Siga este link para ver outros tipos de publicações sobre o tema: Sweet potato.
Artigos de revistas sobre o tema "Sweet potato"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Sweet potato".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
1
Dai, Zhuoru, Pengyu Yan, Shaozhen He, Licong Jia, Yannan Wang, Qingchang Liu, Hong Zhai, Ning Zhao, Shaopei Gao e Huan Zhang. "Genome-Wide Identification and Expression Analysis of SWEET Family Genes in Sweet Potato and Its Two Diploid Relatives". International Journal of Molecular Sciences 23, n.º 24 (13 de dezembro de 2022): 15848. http://dx.doi.org/10.3390/ijms232415848.
Texto completo da fonteResumo:
Sugar Will Eventually be Exported Transporter (SWEET) proteins are key transporters in sugar transportation. They are involved in the regulation of plant growth and development, hormone crosstalk, and biotic and abiotic stress responses. However, SWEET family genes have not been explored in the sweet potato. In this study, we identified 27, 27, and 25 SWEETs in cultivated hexaploid sweet potato (Ipomoea batatas, 2n = 6x = 90) and its two diploid relatives, Ipomoea trifida (2n = 2x = 30) and Ipomoea triloba (2n = 2x = 30), respectively. These SWEETs were divided into four subgroups according to their phylogenetic relationships with Arabidopsis. The protein physiological properties, chromosome localization, phylogenetic relationships, gene structures, promoter cis-elements, protein interaction networks, and expression patterns of these 79 SWEETs were systematically investigated. The results suggested that homologous SWEETs are differentiated in sweet potato and its two diploid relatives and play various vital roles in plant growth, tuberous root development, carotenoid accumulation, hormone crosstalk, and abiotic stress response. This work provides a comprehensive comparison and furthers our understanding of the SWEET genes in the sweet potato and its two diploid relatives, thereby supplying a theoretical foundation for their functional study and further facilitating the molecular breeding of sweet potato.
2
Collins, Wanda W., e J. W. Moyer. "‘Sweet Red’ Sweet Potato". HortScience 22, n.º 3 (junho de 1987): 514–15. http://dx.doi.org/10.21273/hortsci.22.3.514.
Texto completo da fonteResumo:
Abstract ‘Sweet Red’ is a moist-type sweet potato [Ipomoea batatas (L.)] developed at North Carolina State Univ. in 1976. It was evaluated as NC727 in regional yield trials by the National Sweet Potato Collaborator Group in 1981 (observational test), 1982, and 1983 (advanced tests). The release of ‘Sweet Red’ provides the industry with a high-yielding, high-quality, red-skinned sweet potato.
3
Wati, Andra Tersiana, e Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza". Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, n.º 4 (30 de dezembro de 2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.
Texto completo da fonteResumo:
ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetitions. The resulting pizzas were tested sensory including preference tests as well as differentiation tests (sweet potato flavor, sweet potato aroma, dark purple color, and soft texture). Furthermore, the selected pizzas were analyzed chemically, including proximate analysis and antioxidant activity. Based on statistical tests showed that the addition of purple sweet potato flour was quite favorable at a concentration of 30% with a water content of 44.45%, ash content of 3.48 (% db), protein content 10.26 (%db), carbohydrate content 74.89 (%db) with energy 239.58 (cal/100 g) and antioxidant activity (RSA) 71.26%. Keywords: antioxidant activity, pizza, purple sweat potato flour, purple sweat potato, sensory test
4
Bae, Jae-O., Kyung-Jin Lee, Jeong-Seob Park e Dong-Seong Choi. "Preperation of Sweet Potato Doenjang using Colored Sweet Potato". Korean Journal of Food And Nutrition 25, n.º 3 (30 de setembro de 2012): 529–37. http://dx.doi.org/10.9799/ksfan.2012.25.3.529.
Texto completo da fonte
5
Yuliana, Neti, Dewi Sartika, Samsu Udayana Nudin, Novita Herdiana e Pramita Sari Anungputri. "Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung". Dinamisia : Jurnal Pengabdian Kepada Masyarakat 4, n.º 2 (30 de maio de 2020): 263–67. http://dx.doi.org/10.31849/dinamisia.v4i2.2718.
Texto completo da fonteResumo:
Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the activity showed that the change percentage in participants' knowledge about the benefits of sweet potatoes increased by 85%, and that about the processed sweet potato products by 67-100% depending on the type of product. In general, participants consider counseling or introduction of sweet potatoes was useful.
Keywords: Tanjung Sakti IKA, health and nutritional benefits, processed products, sweet potatoes
6
Nazrul, MI. "Production Potential of Sweet Potato Based Intercropping System in Sylhet Region". Bangladesh Journal of Agricultural Research 46, n.º 2 (25 de janeiro de 2023): 123–31. http://dx.doi.org/10.3329/bjar.v46i2.64116.
Texto completo da fonteResumo:
A field experiment was conducted during two consecutive years 2017-18 and 2018-19 at farming system research and development (FSRD) site, under South Surma Upazilla of Sylhet in Bangladesh to find out the suitable crop combination for increasing total productivity, return and maximizing land utilization through intercropping. Five treatments viz. T1: Sweet potato + red amaranth, T2: Sweet potato + leaf amaranth, T3: Sweet potato + mustard green, T4: Sweet potato + mustard and T5: Sweet potato sole (100% sweet potato) were considered in the experiment. Results showed none of the intercrop-combination influenced the root yield of sweet potato. Tuberous root yield of sweet potato in 100% sweet potato + 100% mustard green combination was at per sweet potato sole cultivation. Sweet potato yield did not reduce significantly due to intercropping. The highest sweet potato equivalent yield (41.75 t ha-1), land equivalent ratio (1.37), gross return (Tk. 625950 ha-1), gross margin (Tk. 495500 ha-1) and benefit cost ratio (4.80) were recorded from sweet potato 100% + mustard green 100% combination. On the contrary, sweet potato sole gave the lowest sweet potato equivalent yield (30.60 t ha-1), gross margin (Tk.330300 ha-1) and benefit cost ratio (3.57). The results revealed that sweet potato 100% + mustard green 100% intercropped combination might be suitable for higher productivity and economic return.
Bangladesh J. Agril. Res. 46(2): 123-131, June 2021
7
Putri, Sefanadia, e Usdeka Muliani. "Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation". Jurnal Teknologi & Industri Hasil Pertanian 26, n.º 2 (24 de junho de 2021): 83. http://dx.doi.org/10.23960/jtihp.v26i2.83-93.
Texto completo da fonteResumo:
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.
8
Apriliyanto, Eko, e Arum Asriyanti Suhastyo. "Pemantauan Keanekaragaman Hama dan Musuh Alami Tanaman Ubi Jalar dengan Pitfall Trap". Proceedings Series on Physical & Formal Sciences 2 (10 de novembro de 2021): 97–103. http://dx.doi.org/10.30595/pspfs.v2i.173.
