lamb meat (Awassi). Meat slices treated with potato peel extract (PPE) and tomato peel extract (TPE) in two different concentrations (0.1%, 0.5%). Then, lipid peroxidation and pH was determined in samples at three different periods with 5 days. We found low levels of peroxide value in samples due to treatment with natural antioxidants. Potato peel extracts were less effective than tomato peel extracts due to lower phenolic content 96.66 mg of Gallic acid /100 g in potato peel extract vs 130.53 mg of Gallic acid /100 g. We suggest using tomato peel extract for retarding lipid peroxidation in chilled storage of lamb meat.

Pengaruh Pemberian Ekstrak Etanol Daun Ubi Jalar Ungu (Ipomoea Batatas (L.) Lam) terhadap Kadar Kolesterol Ldl Tikus Hiperkolesterolemia

Hypercholesterolemia is still a health problem today because it is associated with the onset of cardiovascular disorders with various complications. High cholesterol levels carried by the blood will accumulate in the arteries that cause atherosclerosis. Blood clots and blockage of blood vessels can result in the stroke or heart attack. Flavonoids that are found in purple sweet potato leaves are quercetin. Quercetin has antioxidant effects that can improve blood vessel endothelial function, reduce LDL sensitivity to free radical effects, and reduce blood lipid levels. This study aims to determine the effect of ethanol extract of purple sweet potato leaves on LDL cholesterol level of hypercholesterolemia rat. The experiment was conducted experimentally using 2 groups of Wistar rats (each group consisting of 5 tails), namely the control group and the treatment group. Induction of hypercholesterolemia was performed with a high-fat diet for 7 days. The purple sweet potato ethanol extract was administered sonde in the treatment group with a quercetin dose of 2 mg /kg/day for 14 days and the measurement of LDL cholesterol was performed on days 10 and 24 by the CHOD-PAP method. Data were analyzed by Paired t-test. The results showed that LDL cholesterol level in the treatment group showed that 5 mice had decreased, the mean decrease of 32,49 mg/dl while control group 3 decreasing, mean 0,65 mg /dl. There was a significant difference (p <0.05) on changes in LDL cholesterol levels in the treatment group. Provision of purple sweet potato ethanol extract with quercetin dose of 2 mg/kg for 14 days can decrease LDL cholesterol level of hypercholesterolemia rat. From the results of this study is expected to optimize the utilization of purple sweet potato leaves (Ipomoea batatas (L.) Lam) as a drug for lowering LDL cholesterol.

Traditional Potato Food Types Preparation Practices and Farmer Reaction in Welmera and Ada Berga District, West Shewa, Ethiopia

In most developing countries potatoes are consumed in fresh with some processing into chips and crisps. In Ethiopia there are only three type of potato processed products such as boiled or cooked product, wot and deep fried types. Principally, farmers in Ethiopia produce potato for fresh marketing and tubers seed sale. To diversify potato utilization, training on potato processing was held in two kebeles of Welmera and one kebele’s of Ada Berga District for selected potato producing farmers group and cooperative members to promote potato processing and increase farmer’s attitude towards potato production as well as to diversify the use of potato product and foods farmers use. The recipes done were Potato Pasta, Potato Kinche, Potato quanta, Potato starch, Potato crisp and chips, Genfo, Shiro wot, Chechebsa, Enjera, bread, Firfir (from mixture of meat and egg). These food types were found food which have good look, nutritious and pleasant. Use of potato in different food items raise the appetite of people and diversify food farmers’ use. Farmers appreciated the food types prepared from potato. They recommended processing and promoting it through mass media (TV), radio and exhibition in town administration. In addition, the farmers appreciated the effort Holetta Research Center puts in providing new seed tubers together with its technology to producers and they asked to get continues support in the future time.

