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Unearthing the Potential of the Frafra Potato (Solenostemon Rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of Its Pastry Products

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Unearthing the Potential of the Frafra Potato (Solenostemon Rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of Its Pastry Products Journal of Culinary Science & Technology ISSN: 1542-8052 (Print) 1542-8044 (Online) Journal homepage: https://www.tandfonline.com/loi/wcsc20 Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products Charles Tortoe, Paa Toah Akonor, Francis Kusi, Peter Asungre Anabire, Robert Kawku Owusu & Constance Boateng To cite this article: Charles Tortoe, Paa Toah Akonor, Francis Kusi, Peter Asungre Anabire, Robert Kawku Owusu & Constance Boateng (2020) Unearthing the Potential of the Frafra potato (Solenostemonrotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products, Journal of Culinary Science & Technology, 18:1, 1-12, DOI: 10.1080/15428052.2018.1495588 To link to this article: https://doi.org/10.1080/15428052.2018.1495588 Published online: 13 Jul 2018. Submit your article to this journal Article views: 127 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=wcsc20 JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020, VOL. 18, NO. 1, 1–12 https://doi.org/10.1080/15428052.2018.1495588 Unearthing the Potential of the Frafra potato (Solenostemon rotundifolius) Flour in Culinary Application: Sensory and Nutritional Analysis of its Pastry Products Charles Tortoea, Paa Toah Akonora, Francis Kusib, Peter Asungre Anabirec, Robert Kawku Owusub, and Constance Boatenga aCouncil for Scientific and Industrial Research - Food Research Institute, Food Technology Research Division, Accra, Ghana; bCouncil for Scientific and Industrial Research - Savanna Agricultural Research Institute Crop Protection and Postharvest Department, Manga-Bawku, Ghana; cCouncil for Scientific and Industrial Research - Savanna Agricultural Research Institute, Plant Breeding and Crop Improvement Department, Manga-Bawku, Ghana ABSTRACT ARTICLE HISTORY Frafra potato is an underutilized crop with enormous potential Received 16 January 2018 as a food security crop. Sensory attributes of bread and koose Revised 17 April 2018 (a traditional Ghanaian pastry) produced from 10 varieties of Accepted 12 June 2018 Frafra potato flour as composite flour and nutritional values KEYWORDS were analyzed. Bread and koose produced from partial substi- Frafra potato; Solenostemon tution of Frafra potato flour were comparable to wholly wheat rotundifolius; sensory flour, especially 20% substitution with variety UW022 for bread evaluation; nutritional and 30% substitution with variety UE021 for koose. Using a 9- analysis; pastry product point Hedonic scale, overall acceptability level was 7.8 for variety UW022 for bread compared to 7.9 for wheat flour, similar to koose. Variety UW022 bread was carbohydrate dense (72.58 g/100 g) whereas variety UE023 bread was richer in ash, fat, protein, crude fiber and energy. Variety UE023 koose at 20% was highest in protein content (20.75 g/100 g) but lower carbohydrates (47.3 g/100 g). Introduction Frafra potato (Solenostemon rotundifolius Poir) is sometimes referred to as Coleus dysentericus (Tindall, 1983), Coleus rotundifolius (Bejoy, Vincent, & Hariharan, 1990; Mohankumar & Nair, 1990; Vasudevan & Jos, 1992), Coleus parviflorus (Abbiw, 1990; Yayock, Lombin, & Owonubi, 1988). It is white, red or dark-brown tubers mostly cultivated in the Savanna region from Senegal through Western Sudan and some parts of Ghana, Mali, Nigeria and South Africa (Nkansah, 2004). In Ghana, Frafra potato is mainly grown in the Guinea and Sudan Savanna agroecological zones. It is an underutilized crop, grown for domestic con- sumption contributing approximately 20% of household food between CONTACT Charles Tortoe [email protected] Council for Scientific and Industrial Research - Food Research Institute, Food Technology Research Division, P. O. Box M20, Accra, Ghana Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/wcsc. © 2018 Taylor & Francis 2 C. TORTOE ET AL. October and December (Sugri, Kusi, Kanton, Nutsugah, & Zakaria, 2013). Often, yields of the Frafra potato range between 5 and 15 t/ha when envir- onmental and planting conditions are good. Traditionally, it is boiled, roasted, fried or steamed before consumption. Frafra potato is a good source of nourishment as it contains significant amounts of macro- and micronu- trients. The tubers contain significant amounts of iron, calcium and beta- carotene (vitamin A precursor) as reported by Nkansah (2004). According to Nkansah (2004), a 100 g edible