White Potato Research Articles

Certain dietary patterns including potatoes are associated with higher and lower diet quality and physiological measures in children and adults, NHANES 2001-2018.

A large percentage of daily vegetable intake is attributed to white potatoes, but limited information is available on how potatoes are incorporated into dietary patterns in the US. Therefore, the objective of this study was to determine food patterns that include potatoes and to compare the associated diet quality and association with biomarkers to a food pattern without potatoes. Data from American subjects 2-18 and 19 years and older who participated in the What We Eat in America portion of the National Health and Nutrition Examination Survey cycles 2001-2018 were utilized in the current study. Diet quality was assessed using the Healthy Eating Index-2015. Anthropometric variables included body mass index (BMI), waist circumference, and weight. Biomarkers analyzed included glucose, insulin, triglycerides, HDL-, LDL-, and total cholesterol. Multiple food clusters containing potatoes were identified with several having higher and lower diet quality as compared to a food pattern without potatoes. Children and adolescents in one potato cluster had lower BMI, waist circumference, and body weight compared to those in a no potato dietary pattern, whereas adults in 3 potato clusters had higher anthropometric variables than those in a no potato pattern. In adults, some dietary patterns including potatoes were also associated with lower and higher HDL and total cholesterol and higher insulin levels. The percentage of calories from potatoes across patterns was small, ∼9-12%, suggesting the differences observed in diet quality and biomarkers were due to other food categories consumed in the pattern. This study suggests there are ways to incorporate potatoes as part of a healthy eating pattern but depends more on the other foods included in the diet.

The Contribution of Discrete Vegetables, Mixed Dishes, and Other Foods to Total Vegetable Consumption: US Ages 2 Years and Over, 2017-2018

The 2020-2025 Dietary Guidelines for Americans recommend intake of a variety of vegetables, including dark green, red, and orange vegetables and starchy and other vegetables. This study aims to describe sociodemographic differences in the contribution of different categories of vegetables and the form in which they are consumed (ie, discrete vegetables, mixed dishes, and other foods such as savory snacks to total vegetable intake on a given day). This is a cross-sectional, secondary analysis of the 2017-2018 National Health and Nutrition Examination Survey. This study included the data of 7122 persons aged 2 years with reliable day 1 24-hour dietary recalls. Serving equivalents of vegetables from 20 discrete categories of vegetables and from mixed dishes and other foods as a percentage of total vegetables. Pairwise differences by age, sex, race, Hispanic origin, and family income were examined using univariate t statistics, and trends by age and income were examined using orthogonal polynomials. Mean serving equivalents of vegetables was 1.4 cups. The serving equivalents increased with age among youth, was higher among non-Hispanic Asian (NHA) persons than other subgroups, and increased with increasing family income. Overall, discrete vegetables contributed 55.2% of total vegetable intake, and the contribution increased with age in adults and with increasing family income. The top 5 discrete vegetable contributors were other vegetables and combinations, french fries and other fried white potatoes, lettuce and lettuce salads, mashed potatoes and white potato mixtures, and baked or boiled white potatoes. Nonstarchy discrete vegetables contributed more to total vegetables for adults (37.6%) than youth (28.0%), and the contribution increased with increasing family income. On the other hand, the contribution of mixed dishes and other foods decreased with increasing family income. Discrete vegetables only contributed 55.2% of total vegetable intake, and the top sources were not varied. Three of them potato based, which may explain the reported low vegetable intake, relative to the 2020-2025 Dietary Guidelines for Americans. More than one-third of vegetables consumed were nonstarchy discrete vegetables, many of which are high in vitamins. Nonstarchy discrete vegetable intake was higher in adults than youth and increased with family income.