The effects of different planting methods on sweet potato

The aim of our research program is to develop the production technology and to examine the possibilities of the utilization of sweet potato (Ipomea batatas (L.) Lam.). In 2016 and 2017, production technology experiments were set up with four replications in a randomized block design on an alluvial soil in Deszk, Hungary. In our field experiments, we obtained results of planting material production, planting methods and the optimized fertilization of sweet potato. Experimental plots were set up either with or without ridges. In heavy soils – where usually ridge planting is preferred –, in 2016, the production technology without ridges proved to be more effective. In 2017, however, we got opposite results: based on the result of the harvest, the production technology with ridges proved to be more effective. The transplants originating from cuttings from tubers (primary transplants) or from shoots (secondary transplants) did not show significant differences, however, in both years, yield levels were higher on ridges with secondary transplants.
 Sweet potato yield may vary widely among producers due to improper ridging and planting orientation. The aim of this study was to establish the proper ridging and planting orientation, so as to enhance constant reliable yields among sweet potato producing farmers.

Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.

A stochastic evaluation of economic and environmental effects of Taiwan's biofuel development under climate change

Biofuel production is of particular interest to Taiwan in the face of energy insecurity and climate change. Since climate-induced impacts such as changes in regional temperature and precipitation will influence crop yields, this study accommodates the estimated yield changes and subsequently develops a two-stage stochastic programming with recourse model to investigate the economic and environmental effects of biofuel production. The results indicate that the utilization of sweet potato, along with its by-products, can result in the maximum amount of ethanol production. At higher levels of gasoline and greenhouse gas (GHG) prices, 441.2 million liters of ethanol can be produced, of which 70 million liters come from utilization of by-products. In general, economic factors such as gasoline and GHG prices have larger impacts on biofuel production than yield changes. However, although biofuel production is relative stable in the face of crop yield change, a shift in cultivars and land-use pattern is likely to occur. We show that the net emission reduction is relatively low compared to Taiwan's total emission and the aggregate value of emission reduction merits more investigation. These concerns, as well as resource reallocation and policy reformulation are also discussed in detail.

Effects of vertically rotary sub-soiling tillage on water utilization and yield of potato in semi-arid area of northwest China.

To examine the effects of vertically rotary sub-soiling tillage (VRT) on stage water consumption, individual and population development, yield, water use efficiency, and economic profit of potato is helpful to find the optimized tillage method which could increase crop drought-resistant, yield, and resource use efficiency. With randomized block design, the field experiment involved in three treatments, 1) vertically rotary sub-soiling tillage for 40 cm depth (VRT), 2) deep loosing tillage for 40 cm (DLT), and 3) rotary tillage for 15 cm (TT). The soil water storage in 0-200 cm soil profile in different growth stages of potato, foliar SPAD value, leaf area index (LAI), plant dry matter content, tuber yield were recorded, and stage water consumption, water use efficiency (WUE), tuber commodity rate, tuber commodity yield, and profit were calculated, to investigate the effects of VRT on production efficiency and economic profit. The results showed that VRT increased water consumption in flowering and tuber expanding stage by 46.7, 35.7 mm in 2016 and 27.2, 47.3 mm in 2017, as compared with DLT and TT. Based on the increased stage water consumption, foliar SPAD value, dry matter content, and LAI increased significantly, suggesting the VRT promoted individual and population development. The higher individual and population biomass resulted in significant increase in tuber yield which increased by 156.8%, 47.8% in 2016 and 24.8%, 41.0% in 2017 respectively, as compared with DLT and TT. Accordingly, WUE increased by 92.3%, 19.2% and 18.9%, 26.6%. The tuber commodity yield and profit significantly increased in VRT treatment, as well as the profit which reached to 12631.9, 11019.1 yuan·hm-2 in 2016 and 29498.3, 18245.5 yuan·hm-2 in 2017, respectively. VRT promoted potato water consumption in flowering and tuber expanding stages, resulted in significant increases of foliar SPAD value, plant dry matter, and LAI, with positive consequences on the tuber yield, WUE, as well as the tuber commodity yield and economic profit. These indicated that the VRT was helpful to increase potato drought resistance, yield and profit, and thus would be the appropriate tillage method on semi-arid northwest Loess Plateau.

