A Comparative Evaluation of Orange-Fleshed Sweet Potato Varieties Grown in Burundi and Their Dehydration Methods in Terms of Residuals Beta-Carotene Content
During the drying and grinding processes, orange-fleshed sweet potatoes undergo various forms of degradation, including browning and a reduction in their residual beta-carotene content. In the present study residual of β-carotene content of four varieties of OFSP cultivated in Burundi (Irene, Naspot 9, Naspot 12 and Yanzovu) was assessed after being dried using both oven-drying and drying in sun. Naspot 12 variety exhibited the highest residual β-carotene content after being dried using both the two drying methods assessed. Residual β-carotene retention was however higher in the flour produced by oven-drying than that obtained by the sun-drying method. Naspot 12 is the ideal variety for retaining β-carotene after drying, whether in an oven-drying or in the sun. It is therefore the variety of choice for producing sweet potato flour with a high β-carotene content and could help prevent vitamin A deficiency, the one that produces flour with a high with a view to promoting its use to help prevent vitamin A deficiency-related diseases observed in households in Burundi.
References
[1]
Ndirahisha, E., Nduwimana, A. and Nijimbere, G. (2024) The Impact Evaluation and Adoption of the Climate-Nutrition-Smart Orange-Fleshed Sweet Potato among Farmers in Burundi. Asian Journal of Agricultural Extension, Economics & Sociology, 42, 1-15.
[2]
Kuyu, C.G., Tola, Y.B., Mohammed, A., Yazew, T. and Negeyie, S.N. (2025) Optimization of Pretreatment and Convective Drying Temperature for Better Nutritional and Bioactive Contents of Orange Fleshed Sweet Potatoes Flour. LWT, 217, Article 117414. https://doi.org/10.1016/j.lwt.2025.117414
[3]
Gómez-Cisneros, A., Ordaz, A., Santos-Zea, L., Escalante-Aburto, A., Ponce-Alquicira, E. and Calderón-Oliver, M. (2025) Orange Sweet Potato Flour Production: Comparative Effects on Ultrasound, Drying, Storage, and Techno-Economic Assessment. Applied Food Research, 5, Article 100751. https://doi.org/10.1016/j.afres.2025.100751
[4]
Zhang, L., Gao, Y., Deng, B., Ru, W., Tong, C. and Bao, J. (2022) Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours. Frontiers in Nutrition, 9, Article ID: 923257. https://doi.org/10.3389/fnut.2022.923257
[5]
Jenfa, M.D., Adelusi, O.A., Aderinoye, A., Coker, O.J., Martins, I.E. and Obadina, O.A. (2024) Physicochemical Compositions, Nutritional and Functional Properties, and Color Qualities of Sorghum-Orange‐Fleshed Sweet Potato Composite Flour. Food Science & Nutrition, 12, 2364-2378. https://doi.org/10.1002/fsn3.3922
[6]
Mohammed Ali, I., Forsido, S.F. and Kuyu, C.G. (2024) Nutritional Quality and Functional Properties of Finger Millet, Sweet Potato, and Soybean Composite Flour as Affected by Blending Ratios. Discover Food, 4, Article No. 135. https://doi.org/10.1007/s44187-024-00212-6
[7]
Dereje, B., Girma, A., Mamo, D. and Chalchisa, T. (2020) Functional Properties of Sweet Potato Flour and Its Role in Product Development: A Review. International Journal of Food Properties, 23, 1639-1662. https://doi.org/10.1080/10942912.2020.1818776
[8]
Kewuyemi, Y.O. and Adebo, O.A. (2024) Complementary Nutritional and Health Promoting Constituents in Germinated and Probiotic Fermented Flours from Cowpea, Sorghum and Orange Fleshed Sweet Potato. Scientific Reports, 14, Article No. 1987. https://doi.org/10.1038/s41598-024-52149-6
[9]
Koua, G.A. and Niamké, S. (2020) Provitamin a Carotenoids in Baked Foods from Orange-Fleshed Sweet Potato Flour Are Substantially Bioaccessible and Contribute to Vitamin a Requirements. Journal of Agricultural Science, 12, Article 132. https://doi.org/10.5539/jas.v12n10p132