Exploring plant growth promoting rhizobacteria potential for green agriculture system to optimize sweet potato productivity and soil sustainability in northern Jiangsu, China

The beneficial effects of plant growth-promoting rhizobacteria (PGPR) on crop growth and yield have been widely recognized. However, the application of PGPR in traditional planting systems is often restricted due to the concerns about the incompatibility between PGPR and chemical agricultural inputs. The aim of this study is to test whether the application of PGPR has a beneficial effect on the productivity and sustainability of the green planting system, where the use of low-toxic chemical pesticides and proper amount of chemical fertilizer is allowed. In the current study, field trials of four agriculture systems: green agriculture system, green agriculture system supplemented with beneficial microorganism consortium, organic agriculture system supplemented with the consortium and the control system, were carried out with white, yellow and purple flesh sweet potato varieties. The application of PGPR increased the plant growth and suppressed the stem nematode disease in green system. As a consequence, PGPR increased the yield by 26.44% and raised the farmers’ projected returns in green system on an average of the two-year assessment. Moreover, PGPR promoted the product nutritive quality by 7.51% in soluble sugar and 14.30% in vitamin C content, and also increased the anthocyanin content of the purple sweet potato by 10.73%. Exogenous PGPR significantly retarded the depletion of soil fertility during the crop cultivation, promoted the soil bacterial diversity and altered the bacteria community structure. PGPR treatment increased the relative abundances of Pseudomonas and Lysobacter in the rhizosphere soil, while reduced the amounts of Erwinia and Ralstonia. The changes of soil nutrient and microbes were correlated with the application of exogenous beneficial bacteria regardless of in organic or green agriculture system. Here, we showed the ability of PGPR to efficiently improve the productivity in green agriculture system under the tested condition, and provided evidence for the feasibility of using exogenous PGPR to achieve agricultural sustainability by constructing a positive feedback in crop-soil-microbe interactions.

Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang

Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.

Yield And Proximate Properties Of Sweetpotato Food Stabilizer As Influenced By Method Of Drying And Flour Source

A Stabilizer is an additive to food which helps to preserve its structure. Food stabilizers can be polysaccharides extracted from food crops which when applied, smoothen the texture of the food and give it a certain consistency. No two stabilizers are exactly the same and the effectiveness of any food stabilizer to perform this role is a function of its source and method of preparation. This study evaluated the yield and proximate properties of food stabilizer made with flour extracted from two different root portions (flesh and peels) of two species (Yellow and White) of sweet potato (Ipomoea batatas) under different drying methods (Sun-drying, Oven-drying and Air-drying). The results obtained showed that method of drying, portion of the root and sweet potato species used all affected the yield and proximate properties of the extracted food stabilizer. Irrespective of root portion used, air drying gave the highest mean % moisture content of 6.529 and 6.332 and highest mean % yields of 49.760 and 50.695 in both white and yellow sweet potato species respectively across the three drying methods evaluated. Regardless of drying method and species, using the flesh portion of sweet potato for the extraction of stabilizer gave superior yield outcomes relative to peel. Highest total ash content of 1.125 % was obtained in yellow-fleshed sweet potato using oven drying while the least total ash content of 0.735 % was recorded in the white-fleshed species using Sun drying method. Also, drying in the oven produced a higher response in terms of crude fiber content of the stabilizer regardless of root portion and sweet potato species. Stabilizer extracted from flesh portion consistently gave higher moisture and total ash contents relative to the one extracted from peel regardless of drying method and sweet potato species used.

Studies on Purification and Characterization of Sweet Potato (Ipomoea Batatas) Cultivated in the Northern Part of Bangladesh

Enzyme activity was also determined from the Red sweet potato and white sweet potato. The activities of Amylase, Cellulase, Invertase, & protease were 0.093±0.01, 0.05±0.02, 0.062± 0.015, 0.043± 0.02, for Red while 0.088± 0.01, 0.073 ±0.02, 0.072 ±0.015 & 0.050± 0.02 for White sweet potato. Amylase was partially purified from the extract of sweet potato using DEAE cellulose column chromatography. On the purity checking and molecular weight determination on SDS-PAGE. The molecular weight was determined by SDS-PAGE to be 64±1 kDa. The partially purified amylase from sweet potato is β-type is confirmed by HgCl2.The optimum pH & temperatures of partially purified β-amylase were 7.5 and 55◦c respectively. Amylolytic activity of this enzyme is 105% and 55% for amylopectin and Amylase. This enzyme does not affect maltose and maltotetraose. Metallic ions like Fe3+, Mn2+, Mg2+, and EDTA increased amylase activity while other ions like Cu+2, Hg+2, Pb+2, and urea reduced the amylase activity. The study indicates the importance of β-amylase as a starch degrading enzyme. This enzyme showed less toxicity towards brine shrimp nauplii with the Lc50 value of 1970.288µg/ml. This enzyme did not show any antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella enterica, Bacillus subtilis. Keywords: Sweet potato, Ipomoea Batatas, Starch, Amylase, Protease.

