Sweet Potato (Ipomoea Batatas L.): A Valuable Tropical

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The Pharma Innovation Journal 2019; 8(6): 182-191ISSN (E): 2277- 7695ISSN (P): 2349-8242NAAS Rating: 5.03TPI 2019; 8(6): 182-191 2019 TPIwww.thepharmajournal.comReceived: 14-04-2019Accepted: 18-05-2019Namrata Ankush GiriUniversity Department ofChemical Technology (UDCT),Dr. Babasaheb AmbedkarMarathwada University,Aurangabad, Maharashtra, IndiaBK SakhaleUniversity Department ofChemical Technology (UDCT),Dr. Babasaheb AmbedkarMarathwada University,Aurangabad, Maharashtra, IndiaSweet potato (Ipomoea batatas L.): A valuable tropicaltuber crop: A reviewNamrata Ankush Giri and BK SakhaleAbstractTropical root and tuber crops play vital role in food security, nutrition and climate change adaptation.Root and tuber crops are essential components of diet in many countries. Tropical tuber crops compriseof major and minor (underexploited) plant species. Sweet potato is one of the nutritious, healthy andunderutilized tropical tuber crops whose significance as a food is getting less. The importance of sweetpotato tubers as a health food is realized now due to its nutritional composition having low glycemicindex as an additional health benefits for diabetics. It is used as a new ingredient for development ofgluten free products. A number of value added food products are being developed using sweet potatowith functional ingredients. Sweet potato tubers could be processed into different primary products suchas flour, chips, puree etc and secondary products like biscuits, pasta, noodles etc. The present articlediscussed about the potential benefits of sweet potato as a miracle and promising food crop.Keywords: Sweet potato, nutrition, glycemic index, processing, pasta, bakery, gluten freeCorrespondenceNamrata Ankush GiriUniversity Department ofChemical Technology (UDCT),Dr. Babasaheb AmbedkarMarathwada University,Aurangabad, Maharashtra, IndiaIntroductionSweet potato (Ipomoea batatas L.) is the sixth important food crop and carbohydrate mainsource in the world and staple food source for many populations in Africa, Indonesia, Centraland South America, Japan, the Caribbean, Polynesia, Hawaii and Papua New Guinea. AloneNorth Carolina produces 40% of the national supply in the USA (NCDA & CS, 2012) [47]According to FAO (FAO, 2011) [15] reported that sweet potato is important crop of developingcountries but less important in some other countries. China is major producer of sweet potato,80 to 85% of total production in the world followed by remaining countries in Asia and thenby Africa and Latin America (Centro Internacional de la Papa, 2009) [7]. It was reported that,sweet potato is one of the most under-exploited food crops although of its nutritional benefits.In past few years, it’s also known for the “food security” or “famine relief” crop particularly indeveloping countries (Grant, 2003) [25].Sweet potato contains natural health promoting component having functional value for thefood market, such as β-carotene, phenolic acids, anthocyanins, carbohydrates, fibers, thiamine,riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and C and high quality protein(Grace et al. 2014) [24]. It is also a valuable medicinal plant having anti-cancer, antidiabetic,and anti-inflammatory activities. In the face of being a carbohydrate rich food, sweet potato isalso reported to have low glycaemic index ( 55), suggesting its suitability as a food fordiabetic people (Björck et al. 2000) [4]. It is predicted that diabetic population to be increasefrom 4% in 1995 to 5.4% by 2025, approximately 170% in developing countries particularlyIndia ranks first, followed by China. FAO-WHO Expert Consultation recommends theincreased consumption of low glycaemic foods rich in resistant starch, non-starchpolysaccharides and oligosaccharides (Goni and Valentin-Gamazo, 2003) [22]. It is reported thatfood having low glycemic