Identification of Physical, Chemical, and Sensorial Characteristics of Rich-anthocyanins PromisingClones of Sweet Potato. Breeding for sweet potato varieties rich in anthocyanins is essential to promote the use of sweet potato as functional food as well as to support food diversification program. This study was performed to identify physical, chemical, and sensorial characteristics of 10 promising clones of purple-fleshed sweet potato and two varieties (Ayamurasaki and Antin 1) as checks, at the Food Chemistry and Processing Laboratory of ILETRI, Malang from November until December 2012. The trial was arranged in a completely randomized design with three replicates. Observations included physical and chemical characteristics of the fresh roots and sensory attributes of the steamed roots using hedonic test of 20 panelists. The flesh colour varied from white/yellow purplish, purple up to dark purple. The lightness colour (L*) of root flesh was negatively correlated with total anthocyanins (R2 = 0.81), which varied from 1.86 mg (MSU 06044-05) up to 123.92 mg equivalent to cyanidin 3-glycoside/100 g fw . Three clones, namely MSU 06046-48, MSU 06028-71, and MIS 0601-179 had higher total anthocyanins than that of Ayamurasaki (70.41mg/100 g fw) as a check. Moisture, ash, crude fiber, reducing sugar, amylose, and starch contents also varied among clones, ranged from 67.7 to 75.8%; 2.8 to 3.9% dw; 2.5 to 4.8%; 0.9 to 4.4% dw; 20.0 to 27.4% dw and 50.3 to 66.6% dw, respectively. MIS 0601-179 clone had the highest dry matter and starch contents (40.05% dw and 66.64% dw) which were suitable for flour ingredient. The steamed roots of MSU 06044-05 (yellow purplish) gave the highest scores of panelist preferences on colour, texture and taste attributes, followed by MIS Ayamurasaki,. The bitter taste of MSU 06046-48 steamed roots associated with the highest anthocyanins content was slightly disliked, suggesting that this clone needs an alternative preparation method other than steaming.ABSTRAK. Perakitan varietas unggul ubijalar kaya antosianin mendukung pemanfaatannya sebagai pangan fungsional sekaligus diversifikasi pangan berbasis sumber daya lokal. Untuk itu dilakukan penelitian sifat fisik, kimia, dan sensoris 10 klon harapan ubijalar ungu dan dua varietas pembanding (Antin 1 dan Ayamurasaki) di Laboratorium Kimia dan Teknologi Pangan Balitkabi, Malang, pada bulan November-Desember 2012. Klon/varietas tersebut ditanam pada MK II 2012 di Tumpang, Malang, dan dipanen pada umur 4,5 bulan. Percobaan menggunakan rancangan acak lengkap, tiga ulangan. Pengamatan meliputi warna dan komposisi kimia umbi segar serta sifat sensoris umbi kukus dengan uji Hedonik melibatkan 20 panelis. Warna daging umbi bervariasi dari putih/orange sembur ungu, ungu hingga ungu tua. Tingkat kecerahan warna (L*) umbi berkorelasi negatif dengan total antosianin (R2 = 0,81) yang nilainya berkisar dari 1,86 mg (MSU 06044-05) hingga 123,92 mg, setara sianidin 3-glukosida/100 g bb . Klon MSU 06046-48, MSU 06028-71, dan MIS 0601-179 memiliki total antosianin ...
A trienzyme treatment (protease, alpha-amylase, and human plasma conjugase), followed by purification using SPE with SAX cartridges and reversed-phase HPLC with UV-PDA detection, was performed for determination of the distribution of various folate forms and content at various stages of tempe preparation. The major folate form in soybean identified was 5-formyl tetrahydrofolate (5-CHO-H4folate), followed by 10-formyl tetrahydrofolate (10-CHO-PGA), and 5-methyl tetrahydrofolate (5-CH3-H4folate), whereas folic acid was not detected and tetrahydrofolic acid (H4folate) was not detectable. The most predominant form in tempe was also 5-CHO-H4folate, followed by 10-CHO-PGA, whereas the quantities of 5-CH3-H4folate and folic acid were negligible. Quantities and retention of folate significantly decreased during the first boiling, dehulling, soaking, and second boiling procedures, yielding folate retention of 32%. A remarkable increase in folate content was found after fermentation, 5.2-fold higher than that of the boiled soybean. This may be due to de novo formation of folate by Rhizopus oligosporus, the principal mold in tempe fermentation. HPLC results were approximately 38-55% lower than the values obtained from the microbiological assay using Lactobacillus casei.
Genetic diversity and inheritance of the traits determine the success of the breeding program. Analysis of genetic variability and heritability assist breeders to decide a strategy and appropriate selection criteria that will be used to repair the desired character. The purpose of this study was to obtain information about genetic diversity, heritability and correlation of nine agronomic characters of soybean varieties. The materials were 16 soybean varieties that arranged in a randomized block design with three replications. The results showed that days to flowering, number of branches per plant, number of reproductive nodes, number of unfilled pods per plant, weight of 100 seeds, and grain yield revealed broad GCV (Genetic Coeffiecient of Variance), whereas the days to maturity, plant height, number of pods per plant had a narrow GCV. PCV (Phenotypic Coeffiecient of Variance) value higher than the value of GCV on all the observed characters with a slight difference, except for grain yield. The broad sense heritability varied from low (seed yield), medium (the number of branches, number of reproductive nodes, number of pods and the number of unfilled pods), and high (days to flowering, days to maturity, plant height, and weight of 100 seeds). Characters of days to flowering and weight of 100 seeds are effectively used as selection criteria because they had a broad GCV and high heritability. Correlation of all yield components to the seed yield was not significant, and negatively correlated to weight of 100 seeds. Variety with higher plant height tended to have a higher number of branches, reproductive nodes and filled pod per plant.
Noodle characteristics prepared from both 100% of domestic and imported wheat flour (as a control) and blended with 40% of orange-fleshed sweet potato paste were studied. The domestic wheat flour had higher protein content (13.8%), compare to imported wheat flour (11.7%), thus giving the highest protein content (18.86%) in noodle prepared from 100% domestic wheat flour. However its noodle colour was disliked due to a lower whiteness level compared to imported wheat flour.Blended 60% of domestic wheat flour with 40% of sweet potato paste could improve the noodle colour acceptance. The noodles prepared from both 100% wheat flours and blended with 40% sweet potato paste had met the national standard quality for moisture and protein content. This suggests that sweet potato paste is promising for noodle ingredients as a wheat flour substitute.
Soybean is the third important food crop in Indonesia after rice and maize, particularly as a good source of protein. The demand for soybean consumption tends to increase annually. In 2020, the figure was about 3.28 million tons, while the domestic production was 0.63 million tons, thus around 81% of the soybean needed was imported. Efforts to increase the domestic soybean production have been conducted since the last decade, which is concerned with increasing the current productivity (1.5 t/ha) through introducing the high-yielding improved varieties and extending the harvested area, particularly to outside of Java. The potential planting area is focused on the irrigated lowland after rice (optimal land) and suboptimal lands (dry, acid, tidal, and shaded lands). The series of the study showed that the yield potential of soybean grown in such lands varied from 1.8 t/ha to 3.0 t/ha. A number of soybeans improved varieties adapted to different land types or agro-ecological conditions also have been released and supported with advanced cultivation technology. The results, challenges, and opportunities to achieve soybean self-sufficiency are discussed in this paper.
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