ORANGE-FLESHED SWEETPOTATO (OFSP) BREAD AND FRIED CRISPS: POTENTIAL VALUE- ADDED PRODUCTS FOR COMMERCIALIZATION

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1 ORANGE-FLESHED SWEETPOTATO (OFSP) BREAD AND FRIED CRISPS: POTENTIAL VALUE- ADDED PRODUCTS FOR COMMERCIALIZATION *Ganiyat O. Olatunde 1, Adebanke A. Edun 1, Sururah A. Nasir 1, Taofik A. Shittu 1, Abdulrasaq A. Adebowale 1, Abideen I. Adeogun, Isaac Ayelaagbe 1, Adewale O. Dipeolu 1, and Olapeju O. Phorbee 2 1 Federal University of Agriculture, Abeokuta, Ogun State, Nigeria 2 International Potato Centre (CIP), Abuja, FCT, Nigeria 1 *Department of Food Science & Technology olatundego@funaab.edu.ng th RMRDC International Conference on Natural Resources Development & Utilization, Abuja July, 2017

2 2 PRESENTATION OUTLINE Introduction/Background Sweetpotato for Health & Wealth in Nigeria Project (Rainbow Project) Fried Sweetpotato Crisps Sweetpotato bread Challenges/Way forward

3 3 INTRODUCTION/BACKGROUND Sweetpotato [Ipomoea batatas L. (Lam)] is among the most important root and tuber crops grown in the world Despite its high carbohydrate content, it has a low glycemic index Contains appreciable amount of soluble fibre which helps in reducing cholesterol level Contains antioxidant nutrients which can inhibit the development of coronary heart disease and cancer Contains appreciable amounts of β-carotene Due to its genetic diversity, a large number of varieties exist

4 4 Sweetpotato varieties

5 5 INTRODUCTION/BACKGROUND contnd. Sweetpotato has an important role to play in improving household and national food security, health and livelihoods of poor families in sub-saharan Africa (CIP, 2009) Nigeria is the leading producer of sweetpotato in Africa with an estimated production of 3.78 Million MT (FAOSTAT, 2014) Sweetpotato is a versatile crop but underutilized in most African countries Bulkiness and high perishability Limited availability of forms appropriate to local dietary preferences in developing countries Processing Chips, Flour, Starch Sweetpotato flour has the potential of making a variety of food products: baked goods, breakfast foods, noodles or pasta-type products, sauces

6 6 Sweetpotato for Health & Wealth in Nigeria Project (Rainbow Project) Sweetpotato for Health and Wealth in Nigeria Project tagged RAINBOW Project sponsored by the Federal Ministry of Agriculture and Rural Development Managed by International Potato Centre (CIP) Nigeria A four-year project (took off in March 2014) To transform all varieties of sweetpotato into a major high income generation industrial crop for farmers while playing a big role in food security and nutrition To improve market opportunities for sweetpotato beyond the fresh roots market, by exploring processed products value chains, thus creating jobs and wealth Orange-fleshed varieties particularly targeted to improve vitamin A status of consumers Worked in 6 states (Osun, Kwara, Nasarawa/FCT, Kaduna, Benue, Ebonyi) Partners (FMARD Sponsor, ADPs, NRCRI, FUNAAB, FedPoly Offa, HKI

7 Product Development with the RAINBOW Project 7 Diversified product value chains - link farmers to processors of fried and baked OFSP products Products identified based on rapid appraisal conducted in selected states in Nigeria in 2011(reported in Onumah et al., 2012) Identify at least two enterprises in the FCT interested in baked and fried products Develop consumer acceptable baked and fried OFSP-based products and demonstrate its economic viability in addition to high pro-vitamin A potential amongst other nutrients

8 8 Sweetpotato Crisps (Laboratory Studies) 3 varieties - Farmer variety (yellow-fleshed) Mothers Delight (OFSP) King J (OFSP) Equipment - Deep fat glass fryer (BUSH FCO 300-UK), Electric powered Frying medium Pure refined, deodourized vegetable oil (KINGS brand, Malaysia) Frying Conditions Temperature ( C) Time (2½ - 4 min) Slice thickness ( mm) Sensory Evaluation Likeness (9 point Hedonic scale) 50 In-house panelists Colour, crispiness, taste, oiliness, aroma, overall preference

9 9 Sweetpotato Crisps (Pilot Studies) 3 varieties Equipment Fabricated burner/cooker, Gas powered Frying medium Pure refined, deodourized vegetable oil (KINGS brand, Malaysia) Frying Conditions Temperature (140 C) Time (5-9 min) Slice thickness ( mm) Sensory Evaluation Likeness (9 point Hedonic scale) 3 Locations 300 Consumers Colour, crispiness, taste, oiliness, aroma, overall preference

10 10 Sensory/Consumer acceptability scores for sweetpotato crisps Laboratory product Pilot product Sample Colour Crispiness Taste Aroma Oiliness Overall preferenc e Sample Colour Crispiness Taste Aroma Oiliness Overall preferenc e Farmer s variety (yellowfleshed) 7.66b 7.59c 7.58c 6.94c 7.27c 7.77c Farmer s variety (yellowfleshed) 7.91b 7.48b 7.34b 7.02b 7.04b 7.64b King J (OFSP) 6.31a 7.10b 6.47a 6.35a 6.20a 6.66a King J (OFSP) 6.27a 6.70a 6.51a 6.43a 6.17a 6.59a Mother s delight (OFSP) 6.48a 6.42a 7.33b 6.77b 6.53b 7.23b Mother s delight (OFSP) 7.76b 7.43b 7.70c 7.37c 7.12b 7.76b

