Utilization of Orange-fleshed Sweetpotatoes to Enhance the ß-Carotene Content of Locally Consumed Food Products
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Published
Jul 3, 2020
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Abstract
A food-based approach can be a more sustainable and cost-effective means of addressing vitamin A deficiency. Incorporating orange-fleshed sweetpotatoes (OFSP) in commonly consumed food products could be one strategy to enhance intake for ß-carotene. This study determined the ß-carotene composition, sensory qualities, and acceptability of developed OFSP enriched food products compared to the locally consumed food products. The Inmitlog variety which can provide a high yield and contains 4,463ug/100g of ß-carotene, was used to enrich pandesal, hopia, and candies. This commonly consumed pandesal, hopia, tamarind, and coconut-candied products have nil to trace amounts of ß-carotene. OFSP-enriched pandesal, hopia, and candies, on the other hand, contain considerable amounts of ß-carotene, which can be an additional source of the recommended daily vitamin A intake for consumers. Sensory evaluation showed that wheat flour substitution with OFSP in pandesal had improved the textural moistness relative to the local pandesal. The sensory shelflife of pandesal and hopia is four days. The OFSP- tamarind candy has a shelflife of seven months, while the OFSP–coconut candy has a shelflife of four months. This study had shown that incorporating OFSP in commonly consumed food items can be a possible intervention to increase the ß-carotene intake of consumers.
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References
Afework, A., Abegaz, A., & Mezgebe, A.G. (2016)
Development of pro-vitamin A and energy rich
biscuits: Blending of orange-fleshed sweetpotato
(Ipomoea batatas L.) with wheat (Triticum vulgare)
flour and altering baking temperature and time.
African Journal of Food Science, 10(6): 79-86.
Barba, C.V.C., & Cabrera, M.I.C. (2002). Recommended
energy and nutrient intake for Filipinos. Asia
Pacific Journal of Clinical Nutrition, 17(S2):
399-404.
Bell, T., Alamzad, R., & Graf, B.A. (2016). Effect of
pH on the chemical stability of crystallized
carotenoids in carrot juice. Proceedings of the
Nutritional Society (2016) 75 (OCE 3) E94
doi:10.1017/s002966516001099.
Bonsi, E., Chibuzo, E., & Zibawa, R. (2014). The
preliminary study of the acceptability of Ghana
bread made with orange sweetpotato puree.
Journal of Human Nutrition and Food Science,
2(4): 1-5.
Bonsi, E., Zibawa, R., Bonsai, D., & Mortley, D.
(2016). Nutritional composition and consumer
acceptance of bread made with orange
sweetpotato puree. Acta Horticulturea, 1128:
7-14. https://doi.org/10.17660/ActaHortic.2016.
1128.2
Burri, B.J. (2011). Evaluating sweetpotato as an
intervention to prevent vitamin A deficiency.
Compr. Rev. Food Science, 10(2):118 -130.
https://onlinelibrar y.wiley.com/doi/epd
f/10.1111/j.1541-4337.2010.00146.x
Edun, A.A., Olatunde, G.D., Shittu, T.A., & Adeogun,
A.I. (2019). Flour, dough and bread properties
of wheat flour substituted with orange-fleshed
sweetpotato. Journal of Culinary Science and
Technology, 17(3): 268-289.
Food and Nutrition Research Institute.
(1997). Food Composition Tables. Food and
Nutrition Research Institute – Department of
Science and Technology. Bicutan, Taguig, Metro
Manila, Philippines.
Food and Nutrition Research Institute.
(2011). 8th National Nutrition Survey.
Philippine Nutrition Facts and Figures. Food
and Nutrition Research Institute – Department
of Science and Technology. Bicutan, Taguig,
Metro Manila, Philippines.
Faila, M.L., Thakkar, S.K., & Kim, J.Y. (2009). In
vitro bioavailability of ß-carotene in stir deep
fried vegetables in men determined by measuring
the serum response to single ingestion. Journal
of Nutrition, 130: 534- 540.
