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BACKGROUND: The preparation of malic acid starch ester (MSE) is mostly carried out using a high temperature method, but there are problems such as high energy consumption, long preparation time, and uneven heating. Microwave technology can be used to overcome these limitations. The semi‐crystalline structure of starch granules hinders the modifier's access to the matrix, thus limiting the esterification reaction. Physical techniques can act on the interior of the starch to create a number of active sites, thereby facilitating the reaction of the starch with esterification reagents. Therefore, this study investigated the effect of starch pretreatment by microwave, heat‐moisture, and ultrasonic techniques on the degree of substitution (DS), structure, and physicochemical properties of MSE synthesized by the microwave method. RESULTS: The DS of MSE was increased after pretreatments. The modified starch obtained by different pretreatment methods did not show new characteristic peaks, while the MSE synthesized showed new absorption peaks near 1735 cm−1. The granular structure and morphology of the modified starch obtained by microwave and heat‐moisture pretreatment were gelatinized and aggregated, while some of the starch particles of the modified starch obtained by ultrasonic pretreatment appeared pore‐sized. The relative crystallinity and gelatinization enthalpy of the MSE were reduced, but the crystallization pattern remained as A‐type. CONCLUSION: Overall, the results suggest that various pretreatment methods can enhance the DS of MSE by disrupting the structure of starch. The findings of this study provide theoretical support for improving the DS of esterified starch. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Sweet potato, Ipomoea batatas, is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H2O at 90 °C provides better yield of CQAs than extraction in H2O at 5 °C. The results of the present study suggest that drinking hot H2O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material. [ABSTRACT FROM AUTHOR]

In response to global concerns over food scarcity, the sweet potato (Ipomoea batatas (L.) Lam) has emerged as a promising alternative due to its rich composition of carbohydrates (starch), protein, fiber, vitamins, and minerals. This study aims to assess the physicochemical characteristics and nutritional content of different sweet potato landraces cultivated in Yucatan, Mexico. The study involved the evaluation of eight landraces of sweet potato cultivated in traditional farming systems, assessing both physicochemical and proximate composition variables, and determining the starch yield, starch color, protein content, swelling degree, and starch solubility index. The sweet potato landraces showed values ranging from acidic to slightly neutral pH (6-6.4). The yellow sweet potato II, purple sweet potato, and pink sweet potato landraces displayed high levels of total soluble solids with a range of 12.5 to 14.33 °Brix. Significant differences were observed in both peel and root pulp coloration. The pink, yellow, purple I, mamey, yellow II, and purple sweet potato landraces, presented elevated percentages of carbohydrates (85.0% to 89.0%), fats (1.1% to 1.5%), protein (3.5% to 5.1%), fiber (4.0% to 5.0%), and ash (3.5% to 4.0%). The mamey sweet potato and pink sweet potato landraces showed higher starch yields. Swelling power and starch solubility index peaked at a temperature of 90 °C. These results highlight the significance of sweet potato landraces cultivated in Yucatan as a valuable genetic resource with nutritional potential, which can be included in the diet of people, genetic improvement and species conservation programs. [ABSTRACT FROM AUTHOR]

The recommended method to overcome seed coat dormancy in sweet potato seeds is exposure to sulfuric acid, which can damage the embryo and affect seedling development depending on exposure time. This study aimed to determine the ideal immersion period using physiological, anatomical, and enzymatic analyses. Seeds were scarified with concentrated sulfuric acid for nine immersion periods. Physiological analyses included germination tests, germination speed index, first germination count, emergence test, and emergence speed index. Image analysis quantified the primary root length, root-to-hypocotyl ratio, and seedling length. Catalase and superoxide dismutase enzyme activities were analysed. Seed coat anatomy, including thickness, wear, and colour, was also assessed. Exposure to sulfuric acid for 30 min effectively broke dormancy without impacting the antioxidant system or seedling development. Thermal chambers confirmed that chemically scarified seeds absorb water and activate metabolism faster. Plant anatomy helped illustrate how sulfuric acid breaks dormancy by eroding physical barriers. [ABSTRACT FROM AUTHOR]

Practical Application Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (F), water activity (aw), color variables (L*, a*, and b*), total color difference (ΔE), ascorbic acid (AA), phenolic compounds (PC), and total carotenoids (TC) of raw and baked sweet potatoes at 100, 120, and 140°C were measured. The kinetics of moisture content ratio (X/X0), fracturability (F), water activity (aw), and total color difference (ΔE) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds: AA, PC, and TC exhibited a reduction with temperature. Despite these temperature‐induced reductions, significant retention of AA and partial retention of PC and TC for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance.Comprehending the kinetics of quality variables allows to understand the changes occurring in the food during the baking process. This knowledge enables the development of more efficient and controlled baking processes for producing healthier sweet potato snacks with characteristics that harmonize with consumers’ preferences. [ABSTRACT FROM AUTHOR]

Introduction: Sweetpotato virus disease (SPVD) is widespread and causes significant economic losses. Current diagnostic methods are either costly or labor-intensive, limiting both efficiency and scalability. Methods: The segmentation algorithm proposed in this study can rapidly and accurately identify SPVD lesions from field-captured photos of sweetpotato leaves. Two custom datasets, DS-1 and DS-2, are utilized, containing meticulously annotated images of sweetpotato leaves affected by SPVD. DS-1 is used for training, validation, and testing the model, while DS-2 is exclusively employed to validate the model's reliability. This study employs a deep learning-based semantic segmentation network, DeepLabV3+, integrated with an Attention Pyramid Fusion (APF) module. The APF module combines a channel attention mechanism with multi-scale feature fusion to enhance the model's performance in disease pixel segmentation. Additionally, a novel data augmentation technique is utilized to improve recognition accuracy in the edge background areas of real large images, addressing issues of poor segmentation precision in these regions. Transfer learning is applied to enhance the model's generalization capabilities. Results: The experimental results indicate that the model, with 62.57M parameters and 253.92 Giga Floating Point Operations Per Second (GFLOPs), achieves a mean Intersection over Union (mIoU) of 94.63% and a mean accuracy (mAcc) of 96.99% on the DS-1 test set, and an mIoU of 78.59% and an mAcc of 79.47% on the DS-2 dataset. Discussion: Ablation studies confirm the effectiveness of the proposed data augmentation and APF methods, while comparative experiments demonstrate the model's superiority across various metrics. The proposed method also exhibits excellent detection results in simulated scenarios. In summary, this study successfully deploys a deep learning framework to segment SPVD lesions from field images of sweetpotato foliage, which will contribute to the rapid and intelligent detection of sweetpotato diseases. [ABSTRACT FROM AUTHOR]

