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Total carbohydrate content of Irish and sweet potato tubers
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In a study aimed at ascertaining whether boiling or frying best conserves nutrients; since the two methods are commonly adapted in Nigeria, the effect of boiling and frying on total carbohydrate, vitamin C and mineral contents of Irish (Solanum tuberosum) and sweet (Ipomea batatas) potato tubers were investigated. The determination of total carbohy...
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Citations
... Boiling time in Sukawati Village for 6 hours causes carbohydrate levels to increase while boiling time in Blahbatuh Village for 4 hours causes carbohydrate levels to decrease. Ikanone & Oyekan (2014), stated that boiling can maintain the value of carbohydrate content more. Amon et al. (2014), reported an increase in carbohydrate content with longer boiling time in taro flour research. ...
Sere kedele is a traditional food from fermented soybeans produced by people on the southeast coast of Bali. The purpose of this study was to determine the nutritional content and sensory properties of sere kedele from various producers in Gianyar Regency. The survey results showed that in Gianyar Regency there are 4 producers of sere kedele, namely 2 producers in Blabatuh Village (Banjar Pokas and Banjar Teruna), 1 producer in Sukawati Village and 1 producer in Buruan Village. Sere kedele products were sampled from all producers and then analyzed for its nutritional content and sensory properties. The design used was Completely Randomized Design (CRD) with 4 replications. The results of the analysis showed that the water content of sere kedele ranged from 57.68% to 60.84%, ash content from 2.24% to 3.06%, fat content from 7.84% to 12.40%, dissolved protein content from 2.18% to 4.30%, carbohydrate content from 22.77% to 26.51%, glutamic acid content from 0.52 % to 6.97 % , total microbes from 10.78 log cfu/ml to 11.50 log cfu/ml, total lactic acid bacteria from 10.54 log cfu/ml to 10.77 log cfu/ml.
... Tis may be due to the diluting efect of added mashed sweet potato, which had low ash content compared to the unfortifed gruel. Previous studies revealed relatively poor mineral content of sweet potato tubers [42,47,48]. Also, leaching of minerals through difusion in boiling water would have occurred during the cooking step of the preparation of mashed sweet potato. ...
Iron and zinc deficiencies are still a major public health concern in the Far North Region of Cameroon where staple foods are mainly mineral rich cereals which equally contain inhibitors of their bioaccessibility. The effect of food-to-food fortification of a traditional pearl millet gruel with a natural source of β-carotene on the bioaccessibility of iron and zinc was assessed. A sensory evaluation of gruels fortified at 20, 30, and 40% with mashed sweet potato was carried out. The samples were analysed for carotenoids, phytates, polyphenols, iron, and zinc contents. Bioaccessible iron and zinc were evaluated using in vitro digestion method. The gruel fortified at 20% with mashed sweet potato had better scores ( P < 0.05) of taste (3.93), colour (3.36), and overall acceptability (3.80) compared to the control. Carotenoid, polyphenol, and phytate contents were higher in fortified gruels ( P < 0.05) compared to the control, while iron and zinc contents were lower. A significant increase ( P < 0.05) in bioaccessibility of 8.08% and 26.96% for iron and 53.79% and 62.92% for zinc was observed at 20 and 30% incorporation level, respectively. However, at 40% incorporation level, the increase in bioaccessible iron was less important and bioaccessible zinc decreased. Mashed sweet potato can be used as a fortificant to improve the bioaccessibility of iron and zinc contents of local pearl millet gruel, if added moderately.
... The flour (SMB100) was milled through a 0.8 mm mesh, then stored at room temperature, away from light, in a sealed container until required for further analysis. [19], with some modifications. In brief, 0.4 g of SMB flour was hydrolysed in 5 mL of 2.5 M HCl for 3 h at 99 • C. Samples were cooled to RT and neutralised with solid NaCO 3 until effervescence ceased. ...
