This module is designed to potentially serve a wide variety of audiences (nutritionists and agronomists, policymakers, extension workers, farmers). Not all of the material will be relevant to all audiences. Please refer to the accompanying Facilitator’s Guide for guidance on how to adapt these materials to your audience and facilitation best practices. 1 Important! 2 Legend Icon Description Expected Duration, minutes Quick Review/Survey Questions Brainstorming Session Discussion Session Group Activity Animated Slide End of Animation Xm Unless otherwise noted, all images copyrighted to International Potato Centre. Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) 3 Legal Everything You Ever Wanted to Know About Sweetpotato Topic 9: Processing and Utilisation 5 Introduction Processing and Utilisation Welcome 6 During this session, we will cover the many delicious, nutritious and potentially profitable food products which can be prepared from orange-fleshed sweetpotato. The use of sweetpotato as animal feed is also discussed. Kat: Kat: https://www.flickr.com/photos/106872707@N03/34178397515/in/dateposted/ 6 7 How to Process Orange-Fleshed Sweetpotato, Retain the Beta-Carotene Content and Add Value Unit 1 Identify the sweetpotato processing practices that best preserve beta-carotene. Describe the processes of boiling, steaming, roasting, and drying sweetpotato root. Discuss the pros and cons of peeling sweetpotato. Tell how to improve beta-carotene retention within each processing method. List the three primary orange-fleshed sweetpotato (OFSP) products. Explain how to add nutritional value to a variety of foods using processed OFSP. By the end of this unit, you should be able to: 8 Objectives Traditional Methods of Preparing OFSP 9 Boiling Use clean water Wash roots Peel roots (optional) Boil roots until soft Traditional Methods of Preparing OFSP Cont. Roasting Wash roots and remove moisture Wrap in banana leaves and place in ash of fire Alternatively, place on grill above charcoal Roots can also be roasted in oven Steaming Use clean water Wash roots Peel roots (optional) Wrap roots in banana leaves Steam over boiling water until soft 10 Drying Wash sweetpotato roots and wipe or pre-dry them in the sun to remove external moisture Using chipper or slicer cut the roots into thin pieces that dry fast. Alternatively, roots can be sliced by hand. Bigger pieces will take longer to dry. Spread pieces on clean surface (e.g., a black plastic sheet or a mosquito mesh) and leave in sun until dry Do not dry on the ground, as the roots can get contaminated with dirt Total drying time not exceed 3 days Pack dried pieces in opaque bags and seal. Store in a clean, cool and dry place with limited sunlight. Can mill the dried pieces into flour 11 Traditional Methods of Preparing OFSP (cont.) Some micronutrients are lost during washing Micronutrients can also be destroyed through: Cooking Sun exposure Long-term storage Least to greatest beta-carotene loss: Roasting -> boiling -> frying -> steaming -> sun-drying 12 Processes Causing Beta-Carotene Loss Process quickly Beta-carotene degrades when exposed to long preparation and high temperatures Don’t overboil, over-steam, over-roast or over-dry Process with the skin Peeling isn’t necessary. Skin can also be removed after cooking or when dried Processing with skin saves time Do not store processed OFSP for long periods Beta-carotene degrades during storage, particularly after 1 month Store in cool, dry place in opaque packaging to protect from sunlight 13 Methods to Retain Beta-Carotene Three primary products of OFSP: Fresh-grated Boiled and mashed (puree) OFSP can also be used for cooking porridge Flour OFSP can replace some wheat flour in commonly consumed food products, such as bread, bakery products, chapati, cakes biscuits, etc. OFSP can be mixed with other flours, e.g. roasted soybean, roasted maize, millet, cassava OFSP is a source of Vitamin A. A single OFSP chapati provides a child a full day’s Vitamin A. Sweetpotato foliage adds nutrition to a variety of dishes and condiments 14 Added Value of Sweetpotato What are some of the ways to retain beta-carotene during OFSP processing? What are the three primary products of OFSP? 15 Answers Process quickly, process with skin, do not store for long periods Fresh-grated, boiled or mashed, flour 15 Sweetpotato loses essential beta-carotene both in storage and in processing. Roasting sweetpotato is the best method for retaining beta-carotene. Sun-drying is the most destructive; between them, listed from best to worst, are boiling, frying, and steaming. With all methods of preparation, less is more: do not overdry, oversteam, etc. Sometimes OFSP must be sun-dried for the off-season, but using thin slices that can be dried quickly reduces nutrient loss. Peeling sweetpotatoes is optional; the peel contains dietary fibre, and not peeling saves labour. 