Jaarsveld, P.J., Faber, M., Tanumihardyo, S.A., Nestel,
P., Lombard, C.J., & Benade, A.J. (2005).
ß-carotene rich orange fleshed sweetpotato
improves the vitamin A status of primary
schoolchildren assessed by the mode- relative
– dose – response test. American Journal of Clinical
Nutrition, 81(5): 1080-1086. https://doi.org/10.
1093/ajcn/81.5.1080
Jaarsveld, P.J., Marais, D.W., Harmse, E., Nestel,
P., & Rodriguez-Amaya, D.B. (2006). Retention
of ß-carotene in boiled and mashed sweetpotato.
Journal of Food Composition and Analysis, 19:
321-329.\
Kurabachew, H. (2015). The role of OFSP (Ipomoea
batatas) for combating VAD in Ethiopia: A
review. International Journal of Food Science and
Nutrition Engineering, 5(3): 141- 146.
Low, J.W., & Jaarsveld, P.J. (2008). The potential
contribution of bread buns fortified with
ß-carotene rich sweetpotato in Central
Mozambique. Food Nutrition Bulletin, 29(2): 98-
107. https://doi.org/10.1177/156482650802
900203
Mastromatteo, M., Conte, A., & Del Nobile, M.A.
(2011). Combined effects of active coating and
MAP to prolong shelflife of kiw fruit (Actinidia
deliciosa cv. Hayward). Food Rsearch International,
44(5): 1224 – 1230.
Montes, N.D., & Trindade, M.A. (2010). Estimating
sensory shelflife of chocolate and carrot cupcake
using acceptance test. Journal of Sensory Studies,
25(2): 260–279. https://www.researchgate.net/
deref/http%3A%2F%2Fdx.doi.org%2F10.1111
%2Fj.1745-459X.2009.00256.x
Muzhingi, T. (2016). Effect of Baking on the β-
carotene Content of Orange Flesh Sweetpotato
(Ipomoea batatas) Puree Bread and OFSP Flour
Bread. Presentation made at the 2016 Marketing,
Processing and Utilization Cop Meeting in
Tanzania.
Nogueira, A.C., Sehn, G.A.R., Rebellato, A.P.,
Coutinho, J.P., Godoy, H.T., Chang, Y.K., Steel,
C.J., & Clerici, M.T.P.S. (2018). Yellow sweet
potato flour: use in sweet bread processing to
increase β-carotene content and improve quality.
Anais de Academia Brasileira de Ciencias, 90(1):
283-293. https://www.scielo.br/pdf/aabc/v90n1
/0001-3765-aabc-201820150804.pdf
Nzamwita, M., Duodo, K.G., & Minnaar, A. (2017).
Stability of ß-carotene during baking of OFSP-
wheat composite bread and estimation on the
contribution to vitamin A requirements. Food
Chem., 228: 85-90. https://doi.org/10.1016/j.
foodchem.2017.01.133
Qian, C., Decker, E.A., Xiao, H., & Mc Clement, D.J.
(2012). Physical and chemical stability of
ß-carotene enriched nano emulsions: Influence of
pH, ionic strength, temperature and emulsifie
type. Food chem., 132(3): 1221- 1229.
Quindara, H. (2017). OFSP Variety Trial in Pidigan,
Abra, Philippines. BSU-NPRCRTC. Unpublished
Report.
Srivastava, A., Shakya, A.K., & Kumar, A. (2012)
Boronate affinity chromatography of cells and
biomacromolecules using cryogel matrices.
Enzyme Microb Technol., 51(6-7): 373-381. https://
www.yeastgenome.org/reference/S000152752
Tilman, G., Lietz, G., Palou, A., Ross, A.C., Stahl, W.,
Tang, G., Thurnham, D., Yin, S., & Biesalski, H.K.
(2010). ß-carotene is an important source of
vitamin A for humans. The Journal of Nutrition,
140(12): 2268S - 2285S. https://www.ncbi.nlm.
nih.gov/pmc/articles/PMC3139236/
Weber, D., & Tilma, G. (2012). The contribution of
ß-carotene to vitamin A supply of humans.
