Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends

Mixtures of sweet potato flour and soy flour were made in a pilot mixer. They were moisturized with 18, 25, and 30% water and extruded in a single screw extruder at 80 rpm, using a die of 6mm. Extrusion temperature was maintained at 100 ± 3^°C. Effects of adding soy flour into sweet potato flour, as well as variation in feed moisture on the composition and some functional properties of the extrudates were investigated. Increase in sweet potato content increased carbohydrate values. Protein increased with increase in soy flour. Feed moisture did not significantly ( p 0.05) affect extrudate composition. Increase in sweet potato content and feed moisture increased expansion ratio. Bulk density decreased with decrease in feed moisture, but increased with increase in soy flour. Starch content increased as sweet potato content increased. Degree of gelatinization increased with sweet potato content. Lower feed moisture enhanced gelatinization. Water absorption index (WAI) increased as sweet potato content increased. Feed moisture had a slight effect on WAI and water solubility index (WSI). Amylose increased with increase in sweet potato content. Increase in soy flour led to an increase in yellowness (b^*) of extrudates.     

Proximate composition and selected functional properties of African Breadfruit and sweet potato flour blends

Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85–120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations.     

Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

The objective of this research was to investigate the effects of different ingredients (reducing sugars, leavening agents, citric acid), processing conditions (feed moisture content, exit die temperature), and extrusion cooking methods (with/without CO₂ injection) on furfural and 5-hydroxymethylfurfural (HMF) formation in corn-based extrudates. The decrease in furfural levels was 16% upon addition of sodium-bicarbonate, while the increase was 12% upon addition of ammonium-bicarbonate for extrudates produced at 150 °C and feed moisture content of 22%. The furfural concentration of extrudates produced at 150 °C and feed moisture content of 22% without leavening agents was 810 μg/100 g and increased to 11,901 μg/100 g upon citric acid addition (about a 15-fold increase). Furthermore, both low feed moisture and high exit die temperature had promoting effects on furfural and HMF contents. The CO₂ injection method did not have considerable effect on furfural and HMF levels of the extrudates; however, it positively affected the physical properties of extrudates.     

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

In this study effects of extrusion cooking on enzyme resistant starch (RS) formation in high amylose corn starches (Hylon V and VII) and the functional properties of RS preparations were investigated. Native starches were extruded at 50, 60, 70% feed moisture contents, at constant screw speed (100 rpm) and barrel temperature (140 °C). Among these samples, the highest RS contents were observed at 60% feed moisture. Therefore, feed moisture in the second and third extrusion cycles was set at 60%. There were significant increases in RS contents of both Hylon V and Hylon VII after the second extrusion cycle (p < 0.05). After the third extrusion, the RS levels reached to 40.0 and 45.1% for Hylon V and Hylon VII, respectively. Substantial loss of birefringence in these samples indicated that the increases in RS were mainly due to RS3 formation. The RS samples produced by extrusion did not have high emulsion capacity, but the ones produced from Hylon VII had high emulsion stability. Although, decreases in L* and increases in b* values of extruded samples were significant as compared to respective native starches, the changes were not substantial. Therefore, their incorporation is not expected to cause major changes in the colour of end-products.     

Effect of extrusion cooking on chemical structure,morphology, crystallinity and thermal properties of sorghum flour extrudates

The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X-ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded sorghum flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded sorghum flour. Increasing feed moisture increased the peak gelatinization temperature (T_p), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T_c - T₀), starch gelatinization enthalpy (ΔH_G) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T_p, T_c-T₀, ΔH_G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in sorghum protein, whereas the sorghum extrudate protein had random coil conformation.     

Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures – A response surface analysis

Mixtures of defatted soy flour and sweet potatoes wereextruded at 0:100, 25:75, 50:50, 75:25 and 100:0ratios in an Insta-Pro 600 single screw extruderoperated at 180, 200, 220 rpm.Oil (3–5%) was added into the mix before extrusion.A 5×3² fractional factorial central compositeresponse surface design was adopted forinvestigating the variables: feed composition, % oil,and screw rotation speed (RPM). Percent oil andscrew speed were randomly investigated at threelevels, while feed composition was randomlyinvestigated at five levels. Effect of extrusioncooking on functional properties: bulk density,expansion ratio, water absorption and solubilityindices and trypsin inhibitor were assessed.Results showed that feed composition and screw speedhad strong influences on the process. The effect ofadding oil, into defatted soybean significantly(p<0.05) affected only trypsin inhibitor content.High extrusion temperature (>130 ^°C), andaccompanying high shear, were the result of thenon-pasting nature of the extrudate. Therefore theproducts may have limited uses.     

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

The time-course of starch digestion in twin-screw extruded milled sorghum grain was investigated using an in-vitro procedure based on glucometry. The sorghum grains were hammer-milled, and extruded at three levels each of moisture and screw speed. Irrespective of the extrusion conditions, extruded and non-extruded milled sorghum grain exhibited monophasic digestograms, and the modified first-order kinetic and Peleg models adequately described the digestograms. Extrusion increased the rate of digestion by about ten times compared with non-extrudates. Starch gelatinisation varied in the extrudates, and microscopy revealed a mixture of raw, gelatinised and destructured starch and protein components in the extrudates. Starch digestion parameters significantly (p < 0.05) correlated with extruder response and various functional properties of the extrudates. Extrusion conditions for maximum starch gelatinisation in milled sorghum grain for fastest digestion as an efficient animal feed were interpolated, as well as the conditions for directly-expanded extrudates with potential for human food, where minimum starch digestion is desired.     

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid (TFA) respectively, compared to 50.5–75.7% and 19.6–55.8% assayed in traditional tortillas. Approximately 97–99% of TFA in raw kernels and their tortillas was in its bound form. The retention of TFA in traditional tortillas was significantly lower compared to tortillas from extruded flours. Traditional tortillas contained more free ferulic acid compared to tortillas produced from extruded flours indicating that the first process liberated bound ferulic acid with cell walls more efficiently. Blue maize lost more than 55% of the anthocyanins when processed into extruded or traditional tortillas. Approximately 68–92% of the ORAC associated with raw kernels or their tortillas was due to bound compounds. Traditional and extruded tortillas lost 16.4–52.4% and 6.8–24.8%, respectively, of the total ORAC associated with raw grains. Results clearly indicate that the proposed lime-cooking extrusion strategy was instrumental in retaining higher levels of phytochemicals, particularly ferulic acid, and antioxidants in all tortillas.     

Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

The aim of this study was to investigate the effects of different variables on lysine loss as determined by furosine content in corn-based extrudates. Three formulations were prepared to study the effects of different chemical leavening agents, processing conditions (feed moisture content: 22, 24 or 26%; exit die temperature: 110 or 150 °C), and extrusion cooking methods (with/without CO₂ injection) on furosine formation. Furosine levels of extrudates from both extrusion methods decreased around 20% when feed moisture content was increased from 22% to 26%. Amadori compounds (precursor of furosine) are formed in the early stages of the Maillard reaction, and later they are converted to further products. Consequently, furosine contents of extrudates significantly decreased as exit die temperature increased from 110 to 150 °C. Furosine contents of extrudates produced with sodium- and ammonium-bicarbonate at 150 °C exit die temperature significantly decreased, while the ones produced at 110 °C significantly increased. This may be due to accelerated formation of fructosyllysine at higher pH values followed by early degradation at 150 °C. The CO₂ injection method did not have a significantly different effect on furosine content of extrudates than that produced by the conventional extrusion method, but had a positive effect on the physical properties of extrudates.     

Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.