16 Key Points Long storage destroys beta-carotene, even if it is preserved during processing. If carefully processed, flour made with OFSP adds significant amounts of Vitamin A to many foods, such as doughnuts, breads, and porridges. A single OFSP chapati can provide a child with a full day’s Vitamin A. Sweetpotato foliage can also add nutrition to a variety of dishes and condiments. 17 Key Points (cont.) 18 Sweetpotato Flour Versus Grated Sweetpotato or Sweetpotato Puree Unit 2 Compare the processes used to make sweetpotato flour, grated sweetpotato, and sweetpotato puree. List the uses of these different sweetpotato forms. Discuss the pros and cons of each form, particularly when used in baked goods. By the end of this unit, you should be able to: 19 Objectives Grated Sweetpotato 20 Made from raw and grated (shredded) OFSP. Simple processing: roots are grated Can be used for bread. Kat: https://www.flickr.com/photos/106872707@N03/22751379941/in/dateposted/ 21 Sweetpotato Puree Sweet potato roots are first boiled, then mashed into a puree. Can be used for baking: High water content means recipes must be altered Baked goods’ taste and texture may change Kat: https://www.flickr.com/photos/106872707@N03/42318750684/in/photostream/ Sweetpotato Flour 22 To produce flour, sweetpotato roots are going through chipping, drying, storing and milling. Much beta-carotene is lost during lengthy process making and storing OFSP flour. 22 Sweetpotato Flour Cont. 23 Flour has low water content, vitamin A it contains is concentrated. Sometimes flour is more nutritious than other processed forms. Can replace 25-50% wheat flour in recipes for many bakery products without changing texture of product. Each case should be considered individually to find the most practical and economically feasible way to use sweetpotato. Number one factor to consider for selecting a processing method is level of moisture. Recipe is often the determining factor in deciding how sweetpotato should be processed. 24 Pros and Cons of Processed Sweetpotato While sweetpotato flour has several advantages that sweetpotato puree and grated sweetpotato do not, what are some disadvantages? 25 Answers The process of converting sweetpotato into flour is lengthier and more complicated. Beta-carotene is easily lost in the process. 25 Grated sweetpotato is a relatively simple product, as it requires only grating the rinsed fresh root. Sweetpotato puree requires two steps (boiling and mashing), while sweetpotato flour requires chipping, drying, storing, and milling. Much beta-carotene is lost in the lengthy process of making and storing sweetpotato flour. However, since the flour has a low water content, the vitamin A it contains is concentrated. Therefore, it is sometimes more nutritious than less processed forms of sweetpotato. Sweetpotato flour can replace 25-50% of the wheat flour in recipes for many profitable and nutritious bakery products without changing the texture of the product. Sweetpotato puree (mash) can also be used in baking, but its high water content means the recipes must be altered, and the baked goods’ taste and texture may change. 26 Key Points 27 Using Sweetpotato to Add Nutritional Value at the Household Level Unit 3 Explain why rural households should consider adding more sweetpotato products to their diet. Suggest how sweetpotato can be incorporated into foods. Name the three types of food that children, infants, and adults should have at every meal. By the end of this unit, you should be able to: 28 Objectives Emphasis on including OFSP in existing diet OFSP roots contain vitamins A, C, and several B vitamins Sweetpotato dishes that also include groundnuts supply protein and fats as well. OFSP is more nutritious and filling than bread. Children can carry boiled or baked OFSP to school healthy snack. 29 Emphasising Value for Rural Households Incorporating Sweetpotato into Foods 30 Sweetpotato flour can be used in baked products as an ingredient. Sweetpotato should be prioritised as a breakfast food. Boiled, fried, and baked sweetpotato can be rotated in the weekly menu. 31 Incorporating Sweetpotato into Foods Cont. Leaves of sweetpotato plant are valuable as dietary vegetable Can be fried with groundnuts, tomatoes, onions Sweetpotato can be fed to infants at 6 months weaning: OFSP-enriched porridge is thick with nutrients Caregivers of infants should be encouraged to prepare enriched porridges, containing: Source of energy – carbohydrates and fats (sweetpotato, maize, wheat, cassava) Protective food – vitamins and minerals (OFSP, pumpkin, eggs, milk) Body building food – proteins (beans, meats, chicken, fish, groundnuts) Sweetpotato can be consumed by adults, infants, and children. 