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.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 2) |
| DOI | 10.11648/j.jfns.20221002.11 |
| Page(s) | 36-41 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Minerals, Proximate Composition, Sweet Potato, Vitamin C
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APA Style
Nibret Mekonen, Henok Nahusenay, Kidist Hailu. (2022). Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. Journal of Food and Nutrition Sciences, 10(2), 36-41. https://doi.org/10.11648/j.jfns.20221002.11
ACS Style
Nibret Mekonen; Henok Nahusenay; Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J. Food Nutr. Sci. 2022, 10(2), 36-41. doi: 10.11648/j.jfns.20221002.11
AMA Style
Nibret Mekonen, Henok Nahusenay, Kidist Hailu. Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia. J Food Nutr Sci. 2022;10(2):36-41. doi: 10.11648/j.jfns.20221002.11
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Download@article{10.11648/j.jfns.20221002.11,
author = {Nibret Mekonen and Henok Nahusenay and Kidist Hailu},
title = {Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {2},
pages = {36-41},
doi = {10.11648/j.jfns.20221002.11},
url = {https://doi.org/10.11648/j.jfns.20221002.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221002.11},
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.},
year = {2022}
}
TY - JOUR T1 - Effect of Processing Methods on Nutrient Contents of Sweet Potato (Ipomoea batatas (L.) Lam.) Varieties Grown in Ethiopia AU - Nibret Mekonen AU - Henok Nahusenay AU - Kidist Hailu Y1 - 2022/04/09 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221002.11 DO - 10.11648/j.jfns.20221002.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 36 EP - 41 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221002.11 AB - 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. VL - 10 IS - 2 ER -
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