Use of Sweet Potato (<i>Ipomoea batatas</i>) Leaf Tips as Vegetables III. Organoleptic Evaluation

Villareal, R. L.; Tsou, S.C.S.; Chiu, S. C.; Lai, S. H.

doi:10.1017/s0014479700000508

Cited by 3 publications

(4 citation statements)

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“…Also, simple cooking or preservation methods for sweet potato leaves have been developed. 33,82 The most popular method of cooking in some African regions is adding lemon juice while cooking leaves. Moreover, the most used preservation method is solar dehydration with salt.…”

Section: Ultrasonicmentioning

confidence: 99%

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

López-Martínez

López-Pérez

González‐Córdova

et al. 2023

ACS Food Sci. Technol.

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Sweet potato (Ipomoea batatas L.) is native American; nevertheless, Asia and Africa are the leading producers and consumers of this product. Mainly, sweet potato is cultivated for its tubers, since they are a rich source of carbohydrates, minerals, and vitamins. On the other hand, sweet potato leaves (SPL) are also consumed in Taiwan and China, and are prepared in various ways (boiled, fried, baked, dehydrated, and fermented). This document shows a compendium of research related to the identification and quantification of the bioactive compounds in SPL, and how cooking processes and extraction technologies allow their use. Finally, the benefits of the bioactive compounds in SPL for human health are also reviewed. Lastly, promoting SPL consumption in Central America is necessary because it can be an alternative to reducing health problems caused by poor eating habits.

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Section: Ultrasonicmentioning

confidence: 99%

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

López-Martínez

López-Pérez

González‐Córdova

et al. 2023

ACS Food Sci. Technol.

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“…Sweet potato contains about double this required amount of vitamin B 1 (0.8-1.0 mg/1000 kcals). Villareal [28] has estimated that a hectare of land planted with sweet potato will provide about eight times as much vitamin B 1 (thiamin) and 11 times as much vitamin B 2 (riboflavin) as a hectare planted with rice. Similarly, it has been estimated by the Nutrition Food Survey Committee, that in the United Kingdom Irish potato supplied 8.7 percent of the riboflavin, 10.6 percent of the niacin (vitamin B 3 ), 12 percent of the folic acid, 28 percent of the pyridoxine (vitamin B 6 ) and 11 percent of the panthothenic acid [29].…”

Section: As Indicated Onmentioning

confidence: 99%

Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed Sweet Potato, Yellow Root Cassava and Plantain Flour Blends Fortified with Moringa oleifera Leaves

Uzoaga

Mazi

Kanu

2020

AJAAR

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Aim: The aim of this study is to produce flour from different blend ratio of orange fleshed sweet potato, yellow root cassava (YRC) and Plantain fortified with Moringa oleifera leaves powder and to determine the nutritional composition (vitamin and mineral) and phytochemical content of the composite flour. Introduction: Orange-fleshed sweet potato (OFSP) is a promising root crop due to its high β-carotene content which could help to reduce vitamin A deficiency (VAD). However, it is a less utilized perishable crop. Therefore, in other to improve it utilization in processing and bakery products the incorporation with other flours should be considered. In order to use OFSP tubers, incorporation with other flours in processing and baked products can be considered. Study Design: The physicochemical analysis was carried out at the biochemistry laboratory of National Root Crop Research Institute (NRCR1) while part of the analysis was done at International Institute of Tropical Agriculture Ibadan (IITA). Study lasted for 6 months. Methodology: Orange-fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike, while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (NRCRI) respectively. The samples were processed into flour and used to form a blend. The flour blend constitute of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentration of 65%, 70, 75, 80, 85, 95 and 5, 10, 95 and 5, 10, 15, 25 and 95% I.e. Sample A, B, C, D, E, F, G, H respectively. Results: The result obtained indicated among the mineral content determined that sample G which serves as the control with 95% Plantain and 5% Moringa oleifera leaves powder exhibited highest in calcium having 13.26 mg/100 g, magnesium 88.06 mg/100 g, potassium 287.70 mg/100 g and iron 2.69 mg/100 g as compared to other composite flour. The phytochemical content of sample F (95% YRC with 5% Moringa oleifera leaves powder) has the highest in alkaloid, tannin and hemagglutinin content as 4.22 mg/100 g 2.26 mg/100 g and 12.43 mg/100 g respectively. The result also indicated that increase in the YRC and decrease in the OFSP caused an appreciable increase in the Vitamin B1, B3 C and D content. Conclusion: The vitamins, mineral and phytochemical content of the products were enhanced and can be of nutritional benefit to the public.

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“…Amongst the parts of sweet potato, the leaves contain significantly higher amounts of anthocyanins [37,[41][42][43][44][45]. The anthocyanins in sweet potato leaf (SPL) have the same potential as natural colorants in foods [46,47] with superior shelf life and equal stability in light and heat, such as those in red cabbage [48,49].…”

Section: Introductionmentioning

confidence: 99%

“…Numerous sweet potato varieties (i.e., Inubi, red, SP native) are unique in terms of leaf color [50]. The colored pigments found in SPL can be used as natural colorants in foods [34,46,47]. There are current studies on the extraction of anthocyanins and the determination of phenolic content in SPL; however, there are no reports yet on the use of SPL from local varieties [52][53][54][55].…”

Section: Introductionmentioning

confidence: 99%

Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Pagulayan

Mendoza

Gascon

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

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Use of Sweet Potato (Ipomoea batatas) Leaf Tips as Vegetables III. Organoleptic Evaluation

Cited by 3 publications

References 1 publication

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed Sweet Potato, Yellow Root Cassava and Plantain Flour Blends Fortified with Moringa oleifera Leaves

Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

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