The main objective of this paper was to determine the production and evaluation of TRIO (Jackfruit Seeds, Sweet Potato, and Taro Flours) Pancake Mix with 30%, 40%, and 50% proportions to the pancake consumers, pancake sellers and pancake makers who live in Pasig City. Experimental method of research was utilized with survey questionnaire as the data gathering instrument. This study also used the nine Hedonic rating scale for the evaluation and five Likert scale for the production of TRIO Pancake Mix. The result of the TRIO Pancake Mix physiochemical analysis showed that the developed product contains the following: (a) 4.86 mg of iron per 100 g ;(b) 80.8 g of carbohydrates of 100 g; (c) a pH of 6.99 at 20.3 °C; (d) 3.49 g moisture per 100g; and (e) a lead content of 0.25** μg/g. In addition, The evaluations of the production cost, supply availability, and consumer demand of the TRIO Pancake Mix of 30%, 40%, and 50% proportion are mostly Very High Potential (VHP) since the ingredients are affordable and competitive in price, available locally all year round, and can meet the demands of the consumers. To further improve the product, comments and suggestions were given by the respondents. [ABSTRACT FROM AUTHOR]

Introduction: This study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho : There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha : There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05. Methods: OFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment. Results: The study's findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed. Discussion: The OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits. [ABSTRACT FROM AUTHOR]

Sweet potatoes are rich in amino acids, organic acids, and lipids, offering exceptional nutritional value. To accurately select varieties with higher nutritional value, we employed liquid chromatography–tandem mass spectrometry (LC-MS/MS) to analyze the metabolic profiles of three types of sweet potatoes (white sweet potato flesh, BS; orange sweet potato flesh, CS; and purple sweet potato flesh, ZS). When comparing CS vs. BS, ZS vs. BS, and ZS vs. CS, we found differences in 527 types of amino acids and their derivatives, 556 kinds of organic acids, and 39 types of lipids. After excluding the derivatives, we found 6 amino acids essential for humans across the three sweet potatoes, with 1 amino acid, 11 organic acids, and 2 lipids being detected for the first time. CS had a higher content of essential amino acids, while ZS had a lower content. Succinic acid served as a characteristic metabolite for ZS, helping to distinguish it from the other two varieties. These findings provide a theoretical basis for assessing the nutritional value of sweet potatoes and setting breeding targets while facilitating the selection of optimal varieties for food processing, medicine, and plant breeding. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of cassava, yam and sweet potato peels on Black Soldier Fly Larvae (BSFL) production. Four different treatments were performed in triplicate in a completely random block consisting of soy bran (TSB), cassava peel (TCP), yam peel (TYP) and sweet potato peel (TPP). A density of 1 larva/g of substrate was used with a uniform ratio of 100 mg/larva/day. Larval growth duration was ten days, and growth monitoring was carried out every 2 days. The daily weight gain (DWG) ranged from 2.19 ± 0.09 g/day (TYP) to 4.53 ± 0.02 g/day (TSB). The production of these BSFL ranged from 43.90 ± 1.87 g/kg of substrate (TYP) to 90.56 ± 0.54 g/kg of substrate (TSB). The degradation rate ranged from 36.00 ± 2.30% (TYP) to 65.00 ± 2.88% (TSB), and the survival rate ranged from 77.66 ± 1.45% (TYP) to 99.00 ± 0.28% (TSB). According to the Z correlation test, there was a strong correlation between the organic matter content of the substrates and the DWG (99.1%). It was also observed that phosphorus content was strongly correlated with DWG (92.9%). Regarding the nutritional quality of the larvae, the protein content varied from 33.51 ± 0.94% (TYP) to 40.64 ± 032% (TSB), and the lipid content varied from 26.24 ± 0.35% (TYP) to 30.44 ± 0.18% (TSB). A significant difference (p < 0.05) between the different treatments depending on the parameters were noticed. This study revealed that cassava, yam and sweet potato peels can be used for BSFL production, but the best growth of BSFL was obtained with the cassava peel substrate that presented also the best degradation rate. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas (L.) is regarded among the most crucial crops globally because it is abundant in essential nutrients vital for human health. However, limited comprehensive information is available regarding the nutritional composition of sweet potato, which hinders its optimal utilization. This study investigated the nutritional and chemical composition of sweet potato roots and explored their interrelationships. In total, 86 sweet potato accessions, comprising white, yellow, orange, and purple flesh-colored varieties, were used. A total of 34 components, including nutrients, phytochemicals, and minerals, were identified. Multivariate analysis was performed to assess the relationships among these components. The sweet potato roots were rich in carbohydrates, polyphenols, and minerals. Carbohydrates were primarily composed of total starch (22.6–69.7 g/100 g DW), total soluble sugar (TSS) (10.3–40.0 g/100 g DW), and total dietary fiber (TDF) (7.99–26.0 g/100 g DW). Polyphenols included total caffeoylquinic acids (CQAs) (0.478–14.2 g/kg DW), total anthocyanins (0–2003 mg/kg DW), and β-carotene (0–133 mg/kg DW). The mineral content followed the order: potassium > calcium > phosphorus > sodium > magnesium > iron > manganese > zinc > copper > selenium. White-fleshed sweet potato exhibited high total starch levels (50.4 g/100 g DW) but low TSS levels (21.1 g/100 g DW). Orange-fleshed sweet potato contained high levels of TSS (26.5 g/100 g DW), TDF (17.9 g/100 g DW), and β-carotene (61.4 mg/100 g DW) but low levels of protein (2.99 g/100 g DW) and total starch (43.0 g/100 g DW). Purple-fleshed sweet potato had high levels of phytochemicals, particularly total CQAs (8.17 g/kg DW) and anthocyanins (904 mg/kg DW). Cluster analysis categorized sweet potato accessions into six clusters with unique characteristics. Furthermore, principal component analysis identified accessions with exceptionally high nutritional content. The correlation analysis indicated that starch was negatively correlated with soluble sugar and TDF, whereas CQAs and anthocyanins were highly positively correlated. These findings offer a solid theoretical foundation for sweet potato breeding and utilization. [ABSTRACT FROM AUTHOR]

The editorial "Plant-Based Food: From Nutritional Value to Health Benefits" discusses the role of plant-based foods in human nutrition and health, emphasizing the importance of phytochemicals found in fruits, vegetables, and whole grains. The article highlights research on various plant species, such as sweet potatoes, roses, and microalgae, to explore their bioactive compounds and health benefits. Strategies like fermentation and processing techniques are also discussed to enhance the nutritional value of plant-based foods. Overall, the editorial provides valuable insights for researchers and food manufacturers interested in plant-based diets and sustainable food sources. [Extracted from the article]