response to be use in the treatment of type 2 diabetes mellitus and inweight management (Gelencsér et al. 2008) [19]. Sweet potato is reported having low GI use asdiabetic friendly and the component responsible to this effect have been isolated and studiedfrom white-skinned sweet potatoes.There are different varieties of sweet potato such as pale cream coloured, orange fleshed andpurple coloured rich in phenols, β-carotene, anthocyanins etc. The high concentration of stableanthocyanins present in the purple-fleshed sweet potato tubers and leaves could be an excellentalternative to synthetic colour in food products (Truong and Avula, 2010) [68]. This variety ishaving anthocyanin, phenolics with antioxidant and anti-inflammatory activities (Grace et al.2014) [24]. These anthocyanins are not only highly stable but also provide health-relatedradical-scavenging activity (Oki et al. 2002) [48], 182

The Pharma Innovation Journalmemory-enhancing effects (Lu et al. 2012) [40], andhepatoprotective activity (Zhang et al. 2013) [75]. Orangefleshed sweet potato is an excellent source of β-carotene(Grace et al. 2014), responsible for alleviating vitamin Adeficiencies and night blindness (van Jaarsveld et al. 2005)[71].The consumption pattern of sweet potato tubers is founddifferent in the world. It can be processed in diverse foodproducts such as primary, intermediate and secondaryproducts. It is usually consumed in its primary processedforms, such as steamed, boiled, and grilled or processed to bechip or ‘kolak’ (traditional food). Intermediate products ofsweet potato such as flour, paste, puree, and mash (Herawatiand Widowati, 2009) [29] and secondary products like pasta,noodles, spaghetti etc.In worldwide, only one percent of total production of sweetpotato enters world trade with Canada, the United Kingdom,France and the Netherlands being the major importingcountries (Katan and De Roos, 2004) [33]. The USA is thelargest exporter of sweet potato accounting for 35% of worldtrade. The other exporters are China (12%), Israel (9%),France (7%), Indonesia (6%) and Netherlands (5%). Themajority of the produce used for direct consumption withsmall portion of produce utilize for industrial purpose andanimal feed.Celiac disease (CD) is a chronic autoimmune disorder,estimated to affect approximately 1-2% of the worldpopulation and results from the dietary intolerance to gluten(Reilly and Green, 2012) [56]. Ingestion of gluten by celiacpatients causes villous atrophy of the small intestine and leadsto cramping, bloating, diarrhea, weight loss, vitamin andmineral deficiencies etc. (Green and Cellier, 2007) [26].Consumption of gluten-free diet as a strict life-long strategy isthe only known treatment for celiac disease, as even traceamounts of gluten could trigger immune response in thepatients (Rubio-Tapia and Murray, 2010) [59]. There is higherrisk of developing deficiencies of micro-nutrients (e.g.,thiamine, riboflavin, niacin, iron, selenium, chromium,magnesium, folacin, phosphorus and molybdenum) in celiacpatients due to lack of essential nutrients in gluten free diet(Steinman, 2007) [64]. It is difficult to develop gluten freeproducts. Also, attempts to remove the gluten ingredient infoods may result in the loss of nutritional balance of theproducts (Grehn et al. 2001) [27]. Sweet potato flour is bestalternative to wheat flour for the development of gluten freefoods for celiac patients.The present article focused on the nutritional benefits andutilization of sweet potato tuber as a potential crop fordevelopment of value added products.medicinal properties belong to the family Convolvulaceae, islarge, starchy, and sweet tasting. The nutritional compositionof sweet potato helps in meeting the nutritional requirementsof human compromises carbohydrates, fiber, carotene,thiamine, niacin, potassium, zinc, calcium, iron, vitamin Aand C etc. (Preedy et al. 2011) [54]. The nutritional value offresh sweet