World Academy of Science, Engineering and Technology
Published November 5, 2015 | Version 10003178
Journal article Open

Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation

Description

Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and microenterprises of sweet potato production. A study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods: oven and sun drying. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100% Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet potato/ yellow maize). In addition, carried out chemical analysis revealed that sweet potato has high percentage of vitamins A and C, potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and iron (Fe) and fibre content. There is also an increase of vitamin A and Iron in the blended products.

Files

10003178.pdf

Files (316.3 kB)

Name Size
md5:6151af884f23c37ebd639d845062fc7d
316.3 kB Preview Download

Additional details

References

  • A.A. Okunola, and J.C. Igbeka, "Water sorption characteristics of plantain and sweet potato," Journal of Food Technology, vol.5, no.1, pp. 18 -22, 2007.
  • O.O. Tewe, F.E. Ojeniyi, and O.A. Abu, "Sweet potato production, utilization and marketing in Nigeria," Social Sciences Department, International Potato Centre (CIP), Lima Peru., 53, June 2003.
  • A. A Olapade,. and O. A. Ogunade, "Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours," International Food Research Journal, vol.1,no.21, pp. 203-208, 2014.
  • N. T. Meludu, "Proximate analysis of Sweet potato toasted granules". African Journal of Biomedicine Vol.13, pp.89-91, 2010.
  • H. N. Abubakar, I. O. Olayiwola, S. A. Sanni and M. A. Idowa, "Chemical Composition of Sweet Potatoes (Ipomoea batatas L am) Dishes as Consumed in Kwara state, Nigeria," International Food Research Journal. vol. 17,pp. 411- 416, 2010.
  • N. Zuraida, "Sweet Potato as an Alternative Food Supplement During Rice Shortage,"Indonesian Agricultural Biotechnology and Genetic Resources Research Institute, Journal Litbang Pertanian, vol. 22,no.4, 2003.
  • M. O. Edema, L. O. Sanni, and A.I. Sanni, "Evaluation of maizesoybean Flour blends for sour maize bread production in Nigeria," African Journal of Biotechnology, Vol. 4, no.9, pp. 911-918, September 2005.
  • Y. Mensa-Wilmot, R.D. Philips, and J.C. Hangrove, "Protein quality evaluation of cowpea-based weaning mixture," Journal of Food Nutrition Research, vol.21, pp. 849-857, 2001.
  • V.O. Jideani, "Optimisation of wheat-sprouted soybean flour bread using response surface methodology," African Journal of Biotechnology, vol.8, no. 22, pp. 6364-6373, 2009. [10] J,I Okoye, and J.C. Okaka, " Production and evaluation of protein quality of bread from wheat cowpea flour blends," Journal of Food Science and Technology,vol.3,pp. 1-7,2009. [11] H. S. Muhimbula, A. Issa-Zacharia, and J. Kinabo,"Formulation and sensory evaluation of complementary foods from local, cheap and readily available cereals and legumes in Iringa, Tanzania," African Journal of Food Science, vol. 5 ,no.1, pp.26 – 31,2011. [12] S. Muhammad, U.K Rehman, S.R Afridi, I. Muhammad, and M. Bibi. "Preparation and quality evaluation of sweet potato ready to drink beverage," Journal of Agricultural and Biological Science, Vol. 8, no.4, pp. 279,2014. [13] N.T. Meludu, B. F. Fakere, "Sensory Evaluation of Diversified Sweet Potato Drinks among Consumers: Implication for Malnutrition Reduction in Nigeria," WASET International Journal of Biological, Veterinary, Agricultural and Food Engineering vol.7 no.10, 2013. [14] S. M. Mpotokwane, A.S. Gaditlhatlhelwe, and V.A. Jideani, "Physical properties of bambara groundnut." Botswana Journal of Food Engineering, no.89,pp.93-98, 2008. [15] B.K. Tiwari, U.R. Tiwari, J. Mohan, and K. Alagusundaram, "Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L)," Food Science and Technology International, no.14, pp. 487, 2008. [16] Tizazu and Emire, Chemical composition, physicochemical and functional properties of lupin (lupinus albus) seeds grown in Ethiopia African Journal of Food, Agriculture, Nutrition, and Development (AJFAND) Volume 10 No 8 (2010). [17] AOAC International. Official methods of analysis of AOAC International. 17th edition. 2nd revision. Gaithersburg, MD, USA, Association of Analytical Communities. 2003. [18] H. Drevanasiddappa., M.A Veena, "Sensitive spectrometric determination of Vitamin C" Journal of Chemistry, vol 5, no. 1, pp. 10- 15,2008. [19] T. Stafilov, I. Karadjova, "Atomic Absorption Spectrometry In Wine Analysis," Journal of Chemistry and Chemical Engineering, vol. 28, no.1, pp.17–31, 2009. [20] S. Saeed, M.A. Muhammad, K. Humaira, Saima, P., Sharoon, M. and Abdus S., "Effect of Sweet Potato Flour on Quality of Cookies," Journal of Agric Research, vol.50, no.4 2012.