A5078000590- Antioxidant Activity and Oxidative Stress
- Food composition and properties
- Organic Food and Agriculture
- Agricultural Innovations and Practices
- Retinoids in leukemia and cellular processes
- Child Nutrition and Water Access
- Food Safety and Hygiene
- Cassava research and cyanide
- Seed and Plant Biochemistry
- GABA and Rice Research
- Food Security and Health in Diverse Populations
- Advances in Cucurbitaceae Research
- Biochemical Analysis and Sensing Techniques
- Innovation and Socioeconomic Development
- Banana Cultivation and Research
- Postharvest Quality and Shelf Life Management
- Moringa oleifera research and applications
- Economic and Environmental Valuation
- Food Science and Nutritional Studies
- Growth and nutrition in plants
- Food Waste Reduction and Sustainability
- Crop Yield and Soil Fertility
- Food Supply Chain Traceability
- Potato Plant Research
- Vitamin C and Antioxidants Research
University of Pretoria
2024
University of Ghana
2024
University of Nairobi
2024
University of Gondar
2024
University of Leeds
2024
Jazan University
2024
International Potato Center
2016-2023
International Livestock Research Institute
2017-2023
North Carolina State University
2019-2023
International Potato Center
2020
Biofortified maize is not only a good vehicle for provitamin A carotenoids vitamin deficient populations in developing countries but also source of E, tocochromanols and phenolic compounds, which have antioxidant properties. Using high-performance liquid chromatography total performance assay, the present study analyzed variation activity 36 improved hybrids one common yellow hybrid.The ranges major biofortified were zeaxanthin [1.2-13.2 µg g-1 dry weight (DW)], β-cryptoxanthin (1.3-8.8 DW)...
This study reports the inherent phytochemical contents in leaves and roots of nine sweet potato varieties from Kenya. Results indicated that vitamin C content varied significantly (<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" id="M1"><mml:mrow><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:mrow></mml:math>) among regardless plant part, having id="M2"><mml:mrow><mml:mi>P</mml:mi><mml:mo><</mml:mo><mml:mn>0.05</mml:mn></mml:mrow></mml:math>) higher levels than...
Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence 20-50% OFSP on proximate composition, color, β-carotene, water activity, and microbial keeping quality. moisture content, crude protein, fat, total ash, fiber, carbohydrate ranged from 28.6-32.7%, 9.9-10.6%, 5.0-5.5%, 1.9-3.2%, 1.4-1.8%, 79.1-80.9%, respectively. fiber contents bread, Hunter color values a*, b*, chroma,...
Value addition of orange-fleshed sweet potato (OFSP) increases diversified utilization this crop, which is rich in provitamin A carotenoids. OFSP bread, 30%-45% wheat flour replaced with puree, has been successfully commercialized Kenya. However, the effect substitution on bread's physiochemical properties and its shelf-life are currently unknown. This study was designed to determine puree-wheat composite bread (30% puree), compared standard, 100% flour, bread. Freshly baked samples were...
Crowdsourced citizen science is an emerging approach in plant sciences. The triadic comparison of technologies (tricot) has been successfully utilized by demand-led breeding programmes to identify varieties for dissemination suited specific geographic and climatic regions. An important feature this the independent way which farmers individually evaluate on their own farms as “citizen scientists.” In study, we adapted consumer preferences boiled sweetpotato [ Ipomoea batatas (L.) Lam] roots...
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It therefore important to develop shelf-stable puree. A challenge test study was carried out determine the effect of combinations chemical preservatives and acidification on microbial growth stored Puree prepared treated as follows: control ( ); 0.05% potassium sorbate+0.05% sodium benzoate+1% citric acid B 0.1% sorbate+0.1% C 0.2% sorbate+0.2% D...
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state knowledge review, gendered mapping, processing diagnosis consumer testing was used Lira Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with sweet taste, smooth skin hard texture, while mealiness, taste good smell important attributes for sweetpotato. Processors, mostly women, highlighted...
Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of safety poor hygiene practices by handlers, low level compliance with Good Manufacturing Practices (GMPs), microbial contamination are major challenges orange-fleshed sweetpotato (OFSP) Kenya. The extent training enhancing rural-based SMEs environments has not been fully investigated. This...
Abstract Phytochemicals enhance human health by acting antagonistically on incidences of cancer and other chronic diseases. They are considered indispensable in a variety nutraceutical, pharmaceuticals, medicinal cosmetic applications. This study evaluated the effects common processing methods inherent phytochemical content roots leaves orange‐fleshed sweetpotato (OFSP) varieties called Kabode SPK031. Yellosp Whitesp, which local varieties, were also included as check for leaves,...
Biofortified yellow cassava is being cultivated in countries with high consumption to improve its population's vitamin A status. The carotenoid retention biofortified when processed as boiled, fufu, and chikwangue was evaluated this study. Commercial varieties Kindisa Vuvu the experimental genotypes MVZ2011B/360 MVZ2012/044 were used. Fresh roots chikwangue. Provitamin carotenoids (pVACs) content of fresh measured by high-performance liquid chromatography, total spectrophotometer.
Abstract Research in Rwanda demonstrated that orange-fleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient baked products when the produced and used same bakery. Having a storable, packaged OFSP by firm to supply bakers is alternative model. Vacuum-packed with preservatives four-month shelf-life at 23°C developed International Potato Center under laboratory conditions 2015. Turning it into commercial reality required developing...
Summary Using quantitative, qualitative and sensorial data collected from western (Kabale) central (Rakai) Uganda, this paper identifies describes gender‐responsive traits preferred in varieties for the boiled potato market. These are aggregated into a product profile to support breeding programme design decision‐making that will increase probability of variety acceptance. An interdisciplinary participatory methodology was used collect on socio‐economic trait preferences, processing...
Abstract Vitamin A is essential for vision, human health, growth, immune function, and reproduction. Its deficiency leads to anemia, xerophthalmia, growth reduction in children. Foods enriched with naturally occurring carotenes have the potential, this regard, orange‐fleshed sweet potato (OFSP) stands out tall as it rich β‐carotene (βC), a provitamin carotenoid. In view of developing OFSP‐based functional foods address vitamin (VAD) issues, herein, OFSP puree‐wheat composite breads been...
Limited information exists on the status of hygiene and probable sources microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining level compliance to Good Manufacturing Practices (GMPs), hygiene, quality OFSP processing plant Kenya. Intensive observation interviews using a structured GMPs checklist, environmental sampling, analysis by standard microbiological methods were used data collection. results indicated low with an...
β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity known to vary amongst genotypes but the genetic diversity beta-amylase gene (Amyβ) not well studied. Amyβ has highly conserved region between exon V and VI, forming part enzyme's active site. To determine diversity, 2.3 kb fragment, including was sequenced from 25 genotypes. The effect sequence variation on expression,...
Abstract Technological advances in baking have enabled the use of bread as a food vehicle for various nutrients through composite flours. Orange-fleshed sweetpotato (OFSP) puree subjected to cold chain storage has been used enrich with beta-carotene. However, this proven expensive and inconsistent supply puree. This study sought develop shelf-storable OFSP similar sensory qualities fresh bread. Bread which two treatments (treatments 1 2 0.5% potassium sorbate+0.5% sodium benzoate+1% citric...
Abstract While micronutrient malnutrition has become a major public health problem in developing countries, consumption of biofortified foods such as orange fleshed sweet potato proved to be cost effective means addressing vitamin A deficiency. This paper describes consumer preferences and willingness pay for Orange Sweet (OFSP) juice based on structured survey taste tests administered 946 participants (384 female 562 male) chosen at random Rwanda. Four juices types were tested: two popular...