Molecular Nutrition Food Research, 56(2): 251-258.
https://doi.org/10.1002/mnfr.201100230
Wanjuu, C., Abong, J., Mbogo, D., Heck, S., Low, J.,
Muzhingi, T. (2018). The physiochemical
properties and shelflife of orange-fleshed
sweetpotatoes puree composite bread. Food
Science Nutrition, 6(2): 1-9. https://www.
researchgate.net/publication/326334317_The_
physiochemical_properties_and_shelf-life_of_
o r a n g e - f l e s h e d _ s w e e t _ p o t a t o _ p u r e e _
composite_bread
Development of pro-vitamin A and energy rich
biscuits: Blending of orange-fleshed sweetpotato
(Ipomoea batatas L.) with wheat (Triticum vulgare)
flour and altering baking temperature and time.
African Journal of Food Science, 10(6): 79-86.
Barba, C.V.C., & Cabrera, M.I.C. (2002). Recommended
energy and nutrient intake for Filipinos. Asia
Pacific Journal of Clinical Nutrition, 17(S2):
399-404.
Bell, T., Alamzad, R., & Graf, B.A. (2016). Effect of
pH on the chemical stability of crystallized
carotenoids in carrot juice. Proceedings of the
Nutritional Society (2016) 75 (OCE 3) E94
doi:10.1017/s002966516001099.
Bonsi, E., Chibuzo, E., & Zibawa, R. (2014). The
preliminary study of the acceptability of Ghana
bread made with orange sweetpotato puree.
Journal of Human Nutrition and Food Science,
2(4): 1-5.
Bonsi, E., Zibawa, R., Bonsai, D., & Mortley, D.
(2016). Nutritional composition and consumer
acceptance of bread made with orange
sweetpotato puree. Acta Horticulturea, 1128:
7-14. https://doi.org/10.17660/ActaHortic.2016.
1128.2
Burri, B.J. (2011). Evaluating sweetpotato as an
intervention to prevent vitamin A deficiency.
Compr. Rev. Food Science, 10(2):118 -130.
https://onlinelibrar y.wiley.com/doi/epd
f/10.1111/j.1541-4337.2010.00146.x
Edun, A.A., Olatunde, G.D., Shittu, T.A., & Adeogun,
A.I. (2019). Flour, dough and bread properties
of wheat flour substituted with orange-fleshed
sweetpotato. Journal of Culinary Science and
Technology, 17(3): 268-289.
Food and Nutrition Research Institute.
(1997). Food Composition Tables. Food and
Nutrition Research Institute – Department of
Science and Technology. Bicutan, Taguig, Metro
Manila, Philippines.
Food and Nutrition Research Institute.
(2011). 8th National Nutrition Survey.
Philippine Nutrition Facts and Figures. Food
and Nutrition Research Institute – Department
of Science and Technology. Bicutan, Taguig,
Metro Manila, Philippines.
Faila, M.L., Thakkar, S.K., & Kim, J.Y. (2009). In
vitro bioavailability of ß-carotene in stir deep
fried vegetables in men determined by measuring
the serum response to single ingestion. Journal
of Nutrition, 130: 534- 540.
Jaarsveld, P.J., Faber, M., Tanumihardyo, S.A., Nestel,
P., Lombard, C.J., & Benade, A.J. (2005).
ß-carotene rich orange fleshed sweetpotato
improves the vitamin A status of primary
schoolchildren assessed by the mode- relative
– dose – response test. American Journal of Clinical
Nutrition, 81(5): 1080-1086. https://doi.org/10.
1093/ajcn/81.5.1080
Jaarsveld, P.J., Marais, D.W., Harmse, E., Nestel,
P., & Rodriguez-Amaya, D.B. (2006). Retention
of ß-carotene in boiled and mashed sweetpotato.