Nutritional Value of Sweet Potato (Ipomoea batatas) Cultivated in the Northern Part of Bangladesh

Two varieties of sweet potato (Ipomoea batatas [L.] Lam.) were used for the nutritional analysis. Water soluble protein contents of Red sweet potato were higher than that of White potato. In the case of starch, total sugar, reducing sugar, non-reducing sugars of Red sweet potatoes were also higher than that of White sweet potatoes. The comparative amounts of minerals present in sweet potatoes were also studied. The calcium content of Red sweet potato was higher than that of White sweet potato. But potassium, Manganese, and Iron were slightly higher than that of Red sweet potatoes. The sweet potato was also a good source of Zinc, Lead, and Arsenic. The aim of the study comprises the determination of the nutritive value of sweet potato (Ipomoea batatas). Keywords: sweet potato, Ipomoea batatas, cancer, inflammatory disease, macronutrients.

The effect of white sweet potatoes (Ipomea batatas L.) inulin extract addition on the characteristics of white bread with soybean flour substitution

White bread belongs to one of the most popular food products in the world, favoured by people for its delicacy and nutrients. Wheat flour is the main ingredient of white bread. White bread generally contains low dietary fiber. To reduce wheat flour usage, local ingredients such as local soybean can be used as an alternative to increasing the nutritional value. The addition of inulin can increase the level of dietary fiber. This research aimed to determine the chemical, physical, and sensory characteristics of white bread with soybean substitution and white sweet potatoes (Ipomea batatas L.) inulin extract addition and to determine the best formula. This research applied a Completely Randomized Design (CRD). The variations of soybean flour substitution were 0%, 20% and 24%, while the variations of white sweet potatoes inulin extract were 0%, 3% and 4%. The results showed that the treatment of substituting soy flour and adding white sweet potatoes inulin extract led to significant differences in the physical, chemical and sensory characteristics of the white bread. The chosen formula was F6 that consists of white bread with 24% soybean substitution and 3% white sweet potatoes inulin extract.

The Physicochemical Characterization, Gelatinization Profile, and Proximate Analysis of Sweet Potato Starch (Ipomoea batatas L.) White, Yellow, and Purple

Sweet potato (Ipomoea batatas L.) has a considerable potency to be developed in Indonesia because of its high nutritional content and spacious application of sweet potato starch in food and non-food fields. Physicochemical characterization, gelatinization profile, and proximate analysis of sweet potato starch white, yellow, and purple has been carried out. Initially, extraction of starch from white, yellow, and purple sweet potato flour was done using a maceration technique. The starch extract was then analysed to determine its physicochemical properties such as pH, density, boiling point, melting point, swelling capacity, and solubility in water, as well as morphological surface using Scanning Electron Microscopy (SEM). The gelatinization profile of sweet potato starch was measured using the Rapid Visco Analyzer (RVA). The proximate composition of sweet potato starch was also determined. The results showed that yellow sweet potato starch has a high amylose content of 28.17% which thus leads to difficulty in absorbing water, increasing the gelatinization temperature and affecting the structural stability of the starch. The molecular structure of amylose and amylopectin is the main factor influencing the determination of the physicochemical characterization of sweet potato starch. Proximate analysis of sweet potato starch showed high content of amylose (28.17%), water (17.03%), and protein (5.21%) with low amylopectin (71.83%), minerals (1.09%), fat (0.09%), and carbohydrates (76.9%) content. The three varieties of sweet potato show extraordinary potential in food industrial applications because they play a huge part in deciding the suitability of sweet potato starch for specific requirements and interest in developing new and remarkable starch sources.

