Potential of orange and yellow fleshed sweetpotato cultivars for improving vitamin A nutrition in Central Uganda

Ssebuliba, Joseph; Nsubuga, E. N.B.; Muyonga, John H.

doi:10.4314/acsj.v9i1.27653

Cited by 15 publications

(12 citation statements)

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“…The flour is then cooked into a thick paste, 'amala', which has a different texture and color than the pounded yam (Ajibola, Abonyi, & Onayemi, 1988). Both the root crops are gaining importance in view of the health contributing phytopharmaceuticals in the roots (Goda et al, 1997;Hou et al, 2001;Jaarsveld et al, 2005;Ssebuliba, Nsubugal, & Muyonga, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

Krishnan

Padmaja

Moorthy

et al. 2010

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

Krishnan

Padmaja

Moorthy

et al. 2010

Innovative Food Science & Emerging Technologies

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“…Orange-fleshed sweet potato tuber is one of beta carotene source (Eluagu & Oniwamo, 2010), which contains 20-30 times more β-carotene than brown rice (Woolfe, 1992). The levels of β-carotene contained in the tubers orange-fleshed sweet potato is higher than the yellow and white tuber flesh colour (Sebuliba et al, 2001). …”

Section: Accessionmentioning

confidence: 99%

The Nutritional Value of Sweet Potato Tubers [Ipomoea batatas (L.) Lamb.] Consumed by Infants and Children of Dani Tribe in Kurulu District, Baliem-Jayawijaya

Suparno¹,

Prabawardani²,

Pattikawa³

2016

JAS

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Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained their existence to enrich the types of consumption. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for children and infants. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor.The results showed that each of 4 (four) sweet potato accessions, which were consumed by infants and children, had diverse nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg/100 grams). The highest protein content (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100) were produced by accession Manis. On the other hand, accession Saborok produced the highest content of ash (1.32%), vitamin E (28.30 mg/100 g), and β-carotene (64.69 ppm). The highest level of crude fiber (1.81%) and thiamin (0.36 mg/100 g) were produced by accession Yuaiken.

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“…6 A field study 7 in western Kenya indicated that OFSP and OFSP-based food products were acceptable to both producers and consumers in terms of appearance, taste and texture. Another field study 8 in the Mpigi and Luwero districts of central Uganda found that OFSP cultivars generally gave lower yields than pale-fleshed sweetpotato (PFSP) cultivars, and, in acceptability tests, children were reported to find OFSP acceptable, although farmers preferred PFSP. A storage study 9 indicated that sensory differences between PFSP cultivars were mainly determined by textural components and that, during storage, sweet and chestnutty characteristics varied the most.…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children

et al. 2007

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The purpose of this study was to evaluate the flavour profile and consumer acceptability of four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars that differed in β-carotene content. Descriptive sensory profiles of the sweetpotato cultivars were determined using a sensory panel. Consumers in the Lake Zone of Tanzania comprised school children (n = 94) and mothers with preschool children (n = 59). Additionally, mothers gave acceptability scores for how they perceived their children's acceptance. Traditional pale-fleshed (PFSP) and high-β-carotene orange-fleshed (OFSP) sweetpotato cultivars showed distinct differences in sensory profile. Mean consumer responses indicated that OFSP were more acceptable than PFSP; mothers differed from school children by giving higher acceptance scores. Mothers did not score the perceived acceptability for their preschool children different from themselves. Segmentation appeared to suggest three distinct patterns of consumer acceptability among school children and mothers. The majority gave high acceptability scores to both OFSP and PFSP. Those in the smaller second group gave higher scores to OFSP than to PFSP, while those (particularly school children) in the third segment gave lower scores to the OFSP cultivar Karote DSM. There was evidence that school children and mothers viewed the sweetpotato cultivars differently with respect to fibrous texture. A preliminary storage trial where the sweetpotato cultivars were kept for 12 weeks in pit structures indicated that the acceptability and sensory profile of the cultivars did not differ with storage.

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Potential of orange and yellow fleshed sweetpotato cultivars for improving vitamin A nutrition in Central Uganda

Cited by 15 publications

References 0 publications

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

The Nutritional Value of Sweet Potato Tubers [Ipomoea batatas (L.) Lamb.] Consumed by Infants and Children of Dani Tribe in Kurulu District, Baliem-Jayawijaya

Sensory evaluation and consumer acceptability of pale‐fleshed and orange‐fleshed sweetpotato by school children and mothers with preschool children

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