Orange‐fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A

Abstract

Refining food recipes with orange‐fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP–wheat flour bread recipes—vita butter bread and vita tea bread—were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired‐preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers (n = 50) was used to estimate the contribution to dietary vitamin A based on the trans β‐carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% (p < .05) of consumers (n = 310) for all the attributes considered. The average daily intake by the lactating mothers for vita butter bread was 247 g, and for vita tea bread was 196 g. The trans β‐carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans‐β‐carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.

β‐Carotene‐fortified gari: Processing variables effect on nutritional and sensory qualities

“…Generally, compositing OFSP with cassava for gari production resulted in an increase in the amount of β‐carotene in the composite gari (Table ). The results agree with related studies where OFSP flour and puree were composited with wheat flour for composite bread production (Awuni et al, ; Nzamwita et al, ). Increases in β‐carotene as OFSP amount is increased may primarily be due to the concentration effect of the OFSP in the cassava dough.…”

“…This design was chosen due to its robustness for optimization studies involving many responses and at least two factors. The effect of different proportions of OFSP ranging from 10 to 30% was chosen based on similar studies for composite bread (Nzamwita, Gyebi, & Minnaar, ) and composite gari cost implications (Awuni et al, ). The FD from 1 to 3 days was selected based on the traditional duration of fermentation in Ghana.…”

“…Incorporation of OFSP into food systems as a strategy to improved nutrition has been suggested (Laurie, Faber, & Claasen, ). OFSP ( I. batatas ) composite bread as a significant source of dietary vitamin A is documented (Awuni, Alhassan, & Amagloh, ). The potential of OFSP to improve the vitamin A status in young children has been confirmed in both efficacy and effectiveness studies (Hotz et al, ; Tumwegamire et al, ; van Jaarsveld et al, ).…”

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

“…The International Potato Center (CIP) has gained considerable experience by pilot work in Rwanda and has partnered with companies manufacturing and marketing bakery products in which 20%-45% of wheat flour has been replaced by OFSP puree (boiled and mashed roots). Experience across many SSA countries has shown that with the current price of sweet potato roots, it is economically advantageous to use OFSP puree as a wheat substitute instead of OFSP flour (Awuni, Alhassan and Amagloh, 2017). Moreover, products made using OFSP puree are highly acceptable to consumers.…”

Vitamin A Requirements in Pregnancy and Lactation

“…Weighed intakes of sweet potato breads high in β-carotene were evaluated in Ghanaian lactating women. These breads provided an estimated 1.9 and 3.3 mg β-carotene/d, meeting 12% and 21% of estimated requirements ( 166 ). Other VA-rich foods, including red palm oil and small fish, have been analyzed for their potential to contribute to VA intakes in pregnant and lactating women ( 167 , 168 ).…”