Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges
Yadang G. *
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.
Tchabo W.
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.
Feumba Dibanda R
Department of Biochemistry, Faculty of Science, University of Buea, Cameroon.
Soufianou S.
Food Technology Development Laboratory, Centre of Food, Food Safety and Nutrition Research (CRASAN), Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O Box-13 033, Yaounde, Cameroon.
Djuikwo Nkonga R. V.
Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Mbome Lape I.
Food Technology Development Laboratory, Centre of Food, Food Safety and Nutrition Research (CRASAN), Institute of Medical Research and Medicinal Plants Studies (IMPM), P.O Box-13 033, Yaounde, Cameroon.
Ndjouenkeu R.
Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box-455 Ngaoundere, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
The sweet potato (Ipomoea batatas), is a tuber having high energy potential due to its high starch content, making it a staple food in many households in sub-Saharan Africa. As a result, in order to cover the caloric needs of the population over time and space, Cameroonian agronomy researchers have developed an improved variety of sweet potato (IRA1112) with a short maturity cycle and higher productivity than local varieties. However, there is lack of information about the nutritional and techno-functional potential of the sweet potato IRA1112. Hence, the aim of this study was therefore to assess the nutritional and technical-functional suitability of sweet potato flour from the improved variety IRA1112 for use as a basic ingredient in the formulation of high-energy food supplements. Sweet potato tubers were harvested in three agro-ecological zones of Cameroon: West (Dschang), Centre (Bafia) and Adamawa (Dang). The results showed that the tubers of the IRA1112 variety harvested in Bafia had a high content of soluble sugars, mainly fructose (20.87g/100g DM) and carotenoids (388.96 µg/100g MF). The presence of total phenolic compounds (1.53%) in these tubers could act against the formation of free radicals. The tubers from this locality have a relatively short cooking time but tend to retrograde rapidly compared with the other two. The low final viscosity observed in sweet potatoes from the Sudano-Sahelian zone (4Pa.s) and a relatively low gelatinization temperature show that tuber flour from this zone is better suited to the preparation of infant porridges.
Keywords: Nutritional, techno-functional, sweet potato, flour, agro-ecological, infant porridges