Influence of Ascorbic Acid on the Color of Dehydrated Sweet Potatoes

The objective was to evaluate the production yield and influence of the action of ascorbic acid on the color of dehydrated white and purple sweet potatoes produced in a semi-arid region. The experiment was carried out at the Laboratory of Technology of Products of Plant Origin (TPOV) of the State University of Montes Claros, Janáuba, Minas Gerais, Brazil. Sweet potato roots of the cultivars Brazlândia roxa and Brazlândia branco were used. To determine the action of ascorbic acid on the color of dehydrated white and purple sweet potato, a completely randomized design with 4 replications was used. Analysis of variance was performed in a 2 × 2 factorial scheme, with two cultivars (Roxa and Branca) and absence and presence of ascorbic acid. The results were submitted to statistical analysis using the Sisvar Software. The average yield of white potato was 23% and purple 18.41%. For the variable of soluble solids, no significant differences were observed between the varieties. The sweet potato cultivar Brazlândia Branca showed better yield when submitted to the drying process. The sweet potato cultivar Brazlândia, when submitted to the dehydration process, presented a more yellowish color, however, with less intense coloration in the presence of ascorbic acid.

PENGEMBANGAN TEKNOLOGI PENGOLAHAN DAN PENGEMASAN, SERTA PEMASARAN PRODUK STIK NANAS DAN STIK UBI JALAR PADA KELOMPOK USAHA AL ZEESHAN DESA PUTAK, KECAMATAN GELUMBANG, KABUPATEN MUARA ENIM

Pineapple and sweet potato are agricultural products in Putak Village. In Putak Village, a business group for processing pineapple sticks and sweet potato sticks had been formed. The purpose of the activity was to provide guidance and assistance in the development of processing technology, packaging, and marketing of pineapple sticks and sweet potato sticks products. The methods were counseling and providing material about the potential of various sweet potato varieties to be processed into stick products, and packaging technology. This activity was carried out through training, practice, demonstration, and guidance on processing, packaging, and marketing. The participants were very enthusiastic and active. The results of the activity showed that the sweet potato sticks product had been developed into 3 types, namely purple, yellow, and white sweet potato sticks. The pineapple sticks and sweet potato sticks were better, and packaged using standing pouch clips and PP plastic with more attractive labels. The product of pineapple sticks and sweet potato sticks had been registered in Dinkes of Muara Enim Regency to get a P-IRT certificate, with the business name "Al Zeeshan". The products of pineapple sticks and sweet potato sticks had also been promoted and marketed at several exhibitions and minimarkets.

Abstract 730: Fruit and vegetable consumption and risk of liver cancer and liver disease mortality: A prospective cohort study

Abstract Background: In the US, liver cancer incidence has been tripled since the 1980s. Beyond alcohol and coffee, the relationship between other dietary factors and liver cancer remains poorly understood. One objective of this study is to comprehensively evaluate the relationship between overall and specific botanical groups of fruit and vegetable intake with liver cancer risk. Although liver disease mortality is the 11th leading cause of death in the US, its relationship with diet remains unclear. We also aimed to evaluate the association between fruit and vegetable intake and liver disease mortality. Methods: The study was conducted in the US NIH-AARP Diet and Health Study with 470,653 participants aged 50-71 years in 1995-1996. Fruits (14 items plus fruit juice) and vegetables (23 items without white potatoes included) were estimated using a validated Food Frequency Questionnaire. Cox proportional hazards regression modeling was used to estimate the multivariable hazard ratios (HR) and 95% confidence intervals (95% CI) for liver cancer incidence and liver disease mortality. We adjusted a priori for potential confounders including age, sex, education, race, alcohol intake, body mass index, smoking, total energy intake, physical activity, diabetes, and aspirin use. Results: During a median follow-up of 15.5 years, 899 incident liver cancers and 934 chronic liver disease deaths occurred. Higher intake of total vegetables was associated with a lower risk of liver cancer (HRQuintile 5 vs Quintile 1=0.66, 95%CI=0.53-0.82, Ptrend<0.01). When further subclassified into botanical groups, the observed inverse association was mainly driven by Cruciferae (broccoli, cauliflower, cabbage, et. al., HRQ5 vs Q1=0.64, 95%CI=0.52-0.79, Ptrend<0.01), Compositae (lettuce, HRQ5 vs Q1=0.67, 95%CI=0.54-0.83, Ptrend<0.01), Leguminosae (dried beans, string beans and peas, HRQ5 vs Q1=0.77, 95%CI=0.62-0.94, Ptrend=0.01), and Umbelliferae (carrots, HRQ5 vs Q1=0.77, 95%CI=0.62-0.95, Ptrend=0.01). Additionally, higher total vegetable intake was associated with a lower risk of liver disease mortality (HRQ5 vs Q1=0.60, 95%CI=0.49-0.74, Ptrend<0.01). Inverse associations were observed for lettuce, cruciferous vegetables, legumes, and carrots and liver disease mortality (all Ptrend<0.01). In contrast, total fruit intake was not associated with liver cancer (HRQ5 vs Q1=0.96, 95%CI=0.77-1.19, Ptrend=0.29) or liver disease mortality (HRQ5 vs Q1=1.07, 95%CI=0.87-1.32, Ptrend=0.71). Conclusions: Based on a large prospective US cohort study, higher intakes of total vegetables, and especially lettuce, cruciferous vegetables, legumes, and carrots, were associated with lower liver cancer incidence and liver disease mortality. Citation Format: Longgang Zhao, Lina Jin, Jessica L. Petrick, Fenglei Wang, Tang Li, Hongmei Zeng, Stephanie A. Smith-Warner, A. Heather Eliassen, Fang Fang Zhang, Peter T. Campbell, Edward Giovannucci, Linda M. Liao, Susan E. Steck, Katherine A. McGlynn, Xuehong Zhang. Fruit and vegetable consumption and risk of liver cancer and liver disease mortality: A prospective cohort study [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2022; 2022 Apr 8-13. Philadelphia (PA): AACR; Cancer Res 2022;82(12_Suppl):Abstract nr 730.

