Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Owade, Joshua Ombaka; Abong, George Ooko; Okoth, Michael W.

doi:10.12944/crnfsj.6.3.06

Cited by 15 publications

(12 citation statements)

References 58 publications

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“…OFSP was the only fortificant that had beta-carotene. In as much as drying of the OFSP roots deteriorates the level of beta-carotene through oxidation (Owade et al, 2018), the level of beta-carotene found in the current study was still higher than the levels reported by Aywa et al (Away et al, 2013) in some of the raw roots of some ascensions grown in Kenya. An earlier study by {Formatting Citation} found that maize flour had undetectable levels of beta-carotene, thus the 1987±0.05 µg RAE/100 g of vitamin A in OFSP flour makes it ideal as a fortificant.…”

Section: Nutrition Composition Of Raw Materialscontrasting

confidence: 87%

“…In both extruded and non-extruded blended flours, the minimum beta-carotene level for fortified flours, 500 mg/100g (Owade et al, 2018), was achieved. Incorporation of amaranth into cereal flour was reported to improve the iron and zinc whereas not achieving significant levels of vitamin A and its equivalents (Akande et al, 2017).…”

Section: Micronutrient and Anti-nutrient Content Of Blended Floursmentioning

confidence: 96%

“…Cereal flour blends with OFSP rather than amaranth grain powder had higher degradation of the beta-carotene due to extrusion. Exposure of the OFSP to thermal treatment has been shown to result in degradation of the beta-carotene content through oxidation (Owade et al, 2018). Additionally, reduction in the moisture contents of the cereal flour blends resulted in a decline in the beta-carotene contents.…”

Section: Micronutrient and Anti-nutrient Content Of Blended Floursmentioning

confidence: 99%

“…Foods rich in micronutrients such as orange-fleshed sweet potato (OFSP), baobab pulp and grain amaranth have been composited with cereal flours in efforts to improve the micronutrient contents. The beta-carotene rich property of OFSP has enabled its utilization for mitigation of vitamin A deficiencies (VAD) through its incorporation into other foods (Owade et al, 2018). Although Abong' et al, (2020) indicated that the leaves of OFSP have higher beta carotene content than the roots, the roots are still the most consumed edible part of the OFSP.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

JFR

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A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of anti-nutrients. Food to food fortification is being used as an alternative to improve the micronutrient content of the cereal-based flours. This study sought to develop an extruded composite flour using sorghum and maize as the cereal base and baobab, grain amaranth and orange-fleshed sweet potatoes as the fortificants. A completely randomized design in factorial arrangement with ingredient ratio and extrusion as factors and seven levels was used to develop different formulations of the composites. Fortification of sorghum-maize cereal flour blends with amaranth, baobab and orange-fleshed sweet potato powder resulted in a significant (p<0.05) increase in the protein, beta-carotene, iron and zinc contents, on average, 8.99 ± 1.03 g/100g, 895.90 ± 346.85 mg/100g, 11.81 ± 9.73 mg/100g and 1.74 ± 0.18 mg/100g dry weight basis respectively. High grain amaranth levels in the formulations significantly (p<0.05) increased the phytate content whereas tannin content was significantly lower in low sorghum formulations. Conversely, extrusion of the composite flours significantly (p<0.05) reduced protein and beta-carotene contents by 4.7% and 40.9% respectively. Extrusion and its interaction with ingredient ratio significantly (p<0.05) affected the proximate, mineral and anti-nutrient composition of the composite flours. Both the fortificants and extrusion play a role in the reduction of anti-nutrients and therefore future studies should focus on other treatments that can be used together with extrusion to reduce anti-nutrients.

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Section: Nutrition Composition Of Raw Materialscontrasting

confidence: 87%

Section: Micronutrient and Anti-nutrient Content Of Blended Floursmentioning

confidence: 96%

Section: Micronutrient and Anti-nutrient Content Of Blended Floursmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Emmaculate¹,

Wandayi²,

Ooko³

et al. 2020

JFR

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“…The greatest incentive for promotion of value addition practices is successful adoption of the products (Owade, Abong, Okoth 2018a).…”

Section: Consumer Acceptance Of Value-added Cowpea Productsmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

Self Cite

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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Application of the scaling readiness approach for scaling of nutrition‐sensitive initiatives in Kenya, Uganda, and Malawi: A case of orange fleshed sweetpotato value chain

Chesoli,

Sartas,

Muzhingi

et al. 2023

Crop Science

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Malnutrition remains a global challenge contributing to 45% of child mortality worldwide. Agri‐nutrition‐sensitive interventions have been judged as cost‐effective in addressing the key underlying determinants of nutrition. There is conclusive evidence of nutritional benefits from agriculture‐related programs such as the orange‐fleshed sweetpotato (OFSP) program in addressing vitamin A deficiency which affects an estimated 165 million children under five globally. However, such programs are complex and require a multi‐sectoral approach (agriculture, health, trade, education, and processing) to realize the benefits. Consequently, getting the right partner in various sectors for sustainable implementation is challenging. This study shares experience using the scaling readiness approach in identifying strategic partners to scale up the OFSP value chain sustainably. Scaling Readiness is an effective approach in programming and designing multi‐sectoral nutrition‐sensitive projects to mitigate scaling challenges and selecting strategic partners to overcome bottlenecks. Having the right partners reduces the cost of implementation, allowing the project to collaborate, leverage existing initiatives, reallocate resources, and reorientate some aspects leading to focusing on what works rather than what is available. If well utilized, Scaling Readiness can help programs accelerate the scaling up of nutrition‐sensitive technologies, reducing malnutrition.

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Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Cited by 15 publications

References 58 publications

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Application of the scaling readiness approach for scaling of nutrition‐sensitive initiatives in Kenya, Uganda, and Malawi: A case of orange fleshed sweetpotato value chain

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