Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition

Bovell-Benjamin, Adelia C.

doi:10.1016/s1043-4526(06)52001-7

Cited by 456 publications

(314 citation statements)

References 95 publications

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“…In many developing countries, fresh sweet potatoes are commonly preserved and processed into dried slices, flakes, and flour for uses in a variety of formulated foods such as noodles, soups, beverages, bakery and confectionery products and snacks (Bovell-Benjamin 2007;Yang and Gadi 2008). Dehydration processes have been reported to significantly affect the β-carotene content, anthocyanin content, antioxidant capacity and total phenol content as well as color of the sweet potato flours and dried slices (Bengtsson et al;Yang and Gadi 2008;Yadav et al 2006;Ahmed et al 2010a).…”

Section: Intintroductionmentioning

confidence: 99%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

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Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purple (Phichit 65-3) and orange-fleshed (T101) colors newly developed in Thailand were studied. The influence of drying methods on physico-chemical properties, anthocyanin, β-carotene and antioxidant activity retentions of purple and orange-fleshed SP flours (SPFs) was investigated. Peeled purple and orange SPs were pretreated by blanching (100°C, 5 sec) and soaking in 0.5 % (w/v) sodium metabisulphite, then dried in either hot air oven at 50-80°C or steamed for 10 min and placed to the drum dryer at 80-110°C and 3-7 rpm drum speed. The drying processes significantly enhanced anthocyanin contents of SPFs by 1.8 to 3.8 times; however, there was a significant loss of β-carotene occurred during drying processes. Drum drying yielded SPFs with better color, higher total phenolic contents and antioxidant activity than the hot air drying. Pasting temperatures of hot air dried orangefleshed SPFs (84-85°C) were slightly higher than those of purple-fleshed SPFs (80-83°C). Drum drying process produced pre-gelatinized (instant) SPFs as indicated by RVA and DSC results. The optimal conditions for drum dried and hot air dried SPF manufactured were 95°C at 5 rpm and 70°C, respectively, based on anthocyanin, β-carotene, total phenolic, antioxidant activity, color retentions, and pasting properties.

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Section: Intintroductionmentioning

confidence: 99%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

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“…Sweetpotato constitutes the 8 th most important food crop in the world with more than 107 metric tonnes produced per annum [3]. Biofortification programs have encouraged the production and adoption of OFSP and other micronutrient rich plant foods as a food based strategy to fight VAD [4]. The adoption of food based strategies has been justified as a sustainable approach to reach a large section of the rural population who may not be reached by other intervention strategies [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps

Tumuhimbise¹,

Orishaba²,

Atukwase³

et al. 2013

FNS

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The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP; Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high density polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.

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“…A melhora da qualidade da cadeia produtiva da batata-doce possibilita agregar valor comercial ao alimento e também qualidade nutricional (BOVELL-BENJAMIN, 2007). O melhoramento genético tem permitido a expressão do potencial produtivo do germoplasma selecionado e tem sido amplamente utilizado para selecionar materiais genéticos com elevado potencial de cultivo e de comercialização, além de, muitas vezes, potencializar o teor de micronutrientes nos alimentos selecionados (MILLER;WELCH, 2013 …”

Section: Introductionunclassified

Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco

Vizzotto

Pereira

Castro

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco Mineral composition of sweet potato genotypes with coloured pulps and their consumption adequacy for risk groups ResumoEste estudo objetivou quantificar minerais presentes em genótipos de batata-doce de polpa colorida, selecionados e cultivados pela Embrapa (Empresa Brasileira de Pesquisa Agropecuária), no sul do Rio Grande do Sul, bem como verificar o percentual de adequação de consumo em grupos de risco nutricional. Genótipos de batata-doce cultivados no Banco Ativo de Germoplasma -polpa branca (Rubissol, ILS 12, ILS 10, ILS 24); polpa creme (Cuia, ILS 03, ILS 44); polpa amarela/laranja (Amélia e Beauregard); polpa roxa (ILS 56, ILS 16 e ILS 71) -foram analisados em triplicata. Os minerais foram quantificados por espectrometria de absorção atômica e os resultados foram expressos em miligrama do mineral correspondente a 100 g -1 de amostra úmida. Cálculos dos percentuais de adequação da ingestão diária recomendada de cada genótipo para grupos de risco (crianças entre 4 e 8 anos e gestantes entre 19 e 30 anos), com base no consumo de uma porção média de 200 g diários, foram realizados. As batatas-doces apresentaram grande variação na quantidade de minerais entre os genótipos e o potássio foi o mais abundante em todos estes, com destaque para os genótipos ILS 44, ILS 56 e ILS 71. Os genótipos de coloração roxa se sobressaíram na quantidade de potássio e os de coloração creme, na quantidade de fósforo. O consumo de uma porção média de 200 g de qualquer uma das batatas-doces forneceria 28% da necessidade de magnésio a crianças de 4 a 8 anos, e em torno de 20% das necessidades diárias de magnésio e 10% de potássio para gestantes. Palavras-chave: Ipomoea batatas (L.) Lam.; Nutrientes; Minerais; Dietética. AbstractThe objective of this work was to quantify the minerals present in coloured pulp sweet potato genotypes, selected and cultivated by Embrapa (Empresa Brasileira de Pesquisa Agropecuária), in the southern region of Rio Grande do Sul, Brazil, as well as checking their percentage adequacy for consumption by groups at nutritional risk. The following sweet potato genotypes grown in the Active Germplasm Bank were analysed in triplicate: white pulp (Rubissol, ILS 12, ILS 10 and ILS 24); cream pulp (Cuia, ILS 03 and ILS 44); yellow/orange pulp (Amélia and Beauregard); and purple pulp (ILS 56, ILS 16 and ILS 71). The minerals were quantified by atomic absorption spectrometry and expressed as mg of the corresponding mineral per 100 g -1 of fresh weight. The percentages of adequacy of the recommended daily intake of each genotype for risk groups (children between 4 and 8 years old and pregnant women between 19 and 30 years old) based on the consumption of an average portion of 200 ...

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Sweet Potato: A Review of its Past, Present, and Future Role in Human Nutrition

Cited by 456 publications

References 95 publications

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps

Composição mineral em genótipos de batata-doce de polpas coloridas e adequação de consumo para grupos de risco

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