Please wait a minute...
Journal of Integrative Agriculture  2017, Vol. 16 Issue (11): 2632-2645    DOI: 10.1016/S2095-3119(16)61601-5
Food Science Advanced Online Publication | Current Issue | Archive | Adv Search |
Sweet potato and potato residual flours as potential nutritional and healthy food material
JU Dong, MU Tai-hua, SUN Hong-nan
Key Laboratory of Agro-Products Processing, Ministry of Agriculture/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
Download:  PDF in ScienceDirect  
Export:  BibTeX | EndNote (RIS)      
Abstract      In this study, the proximate composition, mineral content and amino acid composition of starch processing residues from 10 cultivars of sweet potato and 10 cultivars of potato were determined, and the nutritional and health-related values of these residues were investigated.  The residual flours contained 20.63–31.48 g and 17.14–28.57 g rich dietary fiber per 100 g dry weight for sweet potato and potato, respectively, as well as mineral elements, including potassium, ferrum, zinc and copper.  The highest limiting amino acid score (AAS) of the almost balanced amino acid composition were observed to be 71.07 and 57.96 for sweet potato and potato residues, respectively.  A grey relational analysis showed that the nutritional values of Jishu 4 at 0.7519 and LT-5 at 0.7281 were the highest among the sweet potato and potato residues, respectively.  The evaluation of the sweet potato/potato residues, the by-products of the starch industry, based on recommended daily intake (RDI) standards, indicated that the residues have potential nutritional and health-related food values. 
Keywords:   sweet potato residue        potato residue        component analysis        comprehensive nutritional value        grey relational analysis  
Received: 01 November 2016   Accepted:
Fund: 

The research was supported by the National Key Research and Development Program of China (2017YFD0400401), the Public Welfare Industry (Agriculture) Research Project, China (201503001-2), and the earmarked foud for the China Agriculture Research System (CARS-10-B21).

Corresponding Authors:  Correspondence MU Tai-hua, Tel/Fax: +86-10-62815541, E-mail: mutaihua@126.com   

Cite this article: 

JU Dong, MU Tai-hua, SUN Hong-nan. 2017. Sweet potato and potato residual flours as potential nutritional and healthy food material. Journal of Integrative Agriculture, 16(11): 2632-2645.

AOAC (Association of Official Analytical Chemists). 2000. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.

Antoine J M, Fung L A H, Grant C N, Dennis H T, Lalor G C. 2012. Dietary intake of minerals and trace elements in rice on the Jamaican market. Journal of Food Composition and Analysis, 26, 111–121.

Bártová V, Bárta J, Brabcová A, Zdráhal Z, Horá?ková V. 2015. Amino acid composition and nutritional value of four cultivated South American potato species. Journal of Food Composition and Analysis, 40, 78–85.

Bastos G M, Júnior M S S, Caliari M, de Araujo Pereira A L, de Morais C C, Campos M R H. 2016. Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp. LWT-Food Science and Technology, 65, 128–136.

CAC (Codex Alimentarius Commission). 2009. Report of the 30th session of the codex committee on nutrition and foods for special dietary uses. ALINORM 09/32/26. Codex, 56, 43912.

Çayda? U, Hasçal?k A. 2008. Use of the grey relational analysis to determine optimum laser cutting parameters with multi-performance characteristics. Optics and Laser Technology, 40, 987–994.

Christian C Ye, Hanne C B, Peter K T, Knud E B K. 2011. Effects of high dietary fibre diets formulated from by-products from vegetable and agricultural industries on plasma metabolites in gestating sows. Archives of Animal Nutrition, 65, 460-476.

Deng F M, Mu T H, Zhang M, Abegunde O K. 2013. Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation. Starch-Stärke, 65, 162–171.

Dey G, Bharti R, Sen R, Mandal M. 2015. Microbial amphiphiles: A class of promising new-generation anticancer agents. Drug Discovery Today, 20, 136–146.

Dong X B, Li X, Zhang C H, Wang J Z, Tang C H, Sun H M, Jia W, Li Y, Chen L L. 2014. Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chemistry, 157, 339–346.

Du S, Neiman A, Batis C, Wang H, Zhang B, Zhang J, Popkin BM. 2014. Understanding the patterns and trends of sodium intake, potassium intake, and sodium to potassium ratio and their effect on hypertension in China. The American Journal of Clinical Nutrition, 99, 334–343.

Galdón B R, Mesa D R, Rodríguez E R, Romero C D. 2010. Amino acid content in traditional potato cultivars from the Canary Islands. Journal of Food Composition and Analysis, 23, 148–153.

Galliard T. 1973. Lipids of potato tubers. 1. Lipid and fatty acid composition of tubers from different varieties of potato. Journal of the Science of Food and Agriculture, 24, 617–622.

GB 2762-2005. 2005. Maximum Levels of Contaminants in Foods. Ministry of Health of the People’s Republic of China, Beijing. (in Chinese)

Hashem M, Darwish S M. 2010. Production of bioethanol and associated by-products from potato starch residue stream by Saccharomyces cerevisiae. Biomass and Bioenergy, 34, 953–959.

Hu Y, Deng L, Chen J, Zhou S, Liu S, Fu Y, Yang C, Liao Z, Chen M. 2016. An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars. Food Chemistry, 194, 46–54.

Van Hung P, Maeda T, Morita N. 2015. Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination. Journal of Food Science and Technology, 52, 6756–6762.

Kaczmarczyk M M, Miller M J, Freund G G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism, 61, 1058–1066.

Klingspohn U, Bader J, Kruse B, Kishore P V, Schuegerl K, Kracke-Helm H A, Likidis Z. 1993. Utilization of potato pulp from potato starch processing. Process Biochemistry, 28, 91–98.

