Effect of processing methods on the chemical composition and bio-accessibility of beta-carotene in orange-fleshed sweet potato

摘要

This study investigated the effect of baking, frying, and extrusion on the chemical composition and in vitro bio-accessibility of beta-carotene in orange-fleshed sweet potato (flour and paste). The vitamin B_1, B_2, B_6, and B_9 contents in the samples fell within the range of 32.85-35.22 μg/100 g, 84.35-151.85 μg/100 g, 46.75- 54.35 μg/100 g, and 7.65-21.55 μg/100 g, respectively. The fried paste had the highest beta-carotene content (1,093.64 μg/100 g) when compared to the fresh root (116.12 μg/100 g) and would contribute approximately 22.8%, 11.4%, and 10.72% of the Recommended Daily Allowance for Vitamin A (μg RAE/100 g) of children, pregnant women, and lactating mothers, respectively. Frying of OFSP in the paste/puree form showed the highest bio-accessible beta-carotene (342.48 μg/g) compared to the fresh root (57.72 μg/g) and other samples (263.22-330.83 μg/g). Extrusion gave the highest protein content while baking yielded better mineral retention levels. Processing methods, as well as the form in which OFSP was processed did have a significant effect on the nutrient composition of the final product. Frying is nonetheless encouraged for dietary plans targeted at alleviating Vitamin A deficiency.