Training of trainers’ module for orange-fleshed sweetpotato (OFSP)

Abidin, P.E.; Dery, Eric Kuuna; Amagloh, Francis Kweku; Asare, Kwabena; Amoaful, Esi Foriwa; Carey, Edward E.

doi:10.4160/9789290604624

Cited by 6 publications

(5 citation statements)

References 19 publications

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“…OFSP tubers have been utilized as food in their fresh form after cooking, as flour and in the grated and mashed (commonly known as puree) forms. [31][32][33] OFSP flour has been used locally at domestic level and in industrial production of bakery products. Some of the bakery products in which OFSP flour is incorporated as an ingredient are cakes, bread, muffins and buns.…”

Section: Utilization Of Orange Fleshed Sweetpotatomentioning

confidence: 99%

“…56 In Ghana, the bread is on the roll out for industrial production under the trade name "vitabread". 31 In Rwanda, wheat flour substitution with OFSP puree in bread baking has been done in the proportions ranging from 20 to 45%. 56 Studies have documented that 30% OFSP puree incorporation into bread is the minimum level that possibly provide significant β-carotene levels 34 justifying the fortification of bread using OFSP puree.…”

Section: Production Of Orange-fleshed Sweetpotato Puree Breadmentioning

confidence: 99%

“…The use of OFSP puree as a substitute for flour has provided both economic and nutritional advantages. 31 The incorporation of OFSP puree in bread targeted the high end market who could not easily access the OFSP roots and benefit from its β-carotene rich property. 34 The optimal product formulation is as shown in Table 2.…”

Section: Production Of Orange-fleshed Sweetpotato Puree Breadmentioning

confidence: 99%

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Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Owade

Abong

Okoth

2018

Curr Res Nutr Food Sci

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Bread though an exotic food product in sub-Saharan Africa, has been an important cereal product consumed by most individuals among the vast Sub-Saharan African population. Bread formulations in both the local and industrial production have evolved. The latest and emerging technology in bread formulation involve the incorporation of orange-fleshed sweetpotato (OFSP) puree. OFSP puree-based bread is commercially available across sub-Saharan Africa (SSA) and is being promoted due to the potential nutritional benefits that it possesses. Together with OFSP flour based bread, OFSP puree based bread serves as a good food vehicle for β-carotene; this serves to alleviate vitamin A deficiency (VAD) especially among the vulnerable population in SSA. The production of OFSP puree based bread has so far been relying on fresh OFSP puree or cold-chain stored OFSP puree. However, this has presented economic challenges and problems to the sustainability and expansion in OFSP puree bread production. Cold chain stored OFSP puree is capital intensive and has inconsistent supply. With the development of shelf-storable preservative treated OFSP puree, most of these challenges will be overcome without undoing the currently harnessed benefits. The use of OFSP puree in bread baking can then be expanded easily at minimal production costs and maximum retention of nutritional quality. Therefore, the use of the shelf-storable OFSP puree in bread baking needs to be evaluated further to present a substantiated case for its use. The current review has been developed with focus on the scientific advances in the production of OFSP puree based bread from both historical and a forecast perspective. The scientific progress and breakthroughs in the use of OFSP puree in bread are critically reviewed.

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Section: Utilization Of Orange Fleshed Sweetpotatomentioning

confidence: 99%

Section: Production Of Orange-fleshed Sweetpotato Puree Breadmentioning

confidence: 99%

Section: Production Of Orange-fleshed Sweetpotato Puree Breadmentioning

confidence: 99%

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Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Owade

Abong

Okoth

2018

Curr Res Nutr Food Sci

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“…Farmers still have poor knowledge of processing sweetpotato vines as animal feed. Nonetheless, sweetpotato vines are a good feed resource for animals (Abidin & Carey, 2018;Abidin et al, 2014). The utilization of sweetpotato storage roots is traditionally separated based on flesh color, sweetness, and texture.…”

Section: Core Ideasmentioning

confidence: 99%

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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“…The different flesh-colored varieties could determine their nutritional and phytochemical composition and change food sensory analysis. The storage roots are either used as a raw vegetable or used in cooking such as in curries, chips, breads, and cakes, as well as in biscuits, juices, ketchup, and other value-added products ( Abidin et al., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

Villalba,

Martínez-Ispizua,

Morard

et al. 2024

Front. Plant Sci.

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This study investigates the impact of sweet potato plant sanitation on the yield and external and internal quality root storage exploring the nutritional content affected by various cooking methods (raw, boiled, and oven-cooked). The presence of viruses, and concretely of the sweet potato leaf curl virus (SPLCV), in sweet potato propagation material is shown to significantly reduce yield and modify storage root quality. Notably, the research reveals a substantial improvement in crop yield and external quality, reinforcing the efficacy of plant sanitation methods, specifically apical meristem culture, in preserving the overall productivity of sweet potato crops. Furthermore, the investigation identifies a noteworthy decrease in starch content, suggesting a dynamic interaction between plant sanitation and starch metabolism in response to viral diseases. The study also delves into the alteration of mineral absorption patterns, shedding light on how plant sanitation influences the uptake of essential minerals in sweet potato storage roots. While the health status of the plants only slightly affected magnesium (Mg) and manganese (Mn) accumulation, indicating a potential resilience of mineral balance under virus-infected conditions. Moreover, the research identifies significant modifications in antioxidant levels, emphasizing the role of plant sanitation in enhancing the nutritional quality of sweet potatoes. Heat-treated storage roots, subjected to various cooking methods such as boiling and oven-cooking, exhibit notable differences in internal quality parameters. These differences include increased concentrations of total soluble solids (SS) and heightened levels of antioxidant compounds, particularly phenolic and flavonoid compounds. The observed increase in antioxidant capacity underscores the potential health-promoting benefits associated with plant sanitation practices. Overall, the study underscores the critical importance of plant sanitation in enhancing sweet potato production sustainability, contributing to food security, and supporting local agricultural economies. The results emphasize the need for further research to optimize plant sanitation methods and promote their widespread adoption globally, providing valuable insights into the complex relationships in food quality.

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Training of trainers’ module for orange-fleshed sweetpotato (OFSP)

Cited by 6 publications

References 19 publications

Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

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

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security

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