Diversified Utilization of Potato and Marketing Constraint Faced by Farm Women in Potato Production

Diversified Utilization of Potato and Marketing Constraint Faced by Farm Women in Potato Production

The Effect of CMC Addition on the Characteristics of Sweet Potato (Ipomoea Batatas L. Cv Cilembu) Velva

Indonesia is the fourth largest sweet potato producing country in the world. However, the number of sweet potato utilization is still non optimal. One of the most popular sweet potato cultivars is Cilembu sweet potato. Velva is a frozen dessert which is made from mashed fruit (puree) with addition of water and sucrose. Fat content in velva is much lower than the ice cream, it is suitable to be consumed by vegetarian and those who are on low-fat diet. The velva making process may serve as an alternative of sweet potato utilization and will increase its economic value. One of the factors that affects the texture of velva is the type and amount of stabilizers used. This research aims to determine the optimal amount of Carboxy Methyl Cellulose(CMC) to yield Cilembu sweet potato velva with good characteristics and organoleptic properties of the panelists preferences. The method used is the experimental method with completely randomized design (CRD) consisted of 6 treatments of CMC addition (0.00%, 0.20%, 0.40%, 0.60%, 0.80%, and 1.00%) and replicated 4 times. The final results showed that the sweet potato velva with addition of 0.60% CMC was the best treatment. The velva has rate of melting 712.50 seconds, overrun 19.69 %, and the amount of total soluble solids 27obrix. This velva has qualified the standard of rate of melting, according to Arbuckle and Marshall (1996) the ice cream’s rate of melting in 20oC is 10-15 minutes. Keywords: velva; sweet potato; CMC; characteristics

Allzyme SSF supplementation improves the utilization of sweet potato (Ipomoea batatas) vine meal by growing pigs

ABSTRACTThe effects of Allzyme SSF supplementation of sweet potato vine meal (SPVM) on the performance of growing pigs were investigated. A control diet based on fish meal and full-fat soybean as protein sources and diets containing 150 and 300 g/kg of SPVM with and without SSF were fed each to pigs in five replicates pens in a completely randomized design for a period of 84 days. There was no treatment effect (P > .05) on dry matter intake. The highest body weight gain was recorded on the SSF- supplemented SPVM groups (P < .05) and the lowest (P < .05) on the SPVM-based diets without enzyme. Dressing percentage and P2 back fat thickness were not affected by dietary treatment (P > .05), but per cent ham was markedly reduced on the control compared with the enzyme-supplemented SPVM diets (P < .05). The relative weight of digesta in the stomach and small intestine was not affected by the diet (P > .05). Allzyme supplementation significantly reduced digesta weight in the large intestine (P < .05) even at 30% dietary SPVM. It was concluded that supplementation of the diet with Allzyme SSF will improve the utilization of up to 30% SPVM by grower pigs, reduce cost of pork production and add value to this by-product.

Yield response of ten varieties of sweet potato (Ipomoea batatas L.) cultivated on dryland in rainy season

Sweet potato is a tuber commodity and one of alternative crops in Indonesia. The demand of sweet potato in Indonesia continues to increase. However, the supply of sweet potatoes for consumption estimated is 2020 in Indonesia will be deficit. Low production of sweet potato is basically due to the decrease of land area as cultivation production and also sweet potatoes have a low yield when planted in rainy season. Based on the high utilization of sweet potato make demand for this commodities continues to increase.Therefore, several strategies to increase crop yields of sweet potato needs to be done. This study aimed to elucidate various sweet potato varieties that can cultivated on dry land in the rainy season. This study was conducted from November 2016 until March 2017 using a randomized block design with treatments of ten varieties of sweet potato consisting of (V1) Papua Solossa variety, (V2) Jago variety, (V3) Kidal variety, (V4) Antin-1variety, (V5) Sari variety, (V6) Sawentar variety, (V7) Beta-2variety, (V8) Antin-2variety, (V9) Antin-3 variety, (V10) Beta-1variety. The results showed different responses of each variety.The vegetative growth was high as shown by the LAI value of 7.23 at 90 days after planting. In conclusion, the sweet potato leaves had to be prune to boost the agronomic yield. Yields of ten varieties of sweet potato crops ranged from 8.86 to 44.76 t/ha. Some varieties such as Sari, Papua Salosa and Beta-2 varieties showed high yield although they were planted in moorland conditions in the rainy season.

