Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar

Ukom, Anthony N.; Ojimelukwe, P. C.

doi:10.9734/jalsi/2016/22265

Cited by 2 publications

(7 citation statements)

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“…However, Tang et al 64 reported that carotenoids were better preserved in boiled water (30 min), when compared to steaming (30 min) and roasting (230 °C/30 min). This result may be associated with high temperature, and the long period of roasted applied (230 °C/30 min), when compared to that reported by Ukom et al 65 (120 °C/10 min. ).…”

Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 51%

“…Ukom et al 65 reported significant levels of β-carotene retention in OFSP cv. Ex-Igbariam submitted to the oven-drying process (60ºC/24h), resulted in 92% retention.…”

Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 99%

“…OFSP roots should be considered a healthy food option to be used in different domestic meal preparations as well as for use by the food industry as a functional ingredient for formulation of added-value food products 47 . Bengtsson et al 63 , Tang et al 64 , Ukom et al 65 and Kourouma et al 66 obtained relevant results evaluating the retention of all-trans-β-carotene in biofortified OFSP processed by traditional heat methods.…”

Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 99%

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Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content

et al. 2021

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Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 51%

“…Ukom et al 65 reported significant levels of β-carotene retention in OFSP cv. Ex-Igbariam submitted to the oven-drying process (60ºC/24h), resulted in 92% retention.…”

Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 99%

Section: Food Technology In the Supply Of Biofortifiedmentioning

confidence: 99%

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Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content

et al. 2021

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“…Carotenoids undergo qualitative and quantitative changes during processing. Cooking methods and cooking time affect carotenoid retention in OFSP (Ukom and Ojimelukwe, 2016). Carotenoid retention in the all-trans con guration (associated with higher nutrient value) was higher in oven-dried samples than in roasted and boiled samples (Ukom and Ojimelukwe, 2016).…”

Section: Nutrient Composition Sweet Potatoesmentioning

confidence: 98%

“…Cooking methods and cooking time affect carotenoid retention in OFSP (Ukom and Ojimelukwe, 2016). Carotenoid retention in the all-trans con guration (associated with higher nutrient value) was higher in oven-dried samples than in roasted and boiled samples (Ukom and Ojimelukwe, 2016). The total β-carotene concentration for the oven dried (29.25 µg/g) and roasted (23.53 µg/g) sweet potatoes (UMUSPO3 variety) were about twice the concentration of the unprocessed (13.08 µg/g) (Ukom and Ojimelukwe, 2016).…”

Section: Nutrient Composition Sweet Potatoesmentioning

confidence: 99%

Harnessing the potentials of sweet potatoes for improved food security in developing countries.

Ojimelukwe

Ukom²

2022

Preprint

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The sweet potato (Ipomea batatas L Lam) is a famine crop with great potentials to supply energy and curb hidden hunger in developing countries. It is the only major root crop (often used as vegetable) with four nutrients that exceed 10% of the recommended daily amount (vitamin A/beta carotene; vitamin C; Fiber and potassium) Commendable research efforts have been dedicated to developing improved varieties of sweet potatoes for pest resistance; yield; stress tolerance; dry matter content; carotenoids (xanthophyll and pro-vitamin A) and mineral content. This paper presents an update on the research status on sweet potatoes and highlights areas for further research for the sustainable use of this cheap source of bioenergy and nutrients as a food security crop. Bio-fortification rather than transgenic research methods has been found to be more suitable for the incorporation of novel nutrients into the crop. Factors that affect the nutrient density and yield of sweet potatoes include: soil nutrient management practices, vine pruning and planting distances. Although they have seeds, sweet potatoes are better propagated with vine cuttings. The level of adoption of orange fleshed sweet potatoes is still low and the problems of seasonality, high costs of good quality planting materials, diversification of value added products and complexity of the production technique for the rural farmer need to be addressed. This crop requires improved research efforts for sustainable food security in developing countries.

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Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar

Cited by 2 publications

References 0 publications

Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content

Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content

Harnessing the potentials of sweet potatoes for improved food security in developing countries.

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