Texto completo da fonteResumo:
The abundance of pest and natural enemy populations on a land can be given in the diversity and abundance of feeding sources and other available resources. The purpose of this study was to determine the diversity of pests and natural enemies of sweet potato plants. Research on land with three types of sweet potatoes, namely yellow sweet potatoes with narrow leaves, yellow sweet potatoes with broad leaves, and sweet potatoes with white leaves. Around the research area are long beans, papaya, guava, soursop, and durian. Sampling of pests and natural enemies by using a pitfall trap. The data analyzed was in the form of the Shannon-Weaver (H') diversity index. The index of pest diversity of the order Coleoptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,160; 0,1270; and 0,1300. The index of pest diversity of the order Orthoptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,3585; 0,3599; and 0,3632. The index of pest diversity of the order Hemiptera on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato was 0,0635; 0,0771; and 0,1300. Diversity index of natural enemies of the order Araneae on narrow-leaved yellow sweet potato, broad-leaved yellow sweet potato, and white sweet potato 0.2180; 0.3061; and 0.2705. The three sweet potato fields had a low diversity index.
9
Susanti, Yuliana. "Penerapan Model Geographically Weighted Regression(GWR) Pada Produksi Ubi Jalar". Indonesian Journal of Applied Statistics 1, n.º 1 (20 de setembro de 2018): 52. http://dx.doi.org/10.13057/ijas.v1i1.24114.
Texto completo da fonteResumo:
Sweet potatoes are a major source of carbohydrate, after rice, corn, and cassava. Sweet potato is consumed as an additional or side meal, except in Irian Jaya and Maluku, sweet potato is used as staple food. The main problem faced in increasing sweet potato production is still relies on certain areas, namely Java Island, as the main producer of sweet potato. Differences in production is what often causes the needs of sweet potato in various regions can not be fulfilled and there is a difference price of sweet potato. To fulfill the needs of sweet potato in Java, mapping areas of sweet potato production need to be made so that areas with potential for producing sweet potato can be developed while areas with insufficient quantities of sweet potato production may be given special attention. Due to differences in production in some areas of Java which depend on soil conditions, altitude, rainfall and temperatures, a model of sweet potato production will be developed using the GWR model. Based on the Geographically weighted regression model for each regencies / cities in Java Island, it can be concluded that the largest sweet potato production coming from Kuningan with R2 equal 99.86%.<br />Keywords : Geographically weighted regression, model, sweet potato
10
Saha, Hasi Rani, Most Lutfunnahar e Manoshi Sana. "Nutritional Value of Sweet Potato (Ipomoea batatas) Cultivated in the Northern Part of Bangladesh". International Journal of Science and Healthcare Research 7, n.º 3 (5 de setembro de 2022): 258–72. http://dx.doi.org/10.52403/ijshr.20220737.
Texto completo da fonteResumo:
Two varieties of sweet potato (Ipomoea batatas [L.] Lam.) were used for the nutritional analysis. Water soluble protein contents of Red sweet potato were higher than that of White potato. In the case of starch, total sugar, reducing sugar, non-reducing sugars of Red sweet potatoes were also higher than that of White sweet potatoes. The comparative amounts of minerals present in sweet potatoes were also studied. The calcium content of Red sweet potato was higher than that of White sweet potato. But potassium, Manganese, and Iron were slightly higher than that of Red sweet potatoes. The sweet potato was also a good source of Zinc, Lead, and Arsenic. The aim of the study comprises the determination of the nutritive value of sweet potato (Ipomoea batatas). Keywords: sweet potato, Ipomoea batatas, cancer, inflammatory disease, macronutrients.
11
SETOGUCHI, Shinji. "Sweet Potato Shochu". JOURNAL OF THE BREWING SOCIETY OF JAPAN 94, n.º 4 (1999): 269–73. http://dx.doi.org/10.6013/jbrewsocjapan1988.94.269.
Texto completo da fonte
12
Hamilton, M. G., P. D. Dukes, A. Jones e J. M. Schalk. "‘HiDry’ Sweet Potato". HortScience 20, n.º 5 (outubro de 1985): 954–55. http://dx.doi.org/10.21273/hortsci.20.5.954.
Texto completo da fonteResumo:
Abstract ‘HiDry’ is a high dry matter (DM) yielding sweet potato cultivar with high DM content developed jointly by Clemson Univ. and the USDA for industrial uses. It possesses high levels of multiple disease and insect resistances.
13
Rolston, L. H., C. A. Clark, J. M. Cannon, W. M. Randle, E. G. Riley, P. W. Wilson e M. L. Robbins. "Beauregard’ Sweet Potato". HortScience 22, n.º 6 (dezembro de 1987): 1338–39. http://dx.doi.org/10.21273/hortsci.22.6.1338.
Texto completo da fonteResumo:
Abstract ‘Beauregard’ sweet potato [Ipomoea batatas [L.] Lam.] was developed by the Louisiana Agricultural Experiment Station to combine resistance to diseases and insects of local importance with good horticultural and culinary characteristics. This cultivar, first designated L82-508, is named after Louisiana's renowned civil engineer and “Napo-lean in Grey,” Gen. P.G.T. Beauregard.
14
Jones, Alfred, P. D. Dukes, J. M. Schalk, M. G. Hamilton, M. A. Mullen, R. A. Baumgardner, D. R. Paterson e T. E. Boswell. "‘Regal’ Sweet Potato". HortScience 20, n.º 4 (agosto de 1985): 781–82. http://dx.doi.org/10.21273/hortsci.20.4.781.
Texto completo da fonteResumo:
Abstract ‘Regal’ sweet potato [Ipomoea batatas (L.) Lam.] was developed jointly by the USDA, the South Carolina Agricultural Experiment Station, and the Texas Agricultural Experiment Station. This cultivar has high yield and excellent baking flavor in combination with high levels of resistance to a wide array of diseases and insects.
15
Jones, Alfred, Philip D. Dukes, James M. Schalk e Max G. Hamilton. "‘Excel’ Sweet Potato". HortScience 24, n.º 1 (fevereiro de 1989): 171–72. http://dx.doi.org/10.21273/hortsci.24.1.171.
Texto completo da fonteResumo:
Abstract ‘Excel’ sweet potato [Ipomoea batatas (L.) Lam.] was developed jointly by the USDA and the South Carolina Agricultural Experiment Station. This cultivar has high yield and excellent baking flavor, in combination with high levels of resistance to a wide array of disease and insect pests. Additionally, it has promise for use in snack foods.
16
Paterson, D. R., D. R. Earhart e T. E. Boswell. "‘Topaz’ Sweet Potato". HortScience 23, n.º 2 (abril de 1988): 414. http://dx.doi.org/10.21273/hortsci.23.2.414.
Texto completo da fonteResumo:
Abstract The ‘Topaz’ (Fig. 1) sweet potato [Ipomoea batatas (L.) Lam.], developed by the Texas Agricultural Experiment Station, combines high yield good sprout production, and excellent baking and canning quality.
17
WOOLFE, JENNIFER A. "Sweet potato revisited". Nutrition Bulletin 17, n.º 3 (setembro de 1992): 180–89. http://dx.doi.org/10.1111/j.1467-3010.1992.tb00140.x.
Texto completo da fonte
18
Mertz, Andrew, Zachary Junga, Sarah Ordway e Adam Tritsch. "Sweet Potato Esophagus". ACG Case Reports Journal 7, n.º 1 (janeiro de 2020): e00310. http://dx.doi.org/10.14309/crj.0000000000000310.
Texto completo da fonte
19
Mertz, Andrew, Zachary Junga, Sarah Ordway e Adam Tritsch. "Sweet Potato Esophagus". American Journal of Gastroenterology 113, Supplement (outubro de 2018): S966—S967. http://dx.doi.org/10.14309/00000434-201810001-01688.
