Biofortified Bread from Orange Fleshed Sweetpotato

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1 Biofortified Bread from Orange Fleshed Sweetpotato The Sweetpotato Action for Security and Health in Africa (SASHA) is a five-year initiative designed to improve the food security and livelihoods of poor families in Sub- Saharan Africa by exploiting the untapped Wolfgang J. Grüneberg potential of sweetpotato. It will develop the essential capacities, products, and methods to reposition sweetpotato in food economies of International Potato Sub-Saharan Center African countries to alleviate poverty and under-nutrition. Rossemary V. Carpi, Gladys Tarazona and World Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-22, 2016

2 Bread give us our daily bread Bread a stable food from flour, water and often other ingredients usually made by baking the dough, but also prepared by steaming (i.e. mantou in China), frying (i.e. puri in India), or baking on skillets [i.e. tortillas in Central American. Today usually made from dough with common wheat flour (Triticum aestivum L.) in culture with yeast, but also flour of rye (Secale cereal L.), barley (Hordeum vulgare L.), oats (Avena sativa L.), and maize (Zea mays L.). First flat- bread most likely made 30,000 years ago, flour from underground storage organs of plants in Central / East Europe (1)

3 Bread without or less wheat In temperate regions - to cold or soil are to poor for wheat - long tradition using rye, barley, and oats often in mixtures with wheat WF, but not always (Seibel, W. 2006). In tropical and subtropical regions - to warm for wheat - not much tradition to use flour mixtures for decades attempts to use more tropical root crops in bread (Satin 1988); Traditional staples often abandoned in the tropical world for white wheat bread etc. by use WF only in baking industry high costs / foreign currency expenditure Most studies root crops in bread making: Sweetpotato as a partial substitute of WF (2 = Woolfe 1992).

4 Bread with sweetpotato Sweetpotato (SP) grated raw 30% substitution; SP steamed and mashed roots (30% substitution; in [i.e. in Peru (2); Mozambique where cooked and mashed OFSP constitutes 35% and 65% WF in dough). Most studies found a maximum substitution level of about 20% (bread loaf shape, texture and flavor); most acceptable substitution level between 10% and 15%, but SP varieties appear to differ in their suitability for composite bread making (3 = Sammy 1984). Hypothesis: Potential trend biofortified OFSP rich in pro-vitamin A + fortified wheat flour rich in Fe => micro-nutrient dense bread

5 M&M - Bread OFSP Plant material: modern SP variety GuangShu 128 (CIP , origin Taiwan) - biofortified; wheat flour favorita ([fortified with iron 5.5mg/ 100g], 13.3% moisture, 13.6% crude protein, 1.7% crude fat, 0.2% crude fiber, 0.5% ash, 70.7% CH. Four blends were prepared (1) 100% WF, (2) 90%WF: 10% OFSPF; (3) 80%WF: 20%OFSPF; (4) 70%WF: 30% OFSPF. Bread making: Yeast, salt and sugar dissolved in water (30 C), dry ingredients mixed; vegetable fat added; ingredients mixed 5 min low speed + 8 min high speed, dough divided into same weight pieces, placed in incubator (35 C, 70% RH) for fermentation (130 min). Conventional baking (145 C for 15 min) oven.

6 Results I Proximate composition: The means and confidence limits of means for traits comprising the proximal composition of breads made from different WF : SF ratios (Table 1). The 70% WF : 30% SF bread has the highest percentage of humidity, fiber, fat, and ash.

7 Results II Pro-vitamin A, iron and zinc contents: The means and confidence limits of means for β- carotene, iron and zinc content in breads with different WF : SF ratios (Table 2). Bread elaborated with 70% WF : 30% SF has the highest β-carotene content with mean estimates of 280 µg RAE, 3.6 mg iron, 1 mg zinc in 100g fresh bread.

8 Results III Sensory evaluation: The best relate to all the sensory attributes (Table 3) was observed for treatment 80% WF : 20% SF (obtained the highest acceptance) Mean estimates bread 80% WF : 20% for micronutrient contents of 155 µg RAE, 3.8 mg iron and 1.0 mg zinc in 100g fresh bread..

9 Discussion I Mean estimates bread 80% WF : 20% for micronutrient contents of 155 µg RAE, 3.8 mg iron and 1.0 mg zinc in 100g fresh bread. An intake of 200g of our bread (made from 80% WF : 20% SF) can contribute 78%, 42%, 26% and 34% to the RDA of pro-vitamin A in children, pregnant and lactating women, and men, respectively. An intake of 200g of our bread (made from 80% WF : 20% SP) can contribute 76%, 28%, 76%, and 96% to the RDA of iron in children, pregnant and lactating women, and men, respectively. The cost reduction by using 80% WF : 20% SF in bread making is estimated to be 7% Further detailed cost studies are under evaluation [Higher cost reductions (14% -18%) expected by using mashed OFSP] OFSP in bread making merits further investigation - cost reduction and micronutrient supply) - health awareness diversity and trends at the bread market..

10 Discussion II Trends at the bread market. "Bread: A Global Strategic Business Report" by Global Industry Analysts, Inc Consumption of bread is traditionally high in Europe, the Near-East and the Americas (e.g. daily intake in Germany and Turkey of bread etc. is about 230 g per capita). The European community is producing about 30 million tons of bread etc. annually. Demand for bread is rapidly expanding in markets such as China and India, where per capita consumption of bread is still low. Asia-pacific is forecast to emerge as the fastest growing bread market. Some countries of Europe bakeries offer more than 300 variety and types of breads. Emphasized the increasing variety and types of bread on the European and American market this continue rising on the bread market in terms of dollar sales. Bakers and bread manufacturers are emphasizing on new product development and healthy bread varieties (including breads fortified with healthy additives) - we think it merits socio economic studies to use OFSP in the bread market..

11 Bread with OFSP - References Used references: (1) Revedin, A., Aranguren, B., Becattinia, R., Longo, L., Marconi, E., Mariotti Lippi, M., Skakun, N., Sinitsyn, A., Spiridonova, E., and Svoboda, J. (2010). Thirty thousand-year-old evidence of plant food processing. Proceedings of the National Academy of Sciences 107 (44): (2) Woolfe JA. (1992). Sweetpotato: An Untapped Food Resource, Cambridge University Press (3) Sammy, G.S. (1984). The processing potential or tropical root crops. Proceeding Caribbean Regional Workshop on Tropical Root Crops, Jamaica, April Further reading: (1) Bovel-Benjamin A.C Sweet potato: a review of its past, present, and future role in human nutrition. Adv. Food Nutr. Res. 52: A manuscript of this presentation is under submission with more detail cost studies.

12 Thank you