Some aspects of the biochemistry and nutritional value of the sweet potato (Ipomea batatas)

Oboh, S. O.; Ologhobo, A. D.; Tewe, O. O.

doi:10.1016/0308-8146(89)90146-5

Cited by 29 publications

(28 citation statements)

References 6 publications

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“…The moisture, crude protein, crude fibre, ash and fat contents of sweet potato tubers are also consistent with the range of those components reported in the literature (FAO, 1968;Oboh, 1986;Oboh et al, 1989;Woolfe, 1989;and David and Dickerson, 1991;Adedeji et al, 2014). The carbohydrate contents of the maize grains and sweet potato tubers were obtained by difference.…”

supporting

confidence: 87%

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Albanie

Akingbala

2015

Nutrition &Amp; Food Science

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Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure food security, enhanced health, combat malnutrition problems and improve the production of the crops. Design/methodology/approach – Cookies were prepared by the method reported by Okaka and Isieh (1990), Abayomi et al. (2013), Onabanjo and Ighere (2014) with modification. Flour (200 g) from each sample of different flour blends was used for the experiment. Sugar (80 g) was creamed with margarine (100 g) until light and fluffy constituency was obtained using Kenwood chef with initial minimum speed, and the speed increased stepwise until the mark of 6 on the chef indicator was attained. Whole egg (60 g) was added, then followed by flour (200 g), powdered milk (20 g), baking powder (0.1 g) and salt (1 g) were added and mixed until a stiff paste (batter) was obtained. The batter was rolled on a floured board using a rolling pin to a thickness of 0.2-0.3 cm. The rolled batter was cut into circular shapes with a cutter and arranged on a greased tray and baked at 1500°C for 20 minutes. The cookies were brought out, cooked and packaged in cellophane bag until used for laboratory analysis. Findings – The results revealed that substitution of sweet potato flour with maize flour significantly (p < 0.05) reduced the protein from 6.8-4.4 per cent, moisture from 5.3-5.0 per cent, crude fibre from 3.4-2.5 per cent and fat from 9.8-8.5 per cent of the composite flours and the cookies. The ash and sugar contents were increased from 4.3-5.8 per cent for ash and 2.1-3.9 per cent for sugar with increase in sweet potato flour substitution. The calorific value of the cookies decreased from 457-397 cal/100 g as the percentage of sweet potato flour increased in the maize flour cookies. Sensory evaluation results showed that the colour, texture, taste and overall acceptability changed significantly (p < 0.05) with increase in sweet potato flour substitution. The optimum substitution level was 40 per cent; above this, the product becomes less acceptable to the consumer. Research limitations/implications – Fabrication and production processing machines that use sweet potato will be a great challenge. Originality/value – This research is of value to the bakery industry or retailers. The optimum substitution level of sweet potato flour was 40 per cent, and it appears to be a promising measure from the view of practicability. The relative ease of getting sweet potato flour makes it superior to other imported flour like wheat and in reducing cost of importation of wheat to Nigeria.

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confidence: 87%

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Albanie

Akingbala

2015

Nutrition &Amp; Food Science

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“…This observation was consistent with the findings in the present study, because crude fiber mainly accounts for the insoluble fiber (Knudsen 2001). Oboh et al (1989) also found that the crude fiber content of 49 sweet potato varieties ranged between 3.45% and 6.36% on dry basis. In fact, the two light orange-fleshed sweet potatoes among the 49 varieties had crude fiber contents of 4.00% and 4.42%.…”

Section: Resultsmentioning

confidence: 95%

“…Specifically, the Beauregard variety had dry matter content ranging from 17.3% to 25.1%. In another study which involved 49 sweet potato varieties, Oboh et al (1989) found the dry matter content of the roots to be between 17.82% and 38.18%. In the current study, the broiler litter application rate did not seem to have much effect on the moisture content of the sweet potatoes, although the T 0.5 sweet potatoes had slightly less moisture than the control, T 0 (Table 2).…”

Section: Resultsmentioning

confidence: 99%

Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate

Gichuhi

Kpomblekou-A

Bovell-Benjamin

2014

Food Science & Nutrition

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Organic farming has been on an upward trend in recent years. However, the manures used like broiler litter have variable nutrient content, making it important to establish optimal application rate, for maximum crop yield and quality. Additionally, some states like Alabama restricts the amount of broiler litter to control excessive nutrients accumulation which can lead to surface and ground water contamination. The current study evaluated the effect of broiler litter at rates 0, 0.5, 1, 2, and 3 t ha−1 (treatments T0, T0.5, T1, T2, and T3), on the nutritional and physical properties of Beauregard sweet potato. Analyses were performed to determine moisture, ash, fiber, vitamin C, and β-carotene contents using oven, muffler furnace, dye, and spectrophotometric methods; texture; and color using compressive strength and L, a, b system, respectively. Ash content of the samples ranged from 0.9% to 1.4% with a very strong positive linear correlation (r = 0.9) to the broiler litter rate. However, vitamin C had a quadratic relationship with the broiler litter rate with a peaking at T0.5 (15.5 mg/100 g). The yellow color (b-value) also had a strong linear relationship with the broiler litter rate (r = 0.86). However, the other measures showed moderate, weak, or negligible correlations to the broiler litter level. T0.5 had the highest β-carotene (262.0 μg/g), dry matter contents and had the most firm (0.040 kN) sweet potatoes with the deepest orange color (L = 60.7). Based on the study's findings, 0.5 t ha−1 appeared to be appropriate level of broiler litter, which is consistent with Alabama's law and is also advantageous in terms of low cost of farming practices and water pollution reduction.

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“…Amaranth is a typical representative of the first family, whereas the second one includes buckwheat, rhubarb, and sorrel and the last one spinach, quinoa, beetroot, and mangold [121,123,124]. Furthermore, some varieties of sweet potato (Iponea batatas) seem to contain important amounts of oxalate [124,125].…”

Section: Alkaline Alkaline Earth and Ammonium Oxalatesmentioning

confidence: 99%

Oxalate Biominerals

and

Monje

2008

Biomineralization

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Some aspects of the biochemistry and nutritional value of the sweet potato (Ipomea batatas)

Cited by 29 publications

References 6 publications

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Quality characteristics and acceptability of cookies from sweet potato – maize flour blends

Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate

Oxalate Biominerals

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