Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin

Abstract

Sweet potato is one of the most important food security promoted root crops in the world, especially in sub-Saharan Africa. Unfortunately, the crop is still neglected and underutilized in Benin Republic. To establish baseline data for its better utilization for upgrading its value chain, 10 selected local varieties (01 cream, 02 white, 03 yellow, and 04 orange flesh-colored) were compared for their macro-nutritional composition assessed using standard Association of Official Analytical Chemists (AOAC) procedures and spectrophotometry methods. The results indicate that sweet potato dry matter, protein, fiber, and ash content ranged from 46.11 to 25.9%, 4.09 to 1.97%, 1.81 to 3.00%, and 4.70 to 2.56%, respectively and orange flesh cultivars were found very rich. Pearson correlation analysis of variables revealed that dry mater content is positively correlated with carbohydrate and energy values, but negatively correlated with ash and fiber content, while starch content is strongly correlated with fiber content. Principal component analysis allowed us to classify the sweet potato varieties into 03 varietal groups among which Group 2 (05 varieties) exhibited rich fiber, ash, and protein contents and may be recommended for infant foods formulations. These results constitute important orientation for sweet potato processing chain organization in Benin and for the establishment of future nutrition and breeding programme.

A Research of Effect of Three Sweet Potato Varieties and Addition on Resistant Starch Content and Physical Characteristics of Steamed Rice Bowl Cake

“…This research revealed that L* value decreased with increasing sweet potato proportion, which may be attributed to the deep color of the sweet potato. Previous research indicated some varieties of sweet potatoes were rich in different colored pigments, such as β-carotene, anthocyanin, and phenolic compounds, are responsible for different colors in sweet potatoes [24]. These different pigments were responsible for different colors in food.…”

Effect of cytokinins and auxin on bud burst and direct organogenesis <i>in vitro</i> of some sweet potato landraces (<i>Ipomoea batatas</i> L.) grown in Benin

“…It is increasingly produced in Benin, especially in the south of the country by small producers as a food during the lean season because of its ability to adapt to difficult conditions and its nutritional importance (Adégbloba, 2003;Sanoussi et al, 2013). Previous work on the species in Benin has shown the existence of a diversity of sweet potato landraces, some of which are increasingly neglected because of the many constraints that hinder production and whose conservation becomes a priority (Doussoh et al, 2016;Paraïso et al, 2013;Sanoussi et al, 2016). In vitro culture techniques are an alternative that is widely used for regeneration and transformation of sweet potato plants (Onwubiko et al, 2015).…”

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

“…Sweet potato (Ipomoea batatas (Lam)) is a dicotyledonous plant from the family Convolvulaceae that grows in tropical and subtropical areas and even in some temperate zones of the developing world [1]. It is a starchy, sweet tasting, tuberous root vegetable with smooth skin and comes in different coloursyellow, purple, orange and beige [2].…”

“…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].…”