Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)

Eke-Ejiofor, J.; Onyeso, B. U.

doi:10.5539/jfr.v8n3p50

Cited by 6 publications

(6 citation statements)

References 4 publications

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“…The present data is comparable with 22 who reported that white variety of Jerusalem artichoke tuber had 300.12 ± 30.01 mg/100 g potassium content. Likewise, the potassium content of boiled sweet potato (3,061.08 mg/100 g) was significantly reduced when compared with unprocessed (3,288.24 mg/100 g) 29 . The reduction of potassium content may be the result of leaching of its content during processing.…”

Section: Resultsmentioning

confidence: 96%

Untitled

2020

IJPSR

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Jerusalem artichoke is one of the underutilized tuber crops distributed worldwide in temperate areas. It is considered healthy and functional food due to its chemical composition as it contains proteins, mono or polyunsaturated fatty acids, dietary fibers, vitamins, and minerals. In this present research work, the effect of processing on the proximate and mineral composition of Jerusalem artichoke tuber flour (JATF) was studied. The proximate analysis was determined in accordance with AOAC, while mineral estimation was done by the atomic absorption spectrophotometer. The result of the proximate analysis revealed that blanching with sun drying registered a significant increase in fiber content and insignificant reduction (p<0.05) in ash and protein content while it caused a substantial decrease in fat and carbohydrates values when compared with unprocessed-JATF samples. However, autoclaving with sun drying showed insignificant reduction only in ash content and a significant decrease (p<0.05) in fat, protein, and carbohydrates values when compared to unprocessed-JATF samples. The mineral analysis results showed that blanching and autoclaving with sun and oven drying caused a significant decrease in iron, magnesium, phosphorus, sodium, potassium, zinc content and showed a significant increase in calcium value at p<0.05 level. In overall consideration, blanching with sun drying appears to be the recommended processing method to obtain nutritive tuber flour since it caused an insignificant reduction in protein content and a significant decrease in mineral content but had a significantly higher amount of mineral content than autoclaving techniques. INTRODUCTION: India is well known for significant geographical diversity of tropical root and tuber crops (aroids, yams, sweet potato, cassava, dahlia) and several minor tuber crops (Jerusalem artichoke, oca, olluco, mashua) 1. The relative importance of these crops is evident through their annual global production, which is approximately 836 million tonnes.

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Section: Resultsmentioning

confidence: 96%

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2020

IJPSR

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“…Tis could be explained by the low iron and zinc content of mashed sweet potato compared to the unfortifed pearl millet gruel. A comparison of results obtained by Hurrell and Egli [49], Mohanraj and Sivasankar [38], and Eke-Ejiofor and Onyeso [48] revealed the superiority of pear millet grains on sweet potato tubers as far as iron and zinc contents are concerned. Te incorporation of mashed sweet potato into the control consequently reduced the iron and zinc contents of fortifed gruels.…”

Section: Mineral Contents Of Mashed Sweet Potato and Fortifedmentioning

confidence: 84%

“…Tis may be due to the diluting efect of added mashed sweet potato, which had low ash content compared to the unfortifed gruel. Previous studies revealed relatively poor mineral content of sweet potato tubers [42,47,48]. Also, leaching of minerals through difusion in boiling water would have occurred during the cooking step of the preparation of mashed sweet potato.…”

Section: Mineral Contents Of Mashed Sweet Potato and Fortifedmentioning

confidence: 99%

Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

Mawouma

Awoudamkine

Ponka

et al. 2023

Journal of Food Quality

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Iron and zinc deficiencies are still a major public health concern in the Far North Region of Cameroon where staple foods are mainly mineral rich cereals which equally contain inhibitors of their bioaccessibility. The effect of food-to-food fortification of a traditional pearl millet gruel with a natural source of β-carotene on the bioaccessibility of iron and zinc was assessed. A sensory evaluation of gruels fortified at 20, 30, and 40% with mashed sweet potato was carried out. The samples were analysed for carotenoids, phytates, polyphenols, iron, and zinc contents. Bioaccessible iron and zinc were evaluated using in vitro digestion method. The gruel fortified at 20% with mashed sweet potato had better scores ( P < 0.05) of taste (3.93), colour (3.36), and overall acceptability (3.80) compared to the control. Carotenoid, polyphenol, and phytate contents were higher in fortified gruels ( P < 0.05) compared to the control, while iron and zinc contents were lower. A significant increase ( P < 0.05) in bioaccessibility of 8.08% and 26.96% for iron and 53.79% and 62.92% for zinc was observed at 20 and 30% incorporation level, respectively. However, at 40% incorporation level, the increase in bioaccessible iron was less important and bioaccessible zinc decreased. Mashed sweet potato can be used as a fortificant to improve the bioaccessibility of iron and zinc contents of local pearl millet gruel, if added moderately.

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“…The physicochemical properties of foods are noticeably changed during the roasting process. Many published works have investigated the effect of roasting conditions on the properties of several products (Eke-Ejiofor & Onyeso, 2019;Rabiou et al, 2018b;Marzocchi, 2017). The results of the proximate composition showed that the moisture content of Gabou was lower than that of various dried vegetative parts of the onion and the minimum recommended moisture content of 4% for dried onion (Rozis and Guinebault, 1995).…”

Section: Discussionmentioning

confidence: 99%

Determination of Optimal Roasting Conditions for the Production of Gabou

Rabiou¹,

Yaou²,

Lewamy³

et al. 2019

JFR

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Gabou is a traditional onion-based spice commonly used in Niger. It is prepared in a handcrafted way by roasting of dried onion. This study was conducted to determine the optimal roasting conditions. The traditional processes of Gabou manufacturing were identified through a survey and studied. Gabou were produced at different roasting temperatures and times in presence of the oil quantities in the laboratory. Then sensory analyses were conducted to select the Gabou of best sensory characteristics. The chemical composition of the selected Gabou and their raw materials was determined. The result of the investigation showed that flower stems, green leaves and onion bulbs were used in the production of Gabou. The optimal roasting conditions were obtained at 120°C for 8 min for bulbs Gabou, 120°C for 5 min for green leaves Gabou and 130°C for 11 min for flower stems Gabou in the presence of 1 ml, 2 ml and 0 ml palm oil per 30 g, respectively. Roasting conditions that led to the production of Gabou of good sensory characteristics did not have a significant negative influence (p<0.05) on proximate and mineral composition. On the contrary, they have significantly reduced the moisture content which contributes to the reduction of Gabou shelf life.

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Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)

Cited by 6 publications

References 4 publications

Untitled

Untitled

Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

Determination of Optimal Roasting Conditions for the Production of Gabou

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