potato roots at harvest is presented in Table 1.It was reported that, not only tuber but leaves of sweet potatoalso excellent source of protein and iron as compare to tuber.The leaves are used to treat type 2 diabetes, inflammatory byGhana and Brazil respectively (Pochapski et al. 2011) [53].Sweet potato roots could be eaten as such to treat anemia,hypertension, and diabetes particularly in Kagawa and Japan(Ludvik et al. 2004) [41] whereas in India particularly theMonpa ethnic groups of Arunachal Pradesh, use the tubers ofsweet potato as a staple food and the leaves as fish feed(Namsa et al. 2011) [46].Preedy et al. (2011) [54] revealed that sweet potato tubers playsimportant role in monitoring the blood glucose level indiabetics as it is having low glycemic index, as preliminarystudies on animals have revealed its ability to assist tostabilize blood sugar level and lower insulin resistance. Sweetpotato also considered as an “insurance crop” as it can begrown all around the year under suitable climatic conditions.Sweet potato also known as space food because NationalAeronautics and Space Administration (NASA) has preferredsweet potatoes as a special crop to be cultivated and includedinto the diet for astronauts on space missions due to its healthbenefits (Bovell-Benjamin, 2007) [5]. Sweet potato is apotential food crops could be processed into different valueadded products to address health problems is presented inTable 2.Nutritional compositionSweet potato is vegetable possessing health benefits andTable 1: Nutritional value of sweet potato (USDA, 2009) [69]NutrientWater (g)Energy (kJ)Protein (g)Total lipid (fat) (g)Ash (g)Carbohydrate (g)Fiber, total dietary (g)Calcium (g)Iron (mg)Magnesium (mg)Phosphorus (mg)Potassium (mg)Sodium (mg)Vitamin C (mg)Pantothenic acid (mg)Vitamin B-6 (mg)Vitamin A (IU)Value per 100 00337.0055.002.400.800.2114187Table 2: Value added food products from sweet potatoFood productsDehydrated ChipsFlourComposite flourMaterialsPrimary food productsSweet potato tubersSweet potato tubersSweet potato, cassava and potato flourSweet potato, maize starch and soybean flourSweet potato and maize flourSweet potato, unripe banana, and pigeon peaFermented and unfermented sweet potato and wheat flourOrange fleshed sweet potato, cassava starch and prawn 183 ReferencesDian Adi 2015 [11]; Giri et al. 2016 [20]Giri et al. 2016 [20]Kwame et al. 2017 [37]Elisa et al. 2017 [13]Samuel et al. 2016 [61]Ehimen et al. 2017 [12]Adams et al. 2017 [1]Mbaeyi-Nwaoha and Itoje, 2016 [43]

The Pharma Innovation JournalPureeBreadFlat breadPan cakePastaPasta – Fiber richPasta – Protein richSweet potato tubersOrange fleshed sweet potato and purple fleshed sweetpotato tubersAmylase treated sweet potato tubersSecondary food productsSweet potato, rice, sorghum and cassava flourSweet potato and maize flourOrange fleshed sweet potato and wheat flourSweet potato, Idquo, acha, rdquo and pigeon peaSweet potato leaves, Drum stick leaves and cassava flourSweet potato flour, cassava starch and prawnSweet potato, maize, soyabean flour and xanthan gumOrange fleshed sweet potato and wheat flourSweet potato and rice flourSweet potato, soyabean flour, Arabic gum and CMCSweet potato flour, oat bran, wheat bran and rice branOrange fleshed sweet potato, WPC, DSF and fish powderPasta-RS enrichedSweet potato, wheat and banana flourFlakesGluten free cookiesBiscuitsCrackersNoodlesSpaghetti –Low GIExtrudate snack (Fastingpurpose)Buns and ChapatiCake, cookies and bunsFasima et al. 2003 [17]Van-Den et al. 2010 [70]Grabowski et al. 2006 [23]Giri et al. 2016 [20]Samuel et al. 2016 [61]Andualem et al. 2016 [2]Anton and Charles, 2008 [3]Deborah et al. 2011 [10]Mbaeyi-Nwaoha and Itoje, 2016 [43]Elisa et al. 2017 [13]Teferra et al. 215 [66]; Zegeye et al. 2015 [74]Shih et al. 2006 [62]Singh et al. 2004 [63]Jyothi et al. 2012 [31]Krishnan et al. 2011 [36]Jyothi et al. 2012 [31]; Ovando-Martinez, etal. 2009 [50]Sweet