Abstract:
Background:Vitamin A Deficiency (VAD) is a public health problem in Ethiopia. It affects vision, growth, tissue
differentiation and immune system. Orange-Fleshed Sweet Potato varieties are known to contain high amount of
β-carotene and other carotenoids.
Objective: This study was designed to determine β-carotene retention of Orange-Fleshed Sweet Potato varieties and
to investigate the effect of treatment methods on its β-carotene content of Orange-Fleshed Sweet Potato varieties that
were collected from Hawassa Agricultural and Research Institute.
Methods: Six treatment methods including boiling, steaming, microwave cooking, oven drying, sun drying and post
steam-drying were simulated in the study to check their effects on the True Retention of β-carotene. Compared to
boiling, steaming resulted in much more loss of β-carotene and microwave cooking resulted in the biggest loss of β carotene among the six treatment methods.
Results: The results showed that β-carotene contents were significantly affected by many factors, and this was
demonstrated using the varietes of Kulfo and Tulla. β-carotene contents in Orange-Fleshed Sweet Potato, six
treatment methods including boiling, steaming, microwave cooking, oven drying, sun drying and post steam-drying were simulated in the study to check their effects on the True Retention of β-carotene. Compared to boiling,
steaming resulted in much more loss of β-carotene and microwave cooking resulted in the biggest loss of β-carotene
among the six treatment methods. The level of retention was significantly different (P<0.05) among treated orange
fleshed sweet potato.
Conclusion: Orange-Fleshed Sweet Potato should be prepared for consumption, using methods that protect the loss
of β-carotene content which helps Orange-Fleshed Sweet Potato as a staple food as well as a snack food for supplying
vitamin A for both rural and urban populations.