Texto completo da fonte
20
IWAZAKI, Isao, e Hisaki YAMANAKA. "Development of Sweet Potato Syochu Made from Sweet Potato-Koji". JOURNAL OF THE BREWING SOCIETY OF JAPAN 98, n.º 10 (2003): 690–99. http://dx.doi.org/10.6013/jbrewsocjapan1988.98.690.
Texto completo da fonte
21
Trenado, H. P., G. Lozano, R. A. Valverde e J. Navas-Castillo. "First Report of Sweet potato virus G and Sweet potato virus 2 Infecting Sweet Potato in Spain". Plant Disease 91, n.º 12 (dezembro de 2007): 1687. http://dx.doi.org/10.1094/pdis-91-12-1687c.
Texto completo da fonteResumo:
Sweet potato feathery mottle virus (SPFMV), Sweet potato virus G (SPVG), and Sweet potato virus 2 (SPV2) (also known as Ipomoea vein mosaic virus (2) and Sweet potato virus Y) are members of the genus Potyvirus (family Potyviridae), which can synergistically interact with Sweet potato chlorotic stunt virus (SPCSV; genus Crinivirus, family Closteroviridae), increasing symptom severity on sweet potato (Ipomoea batatas (L.) Lam.) (1,2,3). During 2002, 2006, and 2007, vine cuttings from sweet potato plants were collected in Malaga (southern Spain), Tenerife, and Lanzarote (Canary Islands, Spain) to be tested for the presence of viruses. Sampled plants ranged from asymptomatic to severely affected by symptoms of sweet potato virus disease (SPVD), caused by dual infection with SPFMV or other potyviruses with SPCSV. Scions collected during 2002 were grafted to the indicator host I. setosa. Foliar samples from I. setosa were used for nitrocellulose membrane (NCM)-ELISA testing with antisera specific to SPVG or SPV2 (provided by C. A. Clark, Louisiana State University) following described procedures (2). NCM-ELISA testing indicated that SPVG was present in samples from Malaga, Tenerife, and Lanzarote, whereas SPV2 was only found in samples from Malaga. Reverse-transcription (RT)-PCR was performed on RNA extracts from sweet potato or I. setosa leaves using primer pairs MA541 (5′-AACAATTCCAGATAGTAGAGGGGTTG-3′)/MA542(5′-TGTGGGGACAGCATGATCCAATAG-3′) and MA540 (5′-AACCCCAACACCAGCAAAATCAGTTAAG-3′)/MA542 corresponding to the capsid protein (CP) genes of SPVG and SPV2, respectively. Thirteen of 47 samples from Malaga and 4 of 30 from the Canary Islands yielded the expected 483-bp DNA fragment with the primers for SPVG. Fifteen of 47 samples from Malaga yielded the expected 627-bp DNA fragment with primers for SPV2. Two RT-PCR amplicons of SPVG, one from Malaga and one from Tenerife, were sequenced. Their nucleotide sequences (GenBank Accession Nos. EF577438 and EF577439, respectively) showed 98% identity to SPVG isolates from Louisiana (2) and China. Sequencing of one RT-PCR amplicon of SPV2 from Malaga resulted in a nucleotide sequence (GenBank Accession No. EF577437) with 99% identity to SPV2 from Lousiana and Australia (3). The presence of SPVG and SPV2 increases the already existing risk of SPVD, since the main viruses involved in the synergism, SPFMV and SPCSV, are present in Spain (4). SPCSV was also detected in some of the plants infected with SPVG or SPV2, in some cases, in coinfection with SPFMV. References: (1) C. D. Kokkinos and C. A. Clark. Plant Dis. 90:1347, 2006. (2) E. R. Souto et al. Plant Dis. 87:1226, 2003. (3) F. Tairo et al. Plant Dis. 90:1120, 2006. (4) R. A. Valverde et al. Plant Dis. 88:428, 2004.
22
Lamusu, Darni. "UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN". Jurnal Pengolahan Pangan 3, n.º 1 (30 de junho de 2018): 9–15. http://dx.doi.org/10.31970/pangan.v3i1.7.
Texto completo da fonteResumo:
This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour
23
Marta, Herlina, e Tensiska Tensiska. "Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch". KnE Life Sciences 2, n.º 6 (26 de novembro de 2017): 689. http://dx.doi.org/10.18502/kls.v2i6.1091.
Texto completo da fonteResumo:
In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified
24
Putri, Sefanadia. "Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan". Jurnal Kesehatan 10, n.º 2 (13 de setembro de 2019): 153. http://dx.doi.org/10.26630/jk.v10i2.1105.
Texto completo da fonteResumo:
<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>
25
Shi, Yu Zhong, Feng He Tian, Jun He Zhang, Bao Bao Zhang, Wei Na Jin e Yan Yu Jia. "The Distribution and Pasting Properties of Starches in Fresh Sweet Potato (Ipomoea batatas Lam.) Tuber". Advanced Materials Research 396-398 (novembro de 2011): 1672–75. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1672.
Texto completo da fonteResumo:
This study focused on the distribution and pasting properties of starches in sweet potato (Ipomoea batatas L.) tuber. A fresh sweet potato tuber was cut into six equivalent parts. The extractable contents and pasting properties of starches from different parts of fresh sweet potato tuber were determined. The results showed that the extractable content of starches from the Middle section of sweet potato tuber is lower than that from the head and the end section of sweet potato tuber. The extractable content of starches from the inner-end part and the outer-Middle part of sweet potato tuber are 16.2% and 10.3% respectively. The amylose content of starches is relatively higher in the Middle section and outer layer of sweet potato tuber. The amylose content of starches from the outer-Middle part and the inner-end part of sweet potato tuber are 29.5% and 26.7% respectively. Pasting properties of starches from different parts of sweet potato tubers are different from each other. Among them, the starches from inner-end part of sweet potato tuber have the highest viscosities and a lower breakdown.
26
Rumsarwir, Yuliana H., Linus Y. Chrystomo e Maklon Warpur. "Skrining Golongan Senyawa Kimia dan Pengujian Aktivitas Antioksidan Ekstrak Ubijalar (Ipomoea batatas (L.)Lam.) Varietas Lokal di Distrik Skanto Kabupaten Keerom Provinsi Papua". JURNAL BIOLOGI PAPUA 12, n.º 2 (30 de setembro de 2020): 85–92. http://dx.doi.org/10.31957/jbp.1056.