potato, cassava, arrowroot, soy, maize and sproutedcow pea flourSweet potato and native starchSweet potato flour, banana starch, legume starch and fibersourcesChen, 2003 [8]Renjusha et al. 2014 [58]Renjusha et al. 2012 [57]Sweet potato flour, vari rice and unripe banana powderRathod and Annapure, 2016 [55]Sunardi et al. 2003 [65]Orange fleshed sweet potato and wheat flourTilman et al. 2003 [67]Sweet potato and wheat flourSalma and Ziadah, 2005 [60]Traditional food productsAmala- NigeriaSweet potato, yam and cassava flourYusuf et al. 2017 [73]DackereSweet potato and bambara groundnutsDaidai et al. 2016 [9]Gari- NigeriaSweet potato and cassavaOlayinka et al. 2016 [49]BeveragesNon-alcoholic BeveragesSweet potato pulp, mango, pineapple, lemon and orangePadmaja and Premkumar, 2012 [51]Seldum- GhanaSweet potato tuber and cassava tubersFaustina et al. 2016 [18]CMC: Carboxyl methyl cellulose; WPC: whey protein concentrate; DSF: Defatted soy flour; GI: glycemic index; RS: Resistant starchPrimary food productsDehydrated chips and flourThe purposes of dehydration of sweet potato tubers are toincrease the shelf life and make it available throughout theyear. Dehydrated sweet potato chips could be prepared byharvesting tubers of three and ten month’s maturity. Thetubers were washed free of dirt and manually peeled andsliced to round discs of approximately 5 mm thickness. Theslices were sundried for 36h till the moisture content wasbrought down to 10% and powdered in a hammer mill intofine flour and pass through 85 mesh sieve of BSS standard(particle size 0.177mm). The dry flour was packed in air tightcontainers and stored at room temperature (30 10C) forfurther use (Dian Adi, 2015; Giri et al. 2016) [11, 20]. The flowchart for preparation of sweet potato flour presented in Figure 1.It was reported that discoloration of chips is major problemassociated with drying of chips due to high activity ofpolyphenol oxidase (PPO) and high level of phenols in roots.It was found that phenolics of sweet potato such aschlorogenic acid effectively oxidized by PPO responsible forbrowning of product. It could be prevented by blanching orpotassium metabisulphite treatment to slices prior to dryinghelps to stop the activity of polyphenol oxidase. Dried chipswere converted into flour and used in starch, noodles andalcohol factories in China.Sweet potato tuber could be processed into different potentialfood and non-food products (Figure 2). The products such asstarch and flour might be used as strategic products forupstream industries. Moreover, processing into food and non-food products also helps to reduce the post-harvest losses oftubers (Lin et al. 2000) [39]. 184 Fig 1: Scheme of sweet potato flour processing (Dian Adi, 2015) [11]

The Pharma Innovation JournalHFS: High fructose syrup; MSG: Mono sodium glutamateFig 2: Flow chart on the use of sweet potato as starch and flour Lin et al. (2000) [39]and it was sensory satisfactory by panel members (Salma andComposite FlourComposite flour is the blend or substitution of sweet potatoZaidah, 2005) [60].flour with other flour such as wheat flour, rice flour, sorghumflour etc. This composite flour is suitable for the developmentFunctional properties of composite flourof different bakery, extrudate, confectionary products etc.The functional properties of composite flour play anbased on its functional properties. The significance of sweetimportant role in food products preparation such as waterpotato composite flour has been increased particularly inabsorption capacity, oil absorption capacity, density etc. Mosttropical and subtropical countries where sweet potato is stapleof the workers reported that as the level of sweet potato flourfood to millions of people (FAO, 2015) [16], where theyincreased in composite flour, there is increase in waterdepends on imported wheat which leads to high prices ofabsorption capacity, bilk density, dispersibility. Incorporationwheat, put