Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation
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.
[1] 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.
[2] 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.
[3] 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.
[4] N. T. Meludu, “Proximate analysis of Sweet potato toasted granules”.
African Journal of Biomedicine Vol.13, pp.89-91, 2010.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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.
[1] 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.
[2] 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.
[3] 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.
[4] N. T. Meludu, “Proximate analysis of Sweet potato toasted granules”.
African Journal of Biomedicine Vol.13, pp.89-91, 2010.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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.
@article{"International Journal of Biological, Life and Agricultural Sciences:71662", author = "A. A. Ladele and N. T. Meludu and O. Ezekiel and T. F. Olaoye and O. M. Okanlawon", title = "Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation", abstract = "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.", keywords = "Blends, diversification, sensory evaluation, sweet
potato, utilization.", volume = "9", number = "9", pages = "1033-5", }
