Quality of Sweet Potato as a Raw Material for Food Processing

Abstract

The aim of the study was to assess the possible antioxidant and antiproliferative effects of various sweet potato extracts (Ipomoea batatas [L.] Lam) in terms of their suitability for food processing. Antioxidant activity of water infusions from the leaves of 5 sweet potato varieties (Carmen Rubin, Cananua, Georgia Jet, Satsumo Imo, White Triumph) obtained from field cultivation in Felin (51°13'N, 22°37'E) was determined. The field experiment was carried out using the randomized blocks method, in triplicate, in accordance with the principles of good agricultural practice. The leaves were collected at phase 68 according to the BBCH scale. After harvesting, the leaves were dried to constant weight. After drying, the leaves were saturated with water at 80 ° C and 100 ° C for 3, 6 and 9 minutes. The total content of phenolic compounds was determined by the method of Ghasemzadeh et al. Antioxidant activity of sweet potato leaf infusions was determined by DPPH radical spectrophotometry. The time to prepare the infusions significantly differentiated the TP content. Infusions evaluated after 3 minutes were the most favorable in this respect. The antioxidant activity of the tested infusions obtained from sweet potato leaves ranged from 33% to 59%, depending on the variety, and 34-43%, depending on the time the infusion was prepared. Leaf infusions prepared at 100°C had a higher antioxidant activity than infusions made at 80°C. The highest antioxidant activity was revealed by infusions from White Triumph cultivar leaves, lowest -from Cananua cultivar leaves.

Growth rate and yield response of several sweet potato clones to reduced inorganic fertilizer and biofertilizer

“…Currently, the demand for sweet potatoes has been increasing for food consumption and industrial raw materials, especially in West Java (Maulana et al 2020). The use of sweet potato in the food industry has been previously reported (Lareo and Ferrari 2019;Sawicka et al 2019). Many of the local sweet potato varieties typically grown by Indonesian farmers fail to meet the food industry specifications and requirements.…”