scholarly journals Can orange fleshed sweet potatoes processing trigger farmers to use quality improved planting materials? Empirical evidence from selected regions in Tanzania

2021 ◽  
Vol 13 (1) ◽  
pp. 34-44
Author(s):  
R. J Kangile ◽  
E. Bakuza ◽  
N. M Kuboja ◽  
F.D. Tairo
Keyword(s):  
Empirical Evidence ◽  
Sweet Potatoes ◽  
Planting Materials ◽  
Orange Fleshed Sweet Potatoes

scholarly journals Orange fleshed sweet potatoes (OFSP) and productivity: the case of smallholders in Kwara State, Nigeria

2019 ◽  
Vol 52 (3-4) ◽  
pp. 105-111
Author(s):  
Raphael Olanrewaju Babatunde ◽  
Adeyemi Esther Omoniwa ◽  
Adebanke Elizabeth Adeniyi
Keyword(s):  
Vitamin A ◽  
Empirical Evidence ◽  
Policy Implication ◽  
Nutritional Value ◽  
Field Survey ◽  
Cooperative Groups ◽  
Sweet Potatoes ◽  
Rural Nigeria ◽  
Intensity Of Cultivation ◽  
Orange Fleshed Sweet Potatoes

AbstractIn rural Nigeria, most households cannot afford food products rich in vitamin A which gave rise to the introduction of bio-fortified agricultural produces. One of these is the Orange Fleshed Sweet Potatoes (OFSP). Although introduced about six years ago, empirical evidence as regards the actual level of adoption as well as its effect on their productivity remains relatively scarce. The analysis was built on a field survey of 183 smallholders in Kwara State, Nigeria conducted in the year 2016. Tobit model and the Heckman’s two stage models were used to model the determinants the intensity of cultivation and the effect of OFSP’s cultivation on the income of the smallholders. Results indicate that almost 87% of the smallholders sampled were into the cultivation of OFSP with 56% of them cultivating it solely for family consumption and its nutritional value. Also, 44% of them put less than half a hectare of their farmland to the cultivation of OFSP. The result showed that aged smallholders, members of cooperative groups and those who cultivate OFSP solely have a smaller proportion of their farmland cultivated to OFSP. Similarly, the age of the smallholders, household size, years of schooling, cost of production were the factors that significantly influence the cultivation OFSP on the income of the smallholders. The policy implication of this is that the potentials of OFSP have to be promoted particularly among the rural smallholders most especially through the existing cooperative groups. This can either be through organized seminars or specifically through demonstration plots.

Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties

2020 ◽  
Author(s):  
Rebecca Olajumoke Oloniyo ◽  
Olufunmilayo Sade Omoba ◽  
Olugbenga Olufemi Awolu ◽  
Aderonke Ibironke Olagunju
Keyword(s):  
Antioxidant Properties ◽  
Sweet Potatoes ◽  
Β Carotene ◽  
Composite Bread ◽  
Orange Fleshed Sweet Potatoes

Enhancing Vitamin A Intake in Young Children in Western Kenya: Orange-Fleshed Sweet Potatoes and Women Farmers Can Serve as Key Entry Points

2001 ◽  
Vol 22 (4) ◽  
pp. 376-387 ◽  
Author(s):  
Vital Hagenimana ◽  
Jan Low ◽  
Mary Anyango ◽  
Kathleen Kurz ◽  
Simon T. Gichuki ◽  
...  
Keyword(s):  
Young Children ◽  
Vitamin A ◽  
Women Farmers ◽  
Sweet Potatoes ◽  
Western Kenya ◽  
Entry Points ◽  
Orange Fleshed Sweet Potatoes

scholarly journals Impact of Processing on Retention of Beta Carotene of Sweet Potatoes

2020 ◽  
Vol 12 (12) ◽  
pp. 20-24
Author(s):  
Ujjal Rayamajhi ◽  
Achyut Mishra
Keyword(s):  
Sweet Potato ◽  
Proximate Composition ◽  
Beta Carotene ◽  
Sweet Potatoes ◽  
Carotene Content ◽  
Processing Methods ◽  
Nutrient Profile ◽  
Boiling Process ◽  
The Impact ◽  
Orange Fleshed Sweet Potatoes

