Sweetpotato Production, Processing, and Nutritional Quality

Trương, Bá Vương; Avula, Ramesh Y.; Pecota, Kenneth V.; Yencho, G. Craig

doi:10.1002/9781119098935.ch35

Cited by 79 publications

(84 citation statements)

References 86 publications

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“…Proximate composition, including moisture, protein, fat, ash, total dietary fiber, total carbohydrate, and calories of the samples from dried PFSP, residues from the first and second extraction are presented in Table . The nutrient contents of dried PFSP were within the ranges of crude protein (4.07% to 6.20%) and ash (2.33% to 4.48%) but lower in fat (1.27% to 2.16%) and carbohydrate (81.3% to 87.3%) as compared to the values reported for the common sweetpotato varieties grown in the United States (Cartier et al., ; Truong et al., ). It is known that agricultural practices and environment factors can have effects on the growth and nutrient accumulation in fruits and vegetables.…”

Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 99%

“…The physiochemical properties of the starch recovered from this acidified extraction of PFSP needs to be evaluated for applications as an ingredient in various processed foods and industrial products. In Asia, sweetpotato starch has been produced by small and medium-scale factories for utilization in processing of noodles, thickening agents, syrups, fermented products, and various chemicals (Truong et al, 2018). Proximate composition, including moisture, protein, fat, ash, total dietary fiber, total carbohydrate, and calories of the samples from dried PFSP, residues from the first and second extraction are presented in Table 6.…”

Section: Repeated Extraction and Recovery Of Co-productsmentioning

confidence: 99%

“…Sweetpotatoes with purple‐fleshed color are rich in beneficial phytochemicals such as phenolic acids and anthocyanins (Grace, Truong, Truong, Raskin, & Lila, ; Lee, Park, Choi, & Jung, ; Oki et al., ). This nutritious vegetable has been processed into various food products including beverages, natural colorants, and polyphenol‐enriched functional food ingredients (Suda et al., ; Truong, Avula, Pecota, & Yencho, ). In addition to the color, many studies on nutraceutical foods have indicated that anthocyanins from purple‐fleshed sweetpotatoes (PFSP) exhibited various potential health benefits including radical scavenging activity, anti‐inflammatory activity, antimutagenic activity, reduction in memory impairment effects, reduction of body weight, and fat accumulation and liver injury in mice (Ju et al., ; Kano, Takayanagi, Harada, Makino, & Ishikawa, ; Suda et al., ; Wang, Nie, & Zhu, ; Wu et al., ; Zhang et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…For juice and pigment extraction, sweetpotatoes are usually subjected to heat treatment for making into purees, which are the intermediate materials for subsequent processing operations (Truong et al., ). Heating the peeled sweetpotato slices at 90 °C for 10 min was reported for juice processing from PFSP (Suda et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

Truong

Thor

Harris

et al. 2019

Journal of Food Science

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With high phytochemical and starch contents, purple‐fleshed sweetpotatoes (PFSP) have been processed into various functional ingredients and food products including juices and natural colorants. For juice processing, PFSP are usually subjected to heat treatment for inactivation of pigment‐degrading enzymes. However, heating of sweetpotatoes gelatinizes starch and produces thick slurry with cooked flavor, which are the drawbacks. Development of alternative processes to overcome the stated problems will be beneficial to sweetpotato processors. This study demonstrated that acidified water (≥3% w/v citric acid) was effective in inhibiting polyphenol oxidase and peroxidase in raw PFSP resulting in an attractive reddish juice. About 93% total phenolics (TP) and 83% total monomeric anthocyanins (TMA) in PFSP were extracted by two repeated extractions. The combined PFSP juice (3.2 L/kg PFSP) had high levels of TP (1,850 mg/L) and TMA (475 mg/L). With the developed process, 167 g dried starch, and 140 g dried high‐fiber pomace were obtained for each kg raw PFSP, besides the highly pigmented juice. Pasteurization of the PFSP juice samples (pH 3.2) at 80 °C for 12 s resulted in 15% loss in TMA and had no effect on TP. The results indicated an efficient process to produce sweetpotato juice with high bioactive compounds and recovery of starch and high dietary fiber pomace as co‐products. Practical Application Purple‐fleshed sweetpotatoes (PFSP) are rich in polyphenolics and antioxidant activities. In PFSP juice extraction, heat treatment to inactivate the pigment‐degrading enzymes results in starch gelatinization and cooked flavor. A nonthermal process using acidified water was developed for producing anthocyanin‐rich juice from PFSP and concurrently recovering native starch and dried pomace, which would increase the economic feasibility of the developed process. The results demonstrate an efficient process for the sweetpotato industry in producing PFSP pigmented juice and co‐products for various food applications.

