Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 2) |
| DOI | 10.11648/j.jfns.20221002.11 |
| Page(s) | 36-41 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Minerals, Proximate Composition, Sweet Potato, Vitamin C
| [1] | Akinyele, I. O., & Shokunbi, O. S. (2015). Comparative analysis of dry ashing and wet digestion methods for the determination of trace and heavy metals in food samples. Food Chemistry, 173, 682-684. |
| [2] | Boonkasem, P., Sricharoen, P., Techawongstein, S., & Chanthai, S. (2015). Determination of ascorbic acid and total phenolics related to the antioxidant activity of some local tomato (Solanum lycopersicum) varieties. Der Pharma Chemical, 7 (4), 66-70. |
| [3] | Ellong, E. N., Billard, C., & Adenet, S. (2014). Comparison of physicochemical, organoleptic and nutritional abilities of eight sweet potato (Ipomoea batatas) varieties. Food and Nutrition Sciences, 2014. |
| [4] | Fetuga, G., Tomlins, K., Henshaw, F., & Idowu, M. (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6), 682-691. |
| [5] | Jones, D., Gugerty, M. K., & Anderson, C. L. (2019). Sweet Potato Value Chain: Ethiopia. Gates Open Research, 3 (729), 729. |
| [6] | Kapinga, R., Lemaga, B., Ewell, P., Zhang, D., Tumwegamiire, S., Agili, S., & Nsumba, J. (2010). Increased promotion and evaluation of high β carotene sweetpotato as part of the food based approaches to combat Vitamin A deficiency in sub-Saharan Africa (SSA). International Potato Center (CIP) and PRAPACE. |
| [7] | Kivuva, B. M., Musembi, F. J., Githiri, S. M., Yencho, C. G., & Sibiya, J. (2014). Assessment of production constraints and farmers preferences for sweet potato genotypes. Journal of Plant Breeding and Genetics, 2 (1), 15-29. |
| [8] | Laurie, S. M., Van Jaarsveld, P. J., Faber, M., Philpott, M. F., & Labuschagne, M. T. (2012). Trans-β-carotene, selected mineral content and potential nutritional contribution of 12 sweetpotato varieties. Journal of Food Composition and Analysis, 27 (2), 151-159. |
| [9] | Lyimo, M. E., Gimbi, D. M., & Kihinga, T. (2010). Effect of processing methods on nutrient contents of six sweet potato varieties grown in Lake Zone of Tanzania. Tanzania Journal of Agricultural Sciences, 10 (1). |
| [10] | Markos, D., & Loha, G. (2016). Sweet potato agronomy research in Ethiopia: Summary of past findings and future research directions. Agriculture and Food Sciences Research, 3 (1), 1-11. |
| [11] | Oloo, B. O., Shitandi, A. A., Mahungu, S., Malinga, J. B., & Ogata, R. B. (2014). Effects of lactic acid fermentation on the retention of β-carotene content in orange fleshed sweet potatoes. International Journal of Food Studies, 3 (1). |
| [12] | Rodriguez-Amaya, D. B., & Kimura, M. (2004). Harvest Plus handbook for carotenoid analysis (Vol. 2). Washington: International Food Policy Research Institute (IFPRI). |
| [13] | Sanoussi, A. F., Adjatin, A., Dansi, A., Adebowale, A., Sanni, L. O., & Sanni, A. (2016). Mineral composition of ten elites sweet potato (Ipomoea batatas (L.) Lam) landraces of Benin. International Journal of Current Microbiology and Applied Sciences, 5 (1), 103-115. |
| [14] | Tofu, A., Anshebo, T., Tsegaye, E., & Tadesse, T. (2007, November). Summary of progress on orange fleshed sweet potato research and development in Ethiopia. In Proceedings of the 13th ISTRC Symposium (pp. 728-731). |
| [15] | Uddin, A. H., Khalid, R. S., Alaama, M., Abdualkader, A. M., Kasmuri, A., & Abbas, S. A. (2016). Comparative study of three digestion methods for elemental analysis in traditional medicine products using atomic absorption spectrometry. Journal of Analytical Science and Technology, 7 (1), 1-7. |
| [16] | Ullah, I., Ali, M., & Farooqi, A. (2010). Chemical and nutritional properties of some maize (Zea mays L.) varieties grown in NWFP, Pakistan. Pakistan Journal of Nutrition, 9 (11), 1113-1117. |
| [17] | Watkins, J. L., & Pogson, B. J. (2020). Prospects for carotenoid bio fortification targeting retention and catabolism. Trends in Plant Science, 25 (5), 501-512. |
APA Style
Nibret Mekonen, Henok Nahusenay, Kidist Hailu. (2022). Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. Journal of Food and Nutrition Sciences, 10(2), 36-41. https://doi.org/10.11648/j.jfns.20221002.11
ACS Style
Nibret Mekonen; Henok Nahusenay; Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J. Food Nutr. Sci. 2022, 10(2), 36-41. doi: 10.11648/j.jfns.20221002.11
AMA Style
Nibret Mekonen, Henok Nahusenay, Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J Food Nutr Sci. 2022;10(2):36-41. doi: 10.11648/j.jfns.20221002.11
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20221002.11,
author = {Nibret Mekonen and Henok Nahusenay and Kidist Hailu},
title = {Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {2},
pages = {36-41},
doi = {10.11648/j.jfns.20221002.11},
url = {https://doi.org/10.11648/j.jfns.20221002.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.11},
abstract = {Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.},
year = {2022}
}
TY - JOUR T1 - Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia AU - Nibret Mekonen AU - Henok Nahusenay AU - Kidist Hailu Y1 - 2022/04/09 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221002.11 DO - 10.11648/j.jfns.20221002.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 36 EP - 41 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221002.11 AB - Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing. VL - 10 IS - 2 ER -
Email: