Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves - Open Access Library Journal

OALibJ > Vol.2 No.7, July 2015

Open Access Library Journal

Volume 2, Issue 7 (July 2015)

ISSN Print: 2333-9705 ISSN Online: 2333-9721

Google-based Impact Factor: 1.18 Citations

Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves ()

HTML XML

Download as PDF (Size: 766KB) PP. 1-10

DOI: 10.4236/oalib.1101573 1,348 Downloads 3,895 Views Citations

Author(s)

Nicanor Obiero Odongo, George Ooko Abong’^*, Michael Wandayi Okoth, Edward G. Karuri

Affiliation(s)

Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi, Kenya.

ABSTRACT

Sweet potato (Ipomoea batatas) is one of the most important, versatile and unexploited crops in Kenya. The crop is well adapted to smallholder farming systems, inexpensive to produce, relatively drought tolerant and gives high yields even with minimum inputs. Although widely produced in Kenya, sweet potato remains primarily a subsistence crop. Lack of organized marketing, limited consumer interest and low value addition activities are some of the factors that have contributed to low commercialization of the crop. The overall objective of the current study was to investigate the suitability of incorporating sweet potato leaves into the roots to produce nutritious sweet potato flakes with high vitamin A and protein content. Sweet potato roots were cured to increase the endogenous amylase enzyme and then washed and pre-cooked to enable starch hydrolysis to increase sweetness of the flakes and then heated to boiling to enable mashing. Dried sweet potato leaves powder was then added to the mash sweet potato roots at varying percentages and then dried using single drum drier. Addition of sweet potato leaves was found to significantly (p < 0.05) increase protein content from 6.6% protein to 15.40% when the leaves constituted 50% of the flakes. Beta carotene content of the flakes decreased from 7986 μg/100g when no leaves were added to 3979 μg/100g when the leaves constituted 50% of the flakes. The addition of the leaves reduced the overall acceptability. Colour was the most adversely affected while texture was the least affected by the addition of sweet potato leaves. However, all the flakes with up to 30% leaves were acceptable to the panelists with respect to colour, taste, texture and overall acceptability. Incorporating sweet potato leaves into the roots can therefore improve sweet potato protein and hence improve nutrition and value addition of root-based products such as flakes and flour.

KEYWORDS

Sweet Potato Roots, Protein Content, β-Carotene, Flakes

Share and Cite:

Odongo, N. , Abong’, G. , Okoth, M. and Karuri, E. (2015) Development of High Protein and Vitamin A Flakes from Sweet Potato Roots and Leaves. Open Access Library Journal, 2, 1-10. doi: 10.4236/oalib.1101573.

Cited by

[1]	Effects of orange-fleshed sweet potato supplementation on the phytochemical composition, physicochemical, and sensory properties of sorghum-based kunu …
	Research Journal of Food …, 2021

[2]	Exploring Some Neglected and Underutilized Root and Tuber Crops for Food Security in Nigeria
	Food Security and Safety, 2021

[3]	Study of the efficiency of sweet potato growing in the Forest-Steppe of Ukraine by different methods of soil mulching
	… : Life Sciences,(6), 2021

[4]	Research Article Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet potato (OFSP) Varieties
	2020

[5]	Phytochemicals in Leaves and Roots of Selected Kenyan Orange Fleshed Sweet Potato (OFSP) Varieties
	2020

[6]	Evaluation des teneurs en antioxydants et micronutriments des feuilles de onze variétés de Ipomoea batatas à chairs orange et pourpre produites au Burkina …
	2020

[7]	ORGANOLEPTIC AND CRISPNESS OF PURPLE SWEET POTATO, SOYBEAN FLOUR, AND REDKIDNEY BEAN FLOUR FLAKES
	2019

[8]	Analysis of nutritional composition and antioxidant activity of sweet potato (Ipomoea batatas L.) leaf and petiole
	Journal of Applied Botany and Food Quality, 2018

[9]	Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup
	Croatian Journal of Food Science and Technology, 2018

[10]	Analysis of nutritional composition and antioxidant activity of sweet potato (Ipomoea batatas L.) leaf and petiole.
	Journal of Applied Botany …, 2018

[11]	Food safety knowledge and hygiene practices among orange-fleshed sweetpotato puree handlers: microbial contamination in puree processing company …
	2017

[12]	FOOD SAFETY KNOWLEDGE AND HYGIENE PRACTICES AMONG ORANGE FLESHED SWEETPOTATO (OFSP) PUREE HANDLERS: MICROBIAL …
	Thesis, 2017

[13]	Food Safety Knowledge and Hygiene Practices Among Orange Fleshed Sweetpotato (Ofsp) Puree Handlers: Microbial Contamination in Puree Processing Company …
	2017

Journals Menu

Follow SCIRP

	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Journals Menu

Home

About SCIRP

Service

Policies