Child malnutrition is a major health problem in Sub‐Saharan Africa. Complementary foods made from African indigenous and locally available raw materials are often low in protein and nutrients. It is, therefore, important to supply complementary foods that are nutritious and affordable, and with an acceptable consistency and taste. The objective of this study was to develop, on a pilot scale, food‐to‐food fortified, convenient, canned complementary porridges based on blends of African indigenous crops, i.e., orange fleshed sweet potato (OFSP) flour, and leguminous (i.e., cowpea, and Bambara groundnut) and cereal flours (i.e., teff, finger millet, maize, and amaranth), and milk powder. Plant‐based, African complementary foods are often lacking in vitamin A, zinc, iron, and energy. Porridge with OFSP on a 32% dry weight (dw) basis achieved recommended levels of vitamin A (530 µg per 100 g dw). Satisfactory energy (431 Kcal per 100 g dw) was obtained by supplementation of vegetable oil. A nutritious, low‐cost porridge (costing 0.15 € per 100 g can) that fulfills consistency constraints was obtained by including supplements of zinc and iron salts as ingredients. The solids content and thus protein/energy could be significantly increased using protein fractionated or germinated cowpea flours without compromising on viscosity. The sensory profile was characterised by more intense vegetable, leguminous, and malty flavours as compared to traditional reference porridges. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas) is a crucial crop for food security and economic stability in many regions, including Costa Rica. This study aimed to assess the prevalence and genetic diversity of two major viruses associated with sweet potato virus disease (SPVD) in Costa Rica: sweet potato feathery mottle virus (SPFMV) and sweet potato chlorotic stunt virus (SPCSV). A total of 50 leaf samples displaying typical viral disease symptoms were collected from major sweet potato‐growing regions. Using multiplex reverse transcription (RT)‐PCR, SPFMV was detected in 82% of the samples and SPCSV in 52%, with a coinfection rate of 48%. Genetic analysis revealed that SPFMV isolates belonged predominantly to phylogenetic group B, while SPCSV isolates clustered with the West African (WA) strain. The low genetic diversity within these viral populations suggests a limited number of initial infection events followed by local spread. Riboprobe technology was evaluated as an alternative to RT‐PCR for virus detection. While the riboprobes for SPFMV demonstrated sensitivity comparable to RT‐PCR, the SPCSV riboprobes showed slightly lower sensitivity, particularly when using crude leaf extracts. Despite this, riboprobes offer significant advantages in terms of cost and ease of use for large‐scale screening. Our findings underscore the need for robust diagnostic and management strategies to control SPVD and highlight the importance of continuous monitoring and research to mitigate the impact of viral diseases on sweet potato production in Costa Rica. These insights contribute to the global understanding of SPVD and support collaborative efforts in plant pathology research. [ABSTRACT FROM AUTHOR]

The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of locally grown crops as substitutes for costly imported wheat flour. The amino acid composition, antioxidant and anti-inflammatory properties of the cookies from whole wheat, sweet potato, rice bran and peanut (56.25:18.75:5:20; 37.50:37.50:5:20; 18.75:56.25:5:20% as WPRG 1, WPRG 2, WPRG 3) composite flour blends, respectively, were obtained in this study. The 100% whole wheat and 100% refined flours served as control 1 and 2, respectively. The level of hydrophobic and aromatic amino acids was significantly (p < 0.05) high in WPRG 2 (~ 30 and ~ 10%), respectively when compared to others. However, the branched chain amino acids and Fischer ratio was significantly (p < 0.05) high in WPRG 1 (11.40% and 1.29), respectively, which could have contributed to their improved bioactivities. Notably, the composite cookie samples WPRG 1, 2 and 3 had higher hydroxyl (73.86 − 84.16%), DPPH (76.52 − 84.60%) radical scavenging as well as ferric reducing antioxidant (0.64–0.87 mmolFe2+/mg) properties than the control samples WWF and CWF, respectively. On the contrary, the metal chelating activities of the cookies WPRG 1–3 were not significantly (p > 0.05) different from control samples WWF and CWF. The improved amino acid profile and enhanced antioxidant properties of the composite cookies might have effectively influenced their anti-inflammatory properties (IC50; < 26 μg/ml) when compared to the control samples (IC50; ~ 40 μg/ml), respectively. Hence, the cookies that comprised of antioxidants and anti-inflammatory potentials needed in human health, were acceptable by the consumers. [ABSTRACT FROM AUTHOR]

Certain carotene components, such as lycopene and beta‐carotene, are found in tomatoes, carrots, sweet potatoes, etc. and are good for human health. It gives plants their distinctive red color. A class of lipid‐soluble natural pigments known as carotenoids is the precursor of vitamin A and is vital for antioxidant defense against peroxides in cells and tissues. This review provides an overview of the current state of knowledge and research on the sources, structures, physiochemical properties, absorption and metabolism, functional advantages, and prevention of many diseases associated with lycopene and beta‐carotene. These antioxidants have been linked to a lower risk of cardiovascular disease and cancer, and they also help draw pollinators to flowers. Carrots and sweet potatoes are also rich sources of beta‐carotene, which strengthens the immune system and improves eye health. The vivid color of many plants reproductive organs, including flowers and fruits, is caused by carotenoid, a secondary metabolite that is produced in plastids. The distinctive red color and many other health advantages are attributed to lycopene. When ingested through food or supplements, lycopene and beta‐carotene help manage and prevent a number of diseases, including cancer, metabolic, inflammatory, cardiovascular, hepatic, ophthalmic, skeletal, and infertility disorders. The main point is that toxicity is uncommon, and these carotenoids are generally accepted to be safe at different doses. Including these nutrients in your diet can improve your general health and provide illness prevention. [ABSTRACT FROM AUTHOR]

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound‐assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose from SPR were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max yield of nanocellulose was 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose resulted in a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of the noodles. Sensory analysis revealed higher acceptability of the noodles with 6%–12% SPR nanocellulose compared to other treatments. Microstructure demonstrated that noodles with 0%–18% SPR nanocellulose exhibited fewer holes and denser network structures, but higher SPR nanocellulose damaged the protein network. Those findings suggested that noodles with less than 12% SPR nanocellulose exhibited higher quality. This research provided the foundation for the development of nanocellulose‐enriched foods. [ABSTRACT FROM AUTHOR]

Malnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta‐carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder to maize‐based porridge showed a significant (p <.05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize‐based porridge prepared from 50% maize, 35% orange‐fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5‐point hedonic scale) in all sensory attributes. In conclusion, the addition of orange‐fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro‐ and micronutrients. Therefore, the development of nutritious maize‐based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother's delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and <1000 cm−1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control. [ABSTRACT FROM AUTHOR]

The editorial discusses the significance of polyploidy in plant evolution, emphasizing its role in shaping biodiversity and improving crop traits. It explores the mechanisms of autopolyploidy and allopolyploidy, highlighting the genomic changes and advantages associated with polyploid plants. The paper also delves into the applications of genomic tools like GWAS and genomic prediction in enhancing breeding strategies for polyploid plants, showcasing the potential for accelerating crop improvement efforts. Additionally, the editorial presents studies on transcriptomics, lignin biosynthesis in sweet potatoes, gene expression in allopolyploids, and the impact of vernalization on wheat reproductive growth, collectively contributing to a deeper understanding of genetic mechanisms in plants and informing future research in plant genetics and agriculture. [Extracted from the article]

Traditional methods of pest control for sweet potatoes cause the waste of pesticides and land pollution, but the target detection algorithm based on deep learning can control the precise spraying of pesticides on sweet potato plants and prevent most pesticides from entering the land. Aiming at the problems of low detection accuracy of sweet potato plants and the complex of target detection models in natural environments, an improved algorithm based on YOLOv8s is proposed, which can accurately identify early sweet potato plants. First, this method uses an efficient network model to enhance the information flow in the channel, obtain more effective global features in the high-level semantic structure, and reduce model parameters and computational complexity. Then, cross-scale feature fusion and the general efficient aggregation architecture are used to further enhance the network feature extraction capability. Finally, the loss function is replaced with InnerFocaler-IoU (IFIoU) to improve the convergence speed and robustness of the model. Experimental results showed that the mAP0.5 and model size of the improved network reached 96.3% and 7.6 MB. Compared with the YOLOv8s baseline network, the number of parameters was reduced by 67.8%, the amount of computation was reduced by 53.1%, and the mAP0.5:0.95 increased by 3.5%. The improved algorithm has higher detection accuracy and a lower parameter and calculation amount. This method realizes the accurate detection of sweet potato plants in the natural environment and provides technical support and guidance for reducing pesticide waste and pesticide pollution. [ABSTRACT FROM AUTHOR]