[10]
Berihun, B., Chemir, F., Gebru, M. and GebreEyesus, F.A. (2023) Vitamin a Supplementation Coverage and Its Associated Factors among Children Aged 6-59 Months in West Azernet Berbere Woreda, South West Ethiopia. BMC Pediatrics, 23, Article No. 257. https://doi.org/10.1186/s12887-023-04059-1
[11]
Olaniran, A.F., Okonkwo, C.E., Osemwegie, O.O., Iranloye, Y.M., Adewumi, A.D., Taiwo, A.E., et al. (2024) Production, Acceptability, Nutritional and Pasting Properties of Orange-Flesh Sweet Potato, Cowpea and Banana Flour Mix. Scientific Reports, 14, Article No. 4602. https://doi.org/10.1038/s41598-024-55312-1
[12]
Harry, G.I. and Ulasi, J.I. (2022) Evaluation of Orange-Fleshed Sweet Potato (OFSP) Genotypes for Yield, Dry Matter, Starch and Beta-Carotene Content in UYO, Southeastern Nigeria. International Journal of Environment, Agriculture and Biotechnology, 7, 118-125. https://doi.org/10.22161/ijeab.71.14
[13]
Ndikumasabo, E., Malumba, P. and Nihorimbere, V. (2025) Preparation and Consumption of Orange-Fleshed Sweet Potatoes in Rural Households in Burundi. Food and Nutrition Sciences, 16, 1401-1413. https://doi.org/10.4236/fns.2025.1610081
[14]
UNICEF (2021) For Every Child, Vitamin A and Deworming Tablets. UNICEF Burundi, Health Campaign in Burundi Targets over 5 Million Children. https://www.unicef.org/burundi/stories/every-child-vitamin-and-deworming-tablets
[15]
UNICEF (2024) Vitamin A Supplementation Campaign, Deworming, and Screening for Acute Malnutrition. UNICEF Burundi. https://www.unicef.org/burundi/stories/vitamin-supplementation-campaign-deworming-and-screening-acute-malnutrition
[16]
Tiruneh, Y., Urga, K., Bekerie, A. and Tassew, G. (2021) Effect of Treatment on the Beta Carotene Retention of Orange Fleshed Sweet Potato Varieties Grown in Hawassa, Ethiopia. Journal of Nutrition & Food Sciences, 11, 1-4.
[17]
Selokela, L.M., Laurie, S.M. and Sivakumar, D. (2022) Impact of Different Postharvest Thermal Processes on Changes in Antioxidant Constituents, Activity and Nutritional Compounds in Sweet Potato with Varying Flesh Colour. South African Journal of Botany, 144, 380-388. https://doi.org/10.1016/j.sajb.2021.09.009
[18]
Ahmed, M., Akter, M.S. and Eun, J. (2010) Peeling, Drying Temperatures, and Sulphite-Treatment Affect Physicochemical Properties and Nutritional Quality of Sweet Potato Flour. Food Chemistry, 121, 112-118. https://doi.org/10.1016/j.foodchem.2009.12.015
[19]
Mennah-Govela, Y.A. and Bornhorst, G.M. (2016) Mass Transport Processes in Orange-Fleshed Sweet Potatoes Leading to Structural Changes during in Vitro Gastric Digestion. Journal of Food Engineering, 191, 48-57. https://doi.org/10.1016/j.jfoodeng.2016.07.004
[20]
Akter, M.S., Asaduzzaman, M. and Rahman, M. (2022) Effects of Addition of Dried Sweet Potato Peels Powder on the Quality Characteristics of Cupcakes. Annual Research & Review in Biology, 37, 1-12. https://doi.org/10.9734/arrb/2022/v37i1030535
[21]
Gon？alves Souza, D., Resende, O., Pilon, L., Alberto Colnago, L., dos Santos Garcia, R.H. and Borges de Almeida, A. (2020) Functional Characterization of Biofortified Sweet Potato Flour Dried at Different Temperatures. International Journal for Innovation Education and Research, 8, 167-182. https://doi.org/10.31686/ijier.vol8.iss12.2830
[22]
Bodor, K., Szilágyi, J., Salamon, B., Szakács, O. and Bodor, Z. (2024) Physical-Chemical Analysis of Different Types of Flours Available in the Romanian Market. Scientific Reports, 14, Article No. 881. https://doi.org/10.1038/s41598-023-49535-x
[23]
Tadesse Adugna, A. (2022) Effect of Pretreatments and Drying Methods on Quality Attributes of Orange Fleshed Sweet Potato (Ipomoea batatas) Slices and Flour. Ph.D. Thesis, Haramaya University.
