Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Abstract

The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including the glycemic index (GI) and antioxidant capacity. This study aimed to evaluate the nutritional profile of extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, and 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, and antioxidant capacities. The 40% KBF substitution enhanced the protein and fiber contents of the EPSP by up to 8% and 6%, respectively. Moreover, it also revealed that EPSP with 40% KBF substitution had a low-GI category (53.1), while the 0 and 30% substitution levels had a high-GI category, i.e., 77.4 and 74.7, respectively. However, the extrusion processing reduced the anthocyanin content and antioxidant capacity of purple sweet potato flour containing 40% KBF by 48% and 19%, respectively. There was a significant relationship between the GI values of proteins, fats, and fibers (p < 0.05). The insignificant effect of resistant starch and phenol contents on GI value was recorded due to the low concentrations of those components. KBF substitution could ameliorate the profile of protein, fiber, and GI, but not for antioxidant capacity. The other innovative processes for preserving antioxidant capacity might improve the product quality.

High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness

“…These pigments, found in significant quantities in purple sweet potatoes (ranging from 3.31 to 13.9 mg/g), are known to influence coloration [Rodríguez-Mena et al, 2023]. Our prior investigation revealed that although some of these anthocyanins undergo degradation during flour extrusion, their presence remains notable in the end product [Palupi et al, 2023]. The hardness of the extrudates also varied depending on the proportion of kidney bean flour in the formula -higher kidney bean flour content led to a higher hardness (Table 2).…”

“…It might be served as a staple food containing up to 2.01-3.87 g/100 g of fiber in their fresh matter. Even in the form of flour, purple sweet potatoes have a high fiber content of up to 11.9 g/100 g [Huang et al, 1999;Palupi et al, 2023]. Kidney bean (Phaseolus vulgaris L.) is a type of legume known for its nutritional value as 100 g of kidney bean flour contains 13.12 g of fiber [Palupi et al, 2023].…”

“…Even in the form of flour, purple sweet potatoes have a high fiber content of up to 11.9 g/100 g [Huang et al, 1999;Palupi et al, 2023]. Kidney bean (Phaseolus vulgaris L.) is a type of legume known for its nutritional value as 100 g of kidney bean flour contains 13.12 g of fiber [Palupi et al, 2023]. These two foods not only have a high fiber content, but they also contain proteins with noticeable essential amino acids [Audu & Aremu, 2011; Kurnianingsih et al, 2021].…”

Impact of Mar’ke Bilar Healthy Drink on Blood Levels of Malondialdehyde, Superoxide Dismutase, and Hemoglobin in Soccer Athletes at PPLP North Sumatra

“…Purple passion fruit, persimmon, and purple sweet potato are food ingredients that grow in many places in Indonesia and have bioactive substances (phenols, tannins, anthocyanins, and flavonoids) and antioxidant content (beta-carotene, vitamin C, mineral Zn) which can prevent the increase in free radicals and can prevent the occurrence of sports anemia in soccer athletes (14). The concoction of the three food ingredients is made into a healthy drink called Mar'ke Bilar, which can complement the shortcomings and advantages of each ingredient, both in terms of nutrient content and bioactive substances, such as anthocyanins, tannins, flavonoids, and quercetin (15)(16)(17). Purple sweet potatoes have a sweet taste and contain bioactive substances anthocyanins, with levels of 61.85 mg/100g.…”