Nutritional Properties of Orange-Fleshed Sweet Potato Juice

Authors

  • Nurul Ainina Zulkifli Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Nurhanisah Mohammed Salleh Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Mohd Zuhair Mohd Nor Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Farah Nadia Omar Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Alifdalino Sulaiman Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • Mohd Noriznan Mokhtar Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

DOI:

https://doi.org/10.36877/aafrj.a0000104

Abstract

Orange-fleshed sweet potato (OFSP) offers many health benefits and can be processed into different food forms including as a healthy drinking juice. However, the OFSP juice requires exploration on the juice properties, especially its nutritional elements before it can be marketed as a healthy drink. Hence, this study aimed to address the detailed nutritional composition of the OFSP juice via analyses of proximate compositions, amino acids, mineral, carotenoids, and vitamins. Findings showed OFSP juice is proven to be high in beta-carotene with a value of 4916.06 μg/L which was almost 100 times the value of beta-carotene in orange juice, and also rich in vitamins, certain amino acids and minerals. Since these phytochemicals can aid in the reduction of anti-mutagenic, immune-enhancers, cancer, and free radical scavengers, this study has proven the potential of OFSP to be processed into a healthy juice based on its nutritional properties.

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Published

2020-08-28

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ORIGINAL RESEARCH ARTICLE