Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Abstract

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

“…Besides, the fat content was lower in blanched SP flours due probably to carotenoids thermal degradation. The present results agree with those of Shaari et al (2021) who found that peeling decreased the fat content of sweet potato flour.…”

“…Protein content of peeled SP-based flours was higher than the unpeeled SP-based flours which is in consistent with other studies (Chikpah et al, 2020;Shaari et al, 2021). The crude protein content ranged between 5.83 and 6.28% which was low compared to that in orange fleshed (Chikpah et al, 2020) and purple fleshed (Shaari et al, 2021) sweet potato flour, but higher than that reported by other studies (Senanayake et al, 2013;Ohizua et al, 2017;Oloniyo et al, 2021). The protein content of agricultural products depends not only on varieties but also varies with environmental location (Dereje et al, 2020).…”

“…Sweet potato proteins content is generally not very high; however, they have good nutritional, functional, and health carerelated characteristics (Mu et al, 2017). Protein content of peeled SP-based flours was higher than the unpeeled SP-based flours which is in consistent with other studies (Chikpah et al, 2020;Shaari et al, 2021). The crude protein content ranged between 5.83 and 6.28% which was low compared to that in orange fleshed (Chikpah et al, 2020) and purple fleshed (Shaari et al, 2021) sweet potato flour, but higher than that reported by other studies (Senanayake et al, 2013;Ohizua et al, 2017;Oloniyo et al, 2021).…”

“…The unpeeled SP produced flours with higher ash content compared to flours processed from peeled SP. This is related to the presence of inorganic nutrients such as potassium, sodium, calcium, phosphorus, and magnesium in the peel of sweet potato (Shaari et al, 2021).…”

“…Hydrothermal pretreatment of sweet potato by short-time blanching is commonly used on sweet potato to preserve the quality of extracted flour (Ndangui et al, 2014). Peeling is another process that influences SP flour nutritional composition and functional characteristics (Chikpah et al, 2020;Shaari et al, 2021). Using the whole sweet potato including root peel maximizes health potential and represents the advantage of reducing the amount of food waste (Wang et al, 2016).…”