Full Length Research Paper
References
|
Adeyeye SA, Akingbala JO (2015). Quality characteristics and acceptability of cookies from sweet potato – maize flour blends. Nutr. Food Sci. 45(5):703-715. |
|
|
Afework AK, Abegaz AG, Mezgebe (2016). Development of pro-vitamin A and energy rich biscuits: Blending of orange-fleshed sweet potato (Ipomea batatas L.) with wheat (Triticum vulgare) flour and altering baking temperature and time. Afr. J. Food Sci. 10(6):77-86. |
|
|
Al-Fayez MA (2000). The effect of storage on consumer preference, sugar content, and starch content of spiced, low-fat sweet potato flavored yogurt. Dissertation, Louisiana State University, Food Science Dept., Baton Rouge. 176p. |
|
|
Aller MC, Villarin MD, Pascual PRL (2015). Product development of malunggay (Moringa oleifera) and sweet potato (Ipomea batatas) for pastry and fillings. Trop. Tech. J. 19(1)5:1-6. |
|
|
Aywa AK, Nawiri MP, Nyambaka HN (2013). Nutrient variation in colored varieties of Ipomea batatas grown in Vihiga County, Western Kenya. Int. Food Res. J. 20(2):819-825. |
|
|
Bienabe E, Vermeulen H (2008). New trends in supermarket procurement systems in South Africa: the case of local procurement schemes from small-scale farmers by rural-based retail chain stores. London: Regoverning Markets Innovative Practices series, IIED Available at: View. Accessed on 24AUG16. |
|
|
Bond J (2017). U.S. sweet potato production swells. Available at: https://www.usda.gov/media/blog/2017/01/5/us-sweet-potato-production-swells. Accessed on: 7SEP17. |
|
|
Brito LR, Brouwer M, Falcao (2012). Sweetpotato –biotechnology in different guises on a broad range of scales. Tech. Forecast Soc. 79(2):204-212. |
|
|
Burri BJ (2011). Evaluating sweet potato as an intervention food to prevent vitamin A deficiency. Comp. Rev. Food Sci. Food Safe. 10:118-130. |
|
|
Collado LS, Mabesa LB, Oates CG, Corke H (2001). Bihon-type noodles from heat-moisture-treated sweet potato starch. J. Food Sci. 66(4):604-609. |
|
|
Dansby MY, Bovell-Benjamin AC (2003). Production and proximate composition of a hydroponic sweet potato flour during extended storage. J. Food Process. Pres. 27:153-164. |
|
|
Davidson A (1999). Oxford companion to food, New York: Oxford University Press. 912p. |
|
|
Dawkins NL, Lu JY (1991). Physico-chemical properties and acceptability of flour prepared from microwaved blanched sweet potatoes. J. Food Proc. Pres. 15:115-124. |
|
|
Etudaiye HA, Oti E , Aniedu C, Omodamiro MR (2015). Utilization of sweet potato starches and flours as composites with wheat flour in the preparation of confectioneries. Afr. J. Biotech. 14(1):17-22. |
|
|
Fetuga GK, Tomlins F, Henshaw M, Idowu (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala"). Food Sci. and Nutr. 2(6): 682-691. |
|
|
Gelin S, Sterba T, Gerald BL (2003). Acceptability of flour tortillas modified with sweet potato puree and soy flour. J. Am. Dietetic Assoc. 103(9):209-210. |
|
|
Gebretsadikan TM, Bultosa G, Forsido SF, Astatkie T (2015). Nutritional quality and acceptability of sweet potato–soybean–moringa composite porridge. Nutr. Food Sci. 45(6):845-858. |
|
|
Hotz CC, Loechl A, de Brauw P, Eozenou D, Gilligan M, Moursi B, Munhaua P, van Jaarsveld A, Carriquiry JV, Meenakshi (2012). A large-scale intervention to introduce orange sweet potato in rural Mozambique increases vitamin A intakes among children and women. British J. Nutr. 108:163-176. |
|
|
International Potato Center (2013). Everything you ever wanted to know about sweetpotato: reaching agents of change ToT training manual. Volume 4. ISBN: 978-92-9060-427-3. |
|
|
Jenkins M, Shanks CB, Houghtaling B (2015). Orange-fleshed sweet potato: successes and remaining challenges of the introduction of a nutritionally superior staple crop in Mozambique. Food Nutrition Bulletin. 36(3): 327-353. |
|
|
Kapinga RM, Andrade B, Lemaga A, Gani C, Crissman R, Mwanga (2005). Role of orange-fleshed sweet potato in disaster mitigation: experiences from East and Southern Africa. Afr. Crop. Sci. Conf. Proc. 7:1321-1329. |
|
|
Kaspar KL, Park JS, Brown CR, Weller K, Ross CF, Mathison BD, Chew BP (2013). Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.). Food and Nutr. Sci. 4:77-81. |
|
|
Katayama K, Kobayashi A, Sakai T, Kuranouchi T, Kai Y (2017). Recent progress in sweetpotato breeding and cultivars for diverse applications in Japan. Breed. Sci. 67:3-14. |
