Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia
Nibret Mekonen,
Henok Nahusenay,
Kidist Hailu
Issue:
Volume 10, Issue 2, March 2022
Pages:
36-41
Received:
15 March 2022
Accepted:
30 March 2022
Published:
9 April 2022
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.
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 ...
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Accelerated Ripening of Mangoes in the Commune of Man
Kouadio Kouakou Kouassi Armand,
Koné Mohamed Ba,
Soro Lêniféré Chantal,
Ocho-Anin Atchibri Louise
Issue:
Volume 10, Issue 2, March 2022
Pages:
42-46
Received:
15 March 2022
Accepted:
6 April 2022
Published:
14 April 2022
Abstract: The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this accelerated ripening method on the organoleptic quality of mangoes (Mangifera indica) in the city of Man. The harvested mangoes were sprinkled with cooked wood ashes, packed and kept in a dark place in the laboratory. Physical and biochemical analyzes were determined. The analyzes revealed rapid ripening of the treated mangoes (2 to 3 days) whereas the untreated mangoes ripen between 5 and 8 days. During storage, we noticed losses in mass, firmness, dry matter, starch content and phenolic compounds but on the other hand an increase in soluble dry extract, pH, reducing sugar content, the transfer of the green to dark red skin color of stored mangoes. This method used makes it possible to obtain mangoes which ripen quickly and of good organoleptic quality.
Abstract: The ripe look and quality of mango are market requirements. Faced with the demands, some sellers use accelerated mango ripening methods to sell their stock quickly. Like these, the sellers of the city of Man use a method of rapid ripening of mangoes with the ashes of cooked wood. The main objective of this study is to evaluate the influence of this...
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Possibility of a Product of Awamori Moromi Vinegar Fermented by Lactobacillus plantarum K-3 as a Prebiotic
Yuichi Nodake,
Chiharu Koshi,
Chinatsu Kobayashi,
Choryo Uema,
Satomi Toda,
Toki Taira
Issue:
Volume 10, Issue 2, March 2022
Pages:
47-52
Received:
10 April 2022
Accepted:
23 April 2022
Published:
28 April 2022
Abstract: Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested. In this study, using in vitro and in vivo experiments, it was aimed to determine whether FP-AMV could be used as a prebiotic to improve gut microbiota. The in vitro prebiotic assay showed increased turbidity for eight lactic acid bacteria and five bifidobacteria with the addition of FP-AMV, suggesting the comprehensive bacterial growth-promoting effect of FP-AMV. In contrast, the growth of Clostridium perfringens was greatly suppressed by FP-AMV. Therefore, an animal experiment was conducted to investigate the relationship between FP-AMV ingestion and the gut microbiota. Gut microbiota analysis of fecal samples in animal experiments proved that FP-AMV induced not only an increase in the prevalence of probiotic species, such as Lactobacillus and Bacteroides, but also a decrease in the prevalence of pathogenic species, such as Clostridium, in the gut microbiota of male C57BL/6JJcl mice. These results suggest that FP-AMV contributes to the improvement of the gut microbiota and the gut environment. Thus, it can be used as a potential prebiotic food.
Abstract: Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolis...
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