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Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes

Author
item CHILUNGO, SARAH - North Carolina State University
item MUZHINGI, TAWANDA - International Potato Centre
item Truong, Van Den
item ALLEN, JOHN - North Carolina State University

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/30/2018
Publication Date: 6/1/2019
Citation: Chilungo, S., Muzhingi, T., Truong, V.D., Allen, J. 2019. Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes. International Journal of Food Science and Technology. 54(6):2055-2063. https://doi.org/10.1111/ijfs.14106.
DOI: https://doi.org/10.1111/ijfs.14106

Interpretive Summary: With high levels of pro-vitamin A carotene, orange-fleshed sweetpotato (OFSP) flours and purees can be used as food ingredients to potentially combat vitamin A deficiency around the world. However, limited information is available on carotene retention in foods and delivery after digestion for body absorption. The purpose of this study was to assess carotene retention and bioaccessibility following in vitro digestion model on traditional foods having OFSP among the ingredients. Porridge and chapatis were prepared with either OFSP puree or flour in the formulation. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallization efficiency of all-trans ß-carotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil in the formulations had the highest all-trans ß-carotene bioaccessibility compared to margarine and beef fat. The results support the promotion on consumption of OFSP-based products as good source of provitamin A to overcome vitamin A deficiency.

Technical Abstract: Consumption of Orange-Fleshed sweetpotato (OFSP) and products as source of provitamin A is being promoted to tackle vitamin A deficiency (VAD) in sub-Saharan Africa. However, limited information is available on b-carotene retention in foods and delivery after digestion. The study assessed carotene retention and bioaccessibility following in vitro digestion on traditional foods having OFSP among the ingredients. Sunflower oil, margarine and beef fat were evaluated on their effect on b-carotene bioaccessibility. Porridge and chapatis were prepared with either OFSP puree or flours in the formulations. Carotene retention was highest in chapatis (83%) as compared to porridge (65%). Micerallisation efficiency of all-trans b-carotene was comparable between similar products but greater in chapatis (62%) than porridge (11%). Sunflower oil had the highest all-trans b-carotene bioaccessibility compared to margarine and beef fat. The results support the promotion of consumption of OFSP-based products as good source of provitamin A to fight VAD.