Mixtures of sweet potato flour and soy flour were made in a pilot mixer. They were moisturized with 18, 25, and 30% water and extruded in a single screw extruder at 80 rpm, using a die of 6mm. Extrusion temperature was maintained at 100 +/- 3 degrees C. Effects of adding soy flour into sweet potato flour, as well as variation in feed moisture on the composition and some functional properties of the extrudates were investigated. Increase in sweet potato content increased carbohydrate values. Protein increased with increase in soy flour. Feed moisture did not significantly (p < or = 0.05) affect extrudate composition. Increase in sweet potato content and feed moisture increased expansion ratio. Bulk density decreased with decrease in feed moisture, but increased with increase in soy flour. Starch content increased as sweet potato content increased. Degree of gelatinization increased with sweet potato content. Lower feed moisture enhanced gelatinization. Water absorption index (WAI) increased as sweet potato content increased. Feed moisture had a slight effect on WAI and water solubility index (WSI). Amylose increased with increase in sweet potato content. Increase in soy flour led to an increase in yellowness (b*) of extrudates.     

Response of two sweet potato cultivars to weed interference

Field experiments were conducted at the U.S. Vegetable Laboratory, Charleston, SC, U.S.A in 2000, 2001, and 2004 to assess the effect of different durations of weed interference on two sweet potato cultivars with different shoot growth habits. The cultivars were Beauregard, which has a spreading growth habit that is typical of U.S. sweet potato cultivars and Carolina Bunch, with an erect growth habit. Weed interference treatments included control plots that were maintained weed free throughout the growing season and plots that were maintained weed free for 0, 10, 20, and 30 days after transplanting. In general, Carolina Bunch was more tolerant of weed interference than was Beauregard. In two of three years Carolina Bunch storage root yields were higher than Beauregard yields in plots that received no weeding; whereas, yields of the two cultivars in weed free plots were not different. Weed interference affected shoot growth to a greater extent than it affected storage root production. At the end of the growing season, Carolina Bunch shoot biomass was greater than Beauregard shoot biomass in plots receiving no weeding and in plots that were maintained weed free for 10 days in all three years. Shoot biomasses of the two cultivars were not different in weed-free plots. Weed shoot biomasses were greater in Beauregard plots than in Carolina Bunch plots in several instances. These results demonstrate that sweet potato cultivars with a vigorous, erect shoot growth habit (with shorter stems, greater branching, and a denser and taller canopy early in the growing season) may be less susceptible to weed interference than cultivars with spreading shoot growth. This study also confirmed previous observations that sweet potato productivity is not greatly affected by moderate weed interference; thus, it may not require intense weed management to produce high yields.     

Alpha-amylase inhibitor changes during processing of sweet potato and taro tubers

Alpha-amylase inhibitor changes during processing ofsweet potatoes (Ipomoea batatas) and taro (Colocasia esculenta)indicated that varietal differences profoundly influence the thermalinactivation profile. The -amylase inhibitors of taro were almosttotally inactivated during oven drying of the chips at 90 ^°C and100 ^°C for 24h, while 0.8–10% activity was retained in sweetpotato chips under the same conditions. Relatively better thermal stabilitywas exhibited by the sweet potato amylase inhibitors at lower temperatures(70 and 80 ^deg;C) as well. Cooking by boiling the tuber pieces inwater resulted in retention of 29–59% amylase inhibitor in sweet potatoand 11–16% in taro. Microwave baking was a better method forinactivation of amylase inhibitors in these tubers. Flour prepared from thetubers retained only trivial amounts of the inhibitor.     

