understanding carotenoid losses in orange-fleshed sweet

GOV UK

Understanding carotenoid stability during processing is essential to achieve products with the desired color and nutri- tional quality This study was undertaken to measure the changes in total carotenoid content of orange-fleshed sweet- potato after the storage roots are dried for use as an ingredient in processed indigenous foods

MAKERERE UNIVERSITY

The carotenoid contents ranged from 26-31 mg/100 g (Ejumula) and 12-19 mg/100 g (SPK 004) respectively Highest pro-vitamin A carotenoid contents were found in Ejumula and SPK 004 from Soroti Although substantial losses (p0 05) of the carotenoids occurred during processing (8 – 39%) high

Foods

In an attempt to develop the food composition table for Bangladesh the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC) Each variety showed significant variation in different nutrient contents The quantification of the TCC and TPC was done by spectrophotometric measurement and the

Potential use of roots of orange

Potential use of roots of orange-fleshed sweet potato genotypes in the production of β-carotene rich chips in Nigeria stable carotenoid content of sweet potato is made up of Brown Orange Fusiform Much Easy Sweet Table 2 Tuber peeling loss and thickness of raw chippings before frying

Phytochemicals in Leaves and Roots of Selected Kenyan

For instance the Orange fleshed sweet potato (OFSP) is a promising biofortified crop for sub-Saharan Africa (SSA) with high levels of β-carotene a provitamin A carotenoid (pVAC) Biofortified OFSP has been proven to be affordable convenient and sustainable food source of pro-vitamin A carotenoids for combating vitamin A deficiency (VAD

On

1 1 On-farm evaluation of the impact of drying and storage on the 2 carotenoid content of orange-fleshed sweet potato (Ipomea batata 3 Lam ) 4 Running head: On-farm carotenoid loss in sweet potato chips 5 6 Aurlie Bechoff 1* Keith Tomlins 1 Claudie Dhuique-Mayer 2 Richard Dove 3 and 7 Andrew Westby 1 8 1Natural Resources Institute University of Greenwich Central Avenue Chatham Maritime

The Role of Orange Fleshed Sweet Potato ( Ipomea batatas

May 03 2015Vitamin A deficiency (VAD) is a serious public health problem in developing countries like Ethiopia To combat this problem food-based intervention is an appropriate and sustainable approach under Ethiopian circumstance along with supplementation of capsule and food fortification Thus orange-fleshed sweet potato (OFSP) which is rich in β -carotene has the potential to mitigate vitamin A

Effect of Salt on the Sensory and Keeping Quality of

456 Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps ml acid normalityof acid 1 4 100 %N gsample Crude protein = %N 6 25 2 6 Crude Fat Analysis Crude fat was determined by extracting fat in a continu- ous extraction apparatus of the Soxhlet type using petro-

Evaluation of Eight Orange Fleshed Sweetpotato (OFSP

The research is financed by The McKNIGHT Foundation" through the project:"Promotion of Orange-fleshed Sweet potato to Control Vitamin A and Antioxidant Deficiencies in Burkina Faso" Abstract Eight varieties of OFSP whose yields ranged from 6 t/ha (Caromex) to 15 22 t/ha (BF82xCIP-18) have a water

Effect of storage and packaging materials on color and

The highest carotenoid loss was found in flours packed in Kraft paper (59 33%) while AFL (29 88%) was the least A significant (P 0 01) increase in water activity was observed in all packed samples regardless of storage environment Therefore the study suggests AFL as the best packaging material for stored OFSP flour due to the low loss of

Functional components in sweetpotato and their genetic

The carotenoid contents ranged from 1 3 mg/100 g to 3 9 mg/100 g dry weight in yellow-fleshed cultivars and from 13 5 mg/100 g to 39 9 mg/100 g dry weight in the orange-fleshed cultivars Seventeen carotenoids were detected in yellow- and orange-fleshed sweetpotato by the HPLC analysis

Evaluation of Eight Orange Fleshed Sweetpotato (OFSP

The research is financed by The McKNIGHT Foundation" through the project:"Promotion of Orange-fleshed Sweet potato to Control Vitamin A and Antioxidant Deficiencies in Burkina Faso" Abstract Eight varieties of OFSP whose yields ranged from 6 t/ha (Caromex) to 15 22 t/ha (BF82xCIP-18) have a water