3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating

The feasibility of using microwave-infrared heating (MIR) to stimulate color/flavor changes of 3D-printed white radish and potato gels containing lipid-soluble natural pigment and essence microcapsules was investigated. Natural red gromwell pigment and rose essence were microencapsulated using gum Arabic/maltodextrin/β-cyclodextrin as the wall materials and spray drying as the drying method. The microcapsules were incorporated into white radish and potato powder at different mass ratios (0, 0.3, 0.7, 1, and 2%, w/w) and the mixture were used as 3D printing ink. The storage modulus and loss modulus of printing paste were decreased with the increasing microcapsule addition; however, the viscosity was not significantly affected. The texture properties (hardness, springness, chewiness, and gumminess) of printed samples after MIR were increased significantly. The color and flavor of the samples changed in a microcapsule concentration- and heating time-dependent manner. With the prolongation of heating time, the brightness value (L*) of the printed sample added with microcapsules was decreased, while the redness (a*) and yellowness value (b*) were significantly increased. The results of electronic nose showed that the flavor of 2% (w/w) microcapsule samples was significantly different before and after heating, and the signals of sensors S1, S4, S5, S9, S11, S14, S16, S17 increased significantly after heating. This research has provided insights for the development of novel 3D printed foods with bright colors and unique flavors.

Study Protocol Abstract: Effects of White Potato Consumption on Measures of Cardiometabolic Health in Individuals With Type 2 Diabetes Mellitus

ObjectivesThe incidence of type 2 diabetes mellitus (T2D) continues to increase in the United States, and the treatment of T2D and associated cardiovascular complications creates a large economic burden. Diet plays an important role in the prevention and treatment of T2D, and studies have suggested high glycemic index (GI) foods, in moderate amounts, may be safely incorporated in the diets of individuals with T2D. Potatoes (Solanum tuberosum) are nutrient-dense vegetables, containing vitamins, minerals (e.g., potassium), essential amino acids, fiber, and phytochemicals. Therefore, the hypothesis of this study is that daily consumption of white potatoes will contribute to improvements in cardiometabolic health and diet quality in individuals with T2D. We will address this hypothesis with a cross-sectional examination of epidemiological data (NHANES, 2010–2018), as well as with a randomized crossover intervention.MethodsFor the cross-sectional examination, NHANES 2010–2018 data will be used to: 1) compare total white potato intake and white potato intake by preparation method in individuals with T2D, prediabetes, and no diabetes; and 2) explore the relationship between total white potato consumption, potato preparation methods, and diet quality in adults with T2D. For the randomized cross-over study, participants with non-insulin-dependent type 2 diabetes (45–80 y, BMI 25–40 kg/m2) will be randomly assigned to receive baked white potato (100g cooked with skin; 100kcals) or a calorie-matched refined grain (75g cooked long-grain white rice; control) daily for each of two 12-week treatment period, separated by a 2-week washout. Outcome variables will include indices of glycemic control, blood pressure, lipid profile, endothelial function, inflammation, and body composition.ResultsStudy is currently ongoing.ConclusionsThis is the first study, to our knowledge, to 1) investigate the effects of white potato consumption on markers of cardiometabolic health in individuals with T2D, and 2) examine associations between white potato consumption, diet quality, and markers of cardiometabolic health in adults with T2D using the NHANES database.Funding SourcesAlliance for Potato Research and Education.