Planting density is a crucial factor in sweet potato output. However, the relationship among photosynthetic performance, yield, and storage root commercial features that respond to planting density is not well understood. We conducted a three-year field experiment with four planting densities (83,280 plants hm−2, plant spacing 15 cm, D15; 62,520 plants hm−2, plant spacing 20 cm, D20; 50,025 plants hm−2, panting spacing 25 cm, D25; and 41,640 plants hm−2, 30 cm, D30; 80 cm row space for all) to investigate the dynamic of photosynthetic performance, dry matter, yield, carbohydrate metabolism, and commercial features of storage root. The result showed that the highest yield was observed in the D20 treatment, and the yield increment was by 8.47–24.92% when compared to the D25 control treatment during the three growth periods. The observation can be attributed to the fact that appropriate planting density D20 can shape a good canopy structure to improve photosynthetic performance by significantly increasing IPAR, TPAR, light transmission, and extinction coefficient through different canopy levels. Hence, the Pn, Tr, Ci, Gs and WUE, and the chlorophyll fluorescence parameters were significantly improved. Eventually, promoting root sink development by up-regulating starch, fructose, glucose, and sucrose in storage roots, resulting in vigorous carbon flux from the source toward the root sink. Therefore, the optimal planting density D20 treatment increased individual plant yield and commercial features by increasing the number of storage roots, particularly medium-sized ones. Herein, we claim that optimizing the plant population density of sweet potatoes can be a good way to increase the yield and commercial features, and our results are great and important for improving the market value and profits of sweet potatoes. [ABSTRACT FROM AUTHOR]

Given the global importance of sweet potatoes as a nutrient-rich staple food, this research aimed to find the optimal cultivation practices to improve both yield and carotenoid content, with a particular focus on enhancing β-carotene content. In this study, the effects of different cultivation methods and plant densities on the agronomic parameters, physiological characteristics and carotenoid content of the 'Beauregard' variety were investigated across two consecutive growing seasons. Besides storage root yield, the key physiological parameters, including SPAD and chlorophyll fluorescence (Fv/Fm), were monitored to assess plant health and photosynthetic performance. Carotenoid content, including trans-β-carotene, cis-β-carotene, and ζ-carotene, was quantified using high-performance liquid chromatography (HPLC). Results indicated that the ridge cultivation method, particularly when combined with twin-row planting, consistently produced the highest yields, reaching the maximum of 40.87 t ha−1 in 2020. The flat cultivation method, especially in simple rows, showed the lowest yield. The analysis revealed that plant density had a more pronounced effect on yield and carotenoid content than the ridge or flat cultivation method alone. The maximum β-carotene content was achieved in the simple row (17,500 plants/ha) treatment planted on ridges with 247 µg/g. Significant correlations between both SPAD readings and Fv/Fm and yield were revealed, but no correlations with storage root carotenoid content were found. This suggests that, while these leaf physiological traits can be used to estimate the yield, they are not directly associated with the carotene content of the storage root. The study highlights the ridge cultivation and 35,000 plants/ha method as a stable and high-yielding option for 'Beauregard' in terms of improving and balancing the yield and carotenoid content; however, reducing the plant density resulted in elevated carotenoid content with significant yield reductions. The findings contribute to the understanding of how agronomic practices influence the nutritional and physiological traits of sweet potatoes, with implications for improving food security and nutritional outcomes in sweet potato cultivation. [ABSTRACT FROM AUTHOR]

Non‐wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non‐wheat flours, particularly a blend of orange‐fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. Practical Application: The practical application of the research on orange‐fleshed sweet potatoes–Bambara groundnut‐based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas) is an important food crop that plays a pivotal role in preserving worldwide food security. Due to its polyploid genome, high heterogeneity, and phenotypic plasticity, sweet potato genetic characterization and breeding is challenging. Genome-wide association studies (GWASs) can provide important resources for breeders to improve breeding efficiency and effectiveness. GWASpoly was used to identify 28 single nucleotide polymorphisms (SNPs), comprising 21 unique genetic loci, associated with sweet potato storage root traits including dry matter (4 loci), subjective flesh color (5 loci), flesh hue angle (3 loci), and subjective skin color and skin hue angle (9 loci), in 384 accessions from the USDA sweet potato germplasm collection. The I. batatas 'Beauregard' and I. trifida reference genomes were utilized to identify candidate genes located within 100 kb from the SNPs that may affect the storage traits of dry matter, flesh color, and skin color. These candidate genes include transcription factors (especially Myb, bHLH, and WRKY family members), metabolite transporters, and metabolic enzymes and associated proteins involved in starch, carotenoid, and anthocyanin synthesis. A greater understanding of the genetic loci underlying sweet potato storage root traits will enable marker-assisted breeding of new varieties with desired traits. This study not only reinforces previous research findings on genes associated with dry matter and β-carotene content but also introduces novel genetic loci linked to these traits as well as other root characteristics. [ABSTRACT FROM AUTHOR]

Tropical tuber crops such as cassava, sweet potatoes and elephant foot yam play vital roles in global food security and economic development, particularly in developing nations. The present study examines the current scenario of tuber crop production and trade dynamics, focusing on India's role both as a producer and an exporter. Using empirical data from various sources including Food and Agriculture Organization of the United Nations and Agricultural and Processed Food Products Export Development Authority, the study analyses production trends, trade patterns and policy frameworks, to elucidate potential pathways for enhancing productivity, sustainability and competitiveness in the tuber crops sector. The analysis reveals significant growth in cassava and sweet potato production globally, with India emerging as a key player. However, climate change, pests and diseases, soil degradation, and trade barriers pose hurdles to the growth of the sector. This study also recommends comprehensive strategies, including climate-resilient agricultural practices, integrated pest management, soil health enhancement and infrastructure development, to address these challenges and promote the sustainable growth of tuber crops. [ABSTRACT FROM AUTHOR]