|
|
Laurie SM, Van Heerden SM (2012). Consumer acceptability of four products made from beta-carotene-rich sweet potato. Afr. J. Food Sci. 6:96-103. |
|
|
Laurie S, Faber M, Adebola P, Belete A (2015). Biofortification of sweet potato for food and nutrition security in South Africa. Food Res. Int. 76:962-970. |
|
|
Li PG, TH Mu. (2012). Sweet potato: health benefits, production and utilization in China. In Potatoes: Production, Consumption and Health Benefits. C. Caprara (ed.). Nova Science Publishers. pp. 127-172. |
|
|
Mahamat D, Tatsadjieu NL, Kaptso KG, Njintang YN (2016). Production, physicochemical and sensory characterization of sweet potato-bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum. Food Measure 10:595-604. |
|
|
Menon RG, Padmaja AN, Jyothi V, Asha MS, Sajeev (2016). Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content. J. Food Sci. Tech. 53(9):3532-3542. |
|
|
National Potato Council (2017). 2017 Potato Statistical Yearbook. Available at: View Accessed on: 7SEP17. |
|
|
Ngubane H (2008). Msinga orange-fleshed sweet potato jam project based on market research. In M. Faber, S. M. Laurie, & P. J. Van Jaarsveld (Eds.), Proceedings Orangefleshed Sweetpotato |
|
|
Symposium (pp. 57–60). Pretoria, MRC/ARC: ARC, 3 October 2007, Available at: View). Accessed on 8SEP16. |
|
|
Ojo A, Akande EA (2013). Quality evaluation of 'gari" produced from cassava and sweet potato tuber mixes. Afr. J. Biotechnol. 12(31):4920-4924. |
|
|
Ojwang F (2014). Personal communication with the authors. Oklahoma State University, Stillwater. |
|
|
Olapade AA, Ogunade OA (2014). Production and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatus) and maize flours. Int. Food Res. J. 2(1):203-208. |
|
|
Palomar LS, Galvez FCF, Resurreccion AVA, Beuchat LR (1994). Optimization of a peanut-sweet potato cookie formulation. LWT Food Sci. Technol. 27(4):314-318. |
|
|
Panda SH, Parmanick M, Ray RC (2007). Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. J. Food Proc. Pres. 31:83-101. |
|
|
Paul SK, Dutta H, Mahanta CL, Kumar GVP (2014). Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine. Int. Food Res. J. 21(3):1149-1156. |
|
|
Ramos LR, Santos JS, Daguer H, Valese AC, Cruz AG, Granato D (2017). Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. Food Chem. 221:950-958. |
|
|
Rautenbach F,Faber M, Laurie S, Laurie R (2010). Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties. J. Food Sci. 75:400-405. |
|
|
Setumo MP (2014). A stochastic frontier approach to economics of production and marketing of orange-fleshed sweet potato at farm level: a case study of KwaZulu-National Province, South Africa. Master's thesis, Sovenga: University of Limpopo. |
|
|
Singh S, Raina CS, Bawa AS, Saxena DC (2004). Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. Int. J. Food Sci. Technol. 39:191-200. |
|
|
Sivakumar PS, Panda SH, Ray RC, Pradhan DC, Sivaramane N. (2008). Modeling consumer acceptability of β-carotene rich sweet potato curd. J. Sensory Stud. 23:791-803. |
|
|
Stokes AM, Tidwell DK, Briley CA, Burey SL, Schilling MW (2014). Consumer acceptability of gluten-free sweet potato cookies. Poster session: food/nutrition science; education; management; food services/culinary; research. J. Acad. Nutr. Dietetics 119(9):A-49. |
|
|
Tomlins KG, Ndunguru K, Stambul N, Joshua T, Ngendello E, Rwiza R, Amour B, Ramadhani A, Kapande A, Westby (2007). Sensory evaluation and consumer acceptability of pale-fleshed and orange-fleshed sweetpotato by school children and mothers with preschool children. J. Sci. Food Agric. 87:2436-2446. |
|
|
Trejo-Gonzalez AS, Loyo-Gonzalez AG, Munguia-Mazariegos MR (2014). Evaluation of bread made from composite wheat-sweet potato flours. Int. Food Res. J. 21(4):1683-1688. |
|
|
United States Department of Agriculture (USDA) (2016). USDA National Nutrient Database for Standard Reference, Release 28. Nutrient data laboratory home page available at: View. Accessed on: 8SEP16. |
|
|
Walter WM, Truong VD, Espinel KR (1999). Effects of puree processing methods on the textural characteristics of an alginate-texturized sweet potato product. J. Food Qual. 22:631-640. |
|
|
Zhao X, Chambers E, Matta Z, Loughin TM, Carey EE (2007). Consumer sensory analysis of organically and conventionally grown vegetables. J. Food Sci. 72(2):S87-91. |
|
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