Ultraprocessed Food Consumption, Diet Patterns, and Perception of Diet Quality and Body Weight in the US

ObjectivesUltraprocessed foods (UPF) have recently been examined as a risk factor for diet-related disease in adults. Studies have demonstrated changes in trends in consumption patterns of UPF over the past several decades, but few studies have evaluated the association between UPF and perception of diet along with measured dietary intake. The objective of this study was to examine the association between UPF consumption, dietary intake patterns, and self-perceived diet quality in a nationally representative sample of US children and adults. MethodsData from the 2017–2018 NHANES was used for this study. Dietary intake information was collected using 24-hour recall; recalled foods were classified using the NOVA classification system and NOVA Category 4 (ultraprocessed) were identified. All data were analyzed using SAS 9.4 survey procedures to account for the unequal sampling probability and complex survey design of the. ResultsConsumption of ultraprocessed foods is associated with poor diet in US children and adults. In adults, higher consumption of ultraprocessed foods was is associated with higher dietary energy density (p = 0.0001), lower vegetable consumption (p = 0.002), greater intake of added sugars (p < 0.0001), and lower intake of plant-based protein foods (p < 0.0001). In children, consumption of ultraprocessed foods was associated with higher dietary energy density (p < 0.0001), lower consumption of vegetables (p < 0.0001) even when including fewer servings of white potatoes (p = 0.04). Interestingly, perception of diet quality was also strongly associated with ultraprocessed food consumption. Individuals who self-reported a ‘poor’ diet consumed 84% of daily calories from ultraprocessed foods, compared to individuals who self-reported an ‘excellent’ diet reporting 52% of daily calories from ultraprocessed foods, p < 0.0001. Adults who perceived themselves to be overweight also reported higher consumption of processed foods than adults who perceived themselves to be about the right weight (60% vs. 56%, p = 0.004). There was no association with processed food consumption and parent perception of child weight. ConclusionsUltraprocessed food consumption is associated with lower diet quality in US children and adults. Additionally, UPF consumption is associated with perception of diet quality and body weight. Funding SourcesNone.

Comparative Study between Nutritional Compositions of Processed White and Yellow Flesh Sweet Potato

ABSTRACT Three sweet potato genotypes NSP-2, NSP-6 (white flesh) and NSP-12 (orange flesh), were subjected under different processing techniques (boiling, steaming, and roasting) to check the nutritional status. Sugars like glucose, fructose, sucrose, and maltose was increased under roasting treatment for all of the genotypes. Crude fiber, cellulose, hemicellulose and ash content were significantly deferred within different genotypes but different treatments remained at par with various processing techniques. Steaming was proved to be the best treatment to decrease loss of vitamin C and phenol content where as roasting was the best performing treatmant to decrease the antinutrients like phytic acid and trypsin inhibitor activity. Comparatively, higher antioxidant activity was observed in steaming treatmet. NSP-12 revealed comparatively lower Glycemic index (GI) indicating high amylase: amylopectin ratio may become a good source of good carbohydrate for diabetic friendly food for near future.

Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils

Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three batches were determined after each stage of deep frying. According to the findings, deep-frying significantly alters the refractive index and peroxide value of vegetable oils. Material &amp; Method: Medical and scientific indexing sites like PubMed and Google Scholar were used to find relevant medical and scientific articles. Result &amp; Discussion: Sesame palm and sunflower oil's refractive index and peroxide value do rise when fried, but not linearly. A rise in refractive index (RI) of palm oil and a rise in the RI of sunflower oil were observed following the frying of three consecutive batches. Sesame oil's refractive index remained essentially unchanged. After three deep fryings, the peroxide values of palm oil rose from 1.9948 mEq/kg to 9.3020 mEq/kg. Sunflower oil peroxide increased from 10.6359 mEq/kg to 19.3101 mEq/kg, while sesame oil peroxide increased from 3.9914 mEq/kg to 11.9555 mEq/kg after the second batch of Indian potato chips was fried and then decreased to 11.3095 mEq/kg after the third batch of Indian potato chips was fried in the oven.

