Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

Abstract Full-Text HTML XML Download Download as PDF (Size:331KB) PP. 889-896
DOI: 10.4236/fns.2012.37118    5,840 Downloads   9,602 Views   Citations

ABSTRACT

Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.

Cite this paper

A. Nabubuya, A. Namutebi, Y. Byaruhanga, J. Narvhus and T. Wicklund, "Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics," Food and Nutrition Sciences, Vol. 3 No. 7, 2012, pp. 889-896. doi: 10.4236/fns.2012.37118.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] FAO Statistical Yearbook, “Notes/Annuaire Statistique de la FAO 2009,” 2010. http:faostat.fao.org
[2] J. A. Woolfe, “Sweet Potato—Past and Present,” In: J. A. Woolfe, Ed., Sweet Potato: An Untapped Food Resource, Cambridge University Press, Cambridge, 1992, pp. 15-40.
[3] P. J. Engoru, J. Mugisha and B. Bashasha, “Tuber Utilisation Options among Sweetpotato Producers in Eastern Uganda,” African Crop Science Conference, Uganda, 2005.
[4] S. Nagujja and D. Yanggen, “Postharvest Utilisation of Sweetpotato and Implications for Reducing Incidence of Vitamin A Deficiency in Uganda” African Crop Science Conference, Uganda, 2005.
[5] S. Tian, J. E. Rickard and J. M. V. Blanshard, “Physicochemical Properties of Sweetpotato Starch,” Journal of the Science of Food and Agriculture, Vol. 57, No. 4, 1991, pp. 459-491. doi:10.1002/jsfa.2740570402
[6] M. Tsakama, A. M. Mwangwela, T. A. Manani and N. M. Mahunga, “Physicochemical and Pasting Properties of Starch Extracted from Eleven Sweetpotato Varieties,” African Journal of Food Science and Technology, Vol. 1, No. 4, 2010, pp. 090-098.
[7] L. S. C. H. Collado, “Heat-Moisture Treatment Effects on Sweetpotato Starches Differing in Amylose Content,” Food Chemistry, Vol. 65, No. 3, 1999, pp. 339-346. doi:10.1016/S0308-8146(98)00228-3
[8] C. K. Black, J. F Panozzo, C. L. Wright and P. C. Lim, “Survey of White Salted Noodle Quality Characteristics in Wheat Landraces,” Cereal Chemistry, Vol. 77, No. 4, 2000, pp. 468-472. doi:10.1094/CCHEM.2000.77.4.468
[9] V. L. P. Hagenimana, L. P. Vezina and R. E. Simard, “Distribution of Amylases within Sweetpotato (Ipomoea batatas) Root Tissues,” Journal of Agriculture and Food chemistry, Vol. 40, No. 10, 1992, pp. 1777-1783. doi:10.1021/jf00022a010
[10] W. M. Walter, “Changes in Amyloid Carbohydrates during Preparation of Sweetpotato Flakes,” Journal of Food Science, Vol. 41, 1976, p. 1374. doi:10.1111/j.1365-2621.1976.tb01175.x
[11] A. Nandutu, J. Carasco and V. Hagenimana, “Using Sweetpotato Amylase Extracts for the Determination of Starch in Foodstuffs”, Journal of Food Technology in Africa, Vol. 5, No. 2, 2000, pp. 66-68.
[12] AOAC, “Official Method of Analysis for Dry Matter,” Arlington, 2007.
[13] P. Bernfeld, “Amylases, αand β,” In: S. P. Colowick and N. O. Kaplan, Eds., Methods in Enzymology, Academic Press, New York, 1955, pp. 149-158. doi:10.1016/0076-6879(55)01021-5
[14] K. E. B. Knudsen, “Carbohydrate and Lignin Contents of Plant Materials Used in Animal Feeding,” Animal Feed Science and Technology, Vol. 67, No. 4, 1997, pp. 319-338. doi:10.1016/S0377-8401(97)00009-6
[15] B. V. McCleary and D. A. Monaghan, “Measurement of Resistant Starch,” Journal of AOAC International, Vol. 85, No. 5, 2002, pp. 665-675.