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Section: Resultsmentioning

confidence: 58%

Section: Resultsmentioning

confidence: 99%

Section: Repeated Extraction and Recovery Of Co-productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

Truong

Thor

Harris

et al. 2019

Journal of Food Science

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Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

George,

Reddy,

Wadl

et al. 2024

Agronomy Journal

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Sweetpotato (Ipomoea batatas L.) is an important staple crop cultivated in over 100 countries, and the storage roots and vines provide food for humans and livestock. Sweetpotato consumption and demand for its value‐added products have increased significantly in the last two decades and have led to new cultivar development, expansion in acreage, and increased demand in the United States and its export markets. Despite the known nutritional components and other health benefits, further research is needed to characterize the genetic diversity and chemical composition related to their storage root qualities, essential in developing consumer‐preferred cultivars that offer host plant resistance against pests and pathogens. There is a critical need for research on non‐pesticidal control approaches that can provide safe, effective, economical, sustainable, and environmentally sound pest and disease management techniques, especially for socially disadvantaged small farmers in the United States. Moreover, climate change can significantly impact future production practices and yield and may directly or indirectly affect crop pests, weeds, and diseases. In this review, we discuss the current status, challenges, and future approaches associated with sweetpotato production practices; health‐promoting properties of sweetpotato cultivars; value‐added products; genetic diversity and germplasm; pest and disease management; weed and water management; pollination ecology; and other agronomic and cultural practices that may impact sustainable sweetpotato production by small‐scale, organic, and large‐scale growers.

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Production innovations to enhance sweetpotato as a food security crop in northern Ghana

Sugri,

Akansake,

Abukari

et al. 2024

Crop Science

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Sweetpotato (Ipomoea batatas (L) Lam) is prioritized among crops that enhance food security and reduce malnutrition in Ghana. The production is expanding faster than other food crops owing to its superior nutrient composition. This study evaluates integrated approaches to increase on‐farm productivity, income, and utilization of sweetpotato. The first part evaluated the agronomic yield performance, financial return, and sensory quality of 10 varieties under different fertilizer treatments. The second part of activities assessed both storage root and leaf composition (i.e., total sugars, dry matter, protein, Fe, Zn, Ca, total phenolic, total monomeric anthocyanins, lutein, zeaxanthin, α‐tocopherol, β‐carotene, and total carotenoids). Third, storage stability characteristics were assessed (i.e., shelf life and the incidence of decay). Application of NPK of 40:40:70 at 300 kg ha−1 significantly (p < 0.001) increased storage root yield from 12.4 to 17.3 t ha−1, which represents a 32% increase in yield compared to farmers’ standard practice. The variety SARI‐JanLow (where SARI is Savanna Agricultural Research Institute) was outstanding for root yield (23.5 t ha−1) and β‐carotene content (20.8 Mg 100 g−1). SARI‐Tiemeh was consistently ranked among the three most preferred varieties by the sensory panel across the production hubs. At locations Nyankpala and Nikongo, the most responsive varieties to fertilizer application with regard to marketable storage root yield were SARI‐Tiemeh (108%) and PGA14351‐4 (79%), respectively. The varieties SARI‐Nyumengre (1.4%), SARI‐Nyoriberi‐gu (1.4%), and PGA14351‐4 (1.6%) were the least susceptible to sweetpotato weevil attack. Considering the benefit–cost ratio and a return on investments, the four most economically viable varieties appear to be SARI‐JanLow, SARI‐Suyolo, SARI‐Tiemeh, and SARI‐Nyoriberi‐gu.

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Sweetpotato Production, Processing, and Nutritional Quality

Cited by 79 publications

References 86 publications

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin‐Rich Juice and Co‐product Recovery from Purple‐Fleshed Sweetpotatoes

Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities

Production innovations to enhance sweetpotato as a food security crop in northern Ghana

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