Biochemical Compositions and Functional Properties of Orange Fleshed Sweet Potato Variety in Hawassa, Ethiopia
[1]
Yemesrach Tiruneh, Centre for Food Science & Nutrition, Addis Ababa University, Addis Ababa, Ethiopia.
[2]
Kelbessa Urga, Ethiopian Public Health Institute, Addis Ababa, Ethiopia.
[3]
Geremew Tassew, Food, Medicine and Health Care Administration and Control Authority of Ethiopia, Addis Ababa, Ethiopia.
[4]
Abebe Bekere, Food, Medicine and Health Care Administration and Control Authority of Ethiopia, Addis Ababa, Ethiopia.
Orange-fleshed Sweet potato (OFSP) varieties are potential for food security promoted root crop and better source of vitamin A nutrition in the world, especially in sub-Saharan Africa. It is a known staple food in southern Ethiopia. This study was designed to evaluate mineral composition, antinutrient level and functional properties of orange-fleshed sweet potato varieties Kulfo and Tulla. In order to investigate the samples, each variety 8kg roots were harvested from Hawassa Agricultural and Research Institute. The Results showed the dietary Ca, Fe, Zn, and K contents of Kulfo and Tulla orange-fleshed sweet potato varieties respectively were Ca (22.14mg/100g, 18.78 mg/100g); Fe (20.83 mg/100g, 7.47 mg/100g); Zn (3.63 mg/100g, 1.23 mg/100g) and K (3064.68 mg/100g, 1469.13 mg/100g). Similarly phytate and tannin content of Kulfo and Tulla orange-fleshed sweet potato varieties respectively were (432.10 mg/100g, 89.29 mg/100g) and (89.36 mg/100g, 40.02 mg/100g). The mineral composition and anti-nutrient content of the two varieties were significantly different (P<0.05). The functional properties were observed to have Bulk density (0.74 and 0.62g/ml); Swelling index (161.1 and 138%); Water absorption capacity (253 and 212%); Oil absorption capacity (1.84 and 1.68ml) in both varieties respectively. Therefore, Kulfo and Tulla orange-fleshed sweet potato varieties flour showed appealing index of water absorption, index of oil absorption and swelling power, which recommend a great technological quality and viability of their incorporation in numerous varieties of food products. In conclusion, Kulfo and Tulla orange-fleshed sweet potato varieties flour should be used as staple food as well as a snack food for supplying better nutritional contents and viable to food fortification for both rural and urban populations.
Biochemical Compositions, Functional Properties, Anti-nutritional Factor, Orange Fleshed Sweet Potato Variety
[1]
Adebowale, A. A., Sanni, L. O. and Awonorin, S. O. (2005). Effect of texture modifiers on the physiochemical and sensory properties of dried fufu. Int. J. Food Sci. Techn., 11 (5): 373-382.
[2]
Adepeju, A. B., Gbadamosi S. O., Adeniran A. H. and Omobuwajo T. O. (2011). Functional and Pasting characteristics of bread fruit (Artocarpusaltilis) flours. Afr. J. Food Sci. 5 (9): 529-535.
[3]
Aletor V. A. (1993). Allelochemicals in plant food and feeding stuffs (1) Nutrition, biochemical and physiopatological aspects in animal production. J. Vet. Hum. Toxicol. 35: 57-67.
[4]
Allen, L., deBenoist, B., Dary, O., Hurrell, R., (2006). Guidelines on food fortification with micronutrients. World Health Organization and Food and Agricultural Organization of the United Nations.
[5]
AOAC (2000). Official methods of analysis, 16th ed. Association of Official Analytical Chemists, Washington, DC.
[6]
AOAC. (2005). Official methods of analysis of AOAC International, 18th ed. Gaithersburg, Md, USA, and Washington, DC: AOAC International.
[7]
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric Food Chem. 25: 253-261.
[8]
Bezawit Mekonnen, Solomon Tulu and Jima Nego (2015). Orange Fleshed Sweet Potato (Ipomoea batatas L.) Varieties Evaluated with Respect to Growth Parameters at Jimma in Southwestern Ethiopia. Journal of Agronomy ISSN 1812-5379, 14 (3): 164-169.
[9]
Black, R. E., et al, (2008). Maternal and child under nutrition: global and regional exposures and health consequences. 371, 243-260.
[10]
EDHS (Ethiopia Mini Demographic and Health Survey (2014). Central Statistical Agency [Ethiopia]. Addis Ababa, Ethiopia.