This study aimed to assess the feasibility of utilizing sweet potato waste for distilled beverage production in two process scenarios: (i) acid hydrolysis and (ii) enzymatic hydrolysis. Laboratory experiments were conducted using in natura sweet potato waste and the data obtained were used to design a production system capable of producing 1000 L of distillate per day. Net present value (NPV), internal rate of return (IRR), and discounted payback indicators were used for economic analysis, with a minimum attractiveness rate (MARR) of 15%. The initial investment for the projects was BRL 1 139 610.86 (USD 223 146.80) for enzymatic hydrolysis and BRL 1 314 824.54 (USD 257 455.36) for acid hydrolysis. Packaging costs were identified as the greatest expenses in the process. Assuming a selling price of BRL 14.50 (USD 2.84), the enzymatic hydrolysis process demonstrated an NPV of BRL 4 792 520.77 (USD 938 421.92) and IRR of 83.39%, and the acid hydrolysis process showed an NPV of BRL 2 191 636.78 (USD 429 143.68) and IRR of 42.49%. Consequently, establishing a production plant for distilled beverages proved to be more economically attractive when employing the enzymatic hydrolysis process and fermentation simultaneously, resulting in a return on investment within 1.46 years of operation. Upon scrutinizing the gain matrix, it became apparent that critical factors with the potential to affect the project's feasibility detrimentally, if increased, included the cost of acquiring packaging, the final volumetric fraction of the distilled beverage, and the tax rate. Nevertheless, an upturn in the selling price of the beverage and a process improvement yield both have the potential to underpin the project effectively. [ABSTRACT FROM AUTHOR]

• Multi-trait selection revealed the strengths and weaknesses of the genotypes. • Significant genotype-environment interaction was observed for yield traits. • Genotypes with high commercial tuberous root yield and stability were selected. Few purple-fleshed sweet potato (PFSP) cultivars are available for Brazilian growers, urging for the development of new and adapted cultivars. PFSP breeding programs should include multiple traits during the selection process to increase the chances of developing an adequate genotype, specially yield-related and quality-related traits. The objective was to select promising PFSP genotypes based on yield and tuberous-roots-related traits exploring genotype x environment interaction (GEI). Four experiments were carried out, in which 23 pre-selected PFSP genotypes were evaluated based on yield and quality traits, after screening among 2500 experimental genotypes. The first experiment adopted an augmented block design, with 'Luiza' interspersed as a control. From this first experiment, the 19 experimental genotypes with the best performance were selected for the following three experiments, which were conducted in a randomized block experimental design, with three replications each, including 'Luiza' as control. The best genotypes were selected in the first experiment using the multi-trait genotype-ideotype distance index (MGIDI). For the following experiments, the performance of the genotypes was assessed using deviance analysis, genotypic stability through weighted average of absolute scores (WAASB) index, and the multi-trait stability index (MTSI). In the first experiment, three factors were retained, being associated to commercial production of tuberous roots ('K-104′, 'K-25′ and 'U1–29′), total production of tuberous roots ('K-110′, 'C-42′, 'F-16′, and 'U1–29′), and quality of tuberous roots ('F-22′), respectively. Desired gains were observed for all traits. For the experiments II, III, and IV five factors were retained, being four related to quality of tuberous roots and one to yield components. The GEI was significant for yield-related traits and desired gains were observed for most traits. Due to high commercial tuberous root yield and low WAASB values, the genotypes 'U1–29′, 'K-98′, 'F-22′, 'K-57′, 'C-36′, 'U1–15′, 'K-25′, and 'U2–12′ were highly productive and stable. The genotypes selected by the MTSI index were 'U1–15′, 'U2–10′, 'U1–29′, 'K-98′, and 'K-78′. The multi-trait selection enabled the identification of promising genotypes highlighting their strengths and weaknesses. [ABSTRACT FROM AUTHOR]

SUMMARY: The formation and development of storage roots is the most important physiological process in sweetpotato production. Sucrose transporters (SUTs) regulate sucrose transport from source to sink organs and play important roles in growth and development of plants. However, whether SUTs involved in sweetpotato storage roots formation is so far unknown. In this study, we show that IbSUT1, a SUT, is localized to the plasma membrane. Overexpression of IbSUT1 in sweetpotato promotes the sucrose efflux rate from leaves, leading to increased sucrose levels in roots, thus induces lignin deposition in the stele, which inhibits the storage roots formation and compromises the yield. Heterologous expression of IbSUT1 in Arabidopsis significantly increases the sucrose accumulation and promotes lignification in the inflorescence stems. RNA‐seq and biochemical analysis further demonstrated that IbMYB1 negatively regulates the expression of IbSUT1. Overexpression of IbMYB1 in Arabidopsis reduces the sucrose accumulation and lignification degree in the inflorescence stems. Moreover, co‐overexpression of IbMYB1 and IbSUT1 restores the phenotype of lignin over‐deposition in Arabidopsis. Collectively, our results reveal that IbSUT1 regulates source‐sink sucrose transport and participates in the formation of sweetpotato storage roots and highlight the potential application of IbSUT1 in improving sweetpotato yield in the future. Significance Statement: The formation and development of storage roots is the most important physiological process in sweetpotato production. IbSUT1 plays a crucial role in the formation of storage roots by regulating sucrose transport to affect lignin biosynthesis in roots, which provides valuable information for understanding the mechanisms underlying sweetpotato root development and may have implications for the improvement of sweetpotato yields. [ABSTRACT FROM AUTHOR]

The demand for food is increasing and the use of soil organic amendments in agricultural management practices has been instructed to increase crop yield and reduce dependence on synthetic inorganic fertilizers at low cost to limited resource farmers. However, the effect of organic amendments on the quality and nutritional composition of edible plants has received little attention. Locally available organic amendments (sewage sludge SS, chicken manure CM, cow manure Cow, vermicompost Vermi, and biochar Bio) were chosen to test their impact on field-grown sweet potato, Ipomoea batatas L. yield, root quality, and root nutritional composition. The results indicated that utilizing Cow manure in growing sweet potatoes significantly promoted root yield and root nutritional composition. Cow treatment produced the greatest number of roots compared to Bio, CM, SS, and the control treatments. The results also revealed that the concentrations of vitamin C (260. 3 µg g−1), β-carotene (45.4 µg g−1), soluble sugars (16.7 mg g−1), and total phenols (196.3 3 µg g−1 fresh roots) were greater in the roots of plants grown in Cow compared to the roots of the control treatment. The results indicated the low impact of biochar whereas Cow is recommended for enhancing sweet potato yield and nutritional composition. [ABSTRACT FROM AUTHOR]

Summary: Sweet potato leaves are rich in nutrients and bioactive substances. They are commonly utilised as human foodstuff in some Asian, African and North American countries. Leafy vegetables are generally processed through domestic cooking or industrial processing techniques before consumption. This paper reviews the available literature on the nutritional composition and phytochemical profile, along health benefits of processed sweet potato leaves. Discussion on the applications of sweet potato leaves as a valuable fortifying ingredient in a variety of food formulations is included. Domestic cooking resulted in a substantial increase in protein content at optimal conditions but led to a significant loss of bioactive compounds. Vacuum freeze‐drying retained most of nutrients and caffeoylquinic acid derivatives. Fermentation and supplementation as fortifying ingredients in food formulations could improve the nutritional status and sensory characteristics of the final products. This review can facilitate the development of an integrated plant for the valorisation of sweet potato agro‐industrial residues and aid the food industry in obtaining fortified foods with sweet potato leaf loaded. [ABSTRACT FROM AUTHOR]