financial stress on low income people. So, there isof sweet potato flour improved the functional properties andneed to investigate the possibility of supplementing wheatmake composite flour suitable for preparation of value addedflour with flour from relatively cheap and easy-to-produceproducts. Elisa et al. (2017) [13] prepared composite flour usingroot tuber, such as cassava, potato and sweet potato. Thesesweet potato flour, maize starch and soybean flour blends incomposite flour blends could be reduce the demand of importdifferent proportions such as 60:20:19.5; 50:30:19.5;wheat and could meet the demand of production of pasta,40:40:19.5; 50:20:29.5; 40:20:29.5; and 30:40:29.5 andnoodles, bread, cookies etc. From various studies it was foundxanthan gum at 0.5% was added to each blend. Oil absorptionthat wheat flour could be supplemented up to 20 percent withindex was not significantly different among the six blends ofroot tuber flour such as sweet potato, cassava and potatocomposite flour and wheat flour. When sweet potato meal waswithout compromising the nutritional and sensory quality ofpartially replaced (from 10 to 90%) with soya meal there wasproducts (Kwame et al. 2017) [37].decreased water absorption capacity and bulk density.Sweet potato flour can easily be used as a substitute for wheatWhen maize flour was replaced with sweet potato flour at 10–flour in different baked products such as biscuits, cookies,100%. The water binding capacity increased from 0.9–1.7 andcake, muffins, bread etc. and can also be used for its highthe starch swelling power decreased from 10.1–5.3 at 95 Ccarotene content. It was reported that the addition of orangewith increase in sweet potato flour content in the flourfleshed sweet potato in buns, chapattis, and mandazis greatlymixture. Similarly, bulk density and dispensability alsoincreased the content of total carotenoids in these products.decreased in the flour (Samuel et al. 2016) [61].Addition of various proportion of sweet potato flour in wheatThe blend of unripe cooking banana, pigeon pea and sweetflour can increase the nutritive values in terms of fiber andpotato flour were investigated. Dispersibility, bulk density,carotenoids. This also helps in lowering the gluten level andwater, and oil absorption capacities of the blends increased asprevent from celiac disease (Tilman et al. 2003) [67].the level of sweet potato flour and banana flour increased.Cakes and cookies could be made with 50% sweet potatoThis flour blends are desirable for preventing malnutrition inflour-wheat flour mixes. Cookies could be made byNigeria and developing new food formulations (Ehimen et al.substituting 60% and muffins by 57% wheat flour whereas2017) [12].100% wheat flour replacement with sweet potato flour wasAdams et al. (2017) [1] investigated that, the use of fermentedpossible in cookies. Buns were made by incorporating 20%sweet potato flour with wheat flour resulted to change insweet potato flour containing 7.5mg/100g β-carotene to wheatfunctional properties of blend as compare to unfermentedflour supplemented with 6% gluten and 4% bread softenersweet potato flour with wheat flour. Fermentation of sweet 185

The Pharma Innovation Journalpotato flour improved the foaming capacity, (2.00% to8.00%), emulsion capacity (23.66% to 25.72%) and leastgelation (6.00% to 10.00%).Gluten free composite flour enriched with prawn along withcassava starch, pink and orange fleshed sweet potato wereprepared for the production of gluten free crackers for celiac(Mbaeyi-Nwaoha and Itoje, 2016) [43]. It was reported that thestarch had WAC (1.85-2.19%), OAC (1.85-2.04%), BD(68.96-72.44 g/ml), and SC (5.60-5.75%).Sweet potato pureeIt is primary processed products which is directly used asinfant food or used for mixing different food products such aspatties, flakes, reconstituted chips etc. The sweet potato tubersof undesirable size and shape which have less market valuecould