Journal of Food Composition and Analysis, 19:
321-329.\
Kurabachew, H. (2015). The role of OFSP (Ipomoea
batatas) for combating VAD in Ethiopia: A
review. International Journal of Food Science and
Nutrition Engineering, 5(3): 141- 146.
Low, J.W., & Jaarsveld, P.J. (2008). The potential
contribution of bread buns fortified with
ß-carotene rich sweetpotato in Central
Mozambique. Food Nutrition Bulletin, 29(2): 98-
107. https://doi.org/10.1177/156482650802
900203
Mastromatteo, M., Conte, A., & Del Nobile, M.A.
(2011). Combined effects of active coating and
MAP to prolong shelflife of kiw fruit (Actinidia
deliciosa cv. Hayward). Food Rsearch International,
44(5): 1224 – 1230.
Montes, N.D., & Trindade, M.A. (2010). Estimating
sensory shelflife of chocolate and carrot cupcake
using acceptance test. Journal of Sensory Studies,
25(2): 260–279. https://www.researchgate.net/
deref/http%3A%2F%2Fdx.doi.org%2F10.1111
%2Fj.1745-459X.2009.00256.x
Muzhingi, T. (2016). Effect of Baking on the β-
carotene Content of Orange Flesh Sweetpotato
(Ipomoea batatas) Puree Bread and OFSP Flour
Bread. Presentation made at the 2016 Marketing,
Processing and Utilization Cop Meeting in
Tanzania.
Nogueira, A.C., Sehn, G.A.R., Rebellato, A.P.,
Coutinho, J.P., Godoy, H.T., Chang, Y.K., Steel,
C.J., & Clerici, M.T.P.S. (2018). Yellow sweet
potato flour: use in sweet bread processing to
increase β-carotene content and improve quality.
Anais de Academia Brasileira de Ciencias, 90(1):
283-293. https://www.scielo.br/pdf/aabc/v90n1
/0001-3765-aabc-201820150804.pdf
Nzamwita, M., Duodo, K.G., & Minnaar, A. (2017).
Stability of ß-carotene during baking of OFSP-
wheat composite bread and estimation on the
contribution to vitamin A requirements. Food
Chem., 228: 85-90. https://doi.org/10.1016/j.
foodchem.2017.01.133
Qian, C., Decker, E.A., Xiao, H., & Mc Clement, D.J.
(2012). Physical and chemical stability of
ß-carotene enriched nano emulsions: Influence of
pH, ionic strength, temperature and emulsifie
type. Food chem., 132(3): 1221- 1229.
Quindara, H. (2017). OFSP Variety Trial in Pidigan,
Abra, Philippines. BSU-NPRCRTC. Unpublished
Report.
Srivastava, A., Shakya, A.K., & Kumar, A. (2012)
Boronate affinity chromatography of cells and
biomacromolecules using cryogel matrices.
Enzyme Microb Technol., 51(6-7): 373-381. https://
www.yeastgenome.org/reference/S000152752
Tilman, G., Lietz, G., Palou, A., Ross, A.C., Stahl, W.,
Tang, G., Thurnham, D., Yin, S., & Biesalski, H.K.
(2010). ß-carotene is an important source of
vitamin A for humans. The Journal of Nutrition,
140(12): 2268S - 2285S. https://www.ncbi.nlm.
nih.gov/pmc/articles/PMC3139236/
Weber, D., & Tilma, G. (2012). The contribution of
ß-carotene to vitamin A supply of humans.
Molecular Nutrition Food Research, 56(2): 251-258.
https://doi.org/10.1002/mnfr.201100230
Wanjuu, C., Abong, J., Mbogo, D., Heck, S., Low, J.,
Muzhingi, T. (2018). The physiochemical
properties and shelflife of orange-fleshed
sweetpotatoes puree composite bread. Food
Science Nutrition, 6(2): 1-9. https://www.
researchgate.net/publication/326334317_The_
physiochemical_properties_and_shelf-life_of_
o r a n g e - f l e s h e d _ s w e e t _ p o t a t o _ p u r e e _
composite_bread