Organoleptic Properties And Proximate Composition Of Some Orange-fleshed Sweet Potato Genotypes
Kelechukwu, E. C.1; Onu, O. O.2 and Ojimelukwe, P. C.3
1 National Root Crops Research Institute, Umudike Nigeria
2 Department of Agricultural and Bioresources Engineering, Michael Okpara University of
Agriculture, Umudike, Nigeria
3 Department of Food Science and Technology, Michael Okpara University of
Agriculture, Umudike, Nigeria
The outstanding features of Orange-fleshed sweet potatoes (OFSP) are the nutritional and sensory versatility in terms of its micronutrient contents and wide range of colours, taste and mouth feel. This study was carried out to evaluate the organoleptic properties and proximate composition of some Orange-fleshed sweet potato genotypes viz: Umuspo1, Umuspo3 and Ex-Igbariam. Estimation of moisture, ash, crude fibre, fat, protein and energy value was conducted using standard AOAC procedures. Twenty-eight sensory assessors were used to evaluate some sensory (organoleptic) attributes such as colour, aroma, taste, mouth feel and general acceptability of chips and shake made from the OFSP genotypes. Proximate analysis result showed that moisture content varied from 68.137 – 61.235%, 4.23 – 5.54% for protein, 0.542 – 1.265% for fat, 1.22 -2.25% for crude fibre, and 1.189 – 1.677 % for ash. The energy value ranged from 392.906 %- Umuspo1 to 390.74%-Ex-Igbariam. % moisture content and dry matter differed significantly with varieties (P < 0.05). The highest values of vitamin C, B3 and B2 were 24.03 mg/g (Umuspo3), 0.324 mg/g (Umuspo3) and 0.028 mg/g (Ex-Igbariam), respectively. The experimental OFSP genotypes had higher value of calcium than the other mineral content. Chips and shake prepared from the experimental OFSP genotypes were generally accepted for consumption and could serve for use as chips and shake.
Keywords: Orange-fleshed Sweetpotato, Proximate Composition, Energy Value, Organoleptic Properties
How to cite this article:
Kelechukwu, E. C., Onu, O. O. and Ojimelukwe, P. C.3. ORGANOLEPTIC PROPERTIES AND PROXIMATE COMPOSITION OF SOME ORANGE-FLESHED SWEET POTATO GENOTYPES. American Journal of Agricultural Research, 2016,1:9. DOI: 10.28933/kelechukwu-ajar-10-2016
1. AOAC (2010).Official Method of Analysis 15th ed., of the Association of Analytical Chemists, Washington DC, USA.
2. Anderson, P., Kapinnga,R., Zhang, D., and Herman, M. (2003). Vitamin A for Africa (VITAT): An Entry point for promoting orange-fleshed sweetpotato to Combat vitamin A-deficiency in Sub-Saharan Africa. Proc. 13th International Society for Tropical Roots Crops, (ISTRC) Symposium, Arusha, Tanzania 10-14 November, Pp. 711- 720. www.istrc.org/symposiums/ tanzania_03/abstracts/anderson abs. pdf.www.istrc.org/ symposium/tanzania andersonabs.pdf
3. Castenmiller, J. J. M. and West, C. E. (1998).Bio-availability and bioconversion of carotenoids. Annual Rev. Nutr. 1998; 19 – 38 (Medline).
4. De pee, S. and West, C.C. (1996). Dietary carotenoide and their role in combating vitamin A deficiency; a review of the literature.Eur J ClinNutr 1996; 50:538 – 53, (Medline).
5. Degras, L. (2003). Sweet potato.Ist English Edn.Macmillian Education, Oxford, Pp. 1 – 124. ISBN: 033379150 9.
6. Horton, D. (1998). Underground Crops.Long-term trends in production of roots and tubers.IstEdn. Windrock International. Morrilton, AR, Pp: 1 – 22. Tables 1 – 31. ISBN: 0-933595 – 19 – 0.
7. Nandutu, A. M. (2004). Biochemical, Physico-chemical and Nutritional properties of sweetpotato (Ipomeabatatas) and its processing into an infant weaning food.Ph. D thesis, University of Survey, UK.
8. Omodamiro, R. M., S. O. Afuape, C. J. Njoku, I. I. M. Nwankwo, T. N. C. Echendu and T. C. Edward (2013). Acceptability and proximate composition of some sweet potato genotypes: Implication of breeding for food security and industrial quality. International Journal of Biotechnology and Food Science,Vol. 1(5), pp. 97-101, December 2013 ISSN: 2384-7344
9. Padmaja, G. (2009). Uses and Nutritional Data of SweetpotatoIn: The Sweetpotato. DoI 10.1007/978-1-4020.9475-0-11, (c) Springer Science + Business media B.V. Pp 183, 233.
10. Ravindran, V., Ravindran, G., Sivakanesan, R. and Rajagieru, S. B. (1998). Biochemical and nutritional assessment of tubers from 16 Cultivars of Sweetpotato (Ipomeabatatas L), J. Agric. Food Chem. 43:2646-26
11. Roots (2003). Newsletter of the Southern Africa Root Crops Research Network (SARRNET) and the East Africa Root Crops Research Network (EARRNET). Volume 8, number 2, August 2003.
12. Tsou, S. C. S. and Kan, K. K. (1985).Availability of pro-vitamin A in sweetpotato.Progress report.Pp. 305 – 306, 1985. Asian Vegetable Research and Development Centre (AVRDC), Shanhua, Tainan 74199, Taiwan.
13. Woolfe, J. A. (1992). Sweet potato.An Untapped Food Resource.IstEdn. Cambridge University Press, Cambridge press, Cambridge, UK, Pp: 1 – 643. ISBN: 0521402956.
14. Yeoh, H.H., Tojama, J., Kobayashi, M., Yoshimoto, M. and. Yamakawa, O. (2000).Trypsin inhibitor activities in sweet potato varieties, in; Proceedings of the 12th ISTRC symposium, Pp. 228 – 230.
This work and its PDF file(s) are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.