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Olaniran AF, Okonkwo CE, Osemwegie OO, Iranloye YM, Adewumi AD, Taiwo AE, Erinle OC, Ajayi IE, Ojo OA. Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix. Sci Rep 2024; 14:4602. [PMID: 38409312 PMCID: PMC10897140 DOI: 10.1038/s41598-024-55312-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/22/2024] [Indexed: 02/28/2024] Open
Abstract
Promoting the intake of foods rich in vitamin A is key to combating the increase in vitamin A deficiency. This research focused on the utilization of orange-fleshed sweet potatoes (a tuber-based food), cowpea (a pulse), and ripe bananas (a fruit) for the production of flour mix as a means to reduce Vitamin A deficiency in children. Different ratios of sweet potato-cowpea-banana (PCB) mix, resulting in 8 different blended samples, were optimized. The flour mix was evaluated for its overall acceptability, vitamin A content, beta-carotene, and other nutritional and functional properties. The panelists rated the sweet potato-cowpea banana blends labeled PCB8 (60% OFSP, 30% cowpea, 5% ripe banana flour, and 5% sugar) as most preferred and acceptable with average scores of 8.96 points for color, 8.75 points for flavor, 8.88 points for appearance, 8.33 points for taste, 8.07 points for texture, and 8.39 points for overall acceptability on a 9-point hedonic scale. The vitamin A and beta-carotene contents ranged 7.62 to 8.35 mg/100 g and 0.15-0.17 mg/100 g for all blends. A significant difference in the functional properties of the flour mix were observed with an increase in the ratio of sweet potato flour addition. Findings from this study show that the flour mix PCB4 (65% sweet potato, 30% cowpea, and 5% ripe banana flour) was acceptable (8.15) and is recommended based on its vitamin A content (8.35 mg/100 g), nutritional properties, and functional properties. The study showed that locally available food commodities have good nutritional value that will help reduce vitamin A deficiency in children.
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Affiliation(s)
- Abiola Folakemi Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.
| | - Clinton Emeka Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
- Department of Food Science, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Omorefosa Osarenkhoe Osemwegie
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Yetunde Mary Iranloye
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Adejoke Deborah Adewumi
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Abiola Ezekiel Taiwo
- Faculty of Engineering, Mangosuthu University of Technology, 511 Griffiths Mxenge Highway, Durban, South Africa
| | - Oluwakemi Christianah Erinle
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
| | - Iyanuoluwa Esther Ajayi
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Ambarwati K, Syamsir E, Yasni S. Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value.
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Okonkwo CE, Olaniran AF, Adeyi AJ, Adeyi O, Ojediran JO, Erinle OC, Mary IY, Taiwo AE. Neural network and adaptive neuro‐fuzzy inference system modeling of the hot air‐drying process of orange‐fleshed sweet potato. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16312] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Clinton E. Okonkwo
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Abiola F. Olaniran
- Department of Food Science and Microbiology Landmark University Omu‐Aran Nigeria
| | - Abiola J. Adeyi
- Department of Mechanical Engineering Ladoke Akintola University of Technology Ogbomoso Nigeria
- Forestry Research Institute of Nigeria Ibadan Nigeria
| | - Oladayo Adeyi
- Department of Chemical Engineering Michael Okpara University of Agriculture Umudike Nigeria
| | - John O. Ojediran
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Oluwakemi C. Erinle
- Department of Agricultural and Biosystems Engineering Landmark University Omu‐Aran Nigeria
| | - Iranloye Y. Mary
- Department of Food Science and Microbiology Landmark University Omu‐Aran Nigeria
| | - Abiola E. Taiwo
- Department of Chemical Engineering Landmark University Omu‐Aran Nigeria
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Chikpah SK, Korese JK, Hensel O, Sturm B. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours. Foods 2020; 9:foods9060740. [PMID: 32512746 PMCID: PMC7353543 DOI: 10.3390/foods9060740] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 12/11/2022] Open
Abstract
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p> 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.
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Affiliation(s)
- Solomon Kofi Chikpah
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
- Faculty of Agriculture, Department of Food Science and Technology, University for Development Studies, Nyankpala Campus P.O. Box TL 1882, Ghana
- Correspondence:
| | - Joseph Kudadam Korese
- Faculty of Agriculture, Department of Agricultural Mechanisation and Irrigation Technology, University for Development Studies, Nyankpala Campus P.O. Box TL 1882, Ghana;
| | - Oliver Hensel
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
| | - Barbara Sturm
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
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