Texto completo da fonteResumo:
Sweet potato (Ipomoea batatas) is native plant comes from the American continent. It began to spread throughout the world, especially in the tropical countries in the 16th century. Papua Province is one of the regions with the largest area of harvested sweetpotato in Indonesia, therefore there is a high chance to develop food independence in Papua. Because of the Papuan people are accustomed consuming non-rice food. The study was conducted in the Biology Laboratory and the Pharmacy laboratory of MIPA Faculty Cenderawasih University and also the supporting Laboratory of The Papua Agricultural Research and Development Center (Balitbangtan). The purpose of this research is to test the quality of flour of Keerom sweet potato varieties. Method for flour of sweet potato quality testing were using phytochemical screening to determine the chemical compound group and using antioxidant test with the DPPH (1-diphenyl-2-picrylhydrazyl) method. The results of the description of the Skanto District Keerom sweet potatoes in the field were three (3) local varieties including Weayuken (purple sweet potato), Musanaken (yellow sweet potato) and Hiho (white sweet potato). The result of phytochemical screening show that the purple sweet potato variety has more chemical compounds consist of tannins, quinones, flavonoids, terpenoids and alkaloids compared to white sweet potato consist of alkaloids only and yellow sweet potato consist of tannins, flavonoids, terpenoids and alkaloids. The result of antioxidant activity tests to flour extract ethanol has IC50values of 299.82 ppm (purple sweet potato), 301.18 (yellow sweet potato), 1027.98 ppm (white sweet potato) respectively. So can be conclude that the purple sweet potato variety is the best. It was suggested for further research to isolate bioactive compounds and test antioxidants to other varieties in other centers areas of sweetpotato culture which have potential to develop for food, supplement and tradisional drugs.Key words: Sweet potato; local varieties; flour quality; phytochemical screening; antioxidant test
27
Anam, Mohammad Choirul, Maria Maghdalena Diana Widiastuti e David Oscar Simatupang. "STRATEGI PENGEMBANGAN POTENSI PETATAS (Ipomea Patatas L) MENJADI TEPUNG DI KAMPUNG BERSEHATI DISTRIK TANAH MIRING KABUPATEN MERAUKE". Musamus Journal of Agribusiness 1, n.º 1 (25 de outubro de 2018): 1–15. http://dx.doi.org/10.35724/mujagri.v1i1.1298.
Texto completo da fonteResumo:
these activities were not sustainable. This study aims to identify various opportunities, strengths,weaknesses and threats, examine internal external factors, formulate and determine selected strategies indeveloping sweet potatos flour business using the SWOT matrix. Determination of selected strategies isdone using the QSPM matrix. The research was conducted from March to June 2018, in the pet flourprocessing business group of the Village of Salted District of Tanah Miring District of Merauke Regency.The results showed that IFAS (Internal Factor Summary) factors in the sweet potato flour business werethe availability of raw material for sweet potato, lack of equipment and use of technology, limitedavailability of capital, adequate human resources and less than optimal management. EFAS factor (ExternalFactor Summary) in the sweet potato flour business is the support of the village and communitygovernments very well, the market potential is quite good, price fluctuations, lack of competitiveness andthe role of the Government. The SWOT analysis formulated 11 (Eleven) alternative strategies fordeveloping sweet potato flour namely : 1; Collaborating with the Government through a work program tofunction, to operate and develop flour business 2; Improve marketing networks by adding marketingpartners 3; Promoting back to the community that sweet potato flour products are local products as superiorproducts of Merauke Regency 4; Organizing internal training sustainable business management (routinemeetings) 5; Requesting capital from the Government to advance business 6; Need to conduct an analysisof petroleum flour business studies 7; Establish attractive product promotion 8; Create (value added) forflour products. 9; Create and develop a system storage of raw materials 10: Conducting training on how tomanage business capital (financial management) 11; Increasing technology for preserving sweet potatoflour. Furthermore, based on the QSPM (Quantitative Strategic Planning Matrixs) matrix, there are 2 (two)alternatives that have the highest score as the first strategy done first 1: Collaborating with the Governmentthrough work programs to enable, to operate and develop sweet potato flour business, total alternativescores 5,12. And the last strategy that needs to be done is a study of the analysis of sweet potato flourbusiness, a total alternative score of 1,42.Keywords: QSPM Analysis, SWOT Matrix, Development Strategy, sweet potato Flour.
28
Putri, Amelia, e Ikhsan Walfindo. "ADDED VALUE OF PURPLE SWEET POTATO INTO PROCESSED PURPLE SWEET MILK PIE IN HARAU DISTRICT, LIMAPULUH KOTA REGENCY". JURNAL AGRIBISAINS 8, n.º 1 (18 de abril de 2022): 13–19. http://dx.doi.org/10.30997/jagi.v8i1.5246.
Texto completo da fonteResumo:
Purple sweet potato is an agricultural commodity whose productivity is quite large, but currently the processing of purple sweet potato products is still not widely circulated. The calculation of added value and business feasibility based on purple sweet potato has never been done. This research was carried out with the aim of calculating whether processing purple sweet potato into purple sweet potato milk pie is feasible to be carried out on an ongoing basis. The results of the study explained that the added value and the ratio of added value obtained from changing purple sweet potato into purple sweet potato milk pie was Rp. 131.790.- with a value added ratio of 58,57%.
29
Bao, Guocheng, Gongpu Wang, Bing Wang, Lianglong Hu, Xiaowei Xu, Haiyang Shen e Longlong Ji. "Study on the drop impact characteristics and impact damage mechanism of sweet potato tubers during harvest". PLOS ONE 16, n.º 8 (24 de agosto de 2021): e0255856. http://dx.doi.org/10.1371/journal.pone.0255856.
Texto completo da fonteResumo:
Collision of falling in the mechanical harvesting process of sweet potato is one of the main causes of epidermal destruction and damage to sweet potato tubers. Therefore, a sweet potato mechanical characteristic test and a full-factor sweet potato drop test were designed. Based on the analysis of the fitting mathematical model, the impact of the drop height, collision material and sweet potato chunk size on the damage of the sweet potato were studied. The mathematical models were established by fitting analysis of the IBM SPSS Statistics 22 software between the drop height and the sweet potato chunk size with each test index (impact force, impact stress, broken skin area and damaged area). The critical epidermal destruction height and the critical damage height of a certain size of sweet potato when it collides with a collision material can be calculated by the mathematical model, and the critical epidermal destruction mass and critical damage mass of sweet potato when it falls from a certain height and collides with a collision material can also be calculated. Then a series of critical values (including critical epidermal destruction force value, critical epidermal destruction impact stress, critical damage force value, critical damage impact stress) of mechanical properties of sweet potato were obtained. The results show that the impact deformation of sweet potato includes both elastic and plastic ones, and has similar stress relaxation characteristics. The critical damage impact stress of sweet potato is that the average value of the impact stress on the contact surface is less than it’s Firmness. The results provided a theoretical basis for understanding the collision damage mechanism of sweet potato and how to reduce the damage during harvest.
30
VARANDA, CARLA M. R., SUSANA J. SANTOS, MÔNICA D. M. OLIVEIRA, MARIA IVONE E CLARA e MARIA ROSÁRIO F FÉLIX. "Detection of sweet potato virus C, sweet potato virus 2 and sweet potato feathery mottle virus in Portugal". Acta virologica 59, n.º 02 (2015): 185–88. http://dx.doi.org/10.4149/av_2015_02_185.
Texto completo da fonte
31
Kining, Ekajayanti, Livia Rhea Alvita e Halimah Husain. "Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah". Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) 1, n.º 2 (30 de agosto de 2021): 26. http://dx.doi.org/10.24114/jnc.v1i2.25259.
Texto completo da fonteResumo:
This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e the ratio between flour and sweet potato (A) with 3 levels : (100% wheat flour: 0% sweet potato), (60% wheat flour: 40% sweet potato), and (50% wheat flour: 50% sweet potato) and the addition of seaweed (B) with 2 level, ie without the addition of seaweed and seaweed with the addition of 6 g. Ratio of wheat flour with purple sweet potato had highly significant effect on organoleptic (color, flavor, aroma and firmness), tensile strength and water content of the resulting wet noodle. The addition of seaweed had highly significant effect on the organoleptic color but did not significant effect on water content, tensile strength, organoleptic taste, aroma and firmness. Ratio of wheat flour and 60% purple sweet potato: 40% give better results in the manufacture of purple sweet potato wet noodles.
