Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
DOI:
https://doi.org/10.70851/jfines.2025.2(3).155.166Keywords:
Orange Fleshed Sweet Potato, Nutritional composition, Functional properties, Sensory evaluationAbstract
This study aimed to evaluate the nutritional composition, functional properties, and sensory attributes of crackers made from four sweet potato varieties (two orange-fleshed and two white-fleshed) alongside wheat, as a control. Healthy sweet potato tubers and wheat were processed into flour, which was used to produce crackers. The resulting flours were analyzed for their functional properties, whereas the crackers were analyzed for their proximate, mineral, vitamin, and sensory properties. Proximate analysis of crackers revealed moisture content ranging from 10.25 – 13.47 %, crude protein 2.28 – 10.27 %, crude fiber 0.54 – 2.00 %, crude fat 1.24 – 2.19 %, ash 2.66 – 6.87 %, and carbohydrate content 68.89 – 88.75 %. Functional properties of the flour samples showed bulk density values between 0.35 – 0.65 g/ml, swelling index from 1.64 – 1.85 ml/g, oil absorption capacity from 2.16 – 2.17 g/ml, and water absorption capacity between 2.10 – 2.14 g/ml. Mineral and vitamin analyses of the crackers indicated calcium levels ranging from 0.03 – 9.51 mg/100g, sodium 6.00 – 10.20 mg/100g, potassium 0.18 – 432 mg/100g, iron 0.32 – 4.25 mg/100g, phosphorus 0.30–115 mg/100g, vitamin A 7.02 – 1050 µg/100g, and vitamin C 1.15 – 45.23 mg/100g. Sensory evaluation results demonstrated that crackers made from wheat flour were the most preferred, followed by those made from the orange-fleshed sweet potato variety Umuspo 3. From this study, incorporating sweet potato flour; a locally cultivated tuber into cracker production, offers a cost-effective and sustainable solution to reduce wheat import dependency, thereby promoting food security and economic resilience.
References
Adebowale, K. O., Sanni, S. A., and Oladapo, F. O. (2005). Chemical and functional properties of cassava starch derivatives. International Journal of Food Properties, 8(2), 305–315.
Adegunwa, M. O., Alamu, E. O., Bakare, H. A., & Godwin, O. (2014). Physicochemical and functional properties of sweet potato flour. International Journal of Food Science and Nutrition Engineering, 4(5), 83–87.
Adekambi S. A., Okello J. J., Abidin P. E., and Carey E. (2020). Effect of exposure to bio-fortified crops on smallholder farm household adoption decisions: the case of orange-fleshed sweet potato in Ghana and Nigeria, Scientific African. 8 articles e00362.
Adelakun, O. E., Oyelade, O. J., Ade-Omowaye, B. I. O., and Adeyemi, I. A. (2013). Chemical composition and sensory properties of sweet potato–wheat composite cookies. African Journal of Food, Agriculture, Nutrition and Development, 13(2). https://doi.org/10.18697/ajfand.58.11073
Adeyeye, S. A. O., Adebayo, O. A., and Alagbe, F. O. (2023). Evaluation of fiber and mineral content in composite crackers. African Journal of Food Research and Nutrition, 3(4), 77–88.
Aina, A. J., Falade, K. O., Akingbala, J. O., and Titus, P. (2012). Quality evaluation of cassava–wheat composite crackers. Nigerian Food Journal, 30(1), 105–112. https://doi.org/10.1016/S0189-7241(15)30074-0
Aiyesanmi, A.F., and Oguntokun, M.O. (1996). Nutrient composition of Dioclea reflexa seed: An underutilized edible legume. Rivista Italiana Delle Sostanze Grasse, 73, 521-523.
Alam, M., Ghosh, S., and Low, J. W. (2021). Beta carotene, vitamin C, zinc and iron content of bread, biscuit and cake made with OFSP puree. International Potato Center (CIP). https://hdl.handle.net/10568/114214
Aremu, S.O. and Nweze, C.C. (2017). Determination of Vitamin A Content from Selected Nigerian Fruits Using Spectrophotometric Method. Bangladesh Journal of Scientific and Industrial Research, 52, 153-158.
