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

Abstract

Sweet potato is an important food security crop in Sub-Saharan Africa. In Côte d’Ivoire, the roots are widely consumed as supplementary staple food or secondary food. The present study is conducted to highlight the nutritive composition, antinutrients and β-carotene contents of local sweet potatoes consumed in Côte d’Ivoire. The nutritive properties and antinutritive factors of these sweet potatoes were investigated using standard methods. Results confirmed the energetic value (363±1.63-374.08±0.56 kcal/100 g DM) of whole sweet potato flour, mainly due to its high carbohydrate content (86.75±0.40%-90.87±0.12%). Whole flour recorded low contents of moisture (4.50±0.10-6.30±0.15%), lipids (0.63±0.08-1.94±0.95%) and proteins (0.94±0.36-1.91±0.15%). The antinutritive factors ranged from 55.84±0.13 to 70.52±0.07 mg/100 g DM and 52.30±5.81-92.44±11.10 mg/100 g DM for oxalates and phytates, respectively. The mineral contents were: magnesium (49.37±1.09-540.87±0.82 mg/100 g DM), calcium (50.28±1.14-110.53±0.79 mg/100 g DM), phosphorus (25.12±1.04-42.75±0.82 mg/100 g DM), potassium (906.25±0.33-1625±0.61 mg/100 g DM), and iron (5.62±0.84-26.89±0.76 mg/100 g DM). The sweet potato flours highlighted polyphenols and antioxidant activity varying from 92.80±98.20±1.72 to 224.46±0.86 mg GAE /100 g DM, and 31.03±0.52-58.63±0.60%, respectively. While β-carotene levels of flours varied from 0.19±0.08 to 22.71±0.67 µg/g DM for white to orange cultivars. At the whole, the orange fleshed sweet potato cultivars recorded an appreciable amount of minerals (magnesium, iron and calcium), polyphenols and greater antioxidant activity. This indicates that these sweet potato cultivars may present a potential asset for their using as natural antioxidants to prevent chronic diseases and undernourishment caused mineral deficiency. The results also showed that the orange-fleshed varieties may contribute for vitamin A deficiencies alleviation in children of rural areas of Côte d’Ivoire.

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour

“…This might be associated with variation in agroecology zones as well as genetic differences among studied accessions. The Zn content of anchote in this study is higher compared to sweet potato and yam Koua et al, 2018), but higher Zn content was reported in taro (Adane et al, 2013). Thus, it is safe to conclude that anchote would be a relatively good source of Zn, and its flour obtained from the raw tuber has preserved more Zn compared to the blanched and boiled.…”

“…According to the present study, the concentration of Mg in the raw, blanched, and boiled anchote flours dried at different temperatures ranged between 138.87 and 222.38 mg/100 g (Table 2) is relatively lower than sweet potato flour (49.37-540.87 mg/100 g) (Koua et al, 2018). On the other hand, it is by far higher than potato (21 mg/100 g) and taro (7.24 mg/100 g) (Adane et al, 2013;Rahman et al, 2015).…”

“…The variations may be due to variety, growing ecology, tuber maturity, and treatment methods used (Abera & Haile, 2015; Ayalew, 2016; Shebabaw, 2013). It was observed that the anchote flour contains reasonably higher Ca compared to other common tuberous flours such as sweet potato (50.28–110.53 mg/100 g), potato (9 mg/100 g), and yam (31.02–118.8 mg/100 g) (Bekele & Bekele, 2018; Koua, Zoué1, T L R M…”

“…., & Niamké, S L2018; Rahman, Ali, Hasan, & Sarker, 2015). Generally, the raw anchote flour retained more Ca compared to the flour obtained from blanched and boiled tubers.…”

“…The variations may be due to variety, growing ecology, tuber maturity, and treatment methods used (Abera & Haile, 2015;Ayalew, 2016;Shebabaw, 2013 T. L., Mégnanou, R. M., & Niamké, S. L., 2018;Rahman, Ali, Hasan, & Sarker, 2015). Generally, the raw anchote flour retained more Ca compared to the flour obtained from blanched and boiled tubers.…”