[PDF] Carotenoid stability during storage of yellow gari

Abstract The carotenoid composition of gari made from biofortified cassava (BG) was compared to that of existing gari of similar appearance but made from white cassava with added red palm oil (RPG) Storage of both yellow gari products was modelled at ambient temperatures typical of tropical areas (19–40 C) over a 3-month-period at constant relative humidity

Investigating carotenoid loss after drying and storage of

Biofortified orange-fleshed sweetpotato (OFSP) is being promoted to tackle vitamin A deficiency a serious public health problem affecting children and pregnant/lactating women in sub-Saharan Africa The aim of the study was to quantify and understand the factors influencing carotenoid losses

‪Aurelie Bechoff‬

On‐farm evaluation of the impact of drying and storage on the carotenoid content of orange‐fleshed sweet potato (Ipomea batata Lam ) A Bechoff K Tomlins C Dhuique‐Mayer R Dove A Westby International Journal of Food Science Technology 46 (1) 52-60 2011

Effect of Variety on the Physico

The reduction in the carotenoid contents of the processed flours is very significant in this study as it was slightly higher than the results given by Hagenimana and Low (2000) who reported that processing of sweet potatoes results in 25-30% losses in β-carotene content The reduction in carotenoid content of the processed flours to the extent that was observed in this study shows that the

Sweet Potatoes vs Carrots: Amount of Beta

Orange-fleshed sweet potatoes for example contain tons of this vital nutrient that we have come to associate with carrots In fact according to a study published in the American Journal of Clinical Nutrition orange-fleshed sweet potatoes contain so much beta-carotene that they could be used as an effective long-term strategy for

Retention of carotenoids in orange

Apr 03 2011In the orange-fleshed sweet potato the major carotenoid present is β-carotene Carotenoids have been linked with the enhancement of immune system and decreased risk of degenerative diseases such as cardiovascular problems age-related macular degeneration and cataract formation (Byers and Perry 1992 )

Review on nutritional composition of orange‐fleshed sweet

Orange‐fleshed sweet potato is a second staple food crop in many countries of African and Asian continents for most of the population so the proximate composition is very important to understand the role of this tuber crop in basic nutrition In this section summarized is the proximate composition of the OFSP reported by different researchers

Isomerization and losses of trans

May 01 2002Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato Journal of Agricultural and Food Chemistry 2010 58 (20) 11090-11096 DOI: 10 1021/jf1024104 Michael Wenzel Ingrid Seuss-Baum and Elmar Schlich

Orange

The introduction of orange-fleshed sweet potato (OFSP) is one food-based approach that has great potential to decrease VAD in Mozambique 6 Although most varieties of sweet potato commonly grown in sub-Saharan Africa (SSA) are white-fleshed and lacking in vitamin A 6 7 OFSP offers high levels of this important micronutrient and is both drought

‪Aurelie Bechoff‬

On‐farm evaluation of the impact of drying and storage on the carotenoid content of orange‐fleshed sweet potato (Ipomea batata Lam ) A Bechoff K Tomlins C Dhuique‐Mayer R Dove A Westby International Journal of Food Science Technology 46 (1) 52-60 2011

A member of the CGIAR Consortium

-carotene is the carotenoid with the highest provitamin A activity () because it can be entirely converted into two molecules of vitamin A (retinol) (Bechoff 2010) All-trans--carotene represents about 80-90% of the total carotenoid in OFSP (Bengsston et al 2008) In plant cells carotenoids are contained

Effect of Salt on the Sensory and Keeping Quality of

The study was carried out to determine the effect of salt on the sensory nutritive and keeping quality of OFSP crisps Crisps were made by deep frying slices of approximately 3 5 mm thickness treated with 2% and 4% table salt A control with no salt treatment was prepared alongside the treated ones Two varieties of OFSP Ejumula and Kakamega were used in the study

Use of Multi

Dec 10 2013In order to give insight into β-carotene degradation mechanism during the storage of dried orange-fleshed sweet potato and particularly into the role of isomers and norisoprenoids formation multi-response kinetic modelling was applied Determination of degradation compounds were carried out by HPLD-DAD and SPME-GC-MS as a function of time between 10 and 40 C and at four water