32
Lei, Jian, Yuqin Mei, Xiaojie Jin, Yi Liu, Lianjun Wang, Shasha Chai, Xianliang Cheng e Xinsun Yang. "Identification of miRNAs in Response to Sweet Potato Weevil (Cylas formicarius) Infection by sRNA Sequencing". Genes 13, n.º 6 (30 de maio de 2022): 981. http://dx.doi.org/10.3390/genes13060981.
Texto completo da fonteResumo:
The sweet potato weevil (Cylas formicarius) is an important pest in the growing and storage of sweet potatoes. It is a common pest in the sweet potato production areas of southern China, causing serious harm to the development of the sweet potato industry. For the existing cultivars in China and abroad, there is no sweet potato variety with complete resistance to the sweet potato weevil. Thus, understanding the regulation mechanisms of sweet potato weevil resistance is the prerequisite for cultivating sweet potato varieties that are resistant to the sweet potato weevil. However, very little progress has been made in this field. In this study, we inoculated adult sweet potato weevils into sweet potato tubers. The infected sweet potato tubers were collected at 0, 24, 48, and 72 h. Then, a miRNA library was constructed for Eshu 6 and Guang 87 sweet potato tubers infected for different lengths of time. A total of 407 known miRNAs and 298 novel miRNAs were identified. A total of 174 differentially expressed miRNAs were screened out from the known miRNAs, and 247 differentially expressed miRNAs were screened out from the new miRNAs. Moreover, the targets of the differentially expressed miRNAs were predicted and their network was further investigated through GO analysis and KEGG analysis using our previous transcriptome data. More importantly, we screened 15 miRNAs and their target genes for qRT-PCR verification to confirm the reliability of the high-throughput sequencing data, which indicated that these miRNAs were detected and most of the expression results were consistent with the sequencing results. These results provide theoretical and data-based resources for the identification of miRNAs in response to sweet potato weevil infection and an analysis of the molecular regulatory mechanisms involved in insect resistance.
33
Frengki Damu Lodu, Ni Ketut Etty Suwitari e Luh Suariani. "Response of Native Chickens (3-10 Weeks) Fed on Diets Substituated With Graded Levels of Sweet Potato Fermentation". SEAS (Sustainable Environment Agricultural Science) 6, n.º 1 (9 de maio de 2022): 58–63. http://dx.doi.org/10.22225/seas.6.1.4887.58-63.
Texto completo da fonteResumo:
The purpose of this study was to determine the effect of giving fermented sweet potato waste in the ration on the appearance of native chickens aged 3 - 10 weeks and to find out what percentage of the level of use of fermented sweet potato waste in the ration. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of: R0 = ration without additional fermented sweet potato waste as control, R1 = ration containing 3% unfermented sweet potato was, R2 = ration containing 3% fermented sweet potato waste, R3 = ration containing 6% fermented sweet potato waste, R4 = The ration contains 9% fermented sweet potato waste. Each replication (experimental unit) used 5 native chickens so that the number of chickens used was 75. The use of sweet potato waste fermentation in the ration had no significant effect (P>0.05) on initial body weight, final body weight , weight gain,and feed convertion ratio. Feeding of fermented sweet potato waste to a level of 3% (R2) gave optimal results.
34
A., Musa, Alegbejo M. D., Kashina B. D., Abraham P. e Mohammed I. U. "Viruses Infecting Sweet Potato (Ipomoea batatas (L.) Lam.) in Nigeria". BADEGGI JOURNAL OF AGRICULTURAL RESEARCH AND ENVIRONMENT 3, n.º 1 (janeiro de 2021): 62–70. http://dx.doi.org/10.35849/bjare202003007.
Texto completo da fonteResumo:
Sweet potato is the second most important root crop after cassava in Nigeria. Due to decline in Nigeria‘s economy in recent years, the production of sweet potato has significantly increased from 2.4 million metric tonnes in 2000 to 4.1 million metric tons in 2017 to meet up with its demand for local consumption. However, the profitable production of the crop is being threatened by virus diseases such as Sweet potato feathery mottle virus (SPFMV), Sweet potato mild mottle virus (SPMMV), Sweet potato chlorotic stunt virus (SPCSV), Sweet potato leaf curl virus (SPLCV), and Cucumber mosaic virus (CMV). Useful information about these viruses is instrumental in the effective management of the crop in Nigeria. This paper reviewed the major viruses that affect sweet potato production in Nigeria.
35
Kurniawati, Kurniawati, e Fitriyono Ayustaningwarno. "PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TEMPE DAN TEPUNG UBI JALAR KUNING TERHADAP KADAR PROTEIN, KADAR Β-KAROTEN, DAN MUTU ORGANOLEPTIK ROTI MANIS". Journal of Nutrition College 1, n.º 1 (1 de outubro de 2012): 344–51. http://dx.doi.org/10.14710/jnc.v1i1.511.
Texto completo da fonteResumo:
Background: Increased of high protein and β-carotene food consumption is expected may prevent PEM and VAD. Tempeh is a high-protein food stuff, while orange-fleshed sweet potato had high β-carotene content. Sweet bread with substitution of tempeh and orange-fleshed sweet potato flours is expected could be an alternative food which had high protein and β-carotene content. Objective: Analyze the effect of tempeh and orange-fleshed sweet potato flour substitution on protein and β-carotene content, and organoleptic quality of sweet bread. Method: An one factor completely randomized experimental study used 5 level of tempeh and orange-fleshed sweet potato flour substitution, which were 0%:0%, 0%:25%, 10%:15%, 15%:10%, and 25%:0%. Statistical analysis of protein and β-carotene content used One Way ANOVA followed by Tukey and Duncan test, while analysis of organoleptic quality used Friedman and Wilcoxon test. Result: Sweet bread with 25% tempeh flour substitution had the highest protein content (14.38%) and 25% orange-fleshed sweet potato flour substitution had the highest β-carotene content (0.24 mg/100 g). Substitution of 25% orange-fleshed sweet potato flour and substitution of 10% tempeh -15% orange-fleshed sweet potato flour had significant effect on β-carotene content. Tempeh and orange-fleshed sweet potato flour substitution also had significant effect on color, aroma, texture, and taste of sweet bread, but had no but had no significant effect on its protein content. Conclusion: Tempeh flour substitution increased protein content in sweet bread and orange-fleshed sweet potato flour increased its β-carotene content. Sweet bread with 10% tempeh-15% orange-fleshed sweet potato flour substitution were recommended.
36
Prakash, P., D. Jaganathan, Sheela Immanuel, Achal Lama, J. Sreekumar e P. S. Sivakumar. "Forecasting of Sweet Potato (Ipomoea batatas L.) Prices in India". Indian Journal of Extension Education 58, n.º 2 (2022): 15–20. http://dx.doi.org/10.48165/ijee.2022.58203.