Multiple Metrics of Carbohydrate Quality Place Starchy Vegetables Alongside Non-starchy Vegetables, Legumes, and Whole Fruit.

BackgroundStarchy vegetables, including white potatoes, are often categorized as “lower-quality” carbohydrate foods, along with refined grains, 100% fruit juices, sweetened beverages, and sugars, snacks and sweets. Among “higher-quality” carbohydrates are whole grains, non-starchy vegetables, legumes, and whole fruits.ObjectiveTo apply multiple nutrient profiling (NP) models of carbohydrate quality to foods containing >40% carbohydrate by dry weight in the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2017-18).MethodsCarbohydrate foods in the FNDDS (n = 2423) were screened using four recent Carbohydrate Quality Indices (CQI) and a new Carbohydrate Food Quality Score (CFQS-4). Cereal products containing >25% whole grains by dry weight were classified as whole grain foods.ResultsBased on percent items meeting the criteria for 4 CQI scores, legumes, non-starchy and starchy vegetables, whole fruit, and whole grain foods qualified as “high quality” carbohydrate foods. Distribution of mean CFQS-4 values showed that starchy vegetables, including white potatoes placed closer to non-starchy vegetables and fruit than to candy and soda.ConclusionPublished a priori determinations of carbohydrate quality do not always correspond to published carbohydrate quality metrics. Based on CQI metrics, specifically designed to assess carbohydrate quality, starchy vegetables, including white potatoes, merit a category reassignment and a more prominent place in dietary guidance.

Evaluation of improved white fleshed sweet potato varieties at Gamo zone, Southern Ethiopia

Six white fleshed sweet potato varieties were tested in Gamo zone of southern region, Ethiopia in 2019 and 2020 to evaluate their total root yield potential and demonstrate best performing varieties. The experiment was laid out as a Randomized Complete Block Design with four replications. The combined analysis of variance showed highly significant differences among genotypes on growth, root yield and its components. The maximum number of marketable roots per plot was recorded on variety Hawassa -09 (70.25) whereas minimum number of roots per plot was recorded on ADU (11.00). The highest root yield per hectare was obtained from variety Hawassa -09 (62.16 ton ha-1) followed by Tola and Berkume (53.99 and 52.85 ton ha-1), respectively. The lowest root yield per hectare was recorded from variety ADU (5.21 ton ha-1). Based on the result of this study from six evaluated white fleshed sweet potato varieties Hawassa -09 was recommended for pre extension demonstration at the area and similar agro ecological locations.

Dietary behavior and urinary gallic acid concentration differences among underserved elder racial and ethnic minorities in New York City

PurposeDiet and nutrition are important for cancer prevention. To investigate associations between dietary behavior, demographics, and risk of cancer, we assessed dietary behavior and urinary concentration of gallic acid, a polyphenol with anticancer properties found in various fruits and vegetables, in racial and ethnic minorities.MethodsNinety-one (91) participants were recruited from senior centers in East Harlem, New York City, a racially diverse and underserved community. A National Institute of Health (NIH)—validated dietary survey questionnaire—was used to collect dietary fruits and vegetables consumption data. Demographic and cancer information were also collected. All 91 participants completed the survey and forty-five (45) participants provided urine samples for gallic acid analysis.ResultsGender differences were significantly associated with dietary behavior and urinary gallic acid concentration (UGAC). Female participants had a higher total daily intake of fruits and a significantly higher UGAC compared to male participants (p < 0.05). Age was negatively associated with the serving quantity of French fries/fried potatoes and white potatoes (p < 0.05), while positively associated with the daily intake frequency and daily intake of fruits (p < 0.05). Furthermore, Asian race was associated with higher daily intake frequencies of fruits and vegetable soup (p < 0.05), compared to other races. In a multivariate analysis, a significant association was observed between the serving quantities of fruits and other vegetables and UGAC (p < 0.05) after controlling for demographic characteristics.ConclusionThe observed differences in dietary behavior and UGAC in this study provide limited information on the association between demographic differences and cancer prevalence in elder racial and ethnic minorities. Future research should investigate this association further for potential implications in cancer prevention.