[11]
EHNRI. (2010). Ethiopian Health and Nutrition Research Institute (2009/10). Nutrition Baseline Survey Report for the National Nutrition Program of Ethiopia.
[12]
Fagbemi, T. N. (1999). Effect of blanching and ripening on functional properties of plantain (Musa AAB) flour. Plants Food Hum. J. Nutr. 54: 261-269.
[13]
Hagenimana, V., Low, J. (2000). Potential of orange-fleshed sweet potatoes for raising vitamin A intake in Africa. J. Food and Nutrition Bulletin 21: 414-418.
[14]
Henok Kurabachew (2015). The Role of Orange Fleshed Sweet Potato (Ipomeabatatas) for Combating Vitamin A Deficiency in Ethiopia: A Review: Int. J. Food Science and Nutrition Engineering, 5 (3): 141-146.
[15]
Jalal, F., Nesheim, M. C., Agus, Z., Sanjur, D., and Habich, J. P., (1998). Serum retinol concentrations in children are affected by food sources of beta-carotene, fat intake,and anthelmintic drug treatment. American Journal of Clinical Nutrition 68: 623-629.
[16]
Maxson, E. D. and Rooney,L. W. (1972). Evaluation of methods for tannin analysis in sorghum grain. 49 (6): 719.
[17]
Melkie (2004). Textbook of food and nutrition. University of Gondar. Ethiopia. Mosha AC, Svanberg U. Preparation of weaning foods with high nutrient density using flour of germinated cereals. Food Nutr Bull 1983; 5: 104.
[18]
Morris, E. R. and Ellis, R. (1989). Usefulness of the dietary phytic acid/zinc molar ratio as an index of zinc bioavailability to rats and humans. Biol Trace Elem Res 19: 107-117.
[19]
Narayana, K. and Narasinga Rao, M. S. (1982). Functional properties of raw and heat-processed winged bean (Psophocarpustetrayonolohus) flour. J. Food Sci. 47: 1534-1539.
[20]
Nide, E. C., Nnamani, C. V. and Oselebe, H. O. (2001). Some physicochemical characteristics of defatted flours derived from African Walnut (Tetracarpidiumconoforum): An underutilized legume. Pak. J. Nutr. 9 (9): 909-911.
[21]
Okezie, B. O. and Bellow, A. B. (1988). Physio-chemical and functional properties of winged bean flour and isolate compared with soy isolate. J. Food Sci. 53: 450-454.
[22]
Onwuka, G. I. (2005). Food Analysis and Instrumentation. Theory and Practice. Naphtali Prints, Lagos, Nigeria, 133-137.
[23]
Rodriguez-Amaya D. B. and Mieko K. (2004). Harvest Plus Handbook for Carotenoid Analysis. International Food Policy Research Institute (IFPRI), 34-36.
[24]
Ruel M. T. (2001). Can food-based strategies help reduce vitamin A and Iron deficiencies? A Review of Recent Evidence. International Food Policy Research Institute, Washington, DC.
[25]
Sunette ML (2010). Agronomic Performance, Consumer acceptability and nutrient content of new sweet potato varieties in South Africa. PhD Thesis, University of Free State.
[26]
Thompson B and Amoroso L. (2011). Combating micronutrient deficiencies: Food-based approaches. Italy, FAO.
[27]
Thompson B and Amoroso L. (2014). Combating micronutrient deficiencies: Food based approaches. Italy, FAO.
[28]
Tumuhimbise AG, Orishaba J, Atukwase A, Namutebi A (2013). Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweet potato Crisps, Food Nutr. Sci. J., 4: 454-460.
[29]
Ulm, S. G. (1988). The Effect of Storage Conditions on Selected Quality Attributes of Sweet Potato Flour, Thesis of the University of Tennessee, Knoxville. 7-26.
[30]
Van Jaarsveld PJ, Marais DW, Harmse E, Nestel P, Rodriguez-Amaya DB (2005). Retention of β−carotene in boiled, mashed orange-fleshed sweet potato. J Food Comp Analysis 4: 321-329.
[31]
Woolfe, J. A., (1992). Sweet potato-past and present. In: Sweet Potato: An Untapped Food Resource Cambridge University Press, Cambridge, UK, pp. 15-40.
[32]
World Health Organization, World Food Program and United Nations Children’s Fund (2004). Preventing and controlling micronutrient deficiencies in populations affected by an emergency. Multiple vitamins and mineral supplements for pregnant and lactating women and for children aged 6 to 59 months. World Health Report, the Joint statement.