Texto completo da fonteResumo:
Due to the semi-perishable nature of sweet potato the price fluctuation occur based on demand and supply. Hence, it becomes necessary to precisely forecast market price of sweet potato. Price forecasting of sweet potato was carried out for six selected states in India using time series monthly market price, collected from AGMARKNET price portal from January 2010 to December 2021. Exponential Smoothing Models (ESM), Seasonal Autoregressive Integrated Moving Average (SARIMA) model and Time Delay Neural Network (TDNN) model were used for forecasting of sweet potato price. It was observed that among the forecasting models, the TDNN model predicted accurate future prices of sweet potato based on the lowest Mean Absolute Percentage Error (MAPE), Mean Absolute Error (MAE) and Root Mean Square Error (RMSE) than SARIMA and ESM. The forecast indicated that the average market price of sweet potato in selected states of India viz., Kerala, Odisha, Gujarat, Karnataka, Maharashtra and Telangana, would be in the range of Rs. 684 to Rs. 2757 per quintal during January 2022 to December 2022. The forecasted price of sweet potato would provide valuable information to the sweet potato growers, government institutions and other stakeholders in the sweet potato value chain to take appropriate decisions on production, marketing and consumption of sweet potato.
37
Pérez, Isela Carballo, Tai-Hua Mu, Miao Zhang e Lei-Lei Ji. "Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread". Food Science and Technology International 23, n.º 8 (10 de julho de 2017): 708–15. http://dx.doi.org/10.1177/1082013217719006.
Texto completo da fonteResumo:
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively ( p < 0.05). After heat treatment, gas retention of the dough with sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ ( p < 0.05). In addition, specific loaf volume of sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm3/g) ( p < 0.05). Thus, heat treatment at 90 ℃ to sweet potato flour could be potentially used in wheat bread production.
38
FUENTES, S., M. A. MAYO, C. A. JOLLY, M. NAKANO, M. QUERCI e L. F. SALAZAR. "A novel luteovirus from sweet potato, sweet potato leaf speckling virus". Annals of Applied Biology 128, n.º 3 (junho de 1996): 491–504. http://dx.doi.org/10.1111/j.1744-7348.1996.tb07109.x.
Texto completo da fonte
39
ARITUA, V., T. ALICAI, E. ADIPALA, E. E. CAREY e R. W. GIBSON. "Aspects of resistance to sweet potato virus disease in sweet potato". Annals of Applied Biology 132, n.º 3 (junho de 1998): 387–98. http://dx.doi.org/10.1111/j.1744-7348.1998.tb05216.x.
Texto completo da fonte
40
Hasmadi, M., M. Merlynda, A. H. Mansoor, I. Salwa, M. K. Zainol e M. H. A. Jahurul. "Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour". Food Research 5, n.º 4 (25 de julho de 2021): 145–52. http://dx.doi.org/10.26656/fr.2017.5(4).610.
Texto completo da fonteResumo:
This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.
41
Yanti, Novita, Fitriani Shanti e Raswen Efendi. "Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning dan Tempe". Jurnal Ilmiah Teknologi Pertanian Agrotechno 7, n.º 2 (24 de outubro de 2022): 138. http://dx.doi.org/10.24843/jitpa.2022.v07.i02.p07.
Texto completo da fonteResumo:
Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry characteristics and sensory characteristics of instant porridge. The research method used a completely randomized design with five treatments and three replications. The treatments used yellow sweet potato and tempeh with variation treatment: JT1 (yellow sweet potato and tempeh 90:1), JT2 (yellow sweet potato and tempeh 80:20), JT3 (yellow sweet potato and tempeh 70:30), JT4 (yellow sweet potato and tempeh 60:40), and JT5 (yellow sweet potato and tempeh 50:50). The data obtained were statistically analyzed using analysis of variance and continued with Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the combination of yellow sweet potato and tempeh significantly affected moisture, ash, fat, protein and carbohydrate content. Based on the result of this research, the combination of yellow sweet potato and tempeh 90:10 was chosen as the best treatments: moisture content 7.79%, ash content 4.66%, fat content 3.28%, protein content 8.97% and carbohydrate content 76.68%.
42
Egbe, Moses O., e Philip O. Osang. "Intercrop Advantages of some Improved Sweet Potato + Soybean in Makurdi, Benue State, Nigeria". International Letters of Natural Sciences 39 (maio de 2015): 28–39. http://dx.doi.org/10.18052/www.scipress.com/ilns.39.28.
Texto completo da fonteResumo:
Field trials were conducted during 2011 and 2012 cropping seasons at the Teaching and Research Farm of the University of Agriculture Makurdi, Benue State located in Southern Guinea Savanna of Nigeria. The objective of the study was to evaluate the response of some improved sweet potato varieties planted at three densities to intercropping with soybean. The experiment was a 2x3x3 split-split plot laid out in a randomized complete block design with three replications. The main plot consisted of two cropping systems [sole cropping (sweet potato, soybean) and intercropping (sweet potato + soybean). The sub-plot consisted of three sweet potato varieties (CIP440037, NRSP/05/007C and CIP440141). The sub-sub-plot treatment comprised of three sweet potato planting densities (25,000 plants/ha, 33,000 plants/ha and 50,000 plants/ha). Intercropping severely depressed the yields of both sweet potato varieties and the soybean component, such that intercrop yields were rarely above 50% of sole crop yields, irrespective of the sweet potato variety used. The number and weight of the sweet potato component was not significantly affected at the planting density of 50,000 plants/ha. Indices used to measure intercrop advantage showed that intercropping these sweet potato varieties with soybean was biologically efficient and percentage land saved varied from 23.08 and 32.43. Soybean was more competitive than sweet potato at all densities tested.
43
Egbe, Moses O., e Philip O. Osang. "Intercrop Advantages of some Improved Sweet Potato + Soybean in Makurdi, Benue State, Nigeria". International Letters of Natural Sciences 39 (12 de maio de 2015): 28–39. http://dx.doi.org/10.56431/p-h8dy47.
Texto completo da fonteResumo:
Field trials were conducted during 2011 and 2012 cropping seasons at the Teaching and Research Farm of the University of Agriculture Makurdi, Benue State located in Southern Guinea Savanna of Nigeria. The objective of the study was to evaluate the response of some improved sweet potato varieties planted at three densities to intercropping with soybean. The experiment was a 2x3x3 split-split plot laid out in a randomized complete block design with three replications. The main plot consisted of two cropping systems [sole cropping (sweet potato, soybean) and intercropping (sweet potato + soybean). The sub-plot consisted of three sweet potato varieties (CIP440037, NRSP/05/007C and CIP440141). The sub-sub-plot treatment comprised of three sweet potato planting densities (25,000 plants/ha, 33,000 plants/ha and 50,000 plants/ha). Intercropping severely depressed the yields of both sweet potato varieties and the soybean component, such that intercrop yields were rarely above 50% of sole crop yields, irrespective of the sweet potato variety used. The number and weight of the sweet potato component was not significantly affected at the planting density of 50,000 plants/ha. Indices used to measure intercrop advantage showed that intercropping these sweet potato varieties with soybean was biologically efficient and percentage land saved varied from 23.08 and 32.43. Soybean was more competitive than sweet potato at all densities tested.
44
Kusumaningsih, Triana, Maulidan Firdaus e Fyan Tri Istiqomah Juneasri. "The Physicochemical Characterization, Gelatinization Profile, and Proximate Analysis of Sweet Potato Starch (Ipomoea batatas L.) White, Yellow, and Purple". Molekul 17, n.º 2 (21 de julho de 2022): 176. http://dx.doi.org/10.20884/1.jm.2022.17.2.5186.