32 Enriched porridges What are some of the nutritional benefits of sweetpotato for rural households? What are the advantages of enriched porridges? 33 Answers OFSP roots contain vitamins A, C, and several B vitamins; Sweetpotato dishes that also include groundnuts supply protein and fats as well; OFSP is more nutritious and filling than bread; Children can carry boiled or baked OFSP to school healthy snack Source of energy – carbohydrates and fats; Protective food – vitamins and minerals; Body building food – proteins 33 Sweetpotato adds vitamins A, C, and several B vitamins to many dishes. Sweetpotato dishes that also include groundnuts supply protein and fats as well. Sweetpotato should be prioritised as a breakfast food, as it is more nutritious and filling than wheat bread. The leaves of the sweetpotato plant are valuable as a dietary vegetable and can be fried with groundnuts, tomatoes, and onions. At 6 months, infants can be given sweetpotato as a weaning food. Infants and adults should consume three types of food at each meal: an energy food (fat and carbohydrate), a protective food (micronutrients), and a body building food (proteins). 34 Key Points 35 How to Cook Delicious Sweetpotato Recipes Unit 4 Name the healthiest and less healthy ways of eating sweetpotato. Explain how to make sweetpotato porridge, mandazi, chapati, mshenye, crisps, drop scones, buns, and other baked goods and dishes, with or without the addition of other flours and cereals. By the end of this unit, you should be able to: 36 Objectives The healthiest way to eat OFSP is boil and mash. Add teaspoon of oil to increase beta-carotene (Vitamin A) absorption Deep fat fried products (chips, crisps) are much less healthy Mix sweetpotato in varying proportions with different flours for best results in various recipes. 37 How to Cook Delicious Sweetpotato Recipes Recipes 38 See the manual for a multitude of recipes incorporating sweetpotato. Kat: https://www.flickr.com/photos/106872707@N03/29165363938/in/photostream/ What is the healthiest way to eat sweetpotato? What is the least healthy way to eat sweetpotato? 39 Answers Boil and mash Deep fat fried 39 A small amount of oil in sweetpotato increases beta carotene (Vitamin A) absorption. Boiled or baked sweetpotato dishes are more nutritious than deep fat-fried sweetpotato foods. Sweetpotato should be mixed in varying proportions with different flours for the best results in various recipes. 40 Key Points 41 Large-Scale Commercial Processing of Sweetpotato Products Unit 5 List the sweetpotato products that show the most commercial promise in SSA. Name varieties of processed sweetpotato foods that are popular in different areas around the globe. By the end of this unit, you should be able to: 42 Objectives OFSP Products in SSA 43 OFSP Products with most commercial potential produced in SSA are: Fried products: Chips, crisps, chapatis, doughnuts Baked products: Breads, biscuits Juice Kat: https://www.flickr.com/photos/106872707@N03/33055464373/in/dateposted/ 44 OFSP Production in China China produces a wide range of commercial sweetpotato products: Noodles Cornflake cereal Dumplings Crackers Kat: https://www.flickr.com/photos/106872707@N03/16586910368/in/dateposted/ Sweetpotato Production in Other Countries 45 Rwanda Biscuits Mandazi USA French fries Commercially produced in bulk Packaged chips What are some of the sweetpotato products produced in SSA? What are some of the sweetpotato products produced in other countries? 46 Answers Fried products: Chips, crisps, chapatis, doughnuts; Baked products: Breads, biscuits; Juice China: Noodles, Cornflake cereal, Dumplings, Crackers; Rwanda: Biscuits, Mandazi; USA: French fries, Packaged chips 46 Several promising processed sweetpotato foods now being produced in SSA. China produces a wide variety of sweetpotato foods and novelties on a large scale. Sweetpotato French fries are commercially produced in bulk in the USA. 47 Key Points 48 Sweetpotato as Animal Feed Unit 6 Explain the potential for sweetpotato use in animal feed products in Sub-Saharan Africa (SSA). Describe the best ways to use sweetpotato roots and vines to fulfill livestock nutritional needs. Explain how to create high-protein silage by fermenting sweetpotato foliage. List the steps needed to build an improved plastic tube silo. By the end of this unit, you should be able to: 49 Objectives