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Home / File / Presentation 7: Effect of Baking on the β-carotene Content of Orange Flesh Sweetpotato (Ipomoea batatas) Puree Bread and OFSP Flour Bread

Presentation 7: Effect of Baking on the β-carotene Content of Orange Flesh Sweetpotato (Ipomoea batatas) Puree Bread and OFSP Flour Bread

Orange Flesh Sweetpotato (OFSP) is a biofortified crop rich in provitamin A carotenoids, and is being used a sustainable food based strategy to address vitamin A deficiency in sub Saharan Africa. This study was aimed at evaluating the provitamin A carotenoid retention in bread made with 10% substitution of wheat flour with OFSP flour or 45% wheat flour substitution with OFSP puree. OFSP flour and OFSP puree bread and ingredients for baking were obtained from local bakers in Kenya. The OFSP flour, OFSP puree, dough and breads were extracted for carotenoid by KOH saponification and hexane extraction. The extracted carotenoids were analyzed in an HPLC system with C30 Carotenoid S column and eluted in methanol, water and methyl tert butyl ether gradient profiles. The major carotenoids were OFSP were all-trans β-carotene, and its isomers (9-cis β-carotene and 13-cis β-carotene). Bread made with OFSP puree had the highest all-trans β-carotene content of 3.14 mg/100g dry weigh (dw) compared to 0.08mg/100g dw of OFSP flour bread. Adjusting for moisture content the OFSP puree bread will provide about 507µg/slice (39g) of bread. Therefore, two slices of OFSP puree bread will provide 42.25 Retinol Activity Equivalence (RAE), which meets almost 30% of the RDA for vitamin A in children aged 1-3 years old.  

HOW TO CITE

Muzhingi, T. 2016. Effect of Baking on the β-carotene Content of Orange Flesh Sweetpotato (Ipomoea batatas) Puree Bread and OFSP Flour Bread. Presentation made at the 2016 Marketing, Processing and Utilization Cop Meeting in Tanzania.