Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 7, Pages 2472-2477Publisher
WILEY
DOI: 10.1002/jsfa.7367
Keywords
orange-fleshed sweet potato; traditional fermentation; amala; beta-carotene; ascorbic acid; trypsin inhibitor; Nigeria
Ask authors/readers for more resources
BACKGROUNDThe aim of the work was to study the effect of traditional processing methods on the -carotene, ascorbic acid and trypsin inhibitor contents of orange-fleshed sweet potato amala. The most common sweet potato in Nigeria is white or yellow fleshed, which is very low in provitamin A. However, efforts are underway to promote orange-fleshed sweet potato to improve provitamin A intake. This paper describes how orange-fleshed sweet potato slices were traditionally processed into amala, which is increasingly consumed in Nigeria. RESULTSThe study revealed that both the cold and hot fermentation methods resulted in increased vitamin A levels and lower vitamin C levels in orange-fleshed sweet potato. Further processing to make amala resulted in a fall in both vitamin A and C content. The study found an increase in trypsin inhibitor activity following the cold-water fermentation and a decrease following the hot-water fermentation compared to raw orange-fleshed sweet potato. Trypsin inhibitor activity in amala produced using both the cold and hot methods was below detectable levels. CONCLUSIONThe results indicate that amala produced from traditionally fermented orange-fleshed sweet potato could be a good source of vitamins A and C for the rural poor and that the processing removes any potential negative effects of trypsin inhibitors. (c) 2015 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available