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Blog Archives

Development and transfer of processing technologies for fruity food production from sweet potato

In an attempt to increase the economic value of sweet potato (Ipomoea batatas), the starchy roots have been processed into fruity-food products. The formulated fruity sweet potato products have similar appearances, tastes, and nutrient contents, but had higher vitamin A levels when compared with other processed fruit and vegetable products. …

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Sweetpotato Seed Systems in Uganda, Tanzania, and Rwanda

Surveys were made of the seed systems used in Uganda, Tanzania, and Rwanda and to investigate the reasons underlying them. Along the equator in Uganda, where rainy seasons are evenly spaced and occur twice a year, vine cuttings from mature plants only are used as planting material. Where there is a …

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Diversity analysis of sweet potato (Ipomoea batatas [L.] Lam) germplasm from Burkina Faso using morphological and simple sequence repeats markers

Collecting and characterizing plant material is a basic component of crop improvement, and diversity has long been seen as vital for rational management and use of crops. Thirty (30) morphological characters and thirty (30) simple sequence repeat (SSR) markers were used to assess the diversity among 112 sweet potato (Ipomoea batatas …

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Effects of Organic and Mineral Fertilizers on total antioxidant, polyphenolic and carotenoid contents of Orange fleshed sweetpotato tubers

A field study was conducted to determine the effect of organic and mineral-based fertilizers on phytochemical contents in the tubers of an orange fleshed sweetpotato variety (TIB-440060). Treatments were arranged in a split plot design with three replicates. Tubers harvested have been studied for their total antioxidant contents (TAC), total …

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Evaluation of Eight Orange Fleshed Sweetpotato (OFSP) Varieties for their Total Antioxidant, Total Carotenoid and Polyphenolic Contents

Eight varieties of OFSP whose yields ranged from 6 t/ha (Caromex) to 15.22 t/ha (BF82xCIP-18) have a water content less than the current value observed for OFSP (71%).These varieties have been studied for their total antioxidant contents (TAC), total polyphenolic contents (TPC) and total carotenoid contents (TCC) using Ferric Reducing …

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Complementary food blends and malnutrition among infants in Ghana: A review and a proposed solution

Widespread malnutrition among Ghanaian infants could be attributed to unfortified plant-based complementary foods commonly used at the household level. This review summarizes the publications on the development of complementary food blends and intervention trials aimed at improving the nutritional status of Ghanaian infants. The complementary food blends are cereal-based which …

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Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize– legume blend as complementary food

Background: White maize, which is widely used for complementary feeding and is seldom fortified at the household level, may be associated with the high prevalence of vitamin A deficiency among infants in low-income countries. Objective: The nutrient composition of complementary foods based on orange-fleshed sweet potato (OFSP) and cream-fleshed sweet …

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Sweetpotato- and Cereal-Based Infant Foods: Protein Quality Assessment, and Effect on Body Composition Using Sprague Dawley Rats as a Model

The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of sweetpotato-based complementary foods (OFSP ComFa and CFSP ComFa) and cereal-based infant products (Weanimix and Cerelac) was assessed using three week-old male Sprague Dawley rats weighing between 53–67 g as a model for human infants. Also, the effect of consumption of the …

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Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities. Carbohydrate …

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