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biologically active compounds. This study aimed to characterise the composition and properties of a flour milled from SMB dried at 100 °C (SMB100) and assess its possible application as a fibre substitute in white bread. The results showed that SMB100 has high levels of dietary fibre (40.6%) and protein (26.5%). It also contains high levels of saponins (31.4 mg/g) and isoflavones (698.0 µg/g). SMB100 has a light-yellow colour with low moisture content and water activity (8.2% and 0.55, respectively). The results also indicated that replacement of wheat flour with SMB100 at 10 or 12.5% by flour weight negatively impacted the raising volume, density, and texture of white bread. Alternatively, substituting wheat flour with 5% of SMB100, did not significantly impact the physical properties of white bread, while significantly improving its dietary fibre content in comparison with the control, revealing that SMB100 is a potential substitute of wheat flour for improvement of dietary fibre in bread. Future studies are needed to optimise bread formulation and improve the processing condition which produces quality white bread with high dietary fibre using SMB100.
... The production of such drugs is based on the use of plant materials, in particular medicinal plants. It plays an important role in expanding the range of medicinal products [1][2][3]. According to the World Health Organization (WHO) forecast and the WHO Traditional Medicine Strategy 2014-2023, in 15-20 years, the share of herbal medicines in the total range of medicines may increase to 60% [4]. ...
Chicory (Chicorium intybus L.) is a perennial herb of the family Asteraceae, widely distributed in Asia and Europe, commonly used industrially as a raw material for extracting inulin because of a high content of inulin and biologically active compounds. Light conditions and plant growth regulators (PGRs) are two of many factors that affect the growth and inulin content of chicory callus. The aim of this work is to study the effect of PGRs and light conditions on proliferation and accumulation of inulin of chicory callus in vitro. In this study, we used semi-solid MS medium supplemented with different auxins (including Indole-3-acetic acid (IAA), naphthylacetic acid (NAA), and 2,4-dichlorophenoxyacetic acid (2,4-D)) at a concentration of 5.5-9.5 mg/L in combination with 2.0 mg/L 6 benzylaminopurine (BA) to determine induction and proliferation of callus. The increasing value of callus fresh weight was used to assess the growth of the callus in treatments. The results showed that a steady increase in callus fresh weight and inulin content in callus cells was obtained when they were cultured on MS medium supplemented with a combination of 2.0 mg/L BA with 7.5 mg/L IAA in lighting conditions with radiation equalized by the flux density of photosynthetic photons and ratios of radiation levels in the region of FR-far red > R-red. Increasing demand for organic inulin sources in production practice can be met by our finding.
... The utilization of the steaming method likely explains the mineral loss from each cultivar's raw to cooked forms (Table 5). Mineral content loss has been reported to occur due to its solubility in water along with the leaching that occurs during certain cooking processes, thereby decreasing its overall content (Ikanone, C. E. O., 2014). This is particularly evident with methods such as boiling which have been found to decrease the overall mineral content in potato tubers due to the high contact of boiling water. ...
... In other reports, although not considered statistically significant, similar trends were seen in calcium content of specific taro varieties with an increase of 359.1 ± 32.0 mg/100 g DW to 380.3 ± 32.5 mg/100 g DW from their raw to cooked forms (Lewu, M. N., 2010). Although zinc loss was reported in the previously reported research above for potato tubers, significantly larger mineral content was found in iron from their raw forms of a 17.00 ± 1.41 ppm to their cooked forms (boiling method) of b 20.67 ± 2.83 ppm (Ikanone, C. E. O., 2014). Copper also saw a significant increase from their raw forms of a 1.49 ± 0.23 ppm to their cooked forms (boiling method) of b 2.67 ± 0.00 ppm. ...