Sweet potato (Ipomoea batatas L. Lam.) is a major source of food in many parts of Ethiopia. In recent years, viral diseases have become the main threat to sweet potato production in Ethiopia. Previous virus survey studies carried out from 1986 to 2020 reported eight viruses infecting sweet potato in Ethiopia. Consequently, obtaining and multiplying virus-free planting materials have been difficult for farmers and commercial multipliers. This study was conducted to detect viruses infecting the five sweet potato varieties used as source plants and compare the virus elimination efficiency between meristem cultures from untreated and heat-treated mother plants and production of virus-free sweet-potato-planting materials. Seven common viruses were tested for, using grafting to Ipomoea setosa, enzyme-linked immunosorbent assay (ELISA) and reverse-transcription polymerase chain reaction (RT–PCR) before and after elimination procedures as screening and confirmatory methods. The sweet potato feathery mottle virus (SPFMV) elimination efficiencies of meristem cultures from untreated (grown at 25 ± 1 °C) and heat-treated (grown at 39 ± 1 °C) potted plants of sweet potato varieties were evaluated and compared. Sweet potato feathery mottle virus (SPFMV) was detected in 12 of the 15 source plants tested. Triple infections of SPFMV, sweet potato chlorotic stunt virus (SPCSV), and sweet potato virus C (SPVC) were detected in one of the fifteen plants. This study reports the detection of SPVC for the first time in sweet potato plants from Ethiopia. The cutting of meristems from heat-treated plants further increased the percentage of virus-free plantlets by ca 10% to ca 16%, depending on the plant variety. Elimination efficiency also seemed to vary among varieties: the greatest difference was observed for 'Tola', and the least difference was observed for 'Guntute'. The present study provided protocols for detecting viruses and generating virus-free sweet-potato-planting materials in Ethiopia. [ABSTRACT FROM AUTHOR]

Popularity of yellow‐fleshed sweet potato is rising due to its versatility, nutritional richness, and environmental advantages, particularly in countries across sub‐Saharan Africa and the Sahel region. Many countries in the region have made efforts to incorporate vitamin A varieties of sweet potato into their farming systems and diets. However, research on the acceptability of sweet potato dishes in these regions is limited. This study aims to fill this gap by providing empirical evidence on acceptability of sweet potato dishes and the comparative preferences of consumers for different value‐added sweet potato‐based meals using sensory analyses of 13 dishes and 55 panelists in Eritrea. We find a significant acceptance level, with a mean score of 4.21 out of 5. Certain products, such as low‐added sugar biscuits (mean score of 4.70 out of 5), low‐added sugar jams (4.56 out of 5), bread (4.59 out of 5), chips (4.56 out of 5), and stew (4.38 out of 5), have emerged as favorites, offering opportunities for agribusiness and household adoption. These findings suggest promising potential for integrating sweet potatoes into diets across these regions. However, the current lack of demand is might be due to inadequate investment in promotions, until a critical mass of adopters is reached. [ABSTRACT FROM AUTHOR]

Freezing plays a crucial role in ensuring the safety of foods over long storage periods. However, ice crystals within the cells can cause irreversible damages to tissue structures during the freezing process, resulting a significant problem on the quality. The present study aimed to investigate the effects of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and identify the optimum operational parameters of quick-frozen process. Combination of magnetic field and ultrasound suggested the best results, with a 58.33% reduction in freezing time, 59.63% reduction in thawing loss, compared to IF. The hardness and the signal values of Sweetness and W2W of CF were 58.90%, 20.03%, and 27.07% higher than those of IF, which showed that CF have better maintenance of sample quality. Low field-nuclear magnetic resonance results showed that CF caused a decrease in the proportion of free water and an increase in the proportion of immobile water, and the water status are more similar to FB. Microscopic observations confirmed that the CF had the smallest and the most evenly distribution of ice crystals. Optimization of frozen baked sweet potato via response surface methodology, which revealed that the optimal conditions included a magnetic field intensity of 30 mT, an ultrasonic intensity of 320 W, and an ultrasonic time of 10 s. Therefore, treatment of combination with magnetic field and ultrasound is a promising novel method to improve the quality of frozen foods. [ABSTRACT FROM AUTHOR]

Glucose syrup is a clear and viscous liquid often produced using starch that is subjected to acid hydrolysis or enzymatic methods. Therefore, this review aimed to evaluate the potential starch sources to produce glucose syrup using these two methods. The data used were articles retrieved from Scopus and Google Scholar databases based on relevant keywords. The search was conducted by limiting the articles to only English-language journals published between 2013 and 2023. The results show that the starch sources capable of being hydrolyzed into glucose syrup using either enzymatic or acid hydrolysis include sago, cassava, wheat, corn, potato, taro, sorghum, jicama, sweet potato, and rice. The enzymatic method was proven to be more effective in producing high returns compared to acid hydrolysis. Moreover, the key factors to be considered in the process included catalyst concentration which was found to be optimal at 0.02% α-amylase and glucoamylase for enzymatic methods and 150 ml 0.1 M/50 g starch for acid hydrolysis. Another factor was incubation time was observed to be optimal at 2 h for liquefaction and 48 h for saccharification in enzymatic methods but 13 h for acid hydrolysis. Furthermore, the best incubation temperature was reported to be 95 °C for liquefaction and 60 °C for saccharification in enzymatic methods but 95 °C for acid hydrolysis. The results also showed that the optimal pH was 6–6.2 for liquefaction and 4–4.2 for saccharification in enzymatic methods but 1–2 for acid hydrolysis. It was also reported that corn produced the highest yield compared to other materials. The review provided a comprehensive and holistic overview of glucose syrup production from several types of starch and two different methods. [ABSTRACT FROM AUTHOR]

Obstacles related to the continuous cropping of sweet potatoes (Ipomoea batatas (L.) Lam.) restrict its intensive production. However, the effects of continuous cropping on soil properties and/or the rhizosphere microbial community are largely unclear. In this study, we analyzed changes in rhizosphere soil chemical properties and microbial communities of sweet potatoes across different cultivation years. We observed that the microbial diversity and complexity of the fungal ecological network in rhizosphere soils of sweet potatoes were decreased after 5 years of continuous cropping, with significant enrichment in Sphingobium, Gemmatimonas, Volutella, and Neoidriella. Tuber yield, soil pH, and available potassium (AK) content were significantly reduced after continuous cropping, with the soil microbial community having the highest correlation with pH, AK, and ammonium nitrogen (NH4+‐N). Specifically, soil pH and AK were positively correlated with Bacillus and Gaiella, and negatively correlated with some plant‐pathogenic fungi (Volutella and Neoidriella), while NH4+‐N showed the opposite trend. In addition, soil pH, AK, and the relative abundance of Bacillus were positively correlated with tuber yield, while Volutella showed the opposite trend. In summary, the continuous cropping of sweet potatoes negatively affects rhizosphere soil health, resulting in imbalanced soil fertility and an increased abundance of pathogens. These results improve our understanding of factors driving obstacles faced with the continuous cropping of sweet potatoes, enabling future studies and the development of technologies to overcome these obstacles. [ABSTRACT FROM AUTHOR]

This study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish‐brown cowpea, white sorghum and orange‐fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ > G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear‐thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (< 20 s−1). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods. [ABSTRACT FROM AUTHOR]

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability. [ABSTRACT FROM AUTHOR]

Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biodegradable and even edible. The incorporation of bioactive and functional substances into a biopolymer-based film matrix can produce novel smart packaging materials. Anthocyanins, one class of natural colorants with potent antioxidant activity and pH-response color-changing ability, are suitable for producing biopolymer-based smart packaging films. The purple sweet potato is a functional food rich in anthocyanins. In the past decade, numerous studies have reported the extraction of anthocyanins from purple sweet potato and the utilization of purple sweet potato anthocyanins (PSPAs) in biopolymer-based smart packaging film production. However, no specific review has summarized the recent advances on biopolymer-based smart packaging films containing PSPAs. Therefore, in this review, we aim to systematically summarize the progress on the extraction, isolation, characterization, purification and functional properties of PSPAs. Moreover, we thoroughly introduce the preparation methods, physical properties, antioxidant and antimicrobial activity, pH sensitivity, stability and applications of biopolymer-based smart packaging films containing PSPAs. Factors affecting the extraction and functional properties of PSPAs as well as the properties of biopolymer-based films containing PSPAs are discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The identification of adulterated sweet potato vermicelli faces significant challenges, seriously hindering the development of the vermicelli industry. Herein, we investigate effects of energy‐gathered ultrasound (EGU) and energy‐divergent ultrasound (EDU) (30, 40 and 50 W  L−1) on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch, thereby exploring their potential in adulteration of sweet potato vermicelli.EGU‐assisted modified cetyltrimethylammonium bromide (CTAB) protocol with β‐mercaptoethanol significantly improved DNA extraction from sweet potato vermicelli (223.7–249.2 ng μL−1) and its starch (133.4–186.4 ng μL−1), followed by EDU‐assisted DNA extraction from sweet potato vermicelli (115.1–209.3 ng μL−1) and its starch (33.4–61.0 ng μL−1). Both EGU and EDU treatments resulted in the destruction of microstructure and crystalline structure, as well as changes in pasting and thermal properties of sweet potato vermicelli and its starch. Real‐time polymerase chain reaction (PCR) amplification results revealed that EGU and EDU enhanced the efficiency of DNA amplification, and EDU showed smaller cycle threshold (Ct) values than EGU. In addition, EDU‐assisted CTAB protocol combined with real‐time PCR could detect levels of less than 1% of cassava and maize starches in sweet potato vermicelli.EDU‐assisted CTAB protocol combined with real‐time PCR shows promise as a sensitive and reliable analytical tool for vermicelli adulteration. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Fruit and vegetable producers were creating a large amount of waste in homes, cafeterias, and agroprocessing units. The majority of this waste is composted and disposed in landfills and waterways. Recycling these wastes as animal feedstuffs will lessen food‐feed competition and minimize environmental hazards. This study was carried out in the Gamo zone of southern Ethiopia, in the heart of the southern rift valley, to ascertain the nutritional profiles of fruit and vegetable by‐products in relation to livestock feed potentials. All fruit and vegetable waste (FVW) samples were collected from homes, marketing facilities, restaurants, and waste disposal facilities. Proximate, detergent fiber component, minerals, and antinutritional factors were among the analyses performed on the collected samples. The results showed that, highest CP values recorded from banana leaf, 15.8 ± 0.8 (%DM) followed by avocado peel (14 ± 0.8) among fruit by‐products and that of highest values of vegetable components were obtained from Moringa oleifera strip (20.6 ± 1.25) sweet potato (18.5 ± 1.55), respectively. The highest ME (MJ/kg DM) contents obtained from avocado and mango by‐products among fruit wastes, while that of highest values recorded for cassava and potato peel (12.2 ± 0.4) and (11.3 ± 0.1) among vegetable components, respectively. The antinutrients included in FVW, namely, tannin, oxalate, and phytate, did not exceed the maximum permissible level for animal needs, which is less than 5% of DM. The macro‐ and micromineral profiles of these by‐products also show encouraging results that contribute to maintaining the mineral needs of farm animals. FVW can be a viable and alternative source of supplemental feed for farm animals that primarily rely on low‐quality natural pasture and crop residues, and can partially replace more expensive feedstuffs and their efficient reuse would minimize environmental impacts associated with the disposal of such wastes. [ABSTRACT FROM AUTHOR]

Practical Application This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%–18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%–41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%–28.97%). Based on the analysis of these studies, using low‐temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP‐1 and SP‐2) and found they had good brewing properties and showed shear‐thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development.This paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry. [ABSTRACT FROM AUTHOR]

In sweet potato and potato, sensory traits are critical for acceptance by consumers, growers, and traders, hence underpinning the success or failure of a new cultivar. A quick analytical method for the sensory traits could expedite the selection process in breeding programs. In this paper, the relationship between sensory panel and instrumental color plus texture features was evaluated. Results have shown a high correlation between the sensory panel and instrumental color in both sweet potato (up to r = 0.84) and potato (r > 0.78), implying that imaging is a potential alternative to the sensory panel for color scoring. High correlations between sensory panel aroma and flavor with instrumental color were detected (up to r = 0.66), although the validity of these correlations needs to be tested. With instrumental color and texture parameters as predictors, low to moderate accuracy was detected in the machine learning models developed to predict sensory panel traits. Overall, the performance of the eXtreme Gradient Boosting (XGboost) was comparable to the radial‐based support vector machine (NL‐SVM) algorithm, and these could be used for the initial selection of genotypes for aromas and flavors (r2 = 0.64–0.72) and texture attributes like moisture or mealiness (r2 > 50). Among the chemical properties screened in sweet potato, only starch showed a moderate correlation with sensory features like mealiness (r = 0.54) and instrumental color (r = 0.65). From the results, we can conclude that the instrumental scores of color are equivalent to those scored by the sensory panel, and the former could be adopted for quick analysis. Further investigations may be required to understand the association between color and aroma or flavor. [ABSTRACT FROM AUTHOR]

Single-cell transcriptome sequencing (scRNA-seq) is a powerful tool for describing the transcriptome dynamics of plant development but has not yet been utilized to analyze the tissue ontology of sweetpotato. This study established a stable method for isolating single protoplast cells for scRNA-seq to reveal the cell heterogeneity of sweetpotato root tip meristems at the single-cell level. The study analyzed 12,172 single cells and 27,355 genes in the root tips of the sweetpotato variety Guangshu 87, which were distributed into 15 cell clusters. Pseudo-time analysis showed that there were transitional cells in the apical development trajectory of mature cell types from stem cell niches. Furthermore, we identified novel development regulators of sweetpotato tubers via trajectory analysis. The transcription factor IbGATA4 was highly expressed in the adventitious roots during the development of sweetpotato root tips, where it may regulate the development of sweetpotato root tips. In addition, significant differences were observed in the transcriptional profiles of cell types between sweetpotato, Arabidopsis thaliana, and maize. This study mapped the single-cell transcriptome of sweetpotato root tips, laying a foundation for studying the types, functions, differentiation, and development of sweetpotato root tip cells. Highlights: This is the first single-cell transcriptional atlas of sweetpotato root apex tissue. Single-cell analysis of stem cell niche initiation showed unique transitional states. Sweetpotato, Arabidopsis, and maize root tip cell types were correlated. GATA4 may be involved in regulating sweetpotato root tip development. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the biological activity and probiotic properties of lactic acid bacteria (LAB) isolated from sweet potato stalk kimchi (SPK). Various LAB and Bacillus spp. are active in the early stages of the fermentation of kimchi made from sweet potato stalk. Four strains of LAB were identified, including SPK2 (Levilactobacillus brevis ATCC 14869), SPK3 (Latilactobacillus sakei NBRC 15893), SPK8 and SPK9 (Leuconostoc mesenteroides subsp. dextranicum NCFB 529). SPK2, SPK3, SPK8, and SPK9 showed 64.64–94.23% bile acid resistance and 78.66–82.61% pH resistance. We identified over 106 CFU/mL after heat treatment at 75 °C. Four strains showed high antimicrobial activity to Escherichia coli and Salmonella Typhimurium with a clear zone of >11 mm. SPK2 had the highest antioxidative potentials, higher than the other three bacteria, with 44.96 μg of gallic acid equivalent/mg and 63.57% DPPH scavenging activity. These results demonstrate that the four strains isolated from sweet potato kimchi stalk show potential as probiotics with excellent antibacterial effects and may be useful in developing health-promoting products. [ABSTRACT FROM AUTHOR]

