Sweet potato can contribute to both nutritional and food security in Timor-Leste

Williams, Robert L.; Soares, F. P.; Pereira, L.; Belo, Bosco; Soares, Abril; Setiawan, Asep; Browne, Martin; Nesbitt, H.J.; Erskine, William

doi:10.1016/j.fcr.2013.03.009

Cited by 16 publications

(7 citation statements)

References 11 publications

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“…The PVA carotenoid concentration of OFSP was much higher than that of the CFSP, which, as expected, had a nutritionally insignificant PVA concentration. Regarding CFSP, the PVA values obtained in the current study agree with values reported in the literature [58]. The high PVA carotenoid concentration of OFSP could contribute to reducing VAD in vulnerable population groups.…”

Section: Discussionsupporting

confidence: 90%

Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

et al. 2019

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Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutritional composition of South African traditional dishes. The protein, fibre, total mineral (ash), lysine, and iron concentrations of the PVA maize phutu (traditional porridge) composite dishes (control), were not significantly different (P > 0.05) from those of white maize phutu composite dishes. However, the PVA concentration of PVA maize phutu composite dishes was higher than that of the white phutu composite dishes (P > 0.05). The OFSP had a significantly lower protein concentration, but a significantly higher (P > 0.05) fibre, ash, lysine, isoleucine, leucine, and PVA concentration, relative to the CFSP. The findings indicate that composite dishes in which white maize is replaced with PVA-biofortified maize, and switching over from CFSP to OFSP, would contribute to combating VAD in South Africa, and in other developing counties.

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Section: Discussionsupporting

confidence: 90%

Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

et al. 2019

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“…The SP roots are more abundant in carbohydrates, various provitamins and vitamins, and minerals compared to other vegetables and grains [ 2 , 3 , 4 ]. Furthermore, they contain phytochemicals including polyphenols, flavonoids, anthocyanins, and carotenoids [ 1 , 5 , 6 ]. These constituents were reported to have high antioxidant and anti-inflammatory capacities and presented health benefits, e.g., protection against colorectal cancer, increased glucose/insulin tolerance for diabetic people, and improved visual acuity [ 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Elkatry

El-Beltagi

Ramadan

et al. 2023

Foods

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The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples’ nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.

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“…Due to its tuberous roots, it is considered a vegetable and has great economic importance, being used for in natura commercialization, for processing in agribusiness and/or biofuel production (Echodu et al, 2018;Souza et al, 2020). In terms of nutritional status, culture plays a vital role in internal food supply and as a nutritional supplement in the diet of its inhabitants (Williams et al, 2013), since it has a wide variety of compounds such as carotenoids, anthocyanins, polyphenols, phenolic acids, minerals, vitamins, and others; also it has antioxidant activity. These compounds can act on several biochemical reactions of the organism, contributing to the maintenance of the health of its consumer (Park et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Productivity of three sweet potato cultivars: BRS Amélia, BRS Cuia and BRS Rubissol

et al. 2022

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The sweet potato (Ipomoea batatas L.) is a vegetable of great economic importance since it can be used for in natura consumption, for processing in agribusiness and/or biofuel production. The objective of this work was to evaluate the yield of three sweet potato cultivars: BRS Amelia, BRS Cuia and BRS Rubissol in the Northwest Region of Rio Grande do Sul. The experiment was conducted in the field for two consecutive years (harvests 2014/2015 and 2015/2016). The experimental design was in randomized blocks, evaluating 3 sweet potato cultivars for 2 agricultural years, with 4 replications. As results, it was observed that potato weights in the first year of study ranged from 272.0 g to 320.2 g. In the second year of evaluation, it ranged from 133.9 g to 247.1 g. In relation to the average productivity, the values obtained in the first year were 15.2 t ha-1 for BRS Amelia, 19.8 t ha-1 for BRS Cuia and 16.2 t ha-1 for BRS Rubissol. In the second year of evaluation, the values were 12.3 t ha-1 for BRS Amelia, 16.1 t ha-1 for BRS Cuia and 13.1 t ha-1 for BRS Rubissol. Cultivars presented yields higher than the national average from Brazil in the two evaluated years.

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Sweet potato can contribute to both nutritional and food security in Timor-Leste

Cited by 16 publications

References 11 publications

Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

Productivity of three sweet potato cultivars: BRS Amélia, BRS Cuia and BRS Rubissol

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