Table 7.
Different food products from orange‐fleshed sweet potato (OFSP)
| S. no. | Product group | Product | Description | Findings | Reference |
|---|---|---|---|---|---|
| 1. | Baked products | Cookies | Cookies were produced from OFSP, mushroom powder with different blending ratios; only wheat flour was used as control | Cookies are identified with high protein, ash, crude fiber, and mineral as compared to control. Concluded that nutrient dense cookies with best sensory attributes can produce with blend OFSP and mushroom | Kolawole et al. (2018) |
| Swahili Buns (Mandazi) | Developed and determine quality parameters in OFSP–wheat composite buns (Mandazi) at different levels of wheat flour substitutions with OFSP | Specific volume of the buns decreased significantly with increasing OFSP levels. Proximate composition, sensory acceptability, and VA content of product significantly increase by OFSP powder | Mongi, Simbano, Ruhembe, and Majaliwa (2015) | ||
| Composite bread | Stability of BC during baking of OFSP–wheat breads | Baking causes the degradation of all‐trans‐BC, and breads containing 20% and 30% of OFSP flours can potentially be used for reducing the VAD in children | Nzamwita et al. (2017) | ||
| Cakes | Evaluated the acceptance and preference of cakes prepared with OFSP flour | The cakes prepared with 40% OFSP flour had high acceptability among school students. Cake containing 40% OFSP can reach up to 22% of the RDA of VA to children between 10 and 13 years old | Rangel et al. (2011) | ||
| Bread | OFSP–wheat flour enriched bread prepared and analyzed for different nutritional properties and BC | 30% OFSP flour in bread can contribute 83.3 and 74.2% of VA to 3‐ to 6‐year‐old children's RDA | Kidane, Abegaz, Mulugeta, and Singh (2013) | ||
| Sourdough panettones | OFSP flour on sourdough and prepared panettones by fermentation was reported. Also evaluated OFSP flour on the technological properties and volatile compounds of the final products | OFSP flour suitable for panettones with good moisture and strong yellow color with new volatile compounds such as 2‐octenal‐2‐butyl, dimethyl‐decane, and 2‐chlorooctane | Paula et al. (2018) | ||
| 2. | Extruded products | Noodles | Noodles prepared up to 40% OFSP paste blending with domestic wheat flours and physical, chemical, and sensory properties were assessed | Noodles with OFSP showed quality of moisture and protein and concluded as OFSP is a promising for noodle ingredient | Ginting and Yulifianti (2015) |
| Flours (extruded and nonextruded) | OFSP flour produced by extruded and nonextrusion. Effect of process on carotenoid contents of raw flours was determined | Extrusion reported stabilization of OFSP flours but reported in carotenoids losses due to moisture and screw speed with fixed screw configuration, barrel temperature, and formulation | Waramboi, Gidley, and Sopade (2013) | ||
| Pasta | OFSP processed into flour using different processing methods with pretreatment (blanching, steaming, grilling) and produced pasta by extrusion | Pretreatments and processing methods had a significant effect on functional properties and the chemical properties of the OFSP. Concluded that OFSP could be used for pasta production with rich BC | Olubunmi, Abraham, Mojirade, Afolake, and Kehinde (2017) | ||
| The extruded product with rice and OFSP flours | Evaluated and compared the total carotenoid content of two cultivars and the losses on the dehydrated extruded OFSP flour with different concentrations of rice flour | Losses of total carotenoids higher in the extruded products. The values of VA are very high, indicating that this product is a very good source of PVA. Total carotenoids content of 50% OFSP mixing with 50% of rice flour were reported very good source of PVA | Fonseca, Soares, Freire Junior, Almeida, and Ascheri (2008) | ||
| Instant noodle | Evaluated the noodles prepared using wheat–OFSP–African yam bean flour | OFSP and African yam bean flour up to 20% and 30% resulted in a nutritious instant noodle | Effiong, Maduka, and Essien (2018) | ||
| 3. | Dried products and flours | Powder (spray‐dried) | Determined effect of amylase and maltodextrin on OFSP pure drying. The nutrient composition and rheological properties of rehydrated powder determined | BC and vitamin C reduction reported. All‐trans form of BC was changed to cis. OFSP powders act like pregelatinized starch. Also concluded this product can use as thickener | Grabowski, Truong, and Daubert (2008) |
| Flour (sun‐dried) | Microbiological, chemical, functional, and sensory properties of the fermented, sun‐dried OFSP flour determined | OFSP flours are microbiologically safe, and BC was reduced. Recommended a good processing method to retain PVA | Amajor et al. (2014) | ||
| Dried chips (low temp.) | Determined the nature of PVA losses during drying at low temperature | 16% and 34% reduction in trans‐BC. Both drying method and shape have effect on the BC. Sun drying slightly destroying PVA content compared to solar and hot air drying | Bechoff et al. (2009) | ||