Kuo Y, Yang T, Huang G W. 2008. The use of grey relational analysis in solving multiple attribute decision-making problems. Computers and Industrial Engineering, 55, 80–93.

Laurie S M, Faber M, Calitz F J, Moelich E I, Muller N, Labuschagne M T. 2013. The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties. Journal of the Science of Food and Agriculture, 93, 1610–1619.

Li P G, Mu T H, Deng L. 2013. Anticancer effects of sweet potato protein on human colorectal cancer cells. World Journal of Gastroenterology (WJG), 19, 3300.

Lin C L. 2004. Use of the Taguchi method and grey relational analysis to optimize turning operations with multiple performance characteristics. Materials and Manufacturing Processes,19, 209–220.

Ma M, Mu T, Sun H, Zhang M, Chen J, Yan Z. 2015. Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.). Food Chemistry, 179, 270–277.

Ma M M, Mu T H. 2016. Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin. Food Chemistry, 194, 237–246.

Maphosa Y, Jideani V A. 2016. Dietary fiber extraction for human nutrition —  A review. Food Reviews International, 32, 98–115.

McGill C R, Kurilich A C, Davignon J. 2013. The role of potatoes and potato components in cardiometabolic health: A review. Annals of Medicine, 45, 467–473.

Mei X, Mu T H, Han J J. 2010. Composition and physicochemical properties of dietary fiber extracted from residues of 10 varieties of sweet potato by a sieving method. Journal of Agricultural and Food Chemistry, 58, 7305–7310.

Mohanraj R, Sivasankar S. 2014. Sweet potato (Ipomoea batatas (L.) Lam) — A valuable medicinal food: A review. Journal of Medicinal Food ,17, 733–741.

Noda T, Takahata Y, Nagata T, Shibuya N. 1994. Chemical composition of cell wall material from sweet potato starch residue. Starch-Stärke, 46, 232–236.

Palanikumar K, Latha B, Senthilkumar V S, Davim J P. 2012. Analysis on drilling of glass fiber-reinforced polymer (GFRP) composites using grey relational analysis. Materials and Manufacturing Processes, 27, 297–305.

Prasad A S. 2013. Discovery of human zinc deficiency: Its impact on human health and disease. Advances in Nutrition: An International Review Journal, 4, 176–190.

Prohaska J R. 2014. Impact of copper deficiency in humans. Annals of the New York Academy of Sciences, 1314, 1–5.

Rodrigues B J E, de Morais M P, Caliari M, Soares M S. 2016. Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp. Journal of Food and Nutrition Research, 55, 101–107.

Samvedi A, Jain V, Chan F T. 2012. An integrated approach for machine tool selection using fuzzy analytical hierarchy process and grey relational analysis. International Journal of Production Research, 50, 3211–3221.

Serena A, Jørgensen H, Bach Knudsen K E. 2009. Absorption of carbohydrate-derived nutrients in sows as influenced by types and contents of dietary fiber. Journal of Animal Science, 87, 136–147.

Shekhar S, Mishra D, Buragohain A K, Chakraborty S, Chakraborty N. 2015. Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.). Food Chemistry, 173, 957–965.

Singh A, Kumar P K R, Schügerl K. 1991. Adsorption and reuse of cellulases during saccharification of cellulosic materials. Journal of Biotechnology, 18, 205–212.

Sun S, Guo B, Wei Y, Fan M. 2011. Multi-element analysis for determining the geographical origin of mutton from different regions of China. Food Chemistry, 124, 1151–1156.

Sun Y, Jiang L, Wei D. 2013. Partial characterization, in vitro antioxidant and antiproliferative activities of patatin purified from potato fruit juice. Food & Function, 4, 1502–1511.

Volpe S L. 2013. Magnesium in disease prevention and overall health. Advances in Nutrition, 4, 378S–383S.

WHO (World Health Organization). 2012. Guideline: Sodium Intake for Adults and Children. World Health Organization, Switzerland.

Xu H, Li K, Chen Y, Zhang Y, Tang S, Wang S, Shen D, Wang X, Lei Y, Li D, Xu H, Li K, Chen Y, Zhang Y, Tang S, Wang S, Shen D, Wang X, Lei Y, Li D, Zhang Y, Jin L. 2013. Study on the absorbed fingerprint-efficacy of Yuanhu Zhitong tablet based on chemical analysis, vasorelaxation evaluation and data mining. PLOS ONE, 8, e81135.

Yao B, Fang H, Xu W, Yan Y, Xu H, Liu Y, Mo M, Zhang H, Zhao Y. 2014. Dietary fiber intake and risk of type 2 diabetes: A dose-response analysis of prospective studies. European Journal of Epidemiology, 29, 79–88.

Yokoi H, Saitsu A, Uchida H, Hirose J, Hayashi S, Takasaki Y. 2001. Microbial hydrogen production from sweet potato starch residue. Journal of Bioscience and Bioengineering, 91, 58–63.

Yoshimoto M, Yamakawa O, Tanoue H. 2005. Potential chemopreventive properties and varietal difference of dietary fiber from sweetpotato (Ipomoea batatas L.) root. Japan Agricultural Research Quarterly (JARQ), 39, 37–43.

Zhang C, Mu T. 2011. Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method. International Journal of Food Science and Technology, 46, 2274–2280.
[1] ZHOU Liang, MU Tai-hua, MA Meng-mei, ZHANG Ruo-fang, SUN Qing-hua, XU Yan-wen. Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making[J]. >Journal of Integrative Agriculture, 2019, 18(1): 231-245.
No Suggested Reading articles found!