Nutrient and antinutrient composition of improved sweet potato [Ipomea batatas (L) Lam] varieties grown in eastern Ethiopia

Abstract

Purpose The purpose of this study was to compare the nutrient and antinutrient content of two improved sweet potato varieties released for drought prone areas of eastern Ethiopia. Design/methodology/approach Matured roots of two sweet potato varieties, namely, Berkume and Adu, were collected from Haramaya University, Toni Research Farm, Ethiopia. The sweet potatoes were ground into flour following standard procedure. Thereafter, proximate, dietary minerals and β-carotene were determined by official methods of analysis. The tannin and phytate contents were determined by colorimetric methods. Findings The moisture, protein, fat, fiber, ash, utilizable carbohydrate and gross energy varied from 6.23-6.61 per cent, 2.07-2.76 per cent, 1.25-1.52 per cent, 1.04-1.16 per cent, 3.38- 5.32 per cent, 90.03-91.45 per cent and 382.18-388.07 Kcal/100 g in both the sweet potato varieties. Potassium content (176.17 mg/100 g) was reported to be the highest and registered in Berkume variety, while the lowest mineral content (2.18 mg/100 g) determined was zinc in Adu sweet potato variety. The highest total carotenoid content (3.39mg/100 g) was recorded in Berkume sweet potato variety. The tannin and phytic acid contents ranged from 9.98 to 12.94 mg/100 g and from 0.24 to 0.31 mg/100 g in Berkume and Adu sweet potato varieties, respectively. Originality/value This study showed that the Berkume sweet potato variety has high nutritional potential and less antinutrient contents as compared with the nutritional value of many other roots and tuber crops documented in the FAO database and hence can contribute to reducing malnutrition in resource-poor settings of Ethiopia. Further work needs to be carried out on developing value-added products from Berkume sweet potato variety for its extensive utilization.

Nutritive Profile and Provitamin A Value of Sweet Potatoes Flours (Ipomoea batatas Lam) Consumed in Côte d’Ivoire

“…As far as crude fiber content, values varied from 0.89±0.09 to 2.92±0.16 % for the white (WSPF-WC) and yellow fleshed cultivars (YSPF-WC), respectively. These values are similar to those reported in previous studies for other sweet potato roots cultivated in Benin and Ethiopia, respectively ( Sanoussi et al, 2016;Mitiku &Teka, 2017). Nevertheless, the values are lower compared to those obtained by Kim et al (2011) and Nicanuru et al (2015), this indicate that these sweet potato cultivars are poor sources of dietary fiber.…”

“…Moisture contents of the selected sweet potato flours was in the range of 4.50±0.10 to 6.30±0.15%. This range of moisture is reasonably comparable to the moisture content reported for others sweet potato flour of Nigeria and Ethiopia (Ohizua et al, 2016;Mitiku & Teka, 2017). The low moisture value (lower than 10%) obtained in this study agreed with the range of moisture generally accepted as standard value for dry products with a long self-life (Sriroth, Piyachomkwan, Wanlapatit, & Oaste, 2000).…”

Effect of Blanching, Varietal Difference of Irish Potato Flour and Sprouted Maize Flour on Energy Density of Gruels of Three Irish Potatoes Varieties (Cipira, Pamela and Dosa) in Dschang, West-Cameroon: Optimization Using Response Surface Methodology (RSM)

“…It is significantly influenced by these different effects at different thresholds. Carbohydrate synthesis is influenced by crop treatment, soil type and climatic conditions at the growing site [26]. Just like carbohydrates, fibers are also influenced by the same factors as earlier mentioned.…”

“…It should be noted that the water levels obtained (<14%) are favourable for good conservation in tropical areas over a long period of time [25]. The ash content represents the inorganic matter of the plant, particularly ions [26]. Concerning this parameter, it is found that it is significantly (p<0.05, 0.01, 0.001) influenced variety, blanching and combination between these two effects.…”

An Investigation into the Possibility of Producing Fuel Ethanol from Forest Anchomanes (Anchomanes Difformis (Bl.) ENGL.)

“…While it may be cheaper to produce fuel ethanol from whole FA tubers, the issue of phytochemicals (or antinutrients) becomes a factor for consideration. Similar to other tuber or root crops, such as, sweet potato (Mitiku and Teka, 2017), yam (Shajeela et al, 2011), and cassava (Shajeela et al, 2011), FA tubers were also rich in antinutrients (Table 10). Since details about the antinutrient contents of FA starch are less clear, this suggests that future research should explore the antinutrient contents of FA starch as well as the elemental contents.…”