Texto completo da fonteResumo:
Sweet potato (Ipomoea batatas L.) has a considerable potency to be developed in Indonesia because of its high nutritional content and spacious application of sweet potato starch in food and non-food fields. Physicochemical characterization, gelatinization profile, and proximate analysis of sweet potato starch white, yellow, and purple has been carried out. Initially, extraction of starch from white, yellow, and purple sweet potato flour was done using a maceration technique. The starch extract was then analysed to determine its physicochemical properties such as pH, density, boiling point, melting point, swelling capacity, and solubility in water, as well as morphological surface using Scanning Electron Microscopy (SEM). The gelatinization profile of sweet potato starch was measured using the Rapid Visco Analyzer (RVA). The proximate composition of sweet potato starch was also determined. The results showed that yellow sweet potato starch has a high amylose content of 28.17% which thus leads to difficulty in absorbing water, increasing the gelatinization temperature and affecting the structural stability of the starch. The molecular structure of amylose and amylopectin is the main factor influencing the determination of the physicochemical characterization of sweet potato starch. Proximate analysis of sweet potato starch showed high content of amylose (28.17%), water (17.03%), and protein (5.21%) with low amylopectin (71.83%), minerals (1.09%), fat (0.09%), and carbohydrates (76.9%) content. The three varieties of sweet potato show extraordinary potential in food industrial applications because they play a huge part in deciding the suitability of sweet potato starch for specific requirements and interest in developing new and remarkable starch sources.
45
Salea, Hendro F. V., M. Najoan, J. F. Umboh e C. J. Pontoh. "PENGARUH PENGGANTIAN SEBAGIAN RANSUM DENGAN TEPUNG DAUN DAN BATANG UBI JALAR (Ipomoea batatas) TERHADAP KECERNAAN PROTEIN DAN ENERGI PADA TERNAK BABI". ZOOTEC 38, n.º 1 (24 de abril de 2018): 253. http://dx.doi.org/10.35792/zot.38.1.2018.19358.
Texto completo da fonteResumo:
EFFECT OF PARTLY SUBSTITUTION OF BASAL DIET WITH SWEET POTATO VINES (Ipomoea batatas) MEAL ON ENERGY AND PROTEIN DIGESTIBILITY OF PIGS. Pork is one of the meat producer animals that can contribute to satisfy animal protein requirements. Sweet potato vines is considered as an agricultural waste product and can be used as feedstuff for pigs. The present study was conducted to determine the utilization of sweet potato vines substituting basal diet on energy and protein digestibility of finisher pigs. Five ‘Duroc X Spotted Poland China’ castrated male pigs, aged 3.5 to 4.0 months with an initial body weight 50 kg (±2.5 kg) were assigned to four treatments as follow: R0 = 100% basal diet + 0% sweet potato vines meal; R1 = 92.5% basal diet + 7.5% sweet potato vines meal; R2 = 85% basal diet + 15% sweet potato vines meal; R3 = 77.5% basal diet + 22.5% sweet potato vines meal; and R4 = 70% basal diet + 30% sweet potato vines meal. Parameters measured were: energy and protein digestibility. Research reasults showed that there is no significant differences (P > 0.05) among treatments on energy and protein digestibility of pigs in the present study. This indicated that utilization of sweet potato vines meal up to 30% replacing basal diet did not affect digestible energy and protein of finishing pigs. It can be concluded that substituting basal diet with sweet potato vines meal up to 30% has no negative effect on energy and protein digestibility of finishing pigs. Keywords: Sweet potato vines, energy digestibility, protein digestibility, pigs
46
Firmansyah, A. "Analysis of cleaner production potential and water footprint for small-scale sweet potato flour industry". IOP Conference Series: Earth and Environmental Science 1063, n.º 1 (1 de julho de 2022): 012012. http://dx.doi.org/10.1088/1755-1315/1063/1/012012.
Texto completo da fonteResumo:
Abstract Sweet potato flour is one of the derivative products of sweet potato, especially for raw materials or additives in the food industry. The processing of sweet potato-based products must also be balanced with existing environmental management. For this reason, there is a need for suitable methods to deal with processes that produce minimised wastes that harm the environment. Cleaner production is an approach that offers various environmental benefits for the sweet potato flour industry. Identification of cleaner production alternatives was carried out by the quick scan method for minimising the presence of waste in the sweet potato flour industry. The feasibility of the cleaner production design was analysed by considering technical, environmental, financial, and economic aspects. Identification of water use was done by calculating the water footprint in the whole production process. The water footprint was calculated by adding up the green, blue, and grey water footprints to obtain the total water usage in the production process. The use of water for planting sweet potato (green water) is estimated to be approx. 1.093 m3/ton of sweet potato flour. With a sweet potato flour yield of 50.8%, the production of sweet potato flour requires a water volume (blue water) of 1.32 m3/ton of sweet potato flour. The following cleaner production alternatives were identified as prospective for waste minimisation in the small-scale industry, including good manufacturing practices, repairing flour machines, drying using a greenhouse, training in the selection of raw materials and training in standard operating procedures (SOPs) for flour production, and utilisation of sweet potato peel as animal feed. With the implementation of cleaner production and more efficient use of water, it is expected that the sweet potato flour industry will become a more sustainable industry.
47
Perez-Egusquiza, Z., L. I. Ward, G. R. G. Clover e J. D. Fletcher. "Detection of Sweet potato virus 2 in Sweet Potato in New Zealand". Plant Disease 93, n.º 4 (abril de 2009): 427. http://dx.doi.org/10.1094/pdis-93-4-0427b.
Texto completo da fonteResumo:
In New Zealand, sweet potato (Ipomoea batatas) is a crop of cultural importance and an important food source; it is grown mainly in the districts of Kaipara, Auckland, and the Bay of Plenty in the North Island. In January of 2008, virus symptoms that included chlorotic spots, ring spots, and mottling were observed on the leaves of commercial sweet potato crops (cvs. Beauregard, Owairaka Red, and Toka Toka Gold) growing in the three main production areas. A survey was done to determine the extent of virus infection in these crops. Fifty to one hundred leaves were collected randomly from each of 26 different fields. Leaves from each field were bulked into groups of 10, giving a total of 173 composite samples. All samples tested negative for Cucumber mosaic virus, C-6 virus, Sweet potato caulimo-like virus, Sweet potato chlorotic fleck virus, Sweet potato chlorotic stunt virus (SPCSV), Sweet potato latent virus, and Sweet potato mild specking virus by nitrocellulose membrane enzyme-linked immunosorbent assays (International Potato Center-CIP, Lima, Peru). Total nucleic acid was extracted from all 173 composite samples and used in real-time PCR assays specific for Sweet potato leaf curl virus (SPLCV) and real-time reverse transcription (RT)-PCR specific for SPCSV, Sweet potato feathery mottle virus (SPFMV), Sweet potato virus G (SPVG), and Sweet potato virus 2 (SPV2; synonym Sweet potato virus Y) (1). No samples were positive for SPLCV or SPCSV, but 107 and 138 samples tested positive for SPFMV and SPVG, respectively. SPFMV and SPVG have been reported previously in New Zealand (2,3). Sixty four samples from 16 different fields tested positive for SPV2. Of the 64 samples, 52 were also infected with SPVG and SPFMV, and 10 were co-infected with SPVG but not SPFMV; no samples were co-infected with SPV2 and SPFMV when SPVG was absent. From a representative SPV2 positive sample, the 70-bp amplicon obtained by the real-time RT-PCR primers was cloned and sequenced A BLAST search showed 100% nucleotide sequence identity with SPV2 (GenBank Accession Nos. AM050887 and AY178992). Subsequently, primers (V2-F1c: 5′-AGAACAGGACAAACTCAACC-3′; V2-R1: 5′-TAATCACCCTTCACACCTTC-3′) were designed to amplify an approximately 434-bp fragment within the SPV2 coat protein gene. One-step RT-PCR was done on four of the SPV2 positive samples and amplicons of the expected size were sequenced directly (GenBank Accession No. FJ461774). Sequence comparison showed 99% nucleotide sequence identity with SPV2 (GenBank Accession Nos. AM050886, AM050887, AY178992, and EF577437). SPV2 is a member of the genus Potyvirus but the virus has not been fully characterized. It is known that single-potyvirus infections cause mild or no symptoms in sweet potato, and consequently, no significant yield reduction is observed generally. However, co-infection with other viruses such as SPCSV produces a synergistic effect and more severe disease symptoms (4). To our knowledge, this is the first report of SPV2 infecting sweet potato in New Zealand. References: (1) C. D. Kokinos and C. A. Clark. Plant Dis. 90:783, 2006. (2) M. N. Pearson et al. Australas. Plant Pathol. 35:217, 2006. (3) M. Rännäli et al. Plant Dis. 92:1313, 2008. (4) M. Untiveros et al. Plant Dis. 91:669, 2007.