ASRJETS. (2021). Effect of incorporating OFSP flour, starch, and non-starch residue flour to wheat on the quality of cookies. American Scientific Research Journal for Engineering, Technology, and Sciences, 77(1), 200–220.
Bello, F. A., & Olumiyiwa, S. (2008). Ash content and mineral quality of composite flour crackers. Nigerian Food Journal, 26(1), 24–31.
Bello, M. and Olumuyiwa, S.F., (2018). Studies on the chemical compositions and anti-nutrients of some lesser-known Nigerian fruits. African Journal of Biotechnology Vol. 7 (21), pp. 3972-3979
Bento, K. J. (2021). Use of orange-fleshed sweet potato [Ipomoea batatas (L) Lam] to combat vitamin A deficiency. International Journal of Plant Breeding and Crop Science, 8: 1033-1038.
Bovell-Benjamin, A. C. (2007). Sweet potato: a review of its past, present, and future role in human nutrition, Advanced Food Nutrition Resources 52: 1-59
Butt, S.M. and Batool, R. (2010). Nutritional and Functional Properties of Some Promising Legume Protein Isolates. Pakistan Journal of Nutrition, 9, 373-379
Calvo, M. S., and Uribarri, J. (2013). Public health impact of dietary phosphorus excess. Advances in Nutrition, 4(3), 312–321.
Cartabiano-leite, C. E., Porcu, O. M., and Casas, A. F. (2020). Sweet Potato (Ipomoea batatas L. Lam) Nutritional Potential and Social Relevance: A Review. History, 11: 23-40.
Chandra, S., and Samsher. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852.
Chen, C.C., Lin, C., Chen, M.H., and Chiang, P.Y. (2019). Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts. Foods. 8(9):393. https://doi.org/10.3390/foods8090393. PMID: 31489943; PMCID: PMC6770014.
D'Elia, L., Barba, G., Cappuccio, F. P., and Strazzullo, P. (2011). Potassium intake, stroke, and cardiovascular disease: A meta-analysis of prospective studies. Journal of the American College of Cardiology, 57(10), 1210–1219. https://doi.org/10.1016/j.jacc.2010.09.070
Devaux, A., Kromann, P., and Ortiz, O. (2014). Potatoes for Sustainable Global Food Security. Potato Research, 57(3–4), 185–199. https://doi.org/10.1007/s11540-014-9265-1
Fadairo, O. S., Akinoso, R., and Adebowale, A. A. (2018). Nutritional evaluation of cookies produced from wheat and tuber flours. Nigerian Journal of Agriculture and Food Environment, 14(3), 79–85. https://doi.org/10.51406/njafe.v14i3.2075
Food and Agriculture Organization (FAO). (2022). FAOSTAT. https://www.fao.org/faostat/en/#data/QCL
Food and Agriculture Organization (FAO). (2019). FAOSTAT. http://www.fao.org/faostat/en/#data/QC
He, F. J., and MacGregor, G. A. (2009). Reducing population salt intake. World Health Organization Bulletin, 87, 763–769. https://npck.org/national-potato-strategy-2021-2025/
Hurrell, R. F. (2002). Fortification: Overcoming technical and practical barriers. The Journal of Nutrition, 132(4), 806S–812S.
Ikegwu, O. J., Okechukwu, P. E., and Ekumankama, E. O. (2010). Physico-chemical and pasting characteristics of flour and starch from Achi (Brachystegia eurycoma) seed. Journal of Food Technology, 8(2), 58–66.