be processed to puree. Some workers made goodquality puree from orange and cream fleshed sweet potatoesof any size or shape. The process for production of pureeinvolved cooking of roots, peeling followed by mashing andmodified method includes adding of commercial alphaamylase to portion of puree to carryout partial hydrolysis ofstarch. Enzyme treatment improves the rheologicalcharacteristics of puree. Fasina et al. (2003) [17] studied thethermal and dielectrical properties of sweet potato puree withtemperature range of 50-800C. Sweet potato puree preparedunder aseptic conditions included flash heating at 1230C haveshelf life up to 9 months.There are multiple uses of sweet potato puree and powders infood industry. These can be used as thickening and gellingagents to impart desired textural properties, and enhance thenutritional values, antioxidant activity as well as natural color(e.g. orange and purple) of numerous food products.Moreover, purees and powders also used as functionalingredients as alternatives to wheat products for individualsdiagnosed with celiac disease and incorporated in lowglycemic index foods for diabetics. Sweet potato purees anddehydrated forms high in β-carotene (orange fleshed varieties)and anthocyanin (purple fleshed varieties) can be used asfunctional ingredients to impart desired textural propertiesand phytonutrient content in processed food products (VanDen et al. 2010) [70].Sweet potato flakesSweet potato flakes is a dehydrated product which helps toextent shelf life of perishable roots and can be reconstituted tomashed sweet potato or incorporated into different foodproducts preparation such as bakery product etc. Theimproved technology includes treatment of puree with alphaamylase enzyme to hydrolyzed starch and subjected to drumdrying. Curing of tubers and storage affect the amount ofamylase required to produce acceptable flakes. The preheating of sweet potato puree for 2-6 min helped to activatethe endogenous amylases for conversion of starch to sugars.The partly cooked puree introduced to second steam injector,at 2000F for the activation of amylases followed by drumdried to obtain dehydrated flakes. The good quality sweetpotato powder was prepared by treating puree with amylaseenzyme followed by spray drying (Grabowski et al. 2006) [23].Secondary food productsCookiesCookie-type biscuits are extensively demanded due to theirlong shelf life and crisp texture (Mareti et al. 2010) [42].Cookies are made usually from wheat flour with additivessuch as sugar, chocolate chips, peanut butter etc. (Kaushal etal. 2013) [35]. Functional cookies have been attempted bydifferent researchers using several types of alternative nonwheat flours such as buckwheat flour, cassava flour, quinoaflour etc. (Mishra et al. 2015) [45]. Gluten-free cookies havebeen developed from rice, corn, buckwheat and potato flours(Mishra et al. 2015) [45]. India is one of the largest biscuitproducers (Kar et al. 2012) [34]. Sweet potato flour basedgluten free cookies suitable for celiac patient were developedusing sweet potato flour (40-60%), rice flour (20-25%),sorghum flour (15-20%) and cassava flour (5-15%). Mineralscontent in sweet potato flour based gluten free cookies washigher than maida based cookie. Gluten free cookies preparedwith sweet potato flour showed the maximum crude fibercontent as compared to maida based cookie. Results indicatedthat gluten free cookies for can be prepared using sweetpotato flour 60% with rice flour 20%, sorghum flour 15% andcassava flour 05% (Giri et al. 2016) [20]. The study wasconducted by Samuel et al. (2016) [61] to develop gluten freecookies using sweet potato and maize flour blends.Substitution of maize flour with sweet potato flour was doneat 10–100%. The sensory evaluation revels that the overallqualities of cookies containing 40% of sweet potato flourwere found satisfactory by panel members.BiscuitsBiscuits enriched with pro vitamin A and