| Dried and stored OFSP | Preservation of carotenoids in OFSP chips determined. Impact of pretreatments to retain carotenoids after drying and storage for 6 months at room temperature was verified | Pretreated and soaked samples had higher content of carotenoid than the control. Also, researchers concluded that applying chemical pretreatment is effective | Bechoff, Westby, Menya, and Tomlins (2011) | ||
| 4 | Complementary and other foods | Complementary food | Assessed the acceptance of complementary foods made from OFSP | OFSP complementary food was well accepted in its color and soft texture, concluded that OFSP has the potential to use in complementary feeding to improve VA status | Pillay et al. (2018) |
| Complementary food | Nutrient composition of OFSP complementary with maize–soybean–groundnut was done | OFSP complementary food is a good source of BC and VA status of infants. OFSP complementary food meets all the energy and macronutrient densities in the Codex | Amagloh and Coad (2014) | ||
| Weaning foods | Effect of OFSP–cereal–legume blend of maize fortified with soybeans on weaning food determined | 25% replacement levels with maize and OFSP are highly acceptable in nutritional | Bonsi, Plahar, and Zabawa (2014) | ||
| Porridge (OFSP‐mangoes) | OFSP boiled and mixed with mangoes puree. Samples pasteurized (80°C for 5 min), packaged, hot filled, and cooled | BC and vitamin C loss identified after pasteurization. Sensory changes were reported after 6 months of the storage at room temperature | Muchoki and Imungi (2017) | ||
| Blended foods | This study determined the BC degradation in the ready‐to‐eat OFSP‐derived products made under local processing conditions. The preparation (i.e., drying) and cooking process (either by boiling or frying) were conducted under noncontrolled conditions in Uganda | All‐trans‐BC contents were varied in porridges and chapati depends on processors. The all‐trans‐BC was greater in products cooked with oil, as compared to the boiled ones | Bechoff, Poulaert, et al. (2011) | ||
| Complimentary food | OFSP‐based infant food developed in SSA with soybean, soybean oil, and fishmeal was processed as complementary food by oven toasting | The OFSP formulation meets energy, protein, fructose, and fat specifications but very less in amino acid compositions | Amagloh et al. (2012) | ||
| OFSP and haricot bean food | Formulated foods from OFSP and haricot bean in different proportions and analyzed nutritional composition | Proximate composition, VA, and minerals are providing RDA for children. The food formulated from 70% OFSP and 30% haricot bean provides the highest protein, fat and fiber, energy, and minerals | Haile and Getahun (2018) | ||
| Bambara groundnut–OFSP snacks | Ready‐to‐eat extruded snack prepared using a combination of OFSP and bambara groundnut | Snacks showed good source of nutrients for RDA for school children. Snack food is a good source of PVA with good sensory properties | Buzo, Mongi, and Mukisa (2016) | ||
| Sweet potato amala | A traditional processing method of sweet potato flour for amala (a stiff paste meal) in Southwest Nigeria was done | Different methods resulted in sensory variations of amala | Fetuga et al. (2013) | ||
| 5 | Drinks | Radish and OFSP juice | Stability of color and pigment obtained from red radish and OFSP performed in a juice model system during 65 weeks | At room temperature, high stability was obtained in juices colored with C‐18 purified radish anthocyanins and lowest with OFSP. Refrigerated temperatures increased the half‐life of the pigment to more than one year | Rodríguez‐Saona, Glusti, and Wrolstad (1999) |
| OFSP‐based juice drink | OFSP‐pineapple drink prepared from 50% to 10%, and different physico‐chemical and sensory properties were studies | OFSP‐based juice was prepared successfully with high overall acceptability. The drink also had substantial quantities of VA | Muhammad et al. (2012) | ||
| 6 | Other products | Natural colorants | OFSP anthocyanin‐based dye compared to synthetic red 40 and red 3 colorants as well as purple carrot and red grape commercial colorants | OFSP‐based dye has high‐to‐moderate resistance for pH, temp., and light. OFSP colors showed red‐violet hue for extended periods of time in comparison with synthetics | Cevallos‐Casals and Cisneros‐Zevallos (2004) |
| Starch | The functional and structural properties of starches from six OFSP varieties were studied | Tainan 18 variety is good source of starch with high‐amylose with properties of high setback and breakdown viscosities, high water solubility at 85°C but low swelling volume at 65°C, and high hardness and adhesiveness | Lai et al. (2016) | ||
| Bioethanol (raw materials) | Suitability to produce bioethanol of 50 varieties of the OFSP was determined | Reported that selected OFSP varieties are with good yields ranged between 23.6 and 49.0 t/ha and capable to produce ethanol between 3,320.1 and 5,364.5 L/ha | Waluyo, Roosda, Istifadah, Ruswandi, and Karuniawan (2015) |