48
Kil, E. J., J. Kim, H. S. Byun, H. R. Kwak, M. K. Kim, H. S. Choi, M. N. Chung e S. Lee. "First Report of Sweet potato golden vein associated virus Infecting Sweet Potato in Korea". Plant Disease 98, n.º 8 (agosto de 2014): 1163. http://dx.doi.org/10.1094/pdis-02-14-0123-pdn.
Texto completo da fonteResumo:
Sweet potato (Ipomoea batatas) is one of the most important crops in eastern Asia, including Korea. Consumption of sweet potato is increasing gradually because of its growing reputation as a health food. Recently, outbreaks of viruses infecting sweet potatoes have increased all over the world, probably because sweet potatoes are produced via vegetative propagation (1,2). In Korea, most sweet potatoes in fields have been infected by a begomovirus, Sweet potato leaf curl virus (SPLCV), and other viruses such as Sweet potato feathery mottle virus, Sweet potato virus G, and Sweet potato latent virus (3). Many countries have monitored sweet potato virus infections in fields as well as in germplasm collections to select virus-free stocks. In 2013, 20 sweet potato plants showing leaf roll symptoms in Muan, South Korea, were collected and analyzed. Total DNA was isolated from sweet potato leaves (Viral Gene-spin Viral DNA/RNA Extraction Kit, iNtRON Biotechnology, Seongnam, Korea) and viral DNA was amplified by rolling circle amplification (RCA, TempliPhi Amplification Kit, GE Healthcare Life Sciences, Uppsala, Sweden) following the manufacturer's instructions. Amplicons were digested by restriction enzyme SacI (TaKaRa Bio, Shiga, Japan) and products were run on a 1.5% agarose gel. A 2.8-kb DNA fragment was purified from a gel, ligated into a pGEM-T easy vector (Promega, Madison, WI), and sequenced (Macrogen, Seoul, Korea). Based on a BLAST search, most of the sequences (36/38) were identified as SPLCV, but two independent clones 2,824 nt in length from sweet potato cv. Sincheonmi were similar to Sweet potato golden vein associated virus (SPGVaV) isolate US:MS:1B-3 (94.38%, GenBank Accession No. HQ333143). The complete genome sequence of the SPGVaV-Korea isolate contained six ORFs, as expected for a typical monopartite begomovirus. The sequence was deposited in GenBank under accession number KF803170. SPGVaV is a whitefly (Bemisia tabaci)-transmitted virus (genus Begomovirus, family Geminiviridae). A phylogenetic analysis that included other begomoviruses that infect sweet potato showed SPGVaV-Korea to segregate with other SPGVaV isolates. SPGVaV has previously only been reported in Brazil and the United States (1). This is the first report of SPGVaV in sweet potato outside of the Americas. References: (1) L. C. Albuquerque et al. Virol. J. 9:241, 2012. (2) E. Choi et al. Acta Virol. 56:187, 2012. (3) H. R. Kwak et al. Plant Pathol. J. 22:239, 2006.
49
Mahmudatussa'adah, Ai, Tati Setiawati, Sudewi e Ade Juwaedah. "SWEET POTATO CREAM SOUP AS AN ALTERNATIVE HEALTHY BREAKFAST MENU". Indonesian Journal of Applied Research (IJAR) 2, n.º 3 (29 de dezembro de 2021): 179–85. http://dx.doi.org/10.30997/ijar.v2i3.166.
Texto completo da fonteResumo:
Breakfast is an important thing for everyone. Breakfast requires a complete nutritional composition. Cream of sweet potato soup is an alternative to a proper healthy meal. Sweet potato (Ipomoea batatas L) contains carbohydrates, vitamins, minerals, fiber, oligosaccharides, and other phytochemicals that are good for health. Sweet potato production is very abundant, but its utilization is not maximal yet. The purpose of this research was to produce sweet potato cream soup. The study was done by experimental method and organoleptic test by using Quantitative Descriptive Analysis (QDA) method and evaluation of the final product by using a hedonic method. The steps in this study include prescription cream soup analysis, focus group discussion (FGD), trial and evaluation with QDA method, the final product is tested receiving power by using hedonic test. The results showed cream of sweet potato soup has nutritional adequacy as a breakfast menu, has the characteristics of savory, shiny, sweet potato and spice. Cream of sweet potato soup is favored bay panels. Thus cream of sweet potato soup is perfect for a healthy breakfast.
50
Tibiri, E. B., K. Somé, J. S. Pita, F. Tiendrébéogo, M. Bangratz, J. B. Néya, C. Brugidou e N. Barro. "Effects of sweet potato feathery mottle virus, sweet potato chlorotic stunt virus and their co-infection on sweet potato yield in Western Burkina Faso". Open Agriculture 4, n.º 1 (31 de dezembro de 2019): 758–66. http://dx.doi.org/10.1515/opag-2019-0076.
Texto completo da fonteResumo:
AbstractTo determine the effects of sweet potato feathery mottle virus (SPFMV), Sweet potato chlorotic stunt virus (SPCSV) and their co-infection on sweet potato yield, twelve sweet potato varieties were assessed in a hotspot area in Western Burkina Faso. The experiment was carried out in a randomized complete-block design with the twelve varieties in three replications. Data were collected on plant growth parameters, plant virus symptoms and yield parameters. Additional testing for selected sweet potato viruses was done using a nitrocellulose membrane enzyme-linked immunosorbent assay (NCM-ELISA) and RT-PCR. SPFMV and SPCSV were the viruses detected in this study. Varieties Djakani and Ligri were virus-free and had the highest average yields out of twelve sweet potato varieties assessed. Field monitoring indicated that 58% of plants were found to be virus-infected. The results suggest that severe symptoms were associated with sweet potato virus disease (SPVD) and yield reduction. However, the interaction of SPCSV with other viruses, which may result in synergistic negative effects on sweet potato yield and quality, needs further research.