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Home > Archives > Volume 20, No 8 (2022) > Article

DOI: 10.14704/nq.2022.20.8.NQ44482

Functional, Physicochemical and Nutritional Properties of Sweet Potato and its Utilization in Production of Jam

Azhari Siddeeg, Zakaria Ahmed Salih, Maisa Bushra Omer Ahmed, Dina Omer Mohamed Ali, Mai Ahmed Abdelrazig Ahmed, Abdel Moneim O. A. Babiker, Saad M Howladar, Ammar Al-Farga, Ali O. A

Abstract

Sweet potato (Ipomoea batatas (L.) Lam.) is cultivated throughout the tropics and warm temperate regions, for its starchy, It’s the major economic plant of the crop.Sweet potatoes are considered as one of the most important food crops due to the health contributing principles in the tubers and leaves. Jam is prepared from fruits and vegetable pulp by boiling with a sufficient quantity of sugar to a moderately thick consistency. The objective ofthe present study was carried out toanalyze the functional, physicochemical, and nutritional properties of sweet potato and its utilization in the production of jam. Standard methods were used in this research to determine the proximate chemical composition, physicochemical andfunctional properties.Sensory analysis was conducted using a 10- members panel, anddata analysis wasconducted using a statistical package for the Social Sciences (SPSS) software.Proximate composition of raw sweet potato on the wet basis reported higher values in moisture and total carbohydrates (68 and 27%), respectively, followed by ash, protein, and fat contents (1.27, 2.10, and 1.25%). The energy value of sweet potato pulp was found to be 381321 K. Cal/100g. Minerals content of sweet potato pulp was determined for sodium and potassium and found to be 32 and 65 mg/100 g, respectively.Functional properties of sweet potato flour showed that water absorption capacity 4.0 g/ml, oil absorption capacity: 1.25 g/ml, and bulk density: 0.7 g/ml, while thegelatinization temperaturewas found to bedecreased with concentration.Total soluble solids, pH, and viscosity of the processed jam were determined (68%, 3.46, and 300 centipoises), respectively.The highest content of the processed jam was found total sugar (55.92%), followed by protein (5.46%), while fat and ash were found with low concentrations (0.73 and 0.48%, respectively). The energy value of sweet potato jam was calculated and found to be 228326 K. Cal/100g.Sensory analysis results indicated that no significant difference (p<0.05) between sweet potato jam and control in all the parameters, except for a quite significant difference (p<0.05) in the overall acceptability. The results of this study indicated that sweet potato roots can be used as raw material for theproduction of jam. Therefore, it can be explored as a new source of jam processing in small-scale industries and family level. Further research’s about vitamins and amino acid contents as well as sugar profile sweet potato jam are recommended to study

Keywords

Functional properties, nutritional value, sweet potato, jam production

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