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Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia

Received: 15 March 2022     Accepted: 30 March 2022     Published: 9 April 2022
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Abstract

Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 2)
DOI 10.11648/j.jfns.20221002.11
Page(s) 36-41
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Minerals, Proximate Composition, Sweet Potato, Vitamin C

References
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[3] Ellong, E. N., Billard, C., & Adenet, S. (2014). Comparison of physicochemical, organoleptic and nutritional abilities of eight sweet potato (Ipomoea batatas) varieties. Food and Nutrition Sciences, 2014.
[4] Fetuga, G., Tomlins, K., Henshaw, F., & Idowu, M. (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6), 682-691.
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[13] Sanoussi, A. F., Adjatin, A., Dansi, A., Adebowale, A., Sanni, L. O., & Sanni, A. (2016). Mineral composition of ten elites sweet potato (Ipomoea batatas (L.) Lam) landraces of Benin. International Journal of Current Microbiology and Applied Sciences, 5 (1), 103-115.
[14] Tofu, A., Anshebo, T., Tsegaye, E., & Tadesse, T. (2007, November). Summary of progress on orange fleshed sweet potato research and development in Ethiopia. In Proceedings of the 13th ISTRC Symposium (pp. 728-731).
[15] Uddin, A. H., Khalid, R. S., Alaama, M., Abdualkader, A. M., Kasmuri, A., & Abbas, S. A. (2016). Comparative study of three digestion methods for elemental analysis in traditional medicine products using atomic absorption spectrometry. Journal of Analytical Science and Technology, 7 (1), 1-7.
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    Nibret Mekonen, Henok Nahusenay, Kidist Hailu. (2022). Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. Journal of Food and Nutrition Sciences, 10(2), 36-41. https://doi.org/10.11648/j.jfns.20221002.11

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    ACS Style

    Nibret Mekonen; Henok Nahusenay; Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J. Food Nutr. Sci. 2022, 10(2), 36-41. doi: 10.11648/j.jfns.20221002.11

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    AMA Style

    Nibret Mekonen, Henok Nahusenay, Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J Food Nutr Sci. 2022;10(2):36-41. doi: 10.11648/j.jfns.20221002.11

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  • @article{10.11648/j.jfns.20221002.11,
      author = {Nibret Mekonen and Henok Nahusenay and Kidist Hailu},
      title = {Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {10},
      number = {2},
      pages = {36-41},
      doi = {10.11648/j.jfns.20221002.11},
      url = {https://doi.org/10.11648/j.jfns.20221002.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.11},
      abstract = {Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia
    AU  - Nibret Mekonen
    AU  - Henok Nahusenay
    AU  - Kidist Hailu
    Y1  - 2022/04/09
    PY  - 2022
    N1  - https://doi.org/10.11648/j.jfns.20221002.11
    DO  - 10.11648/j.jfns.20221002.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 36
    EP  - 41
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20221002.11
    AB  - Sweet potato [Ipomoea batatas (L.) Lam.] is an important crop farmed in most of southern and eastern Africa, including Ethiopia, and is utilized in agriculture, food, and other sectors. The objective of this study was to see how different processing methods (boiling, frying, roasting, and steaming) altered the proximate composition, vitamin C, and mineral content of four popular Ethiopian sweet potato cultivars: Tulla, kulfo, Hawassa 83, and Hawassa 09. UV-Vis and AAS methods were used to determine vitamin C and menial contents, respectively. AOAC methods were used to analyze the proximate composition. The results revealed that there were significant (p<0.05) differences in crude protein and CHO between cultivars. Total carbohydrate between varieties ranged from 45.49 to 89.28%, crude fiber (2.08 to 2.51%), crude protein (1.95 to 8.31%), fat (0.45 to 0.85%), ash (3.88 to 4.23%), and moisture (5.50 to 10.4%). Boiling, roasting, steaming, and frying sweet potato cultivars had no discernible effect on the crude protein and ash content. However, there was a statistically significant (p<0.05) difference in vitamin C levels between roasting and other processing methods. Furthermore, there is a significant variation in calcium and potassium levels (p<0.05) between the kinds. The findings revealed that there is no requirement to select processing methods that result in the least amount of nutritional loss. This means that the nutritional content of sweet potato types is better preserved after processing.
    VL  - 10
    IS  - 2
    ER  - 

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Author Information
  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

  • Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural Research (EIAR), Addis Ababa, Ethiopia

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