International Potato Center (2017). Sweet potato in Africa. Retrieved from https://cipotato.org/research/sweetpotato-in-africa on November 1, 2024
Islam, S.N., Tania N., Parveen, B. and Monira, A. (2016). Carotenoids and β-carotene in orange-fleshed sweet potato: A possible solution to vitamin A deficiency. Food Chemistry, 199: 628-631
Karim, A. A., Aziz, N. A. A., Fazilah, A., and Zaidul, I. S. M. (2021). Nutritional improvement of crackers using legume and tuber blends. Food Production, Processing and Nutrition, 3(2), 12–21. https://doi.org/10.1186/s43014-021-00048-7
Khanam, J., Mahdi, S. F. A., Ahsan, M., and Islam, S. N. (2021). Orange-fleshed sweet potato: A nutrition-sensitive functional food for a possible dietary approach to vitamin A deficiency and undernutrition. World Journal of Advanced Research and Reviews, 12(3), 645–651. https://doi.org/10.30574/wjarr.2021.12.3.0520
Khanam, F., Rahman, M. M., & Begum, S. (2021). Role of biofortified orange-fleshed sweet potato in vitamin A deficiency reduction. Research Society for Development Journal, 10(7), 1225–1234.
Laurie, S. M., Faber, M., Claasen, N., and van Jaarsveld, P. J. (2013). The use of orange-fleshed sweet potato to address vitamin A deficiency in South Africa. Food Research International, 52(1), 1–9.
Leal, M. H. S. (2021). Selection of new sweet potato genotypes based on production parameters, physical root characteristics and resistance to Euscepes postfasciatus Journal of Crop Science and Biotechnology, 24: 349-360.
Low J. W., Mwanga R. O., Andrade M., Carey E., and Ball A. M. (2017). Tackling vitamin, A deficiency with biofortified sweetpotato in sub-Saharan Africa, Global Food Security, 14, 23–30, https://doi.org/10.1016/j.gfs.2017.01.004, 2-s2.0-85015287933, 28989861
Low, J. W., Arimond, M., Osman, N., Cunguara, B., Zano, F., & Tschirley, D. (2007). A food-based approach introducing orange-fleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural Mozambique. The Journal of Nutrition, 137(5), 1320–1327.
Low, J. W., Mwanga, R. O. M., Andrade, M., Carey, E., Ball, A. M., and Elma, B. (2017). Bio-fortified crops to improve micronutrient status: A global perspective. Global Food Security, 12, 49–58. https://doi.org/10.1016/j.gfs.2017.01.003
Lubowa, M., Yerbie, A., Kisambira, A. (2014). Development of Orange Fleshed Sweet Potato (OFSP) Based Juice Drink to Help Reduce on Vitamin A Deficiency. International Journal of Science and Research (IJSR) 3(7): 283-289
Mackay, G. R. (2009). New light on a hidden treasure. Experimental Agriculture, 45(3), 375–393. https://doi.org/10.1017/S0014479709990344
Manley, D. (2001). Biscuit, cracker and cookies recipes for the food industry (pp. 28–34). Woodhead Publishing.
National Potato Council of Kenya. (2016). The National Potato Strategy 2016–2020. Nairobi, Kenya: Ministry of Agriculture, Livestock and Fisheries. https://npck.org/wp-content/uploads/2020/04/National-Potato-Strategy-2016-2020.pdf
Neela, S., and Fanta, S. W. (2019). Review on nutritional composition of orange-fleshed sweet potato and its role in management of vitamin a deficiency, Food Science & Nutrition. 7, no. 6, 1920–1945, https://doi.org/10.1002/fsn3.1063, 2-s2.0-85067866861, 31289641. Nutrition and Healthy Diets. Fao 2009
Olagunju A. I., Omoba O. S., Awolu O. O., Rotowa K. O., Oloniyo R. O., and Ogunowo O. C., (2021). Physiochemical, antioxidant properties and carotenoid retention/loss of culinary processed orange-fleshed sweet potato, Journal of Culinary Science & Technology. 19, no. 6, 535–554, https://doi.org/10.1080/15428052.2020.1799278.
Olagunju, F. I., Adebayo, S. E., and Ajeigbe, K. O. (2021). Nutritional potential of orange-fleshed sweet potato. International Journal of Food Studies, 10(2), 122–134. https://doi.org/10.7455/ijfs.2021.1133
Olapade, A. A., and Ogunade, I. M. (2014). Production and evaluation of flours and crunchy snacks from sweet potato and maize flour blends. International Journal of Food Science and Nutrition Engineering, 4(6), 149–154.