Sweetpotato as Animal Feed 50 Many parts of the world, sweetpotato already used as animal feed. In SSA, sweetpotato is reserved for human consumption, which represents an opportunity for feed improvement. Roots and vines make nutritious feed for livestock Roots usually fed only to pigs Also make good feed for other animals, e.g. broiler chickens Vine can be cut and dried for hay or simply used as silage due to high water content 51 Sweetpotato as Animal Feed Cont. Roots should be cooked or dried before feeding. This helps with nutrient absorption Amino acids can be added to pellet feeds based on sweetpotato root Vines contain more protein than roots. Different planting methods are used to emphasise production of sweetpotato foliage for animal feed. 52 Maximising Nutrient Value Vines can be fed: Fresh Dried Fermented Made into silage The most common practice is to feed fresh vines during harvest season. If the vines are dried and stored as hay or made into silage after harvest the feeding period can be prolonged. Processing and preserving the vines allows farmers to use them as feed for an extended period. 53 Vine Feed Made from a mix of: Chopped vines Rice bran Salt Fermenting usually takes 10 days Creates high protein feed for cattle and pigs Low cost process, especially if ensiled with chicken manure Appropriate containers should be used: Provide anaerobic (no oxygen) conditions Made of polythene bags and plastic tube silos 54 Vine Fermentation Step A. Sealing tube and making internal drainage pipe Step B. Fitting and fixing the drainage pipe Step C. Making a compacting drum Step D. Preparing, filling and managing silo Step E. High quality silage 55 Building an Improved Plastic Tube Silo How could nutrient value of the sweetpotato as animal feed be improved? What are the different ways vines could be used as animal feed? 56 Answers Roots should be cooked or dried before feeding; Vines contain more protein than roots; Different planting methods are used to emphasise production of sweetpotato foliage for animal feed Fresh, Dried, Fermented, Made into silage 56 In many parts of the world, sweetpotato is widely used as animal feed, while in SSA sweetpotato is reserved for human consumption. This represents an opportunity for feed improvement in SSA. Sweetpotato roots and vines both make nutritious feed for livestock, although roots are usually fed only to pigs, although they also make good feed for other animals such as broiler chickens. Sweetpotato vine can be cut and dried for hay or used as silage. Roots should be cooked or dried before feeding to help with nutrient absorption. 57 Key Points Sweetpotato vines have far more protein than roots, but amino acids can be added to pellet feeds based on sweetpotato root. Different planting methods are used to emphasize production of sweetpotato foliage for animal feed. Fermenting vines creates a very high protein feed for cattle and pigs at a low cost, especially if ensiled with chicken manure. Containers such as polythene bags and plastic tube silos can be constructed to provide anaerobic (no oxygen) conditions for fermenting feed. 58 Key Points (cont.) 59 Gender and Diversity Aspects of Sweetpotato Processing and Utilisation Unit 7 Discuss gender and diversity issues regarding sweetpotato processing and utilisation. Explain the link between local culture and food preference. By the end of this unit, you should be able to: 60 Objectives Vitamin A consumption and dietary preferences vary by age, gender, workload Local food culture affects recipe and taste preferences Practical information needs to get into the right hands: Food preparation E.g. mothers, women Those who control raw materials and influence consumption E.g. grandmothers, husbands, wives, traders, community leaders 61 Gender and Diversity Aspects Nutritional requirements vary by age and gender as well as workload. Some preparations of sweetpotato are more appealing to one group or individual than to another. Nutritional and processing information needs to be shared with all parties in a community, whatever their level or type of involvement in processing and food preparation. 62 Key Points In your small groups, using the equipment and ingredients provided, prepare chapatis. Your facilitator will provide a substitution chart. You have 2 hours 5 minutes. Substituting Sweetpotato for Wheat Flour in Chapati 63 In your small groups, using the equipment and ingredients provided, prepare sweetpotato juice. You have 45 minutes Making Sweetpotato Juice 64 In your small groups, using the equipment and ingredients provided, prepare sweetpotato fiossis. You have 45 minutes. Making sweetpotato Fiossis 65