Taro (Colocasia esculenta), a starchy root crop, is widely consumed across Asia and the Pacific and exists as different colored varieties in Hawai‘i. Although nutritional information exists for taro, there is a lack of variety-specific compositional data. In this study, the nutrient content (proximate and mineral via ICP-OES), phytochemical content (carotenoid via HPLC-PDA, total phenolic via Folin-Ciocalteau assay, and total monomeric anthocyanin via pH differential method), and carotenoid bioaccessibility (digestibility and micellarization efficiency via three-stage simulated digestion) were compared for three non-commercial taro, Mana Ulu, Pi‘iali‘i, and immature Pi‘iali‘i (Keiki) with one commercial variety, Maui Lehua. Nutrient and phytochemical contents differed across each taro cultivar based on their raw and cooked forms (P< 0.05). Beta-carotene and lutein were the primary carotenoids across each cultivar, with Mana Ulu containing the highest carotenoid concentration. Beta-carotene exhibited digestive stability of 45.8% and a micellarization efficiency of 13.6% from Mana Ulu samples. Total phenolic content was 83.52, 76.04, 75.44, and 66.86 mg/100 g FW and total anthocyanin content of 10.02, 9.33, 7.32, and 6.93 mg/100g FW for Maui Lehua, Mana Ulu, Pi‘iali‘i Keiki, and Pi‘iali‘i, respectively. Cooked taro had significant polyphenol losses with total phenolic contents of 20.55, 17.73, 22.61, 25.93 mg/100g FW, as well as total anthocyanin contents of 3.19, 2.16, 2.12, and 2.88 mg/100g FW for Maui Lehua, Mana Ulu, Pi‘iali‘i Keiki, and Pi‘iali‘i, respectively. These findings indicate unique nutritional and phytochemical profiles amongst underutilized taro varieties, which could be better leveraged to improve nutrition and health outcomes. Overall, expanding variety-specific compositional data is critical to ensure reliable database information to assess the nutritional adequacy of diets.
... High consumption of potato tubers has been correlated with increased antioxidant level in blood and tissues and increased protection against oxidative stress [60]. However, the level of vitamin C is reduced if the potato is frozen, stored under refrigerated conditions, boiled or fried [63][64][65]. Thus far, there has been limited success in increasing vitamin C content in transgenic potato tubers [66,67]. ...
Potatoes provide an excellent source of carbohydrates, minerals, vitamins,
carotenoids, anthocyanins, and several other metabolites which play an important
role in human nutrition. These bioactive compounds are effective in preventing
diseases like cancer, diabetes, and heart-related issues. In addition to their industrial
uses, potatoes are a major focus of genetic engineering programs for the modifica�tion of nutritional properties. Several important candidate genes operating in
phenylpropanoid mechanism, ascorbic acid biosynthesis pathway, carbohydrate
metabolism, steroidal glycoalkaloid biosynthesis pathway, and other-related meta�bolic steps have been cloned and characterized at the biochemical and molecular
levels. Overexpression and down regulation of genes operating in these pathways has
revealed important insights into improved nutritional quality. Expression of a trans�gene has successfully resulted in increasing carotenoids, anthocyanins, and vitamin
content in transgenic tubers. Reduction in glycoalkaloid content, enzymatic brown�ing, flesh color, and chipping quality has been achieved via modification of the genes
involved in the respective biochemical pathway in potatoes. Transgenic approaches
not only resulted in improved quality but also helped in understanding the biochemi�cal and molecular mechanisms associated with the regulation of genes in these
pathways. Although the commercialization of transgenic potatoes is still hindered
by consumers approval and ethical restrictions, the Clustered Regularly Interspaced
Short Palindromic Repeats (CRISPR)/Cas9 system holds promise as a non-transgenic
alternative for developing nutritionally enhanced potatoes
... Frying of the potato chips were carried out as described by Ikanone and Oyekan, [16] with slight modifications. ...
... The carbohydrate content (µg/mL) of the samples was extracted using a Nano spectrophotometer (Nanodrop) with a volume of 1000 µL and a standard glucose curve and cuvette [20]. The standard curve had a coefficient of determination of 0.9955 and the relationship was y = 0.0031x − 0.0211. ...
Five potato varieties were studied using an electronic nose with nine MOS sensors. Parameters measured included carbohydrate content, sugar level, and the toughness of the potatoes. Routine tests were carried out while the signals for each potato were measured, simultaneously, using an electronic nose. The signals obtained indicated the concentration of various chemical components. In addition to support vector machines (SVMs that were used for the classification of the samples, chemometric methods, such as the partial least squares regression (PLSR) method, the principal component regression (PCR) method, and the multiple linear regression (MLR) method, were used to create separate regression models for sugar and carbohydrates. The predictive power of the regression models was characterized by a coefficient of determination (R2), a root-mean-square error of prediction (RMSEP), and offsets. PLSR was able to accurately model the relationship between the smells of different types of potatoes, sugar, and carbohydrates. The highest and lowest accuracy of models for predicting sugar and carbohydrates was related to Marfona potatoes and Sprite cultivar potatoes. In general, in all cultivars, the accuracy in predicting the amount of carbohydrates was somewhat better than the accuracy in predicting the amount of sugar. Moreover, the linear function had 100% accuracy for training and validation in the C-SVM method for classification of five potato groups. The electronic nose could be used as a fast and non-destructive method for detecting different potato varieties. Researchers in the food industry will find this method extremely useful in selecting the desired product and samples.