Olatunde, O. O., Henshaw, F. O., and Idowu, M. A. (2016). Evaluation of cookies enriched with orange-fleshed sweet potato (OFSP) flour. International Food Research Journal, 23(1), 240–247.
Onwuka G.I. (2018). Food Analysis and Instrumentation-Theory and Practice. Second Edition. Lagos Nigeria. Naphtali Prints, 365–390.
Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., and Shimoni, E. (2013). Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, 51(8), 2232–2236.
Oti, E., and Akobundu, E. (2007). Physical, functional, and amylopectin content of starch from different cassava varieties. Food Chemistry, 101(2), 203–211.
Oti, E., Okonkwo, C., and Uchegbu, N. (2020). Effect of OFSP enrichment on vitamin A in snacks. Journal of Agricultural Science and Food Technology, 6(1), 5–11.
Owori, C., and Ssemakula, G. (2012). Acceptability of processed products from orange-fleshed sweet potato. African Journal of Food, Agriculture, Nutrition and Development, 12(5), 6445–6458.
Padayatty, S. J., Katz, A., Wang, Y., Eck, P., Kwon, O., Lee, J.-H., Chen, S., Corpe, C., Dutta, A., Dutta, S. K., & Levine, M. (2003). Vitamin C as an antioxidant: Evaluation of its role in disease prevention. The American Journal of Clinical Nutrition, 77(1), 3–16. https://doi.org/10.1093/ajcn/77.1.3
Rebellato, A. P., Silva, M. A., Behrens, J. H., & Almeida, M. A. (2015). Moisture recommendations for crackers: ≤ 14%, optimum ≈ 5%. Heliyon, 1(4), e00142. https://doi.org/10.1016/j.heliyon.2015.e00142
Rebellato, A.P., Beatriz, C. P., Juliana, P. P., and Juliana, A. L. P. (2015). Iron in fortified biscuits: A simple method for quantification, bioaccessibility study, and physicochemical quality. Food Research International 77 : 385–391
Singh, B., and Riar, C. S. (2014). Advances in cracker production technology. Critical Reviews in Food Science and Nutrition, 54(1), 37-51.
Tumwegamire, S., Kapinga, R., Zhang, D., Rismman, C. and Agili, S. (2007) Opportunities for promoting orange fleshed sweet potato as a mechanism for combating vitamin –A Deficiency in Sub-Saharan Africa. African crop science Journal. 12(3): 241-252
Uchendu F. N. and Oyediran E. O. (2022). Contribution of bread and biscuits to vitamin a daily requirement of preschool children in Lagos State, Nigeria, European Journal of Clinical and Experimental Medicine. 20, no. 1, 80–92.
Ujong, A. A. E., et al. (2023). Formulation of fiber-enriched crackers: Effects on nutritional and sensory properties. Heliyon, 9(1), e12800.
Van Jaarsveld, P. J., Faber, M., Tanumihardjo, S. A., Nestel, P., Lombard, C. J., & Spinnler Benadé, A. J. (2006). β-Carotene–rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test. The American Journal of Clinical Nutrition, 83(5), 1080–1087.
Wafula, E. N., et al. (2021). Nutrient composition of OFSP value-added products. African Journal of Food, Agriculture, Nutrition and Development, 21(1), 17317–17337.
Wijesinha-Bettoni, R. (2019). The contribution of potatoes to global food security. International Potato Center (CIP). https://hdl.handle.net/10568/101555
Woolfe, J. (1992). Sweet potato: An untapped food resource. Cambridge University Press, Cambridge, UK
Zeist, A.R., Leal, M.H., Resende, J.T., Rech, C., Silva-Júnior, A.D., Toroco, B.R., Oliveira, J.N., and Oliveira, G.J. (2022). Selecting orange-fleshed sweet potato genotypes using selection indices. Horticulture Brasileira, 40(2), Article 231. https://doi.org/10.1590/S0102‑0536‑20220214.
Downloads
Published
License
Copyright (c) 2025 Ernest Chukwudi Ogbete, Dr. Miriam Ofoeze (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