A disease survey of Fusarium wilt and Alternaria blight on sweet potato in South Africa

A disease survey was conducted on sweet potato in the major production areas of South Africa in 2006-2008 to determine the importance of wilt disease (WD) and Alternaria blight (AB) caused by Alternaria bataticola. The disease prevalence, incidence and severity were assessed for both WD and AB in 58 sweet potato fields in seven provinces, and included both commercial and resource-poor growers. The prevalence of WD in commercial fields was significantly higher than in resource-poor fields; while disease incidence and severity were very low in both commercial and resource-poor fields. Soil pH showed a moderate negative linear correlation to WD severity. WD is at present considered a minor disease of sweet potato in South Africa, although local outbreaks can be damaging. AB had very low disease prevalence, incidence and severity levels in both commercial and resource-poor fields countrywide. However, one of the fields had moderately high disease incidence and severity levels, showing that the disease can be destructive if not controlled. AB should be considered a potentially destructive disease of sweet potato in South Africa. Fusarium oxysporum was consistently isolated from WD plants, with F. oxysporum f. sp. batatas identified, but other formae speciales were also associated with the disease.     

Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour

Flour samples were prepared from dehulled and undehulledsweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineralcontent and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight).Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orangeseeds had least gelation concentrations of 10 and 12%(w/v), respectively. Water absorption capacity for thedefatted and undefatted dehulled flour samples were 240and 220%, respectively. Defatting improved oil absorptioncapacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreasedfollowing defatting of flour. Foam prepared from defattedflour was less stable than that from full-fat flour.Incorporation of NaCl up to 0.2 M improved the foamingcapacity of orange seed flour.     

Effects of infrared radiation,solar cooking and microwave cooking on alpha-amylase inhibitor in sorghum (Sorghum bicolor L.)

Three domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes.     

Processing and quality evaluation of sweet potato chips

A study was conducted to develop a process for producing sweet potato chips. Sweet potato tubers sliced to 0.5 by 0.5 cm size were dehydrated at 70°C for various times (0, 90, 105, 120, 135, 150, 165 min). Determination of the moisture content of the dehydrated chips and sensory evaluation of the dehydrated and fried chips were carried out to establish optimum dehydration time and moisture which corresponded to optimum quality. Blanching the slices in water and 1% sodium metabisulfite solution respectively prior to the dehydration significantly (P>0.05) improved the color and general acceptability of the chips over those immersed in water. The process development resulted in about 26 to 76% decrease in the ascorbic acid content of the chips. Significant changes also occurred in the total and reducing sugars of the chip following partial dehydration.     

Yield-enhancing and tuber-downsizing effects of transplantation cultivation method of case-held tuber seedlings in the sweet potato cultivar Beniharuka

We developed transplantation cultivation method of case-held tuber seedlings (CTS), which was derived from direct planting method of seed tubers, and applied this method to the sweet potato cultivar Beniharuka. A plastic case made of polypropylene was designed for cultivation of CTS. Seed tubers of cultivar Beniharuka in the range of 30–80 g were cut in half. The half-cut tubers were placed inside the plastic cases, and the cases were filled with a commercial soil mix. The case-held tubers were incubated under natural sunlight in a glass house. After 3–4 wk, the CTS were transplanted into a field. Mother tuber (seed tuber) enlargement was suppressed by the plastic confinement of the cases, and daughter tubers were formed above the case as vine-root-originated tubers. In the field experiments in 2012 and 2013, daughter tuber yields were increased 19% and 21% by case-held tuber seedling transplanting (CTST) over conventional vine-planting (VP), the number of daughter tubers per plant in CTST were 36 and 68% higher than in VP, and the mother tuber yields were limited to 2.1 and 4.3% of the total fresh yield of mother and daughter tubers, respectively in 2012 and 2013. Application of CTST method to cultivar Beniharuka enhanced tuber yield, increased the number of daughter tubers per plant, downsized daughter tubers compared to VP, and mother tuber enlargement was suppressed by case-holding. The CTST method is expected to produce more and smaller good in shape tubers of cultivar Beniharuka compared to VP.     

Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing

In order to understand the extent of elimination of trypsininhibitors during processing of sweet potato (Ipomoea batatas) andtaro (Colocasia esculenta) tubers, a detailed study was conductedusing tubers processed by oven drying, cooking, and microwavebaking. Between 80 and 90% trypsin inhibitor (TI) activity wasretained in sweet potato chips up to 2h at 70 ^°C. Among thefour cultivars of sweet potatoes, RS-III-2 trypsin inhibitors were more heatlabile. Heating at 100 ^°C led to rapid inactivation of TI of sweetpotatoes. Varietal differences in thermal stability were more pronouncedfor the trypsin inhibitors of taro than sweet potatoes. Taro inhibitors werealso more rapidly inactivated than sweet potato TI. Between 17 and31% TI activity was retained in cooked tuber pieces of sweet potatoes,while only 3–10% were retained in taro cultivars. Very effectiveinactivation of trypsin inhibitors of sweet potatoes and taro could beobtained through microwave baking. Flour prepared from taro was devoidof TI activity, while 5–12% TI activity was retained in the flour preparedfrom sweet potatoes. The study clearly established that among the fourtechniques used, microwave baking and flour preparation were the best methods to eliminate TI from sweet potatoes and taro.     

Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice

Shanlan rice is an endemic upland rice in Hainan province, China. In this study, we investigated the effects of ultrasonic treatment (UT) on the cooking and fermentation properties of Shanlan rice. These effects were evaluated by multiple physical and chemical indicators via scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and high-performance liquid chromatography (HPLC). According to the minimal cooking time and the content of total leached solids, the optimal ultrasonic power and time were determined to be 240 W and 30 min, respectively. The results indicated that the ultrasonic treatment broke the rice surface, loosened the inner structure of rice, and extended the relaxation time. These changes increased water absorption during the cooking process by 8.2% and promoted saccharification and alcohol production at the initial fermentation stage, with a 54.1% higher alcohol content on the first day. The rice wine brewed from the treated rice showed differences in the non-volatile acid contents; malic acid and tartaric acid contents increased, while the acetic acid content decreased significantly. Moreover, the red colour and brightness of the rice wine were significantly improved after the ultrasonic treatment, with a 16.6% increase in the rice wine yield.     

Suppression of the invasive plant mile-a-minute (Mikania micrantha) by local crop sweet potato (Ipomoea batatas) by means of higher growth rate and competition for soil nutrients

Background

There are a variety of ways of increasing crop diversity to increase agricultural sustainability and in turn having a positive influence on nearby natural ecosystems. Competitive crops may provide potent management tools against invasive plants. To elucidate the competitive mechanisms between a sweet potato crop (Ipomoea batatas) and an invasive plant, mile-a-minute (Mikania micrantha), field experiments were carried out in Longchuan County of Yunnan Province, Southwest China, utilizing a de Wit replacement series. The trial incorporated seven ratios of sweet potato and mile-a-minute plants in 25 m² plots.

Results

In monoculture, the total biomass, biomass of adventitious root, leafstalk length, and leaf area of sweet potato were all higher than those of mile-a-minute, and in mixed culture the plant height, branch, leaf, stem node, adventitious root, flowering and biomass of mile-a-minute were suppressed significantly (P < 0.05). The relative yield (RY) of mile-a-minute and sweet potato was less than 1.0 in mixed culture, indicating that intraspecific competition was less than interspecific competition. The competitive balance index of sweet potato demonstrated a higher competitive ability than mile-a-minute. Except pH, other soil nutrient contents of initial soil (CK) were significantly higher than those of seven treatments. The concentrations of soil organic matter, total N, total K, available N, available P, available K, exchange Ca, exchange Mg, available Mn, and available B were significantly greater (P < 0.05) in mile-a-minute monoculture soil than in sweet potato monoculture soil, and were reduced by the competition of sweet potato in the mixture.

Conclusions

Evidently sweet potato has a competitive advantage in terms of plant growth characteristics and greater absorption of soil nutrients. Thus, planting sweet potato is a promising technique for reducing infestations of mile-a-minute, providing weed management benefits and economic returns from harvest of sweet potatoes. This study also shows the potential value of replacement control methods which may apply to other crop-weed systems or invaded natural ecosystems.