More articles from Volume 3, Issue 1, 2014
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Effect of texturized soy protein on quality characteristics of beef samosas
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Citations
30
Karsi Ambarwati, Elvira Syamsir, Sedarnawati Yasni
(2022)
Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Jurnal Teknologi dan Industri Pangan, 33(1)
10.6066/jtip.2022.33.1.11
Martha Waithera Kuria, Joseph Wafula Matofari, John Masani Nduko
(2021)
Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria
Journal of Agriculture and Food Research, 6()
10.1016/j.jafr.2021.100206
Aastha Bhardwaj, Soumya Purohit, Vasudha Sharma
(2023)
Indigenous Fermented Foods for the Tropics
, ()
10.1016/B978-0-323-98341-9.00005-0
Natalia Drabińska, Anna Ogrodowczyk
(2021)
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Polish Journal of Food and Nutrition Sciences, ()
10.31883/pjfns/134282
Juliana S. Graça, Bruna G. Castro, Caroline Heckler, Patrícia B. Batista, Rafael L. Camargo, Marianna M. Furtado, Luísa Freire, Mayra F. Melo, Maria Paula M.B.B. Gonçalves, Amanda M.T.M. Moya, Cínthia B.B. Cazarin, Tatiana C. Pimentel, Mário J.A. Saad, Marcelo Franchin, Severino M. Alencar, Anderson S. Sant'Ana
(2025)
Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats
Food Research International, 217()
10.1016/j.foodres.2025.116904
Vincent Ezin, Florent Quenum, Roméo Houénagnon Bodjrenou, Chabrolle M. I. Kpanougo, Emeric M. G. Kochoni, Bienvenu Ifagbémi Chabi, Adam Ahanchede
(2018)
Assessment of production and marketing constraints and value chain of sweet potato in the municipalities of Dangbo and Bonou
Agriculture & Food Security, 7(1)
10.1186/s40066-018-0164-6
Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang, Xiang Xiao
(2021)
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
Antioxidants, 10(12)
10.3390/antiox10122004
Antonio J. Meléndez-Martínez, Patricia Esquivel, Delia B. Rodriguez-Amaya
(2023)
Comprehensive review on carotenoid composition: Transformations during processing and storage of foods
Food Research International, 169()
10.1016/j.foodres.2023.112773
Piotr Kiczorowski, Bożena Kiczorowska, Wioletta Samolińska, Marek Szmigielski, Anna Winiarska-Mieczan
(2022)
Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition
Scientific Reports, 12(1)
10.1038/s41598-022-17782-z
I.F. Olaleru, O.A. Abu
(2022)
Effects of Varied Levels of Amino Acid-Rich Sweet Potato Composite on the Reproductive Performance of Rabbit Does Reared in the Tropics
Pakistan Journal of Nutrition, 21(1)
10.3923/pjn.2022.12.22
Helen Obioma Agu, Ruth Yunana, Afam Israel Obiefuna Jideani
(2021)
Development and acceptability of snacks from yellow‐fleshed sweet potato and wheat flours
Journal of Food Processing and Preservation, 45(1)
10.1111/jfpp.14851
John Meomikem Ehiobu, Emrobowansan Monday Idamokoro, Anthony Jide Afolayan
(2020)
Potato rot disease incidence among supermarket owners two within the Raymond Mhlaba local municipality of South Africa
AIMS Agriculture and Food, 5(2)
10.3934/agrfood.2020.2.181
Raquel Martins Martinez, Carolyne Pimentel Rosado, Monique de Barros Elias Campos, Carlos Eduardo de Faria Cardoso, Luana Oeby de Oliveira, Carolina de Oliveira Ramos Petra de Almeida, Thuane Passos Barbosa Lima
(2025)
Food Bioactives and Nutraceuticals
, ()
10.1007/978-981-97-9723-3_16
J.O. Olufelo
(2022)
Nutritional Evaluation of Orange-fleshed Sweet Potatoes (Ipomoea batatas) Flour Extracted from Various Processing Techniques
Nigerian Journal of Environmental Sciences and Technology, 6(2)
10.36263/nijest.2022.02.0380
Anakalo A. Shitandi, Marion G. Kihumbu‐Anakalo
(2016)
Tropical Roots and Tubers
, ()
10.1002/9781118992739.ch7
Barbara Breza-Boruta, Anna Ligocka, Justyna Bauza-Kaszewska
(2022)
Natural Bioactive Compounds in Organic and Conventional Fermented Food
Molecules, 27(13)
10.3390/molecules27134084
