Protein quantity and quality and trypsin inhibitor content of sweet potato cultivars from the highlands of Papua New Guinea

Bradbury, J. H.; Hammer, Brendon C.; Nguyen, Tue H.; Anders, M.; Millar, John S.

doi:10.1021/jf00062a032

Cited by 36 publications

(30 citation statements)

References 5 publications

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“…Despite its high carbohydrate content, sweet potato has a low glycemic index, indicating low digestibility of the starch (ILSI 2008). It is the only starchy staple with appreciable amounts of b-carotene (especially the orange-fleshed variety), ascorbic acid and amino acid lysine that is deficient in cereal-based diet like rice (Bradbury et al 1985;Bradbury and Singh 1986a,b;Bradbury and Holloway 1988). In spite of having many desirable traits, sweet potato is still underutilized in Nigeria.…”

Section: Introductionmentioning

confidence: 99%

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Fetuga

Tomlins

Henshaw

et al. 2014

Food Science & Nutrition

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“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 μg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min).

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Section: Introductionmentioning

confidence: 99%

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Fetuga

Tomlins

Henshaw

et al. 2014

Food Science & Nutrition

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show abstract

“…Aliqouts (0.1-0.2 ml) were assayed by a spectrophometric method (AOAC 952.03) [13] modified by reducing reagent volumes to 1/10 the original values. Trypsin and chymotrypsin inhibitors were extracted (2.0 g per 15 ml buffer) and assayed by inhibition of the enzyme action on the synthetic substrates p-tosyl-L-arginine methyl ester and N-benzoyl-Ltyrosine ethyl ester, respectively [16][17][18].…”

Section: Methodsmentioning

confidence: 99%

Biomass yield and composition of sweetpotato grown in a nutrient film technique system

Almazan

Zhou

1997

Plant Food Hum Nutr

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Sweetpotato cultivar TU-82-155 grown in a nutrient film technique system and separated into foliage, tips, fibrous, string and storage roots at harvest had a total dry biomass of 89.9 g per plant with 38.4% inedible portion. Tips and storage roots, the traditional edible parts, were analyzed for dry matter, protein, fat, ash, minerals (Ca, Fe, K, Mg, Na, Zn), vitamins (carotene, ascorbic acid, thiamin), oxalic and tannic acids, and trypsin and chymotrypsin inhibitors to determine their nutritional quality. Water soluble matter, minerals (Ca, Fe, K, Mg, Na, Zn), cellulose, hemicellulose and lignin concentrations in the edible and inedible parts were obtained to provide information needed for the selection of appropriate bioconversion processes of plant wastes into food or forms suitable for crop production in a controlled biological life support system.

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“…Chymotrypsin and trypsin inhibitors were extracted (2.0 g/15 ml buffer) and assayed by inhibition of the enzyme action on the synthetic substrates p-tosyl-L-arginine methyl ester and N-benzoyl-L-tyrosine ethyl ester, respectively (Bradbury et al, 1984(Bradbury et al, , 1985. The Tris buffer pH for the trypsin inhibitor assay was changed from 8.1 to 7.6 to increase DA/Dt.…”

Section: Analysesmentioning

confidence: 99%

Nutrients and Antinutrients in Peanut Greens

Almazan

Begum

1996

Journal of Food Composition and Analysis

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Protein quantity and quality and trypsin inhibitor content of sweet potato cultivars from the highlands of Papua New Guinea

Cited by 36 publications

References 5 publications

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Biomass yield and composition of sweetpotato grown in a nutrient film technique system

Nutrients and Antinutrients in Peanut Greens

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