Assessment of the knowledge level of potato growers in Madhya Pradesh

The study was conducted to assess the knowledge level of potato growers in Gwalior district of Madhya Pradesh. The productivity level of potato is observed to be low in Madhya Pradesh due to various reasons among these are climate and adoptability of technologies. Potato production has played a vital role in increasing vegetable production of the country with 25.6 per cent share in total vegetable production during 2002-03. The contribution of the country in world potato pool has increased from 6.4 per cent to 7.8 per cent during last decade. Potato utilization has become more diverse with processed products commanding a large share of the potato market. Majority of the potato growers had complete knowledge about improve varieties. The data also indicated that majority of the potato growers were aware about recommended spacing (59.17%), disease management (56.67%) and selection of field (52.5%).

Type utilization of baked-smashed sweet potato and vegetables on patisserie product

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

Variation in biochemical parameters in different parts of potato tubers for processing purposes.

The present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34%), followed by Kufri Frysona (SEC 27.71%). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3mg/100g Fresh Weight) and lowest in stem end medulla (SEM 44.05mg/100g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.

Influence of reduced tillage and fertilization regime on crop performance and nitrogen utilization of organic potato

The majority of Dutch farmers perceive that mouldboard ploughing prior to potato planting is necessary, despite its negative impacts on inherent soil fertility and soil structure. An innovative agronomic practice in Dutch organic agriculture is the use of cut-and-carry fertilizers with which above-ground biomass of crops with high nitrogen content (e.g. grass/clover) is harvested and transferred to other fields as plant-based fertilizers. The objective of this study was to investigate the interactive effects of two tillage systems (reduced tillage (RT), standard tillage (ST)) and three organic fertilizer amendments (solid cattle manure (SCM), lucerne pellets (LP), grass/clover silage (GCS)) on crop performance and nitrogen utilization of organic potato. Use of RT decreased tuber yield by 13.4 % compared to ST due to lower average tuber size which was related to higher soil bulk density and increased vulnerability to drought stress during tuber bulking. On the other hand, use of RT positively affected nitrogen utilization and tuber quality in terms of specific gravity, dry matter and starch contents. However, the price premium associated with enhanced tuber quality may not offset the observed yield gap between RT and ST. Plant-based fertilizers enhanced nitrogen utilization in terms of apparent nitrogen recovery compared to animal-based. Although use of LP resulted in the highest yield for both tillage systems, its high price may be cost-inhibitive. An integrated approach taking into account N release patterns, environmental conditions, final yields, and production costs is needed in order to optimize resource use efficiency and overall profitability for farmers.

Phosphorus Uptake, Use Efficiency, and Response of Potato Cultivars to Phosphorus Levels

Utilization of potato (Solanum tuberosum L.) cultivars with greater phosphorus (P) efficiency and response to application of this nutrient is essential to maximize yield, mainly in tropical soils that usually have low P availability. An experiment was conducted under greenhouse conditions in order to evaluate the P uptake rate and the P efficiency for dry matter (DM) production and tuber yield of five potato cultivars (Agata, Asterix, Atlantic, Markies, and Mondial) under low (15 mg dm−3 P) and high (150 mg dm−3 P) P levels. Plants were grown in pots containing 35 dm3 of a Typic Acrortox soil (31% clay, 4% silt, and 65% sand). Mondial and Agata produced high tuber yield under both P levels due to a high P efficiency. Mondial and Asterix were responsive to P applied regarding the tuber DM production and tuber yield. At high P levels, Asterix, which was inefficient and responsive to P application, had similar tuber yield than Agata, which was P efficient and non-responsive. Potato cultivars, such as Markies and Atlantic, which were inefficient and responsive to P application regarding shoot or whole plant DM production, might not produce high tuber yield if the DM partitioning to the tubers is low.

Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

To produce an alcoholic beverage containing anthocyanins that can act as antioxidants and have anticarcinogenic activities and antihypertensive effects. High starch-assimilating sake yeast strain of Saccharomyces cerevisiae co-expressing the glucoamylase and α-amylase genes from Debaryomyces occidentalis using the double rDNA-integration system was developed. The new strain grew substantially using 5 % (w/v) purple sweet potato flour as the sole carbon source. Its cell yield reached 14.5 mg ml(-1) after 3 days. This value was 2.4-fold higher than that of the parental wild-type strain. It produced 12 % (v/v) ethanol from 20 % (w/v) purple sweet potato flour and consumed 98 % of the starch content in purple sweet potato flour after 5 days of fermentation. We have produced a health-promoting alcoholic beverage abundant in anthocyanins from purple sweet potato.