The study was carried out to evaluate the impact of processing on retention of beta-carotene of sweet potatoes. Eight cultivars of sweet potatoes were used in the study; among which four cultivars were of orange-fleshed varieties viz. ‘CIP 440012’, ‘CIP 440015’, ‘CIP 440267’ & ‘CIP 440021’, and four cultivars were of white fleshed varieties viz. Lamatar White, Balewa Red, Sangachowk Red and Barbote White. The proximate composition and micronutrient composition of eight cultivars of raw sweet potatoes were determined. The carotene content of sweet potato cultivars was also calculated. Finally, the retention of carotene content in sweet potato cultivates under various processing methods (viz. boiling for 30 minutes at 100°C, baking in a microwave oven at 200°C for 30 minutes and drying in a cabinet dryer for 12 hours at 60°C) was observed. The orange fleshed varieties (CIP cultivars) had the greater proximate composition than the white fleshed varieties (local cultivars). The micronutrient composition of orange fleshed sweet potatoes and white fleshed varieties were similar. But the carotene content of the orange fleshed varieties was greater; ranging from 14.43-22.11 mg/100gm. The white fleshed varieties had a low carotene concentration of 0.70-1.83 mg/100gm. The retention of carotene content was observed higher in the boiling process (79%-89%) followed by baking (56%-78%) and least in drying (44%-67%). Also, the orange fleshed varieties had a better retention capability than white fleshed varieties in all the processing methods. Thus, orange fleshed sweet potatoes had a better nutrient profile with higher retention capabilities.

scholarly journals Rheological and Pasting Properties of Flour, Extruded Products and Fresh Samples from Yellow Root Cassava, Orange Fleshed Sweet Potato, Plantain Fortified with Moringa oleifera Leaves

2020 ◽  
pp. 1-13
Author(s):  
L. N. Uzoaga ◽  
E. A. Mazi ◽  
N. Oganezi ◽  
A. N. Kanu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Blend Ratio ◽  
Significant Difference ◽  
Moringa Oleifera Leaves ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developing countries such as Nigeria as it reduces the importation of wheat flour and encourages the use of locally available resource for making flour. Methodology: Orange -fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike (NRCRI), while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (MOUAU) respectively. The samples were processed into flour to form different blend ratio. The flour blend constitutes of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentrations. Three (3) experiments were conducted, of which experiment 1 is the flour made from the blend of YRC, OFSP, plantain and moringa oleifera leave. Sample A, B, C, D, E F, G and H were the composite flour. A consist of  65% YRC, 10% OFSP, 20% Plantain, 5% moringa leaves powder: B consist of 70% YRC, 10% OFSP, 15% Plantain, 5% moringa leaves powder: C is 75% YRC, 10% OFSP, 10% Plantain, 5% moringa leaves powder, D is made up of  80% YRC, 5% OFSP, 10% Plantain, 5% moringa leaves powder, E is  85% YRC, 5% OFSP, 5% Plantain, 5% moringa leaves powder, F is 95% and 5% moringa leaves powder, G is 95% plantain and 5% moringa leaves powder and H is 95% and 5% moringa leaves powder respectively. Experiment 2 was the extruded baked snacks from the blend ratio of composite flour and Experiment 3 was the fresh of yellow root cassava, plantain and orange fleshed sweet potatoes analysed on fresh basis. Results: The breakdown of the extruded baked snacks ranged between (254.72 RVU to 298.54 RVU) from sample P to J. No significant difference (P >0.05) was observed among samples K (271.64 RVU), N (276.64 RVU) and M (279.11 RVU). Peak viscosity values obtained from experiment 1 ranged from 202.31 RVU to 388.68 RVU. There was no significant difference (P >0.05) among the samples A (382.65 RVU), D (382.07 RVU), E (383.07 RVU) and H (384.63 RVU).The holding strength of the composite flour in this study range from 123.16 RVU to 256.62 RVU. The result on experiment 3i. e. fresh of yellow root cassava had the highest peak viscosity of (355.72 RVU), followed by sample R (291.75) and sample S (260.09 RVU) which were the fresh plantain and fresh orange-fleshed sweet potato. Result of trough, indicated that sample Q (117.17 RVU) had the highest trough followed by sample R (83.40 RVU) and S (80.16 RVU). A significant difference was observed on final viscosity within the fresh samples whereby sample Q (394.09 RVU) had the highest score followed by sample R (334.13 RVU) and S (300.63 RVU). Conclusion: There was no significant difference (P >0.05) within experiment 1, 2 and 3 on peak value, final viscosity, setback, breakdown and peak time while the trough was high in experiment 1 (composite flour) than in experiment 2 and 3. As food, the extrudates with low relative viscosity can easily be eaten by infants while those with high viscosity can only be eaten easily by adults because they tend to be hard and cohesive in texture than samples with low viscosities.

scholarly journals Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

2021 ◽  
pp. 1-17
Author(s):  
O. A. Kure ◽  
C. C. Ariahu ◽  
B. D. Igbabul
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Loaf Volume ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

scholarly journals A Food-Based Approach Introducing Orange-Fleshed Sweet Potatoes Increased Vitamin A Intake and Serum Retinol Concentrations in Young Children in Rural Mozambique

2007 ◽  
Vol 137 (5) ◽  
pp. 1320-1327 ◽  
Author(s):  
Jan W. Low ◽  
Mary Arimond ◽  
Nadia Osman ◽  
Benedito Cunguara ◽  
Filipe Zano ◽  
...  
Keyword(s):  
Young Children ◽  
Vitamin A ◽  
Serum Retinol ◽  
Sweet Potatoes ◽  
Orange Fleshed Sweet Potatoes
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