Effect of Treatment on the Beta Carotene Retention of Orange Fleshed Sweet Potato Varieties Grown in Hawassa, Ethiopia

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.