Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Processing and Preservation
Abstract
Evaluating the effect of processing on nutrient content and shelf life is important when developing
new products. Six formulations of orange-fleshed sweet potato (OFSP) and bambara groundnut
were extruded at a feed rate of 10.15 kg/hr, screw speed of 30 rpm and at 100 and 130 8C in first
and second zones respectively. Proximate composition was determined using standard methods.
Provitamin A was determined using high-performance liquid chromatography. An untrained panel
(n573) was used to determine consumer acceptability. Shelf life was predicted by using peroxide
values. Concentration of OFSP or bambara groundnut significantly (p < .05) affected proximate
composition of the snacks. Moisture (4.79–8.34 g/100 g), carbohydrates (55.53–78.99 g/100 g)
and provitamin (0.54–17.33 mg/100 g) contents increased with increase in proportion of OFSP.
Protein (4.08–15.03 g/100 g), fat (4.20–12.74 g/100 g), fiber (5.29–6.46 g/100 g), ash (0.09–
4.80 g/100 g), and energy (366.13–396.9 kcal/100 g) increased with increasing proportion of bambara
groundnut in the formulation. Extrusion significantly (p < .05) reduced provitamin A content
from 0.90–20.73 to 0.54–17.33 mg/100 g. Presence of OFSP improved provitamin A retention
and consumer acceptability. Predicted shelf life (ranged from 118 to 150 days at room temperature)
was inversely proportional to the concentration of bambara groundnut.
Description
Keywords
Proximate composition, Orange-fleshed sweet potato, Bambara groundnuts
Citation
Honi, B., Mukisa, IM, & Mongi, RJ (2018). Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. Journal of Food Processing and Preservation , 42 (1), e13415. https://doi.org/10.1111/jfpp.13415