African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effects of sweetpotato (Ipomoea batatas) puree on bread shelf-life

Laura Mkabili Mwakamu
  • Laura Mkabili Mwakamu
  • Department of Food Science, Nutrition and Technology, University of Nairobi, Kangemi, Kenya.
  • Search for this author on:
  • Google Scholar
George Ooko Abong
  • George Ooko Abong
  • Department of Food Science, Nutrition and Technology, University of Nairobi, Kangemi, Kenya.
  • Search for this author on:
  • Google Scholar
Michael Wandayi Okoth
  • Michael Wandayi Okoth
  • Department of Food Science, Nutrition and Technology, University of Nairobi, Kangemi, Kenya.
  • Search for this author on:
  • Google Scholar
Mukani Moyo
  • Mukani Moyo
  • Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P. O. Box 25171 - 00603 Nairobi, Kenya.
  • Search for this author on:
  • Google Scholar
Lucy Mwaura
  • Lucy Mwaura
  • Food and Nutritional Evaluation Laboratory (FANEL), International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P. O. Box 25171 - 00603 Nairobi, Kenya.
  • Search for this author on:
  • Google Scholar
Derick Malavi
  • Derick Malavi
  • Food Chemistry and Technology Research Centre, Department of Molecular Biotechnology, Environmental Technology and Food Technology, Ghent University Global Campus, Incheon Global Campus, 119, Songdomunhwa-Ro, Yeonsu-Gu, Incheon, 21985, South Korea.
  • Search for this author on:
  • Google Scholar
Tawanda Muzhingi
  • Tawanda Muzhingi
  • Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, 27695, USA.
  • Search for this author on:
  • Google Scholar


  •  Received: 09 June 2022
  •  Accepted: 20 September 2022
  •  Published: 31 October 2022

Abstract

Bioactive compounds in sweet potatoes of different flesh colors possessed potential antioxidant and antimicrobial properties important for human health and food quality. The objective of this study was to determine the levels of bioactive compounds and their inhibitory effects on mold fungi in bread. Composite bread was made by replacing 10, 20, 30 and 40% wheat flour with puree from the sweet potato of different flesh colors. The loaves of bread were incubated over 8-days and analyzed for the fungi load. Physiochemical characteristics: Proximate composition, specific sugars, composites of carotenoids, flavonoids, phenols, and antioxidant activity, as well as ascorbic acid, were analyzed. Orange Fleshed Sweetpotato (OFSP) puree bread, at all levels of wheat flour substitution and Purple Fleshed Sweetpotato (PFSP) puree bread at 10 and 20% wheat flour substitution showed increased shelf-life up to six days, compared to 100% wheat bread that staled at day 3. Microbial inhibition properties exhibited by OFSP and PFSP are attributed to their respective phytochemicals and antioxidant activity of 303.38 and 32.29 mgTE/100 g. Yellow Fleshed Sweetpotato (YFSP) puree bread stayed up to day 4 with antioxidant activity of 64.456 mgTE/100 g whereas White Fleshed Sweetpotato (WFSP) and Cream Fleshed Sweetpotato (CFSP) puree breads had significantly lower (p<0.05) levels of phytochemical contents limiting their inhibition. 

 

Key words: Phytochemicals, inhibition of fungi, antioxidant activity, sweet potato puree.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 16 No. 10
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES