The purpose of the present study is to determine the effect of cooking on the vitamin A value of "Vita-Yam" candy and cookies.

Thesis (M. Sc.) (Hons.) -- University of Western Sydney, Hawkesbury, 1997. / Thesis submitted for the degree of Master of Science (Honours), School of Horticulture, University of Western Sydney, Hawkesbury, 1997. In Chapter 1, figures 1.1 and 1.2 are not reproduced in the text. Bibliography : leaves 112-135.

Call number: LD2668 .T4 1948 K7 / Master of Science

The enrichment of B-carotene, a precursor to vitamin A, in the local sweetpotato (Ipomoea batatas L.) cultivars is an attractive option in order to improve vitamin A intake in Zambia. The study was conducted to: 1) identify sweetpotato genotypes high in B-carotene content and high root dry mass (RDM) and to determine their combining ability, as measured through their progeny performance; and 2) screen progeny for root characteristics, yield, B-carotene content, and RDM. Firstly, a participatory rural appraisal (PRA) was conducted to determine the consumer preferences for sweetpotato. These preferences would form the basis for selecting desirable genotypes. Secondly, five selected parents were crossed in a full diallel for genetic variance studies. A selected subset of the diallel progeny were evaluated in three environments. Thirdly, 15 polycross progeny were evaluated for stability in five environments using additive main effect and multiplicative interaction (AMMI). The PRA revealed that consumers preferred high RDM combined with high fresh root yield. The diallel crosses recorded significant general combining ability (GCA) and specific combining ability (SCA) effects for B-carotene, RDM, harvest index (HI) and root fresh yield (RFY). The ratios of GCA to SCA variances were large (0.68-0.92). Two high B-carotene parents exhibited positive high GCA effects, indicating that additive gene effects were predominant in the inheritance of B-carotene. Reciprocal mean squares were not significant for RDM but they were significant (p=0.01) for B-carotene content. The estimate of narrow sense heritability of RDM (76.3%) was high; but heritability of B-carotene (20.9%), HI (29.1%) and RFY (34.9%) were much lower. These results suggest that rapid genetic gains should be possible with mass selection breeding techniques based on the phenotype of the parent for RDM but progress will be slow for B-carotene content HI, and RFY. The AMMI analysis identified progeny G2 (B-carotene content = 5.0 mg 100 g-1 and RDM = 37%), G6 (B-carotene content = 4.7 mg 100 g-1 and RDM = 37%), and G8 (B-carotene content = 4.7 mg 100 g-1, RDM = 35%) from the polycross as stable across environments for both B-carotene content and RDM. Genotype G3 was best suited to one of the test environments and had the highest B-carotene content (9.421 mg 100 g-1) and a high RDM (35.47%). / Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2009.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2004. / Härtill 4 uppsatser.

Thesis(M.S.)--Auburn University, 2005. / Abstract. Vita. Includes bibliographic references.

Sweetpotato, Ipomoea batatas (L.) Lamarck was introduced into Lesotho in 1992 in the hope that it would help alleviate poverty levels. Efforts are being made to learn the potential constraints to optimal production of this crop. Insect pests especially the sweetpotato weevils, Cylas species are a major production constraint worldwide. Hence the main objective of the study was to predict if these pests have potential to establish themselves in Lesotho. Two Cylas species, C. formicarius and C. puncticollis are present in South Africa and the latter is found in the northern Free State and the Eastern Cape both of which border the central and southern lowlands of Lesotho respectively. Cylas puncticollis was chosen as the subject of this study because of its potential spread into Lesotho. Thermal requirements (lower development threshold and degree-days) of this pest were calculated in the laboratory by studying the effects of temperature on its development and survival at six constant temperatures (16°C, 19°C, 24°C, 26°C, 31°C and 36°C). The photoperiod was maintained at 12L:12D for all temperatures, but RH was not controlled. Thermal requirements (r and k) of this pest species were estimated for all the immature stages and for the total life-cycle using the linear regression method. The estimated lower temperature threshold (r) of the total development of the pest lies between 8°C and 12°C and the thermal constant (k) between 360°D and 380°D. The thermal needs of this pest obtained from the laboratory work were used to predict the potential for its establishment in Lesotho as well as determining the possible areas of distribution if it invades Lesotho. Actual soil temperatures to which the pest would be exposed to in Lesotho were recorded for a year. Both the calculated thermal needs of the pest and the field-recorded temperatures were used in the degree-day model to predict potential establishment of this pest. The second approach, climate matching in Geographical Information System (GIS) used the bio-climatic profile of C. puncticollis calculated from the known areas of its distribution in both South Africa and Swaziland. The bio-climatic profiles of the two countries were matched to the climatic conditions of Lesotho to predict the potential for its establishment. The two approaches, linear degree-day model and climate matching approach revealed that Cylas puncticollis is a potential pest in Lesotho. The former predicted the occurrence of this pest throughout the whole country with a maximum of eight generations per year being possible in the lowlands. Fewer generations (two to three) were predicted for the highlands and foothills agro-ecological zones, which are colder than the lowlands. The climate matching approach also confirmed the prediction although according to this method a patchy distribution of the pest was predicted. A survey was then carried out in Lesotho, first to determine if Cylas species were already present in Lesotho, secondly to identify any other pests of sweetpotato and lastly to determine other possible production constraints other than insect pests. The survey was conducted in the form of questionnaire and field sampling. Cylas species were neither documented by the farmers who were interviewed nor by the field sampling. Numerous common pests of sweetpotato were recorded during the sampling survey. These included the following leaf-feeding pests: Bedellia somnulentella Zeller, Acraea acerata Hewitson, Agrius convolvuli Linnaeus and locusts and grasshoppers. The root pests that were recorded were mole-rats, Blosyrus sp. and millipedes (Narceus sp.). According to the sampling carried out in Lesotho there were no insect pests that could be rated as major pests as yet. Sweetpotato farmers did not consider insect pests as an important production constraint for optimal yield of the crop. The major constraint was found to be lack of planting material, which contributed towards a slow adoption of the crop throughout the country. / Dissertation (MSc (Entomology))--University of Pretoria, 2007. / Zoology and Entomology / unrestricted

Orientador : Cesar Francisco Ciacco / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-15T18:25:15Z (GMT). No. of bitstreams: 1 SalcesRuiz_Franz_M.pdf: 5204043 bytes, checksum: c560e5f4711d26bd722e4936f7d60b23 (MD5) Previous issue date: 1984 / Resumo: A desidratação. da batata doce após a colheita ou determinado período de armazenamento tem sido preconizada como uma al tentativa tecnológica para o melhor aproveitamento deste tubérculo. Este trabalho teve como objetivo estudar o processo de desidratação de batata doce usando rolos secadores (Drum-Dryer). O efeito dos parâmetros operacionais nas propriedades tecnologia dos flocos foi investigado com auxilio da Metodologia de Resposta de Superfícies (Response Surface Methodology - RSM). As análises de variança mostraram um ajuste altamente significativo pa-ra a maioria dos modelos matemáticos que relacionaram o efeito dos parâmetros operacionais e as propriedades tecnológicas dos flocos. O teste indicou que os modelos para o rendimento, porcentagem de retenção de vitamina C, porcentagem de carotenóides, viscosidade inicial e o Índice de solubilidade em água foram altamente significativos, ao nível de 0,01%. Os modelos para cor, viscosidade máxima e viscosidade a 509C e o índice de absorção em água foram significantes ao nível de 0,14, 0,26, 0,90 e 15,00%, respectivamente. Estes resultados mostraram que o Índice de absorção em água não variou significativamente em função das variáveis experimentais. A representação gráfica dos modelos matemáticos, como respostas de superfície (curvas de nível), permitiu estudar como as variáveis independentes (parâmetros operacionais) afetaram as 1fespostas (características tecnológicas). O rendimento foi afetado principalmente pela abertura entre os rolos e a concentração de sólidos, sendo pouco afetado pela pressão. de vapor, O rendimento máximo foi obtido para concentrações entre 16 e 20% de sólidos e aberturas em to~no de 0.30mm, em uma grande faixa de pressão. de vapor. A porcentagem de retenção de vitamina C e carotenó1des foi afetada, principalmente, pela pressão de vapor e a concentra ção de sólidos no purê, A maior retenção de vitamina C (81%) e corotenóides '(98%), ocorreu para pressões de cerca de 80lb/po12, entre 15-17% de concentração de sólidos e aberturas entre 0,10 e O,20mm. As curvas de nível mostraram que a viscosidade inicial e a viscosidade máxima foram controladas, essencialmente, pela abertura entre os rolos. A pequena influência da pressão de vapor nestas duas variáveis indicou que mesmo as pressões mais baixas testadas (40 lb/pol ) foram suficientes para uma extensiva gelatinização do amido. O efeito das variáveis operacionais sobre a viscosidade a 509C foram semelhantes aos observados para a viscosidade máxima. A pressão e abertura entre os rolos foram as variáveis de maior influência no índice de absorção de água. As curvas de nível mostraram a existência de um efeito de compensação entre a temperatura dos rolos e a espessura do filme. Filmes finos provocaram uma gelatinização mais efetiva do amido que aquelas obtidas com filmes mais espessos. Conseqüentemente a absorção de água dos produtos obtidos co~ pequenas aberturas foi superior àquelas obtidas com aberturas maiores, nas mesmas condições de pressão de va-por. As curvas de nível do índice de solubilidade em água mostraram um comportamento oposto ao apresentado pelas curvas do índice de absorção em água. Os máximos valores do índice de solu-bilidade em água, foram obtidos a altas pressões entre 65-76 lb/po12l, concentrações intermediárias (entre 18 a 23%) e aberturas pequenas menores que O,20mm), Provavelmente, o aumento do índice de solubilidade em água foi devido à desintegração dos grânulos de amido, que solubilizando diminuíram o índice de absorção em água. O maior efeito no índice .de solubilidade em água foi devido a abertura entre os rolos. O maior efeito sobre a cor foi devido a variações na abertura. Aumentos na abertura até cerca de O,30rnrn, em uma ampla faixa de pressão de vapor e concentrações de sólidos, resultaram em alto DE. Estes resultados em conjunção com aqueles de retenção de carotenóides indicaram que não existe uma relação entre a cor observada e o conteúdo deste composto. Estudos com batata doce armazenadas a 209C e 90% de umidade relativa mostraram que o tempo de armazenamento, até 5 se-manas, teve uma influência positiva na cor e rendimento dos flocos. Estes resultados .foram provavelmente devido ao aumento na concentração de sólidos solúveis totais durante este período de armazenamento / Abstract: Dehydration of sweet potato after harverst or storage was recommended as a technoloical alternative for the better exploitition of this tuber. The objetive of this project was to study the dehydra-tion process of sweet potato with a double Drum-Dryer. The Res-ponse Surface Methodology was used to study the re1ation between.the process parameters (roll temperature, roll spacing and total solids content in the puree)and some technological properties of the flakes obtained. The analyses of variance indicated that the mathemat1ca1 models expressing the relation between the processing .parameters and the techno10gica1 propert1es were we adjusted. The F va1ue 1ndicated that the mathematica1 models for yie1d, as-corbic acid and caroten01d retentions, initlal v1scosity and water solubility index were s1gn1ficant at the 0.01% level. The models for color, maximum vlscosity, viscosity at S09C and water absorp- tion index were sign1ficant at the 0.14, 0.26, 0.90 and 15.00% 1eve1s, respective1y. These resu1ts showed that the model for water absorption index was not significant1y affected operational parameters. The effect of the operat10na1 parameters on the techno10- by the g1ca1 properties, of the f1akes was a1so studied by .contour plóts. The yie1d was ma1n1y affected by the spac1ng between the rolls and total sol1ds concentrat10n. The steam pressure d1d not have a significant effect on the yie1d. The maximum y1e1d was obtained at 16 to 20% of the total 801ids concentrat10n and around 0.30mm ro11 spacing. The ascorbic acid and carotenoid retentions were ma1n1y affected by the steam pressure and total so11ds concentrat10n of the puree, The maximum ascorbic actd (Bl%) and carotenoid (98%) retentions were obtained at about 80 psig, 15-17% solids concentra tion.and roll spacings between 0,10 and 0.2G mm. The contours plots showed that the inicial viscosity and maximum viscosity were affected essentially by the roll spacing. The small influence of steam pressure on the initial viscosity in dicated that even the low stearn pressure used led to extensive starch gelatinization. The effect of the processing pararneters on the viscosity at 509C was similar to that observed with the maximum viscosity, The pressure and the roll spacing were the variables that influenced the water absorption index. The contour plots showed a compensation effect between the surface temperature and film thickness. Thin films caused more effective starch gelatinization than thick ones, at the sarne roll surface temperature, Consequen-tly the water absorption of the products obtained with the smallest spacing was higher than that obtained with a larger roll spacing. On the other hand the maximum water solubility index values were obtainàd with a higher steam pressure (ranging from 60 tô 80 psig), total solids concentration from 17 to 23% and a rollcing below 0.20 mm, Flakes with high DE were obtained at 0.30 mm roll spacing spa- whith wide ranges of steam pressures and total solids concentra-tions, The storage of sweet potatoes at 209C and 90% relative humidity showed that storage up to 5 weeks had remarkable effects on the color and yield. These results were probably due to the increase in the soluble solids content .during the storage period / Mestrado / Mestre em Tecnologia de Alimentos

No description available.

The composition of the non-starch polysaccharides in sweet potato was determined and their flatulence-inducing potential evaluated. A preparative adaptation of the AOAC enzymatic method was used to isolate the insoluble and soluble non-starch polysaccharides. The insoluble non-starch fraction was mainly cellulose, but contained a substantial amount of hemicellulosic glucose, suggesting the presence of an independent glucan fraction. Relatively small amounts of xylose, galactose, arabinose, mannose, rhamnose and fucose were present. Galactose was the predominant sugar in the soluble non-starch polysaccharide fraction, although substantial quantities of arabinose and mannose were also present. Xylose, rhamnose, glucose and fucose were also present in small quantities. Uronic acids also made up a substantial portion of the soluble non-starch polysaccharides. Appreciable protein and ash were present in both the insoluble and soluble NSP fractions. The in vitro test for gas production using Clostridium perfringens as a test organism showed that both the insoluble and soluble non-starch polysaccharides are potential flatulence-inducers in sweet potato. However, the presence of the hemicellulosic glucans in the insoluble fraction make the latter a more likely candidate for flatus-inducer. / Master of Science