... The ash contents were all signi cantly lower (P < 0.05) than that of the control. This may be due to the poor mineral content of mashed sweet potatoes [36, 43,44]. Incorporation in the control would have naturally reduced the ash content of the resulting gruels. ...
Iron and zinc deficiencies are still a public health concern in the Far North region of Cameroon where staple foods are mainly cereals containing appreciable amounts of minerals, but also inhibitors of their intestinal absorption. In this work, the effect of food-to-food fortification of a traditional pearl millet gruel with a natural source of β-carotene on the bioaccessibility of iron and zinc was assessed. A sensory evaluation of a gruel fortified at 20, 30 and 40% with mashed sweet potato were first carried out. Then the studied samples were analysed for carotenoids, polyphenols, phytates, iron and zinc contents using spectrophotometric methods. Bioaccessible iron and zinc were evaluated through a simulated in vitro digestion technique. The results showed that fortified gruels were more appreciated than the control (p˂0.05). Carotenoids, phytates and polyphenols were higher in fortified gruels (p˂0.05) while iron and zinc were lower. A maximum increase (p˂0.05) in the bioaccessibility of both iron and zinc was observed in the gruel fortified at 20 and 30%. By improving the bioaccessibility of iron and zinc, food-to-food fortification of pearl millet gruels with mashed sweet potato could contribute to alleviate these minerals deficiencies in the Far North region of Cameroon.
... An experiment with seven different cultivars of sweet potato under thermal processing like baking, increased the total sugar content especially maltose, which added another value to its sensory characteristics (Lai, Huang, Chan, Lien, & Liao, 2011). Irish (Solanun tuberosum) and sweet (Ipomea batatas) potato tubers did not reveal significant variation, while fried or boiled in comparison to raw tubers in respect to total carbohydrate but the same experiment depicted a huge loss in case of vitamin C (Ikanone & Oyekan, 2014). Steaming treatment was proved to be beneficial to conserve α and β carotene in different yellow and orange-fleshed sweet potatoes, which might help to understand the quality improvement in the food processing industry (Pan, Sun, Zhang, Guo, & Liao, 2019). ...
... The result proved that NSP-2 is the richest source of ascorbic acid while steaming treatment is comparatively better than other treatments regarding the conservation of this thermolabile vitamin. Our line of work had been supported in an experiment done with Irish and sweet potatoes, where the loss was being accounted for by heating and leaching into the boiling water (Ikanone & Oyekan, 2014). Duke (1983) and Gernah and Ajir (2007) were in the opinion that, open pot boiling of tubers can lead to huge loss of ascorbic acid or vitamin C. Microwaving showed less impact on ascorbic acid content, with retention of more than 90% in sweet potato (Lee et al. 2018). ...
Three sweet potato genotypes NSP-2, NSP-6 (white flesh) and NSP-12 (orange flesh), were subjected under different processing techniques (boiling, steaming, and roasting) to check the nutritional status. Sugars like glucose, fructose, sucrose, and maltose was increased under roasting treatment for all of the genotypes. Crude fiber, cellulose, hemicellulose and ash content were significantly deferred within different genotypes but different treatments remained at par with various processing techniques. Steaming was proved to be the best treatment to decrease loss of vitamin C and phenol content where as roasting was the best performing treatmant to decrease the antinutrients like phytic acid and trypsin inhibitor activity. Comparatively, higher antioxidant activity was observed in steaming treatmet. NSP-12 revealed comparatively lower Glycemic index (GI) indicating high amylase: amylopectin ratio may become a good source of good carbohydrate for diabetic friendly food for near future.