This study evaluated the responses of sweet potatoes to Cadmium (Cd) stress through pot experiments to theoretically substantiate their comprehensive applications in Cd-polluted agricultural land. The experiments included a CK treatment and three Cd stress treatments with 3, 30, and 150 mg/kg concentrations, respectively. We analyzed specified indicators of sweet potato at different growth periods, such as the individual plant growth, photosynthesis, antioxidant capacity, and carbohydrate Cd accumulation distribution. On this basis, the characteristics of the plant carbon metabolism in response to Cd stress throughout the growth cycle were explored. The results showed that T2 and T3 treatments inhibited the vine growth, leaf area expansion, stem diameter elongation, and tuberous root growth of sweet potato; notably, T3 treatment significantly increased the number of sweet potato branches. Under Cd stress, the synthesis of chlorophyll in sweet potato was significantly suppressed, and the Rubisco activity experienced significant reductions. With the increasing Cd concentration, the function of PS II was also affected. The soluble sugar content underwent no significant change in low Cd concentration treatments. In contrast, it decreased significantly under high Cd concentrations. Additionally, the tuberous root starch content decreased significantly with the increase in Cd concentration. Throughout the plant growth, the activity levels of catalase, peroxidase, and superoxide dismutase increased significantly in T2 and T3 treatments. By comparison, the superoxide dismutase activity in T1 treatment was significantly lower than that of CK. With the increasing application of Cd, its accumulation accordingly increased in various sweet potato organs. The the highest bioconcentration factor was detected in absorbing roots, while the tuberous roots had a lower bioconcentration factor and Cd accumulation. Moreover, the transfer factor from stem to petiole was the highest of the potato organs. These results demonstrated that sweet potatoes had a high Cd tolerance and a restoration potential for Cd-contaminated farmland. [ABSTRACT FROM AUTHOR]

West Sumatra is a region in Indonesia with a high supply of local food sources at reasonable costs, such as cassava, purple sweet potatoes, white sweet potatoes, and taro. However, it turns out that local food sources have not been widely utilized. This study aims to formulate a sustainability strategy for the development of the local food industry. The research method used is a focus group discussion with the government and business actors in the local food industry in West Sumatera. The strategies created will consider the strengths, weaknesses, opportunities, and threats faced by the local food industry using a SWOT analysis. Results classified 8 items under strengths, 9 under weakness, 10 under opportunities, and 8 under threats. Based on this, a strategy will be formulated which is a combination of the part of SWOT area that consists of 2 SO strategies, 2 WO strategies, 2 WT strategies, and 2 ST strategies. [ABSTRACT FROM AUTHOR]

Indonesia is one of the centers of sweet potato diversity worldwide. Sweet potatoes have the potential to be developed for food consumption. This research aims to determine the diversity of sweet potato cultivars, their morphological characteristics, and the relationships between local sweet potato cultivars in Bulungan Regency, North Kalimantan. The local sweet potato cultivars were selected using purposive sampling with the exploration method. The morphological characterization of the samples is based on IBPGR (International Board for Plant Genetic Resources) standards. Cluster analysis was conducted to identify the relationships using MVSP software version 3.1. The research identified 27 local sweet potato cultivars in Bulungan Regency. Morphological characterization revealed 41 characters that can differentiate each local sweet potato cultivar. The most influential characteristics include leaf shape, flower surface texture, the position of the stigma, flower surface color, back petal color, center shape and the number of lobes, primary leaf vein color, lobe type, main leaf bone color, stem internode length, and plant type. A flower shape that had not been discovered before, a pentagonal shape with curves, was identified. Cluster analysis divided the cultivars into two major groups with a coefficient range of 0.593 to 0.888 (59.3 to 88.8%). Cluster A consisted of one member, LK-7 (purple sweet potato), while Cluster B consisted of several subgroups with 26 local cultivars. The people of Bulungan Regency use these local cultivars for food, animal feed, and medicinal purposes. [ABSTRACT FROM AUTHOR]

Sweet potato flour (SPF) is used to produce food products worldwide due to good biological activity in the human diet and low cost. In this experiment, sweet potato tubers were processed into flour including purple-SPF, yellow-SPF and orange-SPF and applied in breadsticks. The proximate, physical, phytochemical and antioxidant properties of flour and breadsticks were investigated. The carbohydrate, moisture, ash, fat, protein and fiber contents of SPF ranged from 82.19 - 85.21, 4.12 - 5.78, 1.30 - 2.46, 0.32 - 0.86, 4.07 - 4.74 and 3.58 - 5.65 %, respectively. The water activity (aw) of SPF ranged from 0.2277 - 0.2695. The phytochemical analysis showed that purple-SPF and purple-SPF based breadstick products exhibited the highest total phenolic contents (TPC), total flavonoid contents (TFC) and total anthocyanin contents (TAC), while total carotenoid contents (TCC) was observed in both orange-SPF and breadstick made from orange-SPF. In addition, purple-SPF and breadstick produced from purple-SPF had the highest antioxidant activity against ABTS, FRAP, DPPH and metal chelating activity. The X-ray diffraction patterns of SPF samples showed a C-type crystal structure, with a crystallinity ranging from 19.43 - 31.05 %. The scanning electron micrographs of SPF granules revealed that they were mostly round and spherical, with a size range between 5 - 28 µm. The viscosity characteristics of yellow-SPF had the highest peak viscosity (307.97 ± 9.87 RVU), trough viscosity (200.81 ± 10.07 RVU), breakdown (108.42 ± 3.13 RVU), final viscosity (277.75 ± 8.60 RVU) and setback (76.95 ± 4.03 RVU). The physical quality showed breadstick from yellow-SPF had the highest hardness and fracturability with values of 11,537.67 ± 190.58 g and 11,143.33 ± 161.97 g, respectively. These results indicate that sweet potato flour composite breadstick has high phytochemical and antioxidant potential and may be applied in the food industry. [ABSTRACT FROM AUTHOR]