[16] S. H. Yun and N. K. Matheson, “Estimation of Amylose Content of Starches after Precipitation of Amylopectin by Concanavalin-A,” Starch/Starke, Vol. 42, No. 8, 1990, pp. 302-305. doi.org/10.1002/star.19900420805
[17] A. A. Bengtsson, A. Namutebi, M. L. Alminger and U. Svanberg, “Effects of Various Traditional Processing Methods on the All-Trans-β-Carotene Content of OrangeFleshed Sweetpotato,” Journal of Food Composition and Analysis, Vol. 21, No. 2, 2008, pp. 134-143. doi:10.1016/j.jfca.2007.09.006
[18] T. A. Marrision, R. Pressey and S. J. Kays, “Changes in Alpha-Beta Amylases during Storage of Sweetpotato Lines with Varying Starch Hydrolysis,” Journal of American Society of Horticultural Sciences, Vol. 118, No. 2, 1993, pp 236-242
[19] J. G. Waramboi, S. Dennien, M. J. Gidley and P. A. Sopade, “Characterization of Sweetpotato from Papua New Guinea and Australia: Physicochemical, Pasting and Gelatinisation Properties,” Food Chemistry, Vol. 126, No. 4, 2010, pp. 1759-1770. doi:10.1016/j.foodchem.2010.12.077
[20] R. F. Tester and J. Karkalas, “Swelling and Gelatinization of Oat Starches,” Cereal Chemistry, Vol. 73, No. 2, 1996, pp. 271-273.
[21] E. Shimelis, M. Meaza and M. Rakshit, “Physicochemical Properties, Pasting Behaviour and Functional Characteristics of Flour and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties in East Africa,” International Journal of Agricultural Engineering, Vol. 8, 2006, pp. 1-18.
[22] A. J. Aina, K. O. Falade, J. O. Akingbala and P. Titus, “Physicochemical Properties of Twenty-One Caribbean Sweetpotato Cultivars,” International Journal of Food Science and Technology, Vol. 44, No. 9, 2009, pp. 1696-1704. doi:10.1111/j.1365-2621.2009.01941.x
[23] O. A. Kayode, I. Bamidele, Olu-Owolab, O. Olufunmi, Olayinkaa and S. L. Olayide, “Effect of Heat Moisture Treatment and Annealing on Physicochemical Properties of Red Sorghum Starch,” African Journal of Biotechnology, Vol. 4, No. 9, 2005, pp. 928-933.
[24] Z. Chen, H. Schols and A. Voragen, “Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweetpotatoes,” Journal of Food Science, Vol. 68, No. 2, 2003, pp. 431-437. doi:10.1111/j.1365-2621.2003.tb05690.x
[25] O. J. Ikegwu and P. E. Okechukwu, “Physicochemical and Pasting Characteristics of Flours and Starch from Achi Brachystegia eurtcoma Seed,” Journal of Food Technology, Vol. 8, No. 2, 2010, pp. 58-66. doi:10.3923/jftech.2010.58.66
[26] R. M. Sanaa, M. El-Sayed and Abdel-Aal, “Pasting Properties of Starch and Protein in Selected Cereal and of Their Food Products,” Journal of Food Chemistry, Vol. 95, No. 1, 2006, pp. 9-18. doi:0.1016/j.foodchem.2004.12.012
[27] C. G. Biliaderis, “The Structure and Interaction of Starch with Food Constituents,” Canadian Journal of Physiology Pharmacology, Vol. 69, No. 1, 1991, pp. 60-78. doi:10.1139/y91-011
[28] W. M. Walter and M. W. Hoover, “The Effect of PreProcessing Storage Conditions on Composition, Microstructure and Acceptance of Sweetpotato Patties,” Journal of Food Science, Vol. 49, No. 5, 1984, pp. 1258. doi:10.1111/j.1365-2621.1984.tb14965.x
[29] C. J. O’Connor, C. J. Fisk, B. G. Smith and L. D. Melton, “Fat Uptake in French Fries as Affected by Different Potato Varieties and Processing,” Journal of Food Science, Vol. 66, No. 6, 2001, pp. 903-908. doi:10.1111/j.1365-2621.2001.tb15194.x

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.