[24]
Sangha, J.S., Meyer, B., Ruan, Y., Cuthbert, R.D., Knox, R. and Xiao, G. (2024) A Pin-Based Probe for Electronic Moisture Meters to Determine Moisture Content in a Single Wheat Kernel. Plant Methods, 20, Article No. 89. https://doi.org/10.1186/s13007-024-01194-3
[25]
Taswin, M. and Mangunsong, S. (2021) How to Extract and to Examination of Β-Carotene in Carrot (Daucus carota). Advances in Social Science, Education and Humanities Research, 521, 252-256. https://doi.org/10.2991/assehr.k.210415.052
[26]
ALjifri, M., Miller, C., Qian, Y., Chen, Y. and Jiang, M. (2026) Beyond Beer‐Lambert Linear Regression: Multi‐Layer Modeling for Wide‐Range Concentration Quantification Using Ultraviolet‐Visible Spectroscopy. Analytical Science Advances, 7, e70078. https://doi.org/10.1002/ansa.70078
[27]
Tawil, S., Roschat, W., Phewphong, S., Srisai, A., Yathongchai, W., Hanchai, P., et al. (2025) Green Extraction of Bioactive Compounds from Tomato Pomace Using Fatty Acid Ethyl Esters Derived from Krabok Seed Oil. ASEAN Journal of Scientific and Technological Reports, 28, e260061. https://doi.org/10.55164/ajstr.v28i6.260061
[28]
Klasson, K.T. (2024) A Discussion and Evaluation of Statistical Procedures Used by JIMB Authors When Comparing Means. Journal of Industrial Microbiology and Biotechnology, 51, kuae001. https://doi.org/10.1093/jimb/kuae001
[29]
Laurie, S.M. (2010) Agronomic Performance, Consumer Acceptability and Nutrient Content of New Sweet Potato Varieties in South Africa. Ph.D. Thesis, University of the Free State.
[30]
Leighton, C.S. (2008) Nutrient and Sensory Quality of Orange-Fleshed Sweet Potato. Ph.D. Thesis, University of Pretoria.
[31]
Vimala, B., Nambisan, B. and Hariprakash, B. (2011) Retention of Carotenoids in Orange-Fleshed Sweet Potato during Processing. Journal of Food Science and Technology, 48, 520-524. https://doi.org/10.1007/s13197-011-0323-2
[32]
Tumuhimbise, G.A., Orishaba, J., Atukwase, A. and Namutebi, A. (2013) Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps. Food and Nutrition Sciences, 4, 454-460. https://doi.org/10.4236/fns.2013.44058
[33]
Placide, G., Cartland, R. and Havyarimana, L. (2025) Solar Energy Potential in Burundi: Analysis of Irradiance and Temperature Variations. Open Journal of Energy Efficiency, 14, 73-87. https://doi.org/10.4236/ojee.2025.144005
[34]
Semitsoglou-Tsiapou, S., Meador, T.B., Peng, B. and Aluwihare, L. (2022) Photochemical (UV-vis/H2O2) Degradation of Carotenoids: Kinetics and Molecular End Products. Chemosphere, 286, Article 131697. https://doi.org/10.1016/j.chemosphere.2021.131697
[35]
Orjiakor, S.N., Okpala, L.C., Obiora, C.U., Okocha, S.O. and Odoh, E.N. (2022) Optimization of Process Conditions (Blanching Time and Temperature) on the Beta Carotene Content of Diced Orange Flesh Sweet Potato. Asian Food Science Journal, 21, 29-37. https://doi.org/10.9734/afsj/2022/v21i11594
[36]
Rodriguez-Amaya, D.B., Esquivel, P. and Meléndez-Martínez, A.J. (2023) Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods, 12, Article 4080. https://doi.org/10.3390/foods12224080
[37]
Góngora-Chi, G.J., Quihui-Cota, L., López-Franco, Y.L., López-Mata, M.A., Martínez-Robinson, K.G., Tortoledo-Ortiz, O., et al. (2025) Pickering Emulsion Stabilized by Biocomposite Nanoparticles as a Protective System for β-Carotene. Sustainable Food Technology, 3, 1853-1864. https://doi.org/10.1039/d5fb00348b
[38]
Ntsowe, K., Workneh, T.S., Laurie, S. and Emmambux, N. (2025) Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review. Journal of Food Science, 90, e70458. https://doi.org/10.1111/1750-3841.70458
[39]
Gonzalles, G., Geng, N., Luo, S., Zhang, C., Wu, C., Li, D., et al. (2021) Effects of Different Water Activities on the Stability of Carotenoids in Puff-Dried Yellow Peach Powder during Storage. Quality Assurance and Safety of Crops & Foods, 13, 1-8. https://doi.org/10.15586/qas.v13sp2.944
[40]
Lavelli, V. and Sereikait？, J. (2022) Kinetic Study of Encapsulated β-Carotene Degradation in Dried Systems: A Review. Foods, 11, Article 437. https://doi.org/10.3390/foods11030437
[41]
Demiray, E. and Tulek, Y. (2016) Degradation Kinetics of β-Carotene in Carrot Slices during Convective Drying. International Journal of Food Properties, 20, 151-156. https://doi.org/10.1080/10942912.2016.1147460
[42]
Xu, H., Guan, Y., Shan, C., Xiao, W. and Wu, M. (2023) Development of Thermoultrasound Assisted Blanching to Improve Enzyme Inactivation Efficiency, Drying Characteristics, Energy Consumption, and Physiochemical Properties of Sweet Potatoes. Ultrasonics Sonochemistry, 101, Article 106670. https://doi.org/10.1016/j.ultsonch.2023.106670