11 Sweetpotato bread from OFSP flour & puree 11 Justification OFSP flour -to tackle transportation and storage problems associated with the fresh roots OFSP puree - to save time -other costs associated with conversion to flour, -not weather dependent -to possibly enhance colour and beta carotene retention Objective To evaluate some quality attributes of bread from wheat flour substituted with orangefleshed sweetpotato (OFSP) flour and its puree Materials OFSP roots (Mothers s Delight) Methods - Wheat flour - Butter, yeast, sugar - OFSP flour - OFSP puree Bread straight dough method (mixing, proofing, baking) Bread properties - Physical properties of loaf - Carotenoid retention - Sensory properties Product test QDA (15 cm line intensity scale) Consumer test Likeness (9-point Hedonic scale)

12 12 Sweetpotato bread processing

13 13 Sweetpotato bread

14 14 Physical properties of Sweetpotato bread Sample Volume (cm 3 ) Weight (g) Specific volume (cm 3 /g) Oven spring (cm) Softness (mm) 100%WF 906 e ±0.99 a 5.01±0.04 d 1.30±0.03 e 21.35±3.54 d 10%SPF 869 c ±1.17 c 4.49±0.04 b 0.45±0.04 b 18.25±2.12 b 20%SPF 857 b cd 4.40±0.01 b 0.45±0.01 b 12.40±1.41 a 30%SPF 771 a ±0.71 d 3.88.±0.01 a 0.15±0.07 a 11.60±1.41 a 10%SPP 885 d ±0.38 b 4.76±0.01 cd 1.00±0.03 e 20.20±5.66 c 20%SPP 882 d ±0.51 b 4.67±0.01 c 0.67±0.07 d 18.80±1.41 b 30%SPP 872 c bc 4.59±0.03 bc 0.50±0.01 c 18.35±0.71 b

15 15 Spider plots of descriptive sensory scores for sweetpotato bread

16 16 Consumer acceptability scores for sweetpotato bread Sample Crust colour Crumb colour Crumb texture Aroma Taste Overall accept. 100%WF 7.70±0.70 c 5.70±0.80 a 7.00±1.50 d 7.40±1.90 d 6.70±1.90 c 7.40±1.60 e 10%SPF 6.60±1.70 b 7.00±1.10 bc 6.30±1.70 b 6.42±2.30 b 6.50±2.10 b 6.60±1.70 c 20%SPF 6.40±1.80 a 7.10±0.80 bc 6.30±1.40 b 6.40±1.50 b 6.40±1.90 a 6.20±0.90 b 30%SPF 6.30±0.90 a 7.50±1.10 c 5.60±1.50 a 5.4±1.60 a 6.20±1.60 a 5.90±1.30 a 10%SPP 7.50±0.90 c 7.10±1.50 bc 7.00±1.60 d 6.7±1.60 c 6.80±1.90 c 7.50±1.0 e 20%SPP 7.20±1.60 c 6.90±1.10 b 6.90±1.30 cd 6.8±1.50 c 6.30±2.10 a 7.40±1.3 e 30%SPP 7.20±1.50 c 6.80±1.30 b 6.70±1.40 c 6.8±1.60 c 6.60±1.80 b 7.10±1.40 d

17 17 Total carotenoid retention in sweetpotato bread Sample Before baking (µg/100g) After baking (µg/100g) % Loss % Retention 100%WF nd ±0.43 a %SPF c ±0.54 d 28.80±0.03 d 71.72±0.03 b 20%SPF d ±0.69 e 30.24±0.02 e 69.96±0.02 a 30%SPF ±1.09 e ±0.91 f 31.71±0.03 e 68.29±0.03 a 10%SPP ±1.08 a ±0.91 a 20.68±0.19 a 79.32±0.19 d 20%SPP ±0.33 b ±1.03 b 21.71± 0.71 b 78.29±0.71 d 30%SPP ±0.38 d d ±0.16 c 21.91± ±0.02 c

18 Conclusions (Sweetpotato crisps) 18 Each sweetpotato variety requires different processing conditions of slice thickness and frying time Crisps from Mothers Delight variety had higher sensory scores for taste, aroma and oiliness while crisps from Farmers variety had higher sensory scores for colour and crispiness Crisps from Mothers Delight had the highest overall consumer acceptability scores followed by crisps from Farmers variety while crisps from King J had the lowest acceptability score

19 Conclusions (Sweetpotato bread) 19 Inclusion of more than 10% OFSP flour significantly affected bread physical properties, taste and aroma when compared to 100% wheat bread Bread samples from wheat-ofsp puree were more acceptable at substitution levels of 10, 20 and 30% than bread samples from the wheat-ofsp flour composites Substitution of wheat flour with OFSP flour or its puree considerably enhanced the total carotenoid content of bread; Total carotenoids were retained up to 71.72% when substituted with 10% OFSP flour and 79.32% when substituted with 10% OFSP puree Inclusion of OFSP flour in bread at 10% or its puree up to 30% were acceptable by consumers

20 Sweetpoto products development with enterprises 20 Challenges Lack of awareness about OFSP and its nutritional benefits Way forward Need for increased awareness of nutritional benefits of OFSP Non-availability of roots year round Upscaling of technical output Need for sustained effort to make quality roots available year round and at a competitive price Need for technical support to enterprises

21 21 Recommendations Further studies working with MSMEs Develop commercializable products utilizing OFSP and other varieties of sweetpotato Document profitability/economic viability of sweetpotato products Document nutritional quality of sweetpotato products Establish raw materials (sweetpotato roots) characteristics required for specific products Storage properties and requirements for sweetpotato products

22 22 Thank you for your attention