energy wasdeveloped by Andualem et al. (2016) [2] through incorporationof OFSP and altering baking time and temperature. Thebiscuits were developed by incorporating 30% OFSP flour towheat flour and baked at 200 C for 12 and 15 min and at220 C for 9 and 12 min. The developed biscuits found high inβ-carotene (0.54- 6.01 µg/g), crude protein (9.88-11.06%),and crude fiber (0.17-2.68%).Biscuits were produced using composite flour blends ofldquo; acha and rdquo; pigeon pea and sweet potato flour. Itshowed that the overall qualities of samples containing 65%ldquo; acha and rdquo, 20% pigeon pea and 15% sweet potatoand 75% ldquo; acha and rdquo;, 20% pigeon pea and 5%sweet potato were found most satisfactory by panelists(Mbaeyi, 2015) [44]. Addition of sweet potato flour and fiberfractions to white wheat flour significantly reduced thepasting properties. However, the addition of sweet potatoflour and starch resulted in biscuits of similar firmness as thecontrol biscuits (Anton and Charles, 2008) [3].CrackersThe gluten free crackers for celiac patients were developedusing Moringa oleifera and Ipomoea batatas. Butter andcream crackers were made from 100% cassava flour and100% sweet potato flour using 100% wheat flour as thecontrol. It was found that the β-carotene levels of the leavesranged from 4.76 mg/100g to 11.54 mg/100g for the sweetpotato leaves. Phenolic content ranged from 3.16% to 6.92%for sweet potato leaves and 1.51% for Moringa oleifera(Deborah et al. 2011) [10]. Similarly, crackers were formulatedusing varying proportions (100%, 90:10%, and 80:20%) ofprawn and starch. Moisture (2.41-5.63%), protein (2.6819.64%), fat (3.71-13.62%), carbohydrate (56.48-87.34%),ash (0.07- 4.24%), crude fiber (0.56-3.43%) and pH (5.468.23) were obtained. These crackers were also found rich inmineral such as Na, Ca, Zn, Fe, Cu, Mg and Se (MbaeyiNwaoha and Itoje, 2016) [43]. 186

The Pharma Innovation JournalBreadBread was developed from composite flour blends containingsweet potato flour, maize starch and soybean flour in differentproportions like: 60:20:19.5; 50:30:19.5; 40:40:19.5;50:20:29.5; 40:20:29.5; and 30:40:29.5 and 0.5% xanthangum in each blend. The composite flour with the proportionof sweet potato flour 40%, maize starch 40%, soybean flour19.5% and xanthan gum 0.5% yielded bread with highestsensory qualities (Elisa et al. 2017) [13].β-carotene enriched flat bread was attempted by Teferra et al.(2015) [66] using orange fleshed sweet potato to combat thevitamin A deficiency particular in children of Ethiopia. Thevitamin A (µg RAE) content of the control bread wasobserved to be zero. Among the flat breads samples in whichOFSP flour was incorporated, the vitamin A content washighest (269.63µg RAE) for the sample supplemented with35% of orange fleshed sweet potato flour. It was investigatedthat maize flour based flat bread enriched with 35% OFSPcould be used to prevent vitamin A deficiency for lactatingmothers (Zegeye et al. 2015) [74].PancakesGenerally, gluten-free pancakes were prepared using riceflour. The study was carried out to prepare gluten freepancake in which rice flour replaced with various amounts, at10, 20 and 40%, of sweet potato flour. Regarding thenutritional properties of the rice-sweet potato pancakes therewas only significant difference in the β-carotene content,which increased from 5.2 to 236.1 mg/g when sweet potatoflour was incorporated, from 0 to 40%, into the rice pancakeformulation (Shih et al. 2006) [62].PastaPasta is famous food mostly liked by consumer as aconvenient and nutritionally palatable. It is origin in Italy(Petitot et al. 2009) [52]. Traditionally pasta is made fromsemolina particularly from durum wheat which provides thedesired texture and cooking quality to the product but wheatproteins are lacks in lysine and threonine leading to lowbiological value for the product. To improve the nutritionalvalue of pastas in terms of protein quality, various workersattempted fortification of pasta with various protein sourcessuch as legume flours, cheese, soy proteins, mustard proteinisolate and gluten meal (Petitot et al. 2009) [52]. The sweetpotato flour could be utilized for preparation of noodles andpastas (Limroongreungrat and Huang, 2007) [38].The consumption of food containing dietary fiber provideshealth benefits to reduce the risk of lifestyle diseases. Dietaryfiber rich functional sweet potato pasta were prepared usingdietary fiber sources like oat bran, wheat bran, and rice bran.Sweet potato pasta fortified with these fiber sources improvedthe crude protein content to 5–10% in the pasta. Two varietiesof sweet potato roots were used by Jyothi et al. (2012) [31]such as Sree Arun and Sree Kanaka. The level of fortificationof fiber into pasta was 10 and 20% and all fiber fortifiedpastas shows slow starch digestibility as compare to controlpastas. The retention of resistant starch (RS) in pastas fromSree Arun was 38-49% and Sree Kanaka was 39-55%whereas control pasta was only 14-17%. The high fibercontent with high RS made sweet potato pastas ideal fordiabetic and obese people.Sweet potato flour pasta was developed with soy flour, water,arabic gum and carboxy methyl cellulose (CMC). It wasconcluded that, the maximum sensory score (33.8), minimumsolids loss (16.6%) and maximum texture hardness (5616 g)were identified at 674 g/ kg sweet potato flour, 195 g /kgwater, 110 g /kg soy flour, 10.6g /kg Arabic gum and 10.1 g/kg CMC levels (Singh et al. 2004) [63]. High-protein pastawas developed by Krishnan et al. (2011) [36] from cream andorange-fleshed sweet potato varieties using functionalingredients like whey protein concentrate (WPC), defatted soyflour (DSF), and fish powder (FP). It was found that WPCgave high quality pasta with strong starch-protein networkformation, and low in vitro starch digestibility.Hydrocolloides are widely used in food industry to modify thedough quality, to affect on pasting properties of starch anddough rheology. These are also used in gluten free mixes. Thepolymeric structure of gums enables their use as glutensubstitutes (Gómez et al. 2007) [21]. It was reported that thesegums helps to reduce the starch digestibility, also behavessimilar to dietary fiber in food (Briani et al. 2006) [6]. Due toits properties, hydrocolloides are used in bakery products

Sweet potato, Idquo, acha, rdquo and pigeon pea Anton and Charles, 2008 [3] Crackers Sweet potato leaves, Drum stick leaves and cassava flour Deborah et al. 2011 [10] Sweet potato flour, cassava starch and prawn Mbaeyi-Nwaoha and Itoje, 2016 [43] Bread Sweet potato, mai

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THE GIGANTIC SWEET POTATO By: Dianne De Las Casas FRUITS AND VEGETABLES: sweet potatoes Ma Farmer plants a sweet potato so she can make sweet potato pie. But the sweet potato grows so big it takes everyone on the farm to help harvest it. Lily Mouse saves the day. THE GIGANTIC TURNIP By: Aleksei Tolstoy & Niamh Sharkey

Microwave Sweet Potato or Baked Potato 1 Medium-sized sweet potato or Russet potato Scrub the outside of the potato with a vegetable brush under cool running water to remove dirt. Puncture a few times with a fork to allow the steam to escape. Place the potato on a paper towel in a mi

Leeks - 1 cup Potato, baked - 1/4 cup Mushrooms - 2 cups Potato, boiled - 1/3 cup Okra, sliced - 1 cup Potato, fried -5 Spinach - 3 1/2 cups Potato, mashed - 1/4 cup Swiss Chard - 2 1/2 cups Sweet Potato, baked - 1/3 cup Tomatoes - 3/4 cup Sweet Potato, mashed- 1/4 cup Turnip Greens - 4 cups Zucchini -

API 541 5th Edition - Scope This standard covers the minimum requirements for special purpose form-wound squirrel-cage induction motors 375 kW (500 Horsepower) and larger for use in petroleum, chemical and other industry applications. Note 1: Special purpose machines typically have one or more of the following characteristics: 1. Is in an .