Next Article in Journal
Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products
Next Article in Special Issue
Regression Models for Description of Roasted Ground Coffee Powder Color Change during Secondary Shelf-Life as Related to Storage Conditions and Packaging Material
Previous Article in Journal
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting
Previous Article in Special Issue
The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders
Article Menu

Export Article

Open AccessArticle
Beverages 2018, 4(1), 5; https://doi.org/10.3390/beverages4010005

Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

1
Department of Agricultural Engineering, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Central Region CC192, Ghana
2
Department of Laboratory Technology, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Central Region CC192, Ghana
*
Author to whom correspondence should be addressed.
Received: 23 November 2017 / Revised: 20 December 2017 / Accepted: 22 December 2017 / Published: 8 January 2018
(This article belongs to the Special Issue Beverage Powder)
View Full-Text   |   Download PDF [221 KB, uploaded 8 January 2018]

Abstract

Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour from different proportions of Sweet potato (Sp) 40–100%, Avocado pear (Avo) 10–40%, and Turkey berry (Tor) 10–40%, using completely randomized design (CRD) with 14 treatment combinations and three replications. The proximate composition, mineral composition, and functional properties were investigated on the composite flour. The results showed significant differences in all the parameters analyzed for the various composite flours. As the amount of Avo and Tor was added to the Sp, the proximate composition was enhanced except for the percentage carbohydrate, which decreased from 83.92 to 54.59 g/100 g. The mineral composition was also improved by the incorporation of Avo and Tor. Favourable functional properties were also obtained. The optimal composite flour was made up of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite flours were better than the control (Sweet potato flour). Fortifying Sp flour with Avo and Tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice. View Full-Text
Keywords: sweet potato; fortification; avocado pear; Turkey berry; flour sweet potato; fortification; avocado pear; Turkey berry; flour
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Teye, E.; Agbemafle, R.; Lamptey, F.P. Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables. Beverages 2018, 4, 5.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top