IDEAS home Printed from https://ideas.repec.org/a/ags/ajfand/334047.html
   My bibliography  Save this article

Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products

Author

Listed:
  • Wafula, Elizabeth Namaemba
  • Malavi, Derick
  • Mbogo, Daniel
  • Mwaura, Lucy
  • Moyo, Mukani
  • Muzhingi, Tawanda

Abstract

Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being incorporated in baked products such as bread, cakes, biscuits, and buns. The objective of this study was to evaluate the nutritional composition of OFSP puree supplemented food products, that is, bread, buns, flakes, cakes, biscuits, muffins, soft cookies, golden biscuits and whole wheat flour bread. The composite products made from OFSP puree were analyzed for β-carotene content and proximate analysis. The highest concentration of β-carotene (19.86 mg/100g) was obtained in OFSP flakes. The concentration in buns with 20% puree was 0.58 mg/100g, while bread with 35% puree had a concentration of 3.02 mg/100g. Biscuits, cookies and cakes with high puree of 40% had β-carotene concentrations of 2.39, 1.83, and 2.30 mg/100g respectively. These concentrations are lower than in bread with 35% puree, and we see different proportions of ingredients and other factors such as cooking method, duration of cooking also play a major role in the final β-carotene concentration of the products. The total Retinol Activity Equivalents (RAE) for the OFSP products were significantly different with bread (35% puree) having a higher concentration of 216.67 µg/100g and OFSP buns (20% puree) having a lower concentration of 41.19 µg/100g. Orange fleshed sweet potato flakes had the highest concentration of 1443.2 µg/100g and whole wheat flour bread having the least of 6.9 µg/100g. The moisture content, total ash, crude fiber, crude fat, crude protein, and carbohydrate content of the OFSP products varied between 2.4-29.7%, 0.7-2.4%, 1.0-4.5%, 0.7-18.1%, 5.1-7.9% and 50.7-83.7%, respectively. The findings of this study show that different proportions of OFSP puree: wheat flour is not the only determinant on the final β-carotene concentration of the different OFSP products, the type and quantity of ingredients used, cooking time and method also contribute to the VA content. Diversification of OFSP food products helps increase its consumption and its added value.

Suggested Citation

  • Wafula, Elizabeth Namaemba & Malavi, Derick & Mbogo, Daniel & Mwaura, Lucy & Moyo, Mukani & Muzhingi, Tawanda, 2022. "Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products," African Journal of Food, Agriculture, Nutrition and Development (AJFAND), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), vol. 22(04).
    • Handle: RePEc:ags:ajfand:334047
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/334047/files/Namaemba21605.pdf
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Khaliduzzaman, M. & Shams-Ud-Din, M. & Islam, M.N, 2010. "Studies on the preparation of chapatti and biscuit supplemented with potato flour," Journal of the Bangladesh Agricultural University, Bangladesh Agricultural University Research System (BAURES), vol. 8.
    2. Onabanjo O.O & Ighere Dickson A, 2014. "Nutritional, Functional and Sensory Properties of Biscuit Produced from Wheat-Sweet Potato Composite," Journal of Food Technology Research, Conscientia Beam, vol. 1(2), pages 111-121.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Esra Başarici Ünlü & Çiğdem Aykaç, 2023. "Effect of ultrasound on isolation and properties of oat starch," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(2), pages 111-117.
    2. Amal Hassan Alshawi, 2020. "The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(6), pages 397-403.

    More about this item

    Keywords

    Crop Production/Industries;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:ajfand:334047. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ajfand.net/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.