Amro B. Hassan, Salah A. Al Maiman, Mohammed A. Mohammed, Ghedeir M. Alshammari, Dalal A. Alkhudhayri, Haya F. Alhuthayli, Mohammed A. Alfawaz, Magdi A. Osman
(2021)
Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds
Processes, 9(7)
10.3390/pr9071228
A F Sanoussi, A Dansi, H Ahissou, A Adebowale, L O Sanni, A Orobiyi, M Dansi, P Azokpota, A Sanni
(2016)
Possibilities of sweet potato [Ipomoea batatas (L.) Lam] value chain upgrading as revealed by physico-chemical composition of ten elites landraces of Benin
African Journal of Biotechnology, 15(13)
10.5897/AJB2015.15107
Marie Papin, Charlotte Sabran, Lisa Morand-Laffargue, Damien Sabatier, Ayoub Sefah, Erwan Engel, Christelle Planche, Patrick Borel
(2025)
Concentrations of fat-soluble vitamins and carotenoids in black soldier fly larvae (Hermetia Illucens) fed with fermented authorized and unauthorized biowaste in Europe
Future Foods, 11()
10.1016/j.fufo.2025.100614
Rosmayati, D Bakti
(2018)
Identification and phylogenetic analysis of local yellow and orange sweet potatoes genotypes in Sumatera Utara
IOP Conference Series: Earth and Environmental Science, 122()
10.1088/1755-1315/122/1/012048
Ngozi C. Okoronkwo, Chigozie F. Okoyeuzu, Chinwe R. Eze, Ifeoma E. Mbaeyi-Nwaoha, Chidinma P. Agbata
(2023)
Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends
Fermentation, 9(3)
10.3390/fermentation9030250
Paula Mapelli-Brahm, Francisco J. Barba, Fabienne Remize, Cyrielle Garcia, Amandine Fessard, Amin Mousavi Khaneghah, Anderson S. Sant'Ana, Jose M. Lorenzo, Domenico Montesano, Antonio J. Meléndez-Martínez
(2020)
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
Trends in Food Science & Technology, 99()
10.1016/j.tifs.2020.03.013
K.P. Barrientos-López, S. Bautista-Hernández, M.P. Jiménez-Escobar, M. Jiménez-Fernández, M.P. Rascón-Díaz, A. Sánchez-Medina, C.I. Beristain, L.A. Pascual-Pineda
(2025)
Effect of Lacticaseibacillus rhamnosus on carotenoid stability and metabolomic profile during red pepper paste fermentation
Food Bioscience, 71()
10.1016/j.fbio.2025.107342
JOSHUA OMBAKA OWADE, GEORGE OOKO ABONG, MICHAEL WANDAYI OKOTH
(2018)
Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review
Current Research in Nutrition and Food Science Journal, 6(3)
10.12944/CRNFSJ.6.3.06
Cheng ZONG, Yu-hong ZHAO, Wan-qi JIANG, Tao SHAO, Xin-yu LIANG, Ai-li WU, Qin-hua LIU
(2024)
Hexanoic acid addition helps to clarify the possible mechanisms of the increased β-carotene content during alfalfa fermentation
Journal of Integrative Agriculture, ()
10.1016/j.jia.2024.05.007
H L Rampe, S D Umboh, R Siahaan, P V Maabuat
(2019)
Anatomical characteristics of stomata, mesophyll and petiole of six varieties sweet potatoes (Ipomoea batatas L.) after organic fertilizer induction
IOP Conference Series: Materials Science and Engineering, 567(1)
10.1088/1757-899X/567/1/012044
Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez
(2022)
The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.)
Molecules, 27(5)
10.3390/molecules27051609
Bismillah Mubeen, Sanabil Yaqoob, Tahir Maqbool, Shamas Murtaza, Afusat Yinka Aregbe, YongKun Ma, Mahboobullah Ahmadi
(2025)
Fermentation‐Engineered Sea Buckthorn and Monk Fruit Beverage Exhibiting Antioxidative Potential and Cytotoxic Activity Against HepG2 Cancer Cells
Journal of Food Science, 90(7)
10.1111/1750-3841.70406
Cheng Zong, Yu Xiao, Tao Shao, Jiachi Amber Chiou, Aili Wu, Zhongyong Huang, Chen Chen, Wanqi Jiang, Jiugang Zhu, Zhihao Dong, Qinhua Liu, Mao Li
(2023)
Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation
Food Research International, 172()
10.1016/j.foodres.2023.113104
Mengjuan Chen, Xinyao Wang, Yang Liu, Pao Li, Rongrong Wang, Liwen Jiang
(2022)
Discoloration Investigations of Yellow Lantern Pepper Sauce (Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices
Molecules, 27(20)
10.3390/molecules27207139Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Abstract
This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
