Comparison of Physicochemical, Organoleptic and Nutritional Abilities of Eight Sweet Potato (&amp;lt;i&amp;gt;Ipomoea batatas&amp;lt;/i&amp;gt;) Varieties

Ellong, Emy Njoh; Billard, Corinne; Adenet, Sandra

doi:10.4236/fns.2014.52025

Cited by 46 publications

(54 citation statements)

References 7 publications

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“…Crude fibre content was found to range between 1.77% in the AO and 0.10% in TP in this study, which is much higher than the range of 0.14% to 0.11% reported earlier in Rwanda [6]; but much lower than the range (2.35% -1.85%) reported in China [8]. The range of 13.60% to 2.10% was observed in Sri Lanka [21]; the range of 5.40 to 3.30% was recorded in Martinique [24] and the range of 3.00 to 1.81% was found in Benin [20].…”

Section: Discussioncontrasting

confidence: 71%

Sweet Potato Varietal Evaluation Trial for Food Nutritional Values

Abonuusum¹,

Salifu²,

Atinga

et al. 2018

JAERI

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Aim: To explore the nutrients, minerals, beta-carotene and total carotenoid contents of five sweet potato varieties viz., Agric orange flesh, Agric white, Red skin, Orange flesh and T.U. purple. Study Design: The sweet potato vines at six week stage were cut into 1.2m each and transplanted in parallel lines on the same 1.2m x 2.6m bed, spaced about 0.52m from each other in Dukumah Garden. There were five such beds and vine cuttings transplanted in the same order on each bed. Study Site: The study, which took four months, was conducted in the Dukumah Garden in Bolgatanga Municipality (10.7875° N, 0.8580° W) of the Upper East Region of Ghana. Methodology: The sweet potatoes were harvested four months after transplanting on the same day. Samples of the various varieties were collected, parcelled, appropriately labelled and handdelivered to the Food Chemistry Laboratory of Kwame Nkrumah University of Science and Technology for the analysis of proximate analysis (%), total carotenoids and beta-carotene concentrations in mg/g and concentrations of the minerals, namely magnesium (Mg), sodium (Na), potassium (K), calcium (Ca), iron (Fe) and zinc (Zn) in mg/kg. Results: All the five varieties of sweet potato were found to be nutritious. Protein content ranged from 3.82% in Agric white variety to 0.11% in Agric orange flesh. Fat content ranged from 4.84% in orange flesh variety to 1.74% in red skin. Crude fibre content was between 1.77% in Agric orange flesh and 0.10% in T.U. purple. Total carbohydrate varied from 23.2% in Agric orange flesh variety to 15.8% in Agric white one. Moisture was high in all the varieties, ranging from 75.78% in Agric white variety to 71.04% in Orange flesh one. The Orange flesh variety had the highest ash content of 1.56%. All the varieties contained high concentrations of Mg but low concentrations of Na and K. The highest concentration of Ca (8250.70±0.06 mg/kg) was recorded in T.U. purple. The concentrations of Fe in the sweet potato varieties decreased in the following order: T.U. purple>Red skin>Orange flesh>Agric orange flesh>Agric white. The highest (123.12±0.00 mg/kg) and the lowest (33.10±0.00 mg/kg) Zn concentration were recorded in the orange flesh Agric white varieties, respectively. The concentration of beta-carotene (mg/kg) in five sweet potato varieties was in the following order: Agric orange flesh<

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Section: Discussioncontrasting

confidence: 71%

Sweet Potato Varietal Evaluation Trial for Food Nutritional Values

Abonuusum¹,

Salifu²,

Atinga

et al. 2018

JAERI

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“…Sweet potato is also an excellent source of vitamin A (14187 IU/100 g) and it is highly nutritious in terms of vitamin C (2.4 mg/100 g), calcium (30 mg/100 g) and iron which is required for adequate energy (0.61 mg/100 g) and magnesium (25 mg/100 g) [6,7]. Despite its high carbohydrate content, sweet potato has a low glycemic index due to low digestibility of the starch making it suitable for diabetic or overweighed people [8,9,10,11,1]. The root has higher protein content than other roots and tubers, such as cassava and yams [12].…”

Section: Introductionmentioning

confidence: 99%

Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

Ajayi

Kosoko

Awogbemi

et al. 2019

BJI

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In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

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“…is one of the seven more relevant crops worldwide in terms of production, with an estimated annual harvest of 110 million tons and an estimated harvested area of around 8 million hectares distributed throughout 114 different countries . Roots are especially rich in carbohydrates, fiber, vitamins C, B, E and provitamin A compounds, and minerals, such as potassium, calcium and iron . Its cultivation is located between the latitudes 32° S and 40° N, mainly in developing countries from Asia and Africa, where it is considered a basic crop for human nutrition .…”

Section: Introductionmentioning

confidence: 99%