portion of raw tuber consisted of water 75.6 g, energy 394 kJ (94 kcal), protein 1.3 g, fat 0.2 g, carbohydrate 21.9 g, fiber 1.1 g, calcium 17 mg, iron 6.0 mg, thiamin 0.05 mg, riboflavin 0.02 mg, niacin 1.0 mg and ascorbic acid 1 mg. Additionally, according to PROTA (2013), 100 g of the raw tubers contain water (76%), carbohydrate (21%), protein (1.4%), fiber (0.7%), fat (0.2%) and ash (1.0%) amongst other impor- tant nutrients. The importance of Frafra potatoes as staple crop has been replaced by other starchy tuber crops such as sweet potato (Ipomoea batatas), yam (Dioscorea spp.) and cassava (Manihot esculenta) (Bennett-Lartey & Oteng-Yeboah, 2008; Dittoh, Bayorbor, Yidana, Abapol, & Otoo, 1998). Additional, the downturn of the crop was fuelled by several factors identified by earlier authors including declining soil fertility, diseased planting materials, pest and disease attack, tuber deterioration in storage, high postharvest losses (20–40%), lack of appropriate postharvest preservation methods, lack of improved tuber size and disease resistant planting materials and improved varieties and limited utilization options (Tanzubil, Alem, & Zakaria, 2005;Tetteh&Guo,1997). Presently, efforts to expand the utilization of root and tuber crops had focused on the development of flours from these crops and utilized at various substitution levels as composite flour with wheat flour for the preparing of bakery and other culinary applications. Additionally, the increasing cost of wheat flour on developing economics has reduced their foreign earnings and several percentages of partial substitution with flours from root and tuber crops have been suggested (Rodrick, 2008). Further, root and tuber flours substitution in pastry and culinary applications reduces the challenge of consumers suffering from celiac disease due to allergy to wheat gliadins. Successes have been reported by authors in some studies (Adegunwa, Adelekan, Adebowale, Bakare, & Alamu, 2017; Aina, Falade, Akingbala, & Titus, 2009;Akonor,Tortoe,& Buckman, 2017;Eriksson,Koch,Tortoe,Akonor,&Baidoo,2014; Shittu, Aminu, & Abulude, 2009;Tortoeetal.,2014). However, substitution of wheat flour with Frafra potato flour in pastry products and other culinary applications was limited, although the physicochemical and proximate composition of the Frafra potato has been reported (Kyesmu & Akueshi, 1989;Nkansah,2004). Although these efforts were aimed at achieving food security within countries, therewastheneedalsotopromotelesser JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 3 known crops to further diversify the portfolio of essential crops available. This was buttress by the efforts of several organizations in Ghana to maintain and improve the utilization of the Frafra potatoes (Sugri et al., 2013). Frafra potato has remained a lesser known and underutilized crop, although it has the potential to contribute to local food security and help in fighting vitamin A deficiency, especially in areas where it was cultivated. As a result of its short shelf life, the tubers may be processed into flour and used in pastry and other culinary applications. Therefore, the study was designed to assess the sensory and nutritional properties of bread and koose (a traditional Ghanaian pastry product), made from composite flours of 10 cultivars of Frafra potatoes. This would provide important information on these varieties, which are targeted for integration into food systems. Materials and methods Materials Fully matured Frafra potatoes were obtained from CSIR-Savanna Agricultural Research Institute, Manga-Bawku in the Upper East Region of Ghana. The Frafra potatoes were sorted and cleaned of sand and other foreign materials and stored at room temperature (28°C) prior to processing into flour. Physical characteristics of the 10 varieties of Frafra potatoes obtained are presented in Table 1. Hard wheat flour and other bakery ingredients were purchased from a local supermarket in Accra. Table 1. Physical characteristics of 10 Frafra potato varieties. Frafra potato Status (improved/ variety Species Local name of variety traditional) Shape/Color AC0102 Solenostemon Nutsugah Piesa (Nutsugah’s Improved Oblong/Light brown rotundifolius Frafra potato) UE009 Solenostemon Garu Piesa (Frafra potato from Traditional Elliptical/Brown rotundifolius Garu) UW010 Solenostemon Jirapa Piesa (Frafra potato from Traditional Oblong/Light brown rotundifolius Jirapa) UW001 Solenostemon Wa Piesa (Frafra potato from Traditional Elliptical/Brown rotundifolius Wa) UW022 Solenostemon Naachem-Tiir (hope for the Improved Obovate/Brown rotundifolius youth) UE023 Solenostemon Manga-moya (well done Improved Fairly round/Brown rotundifolius manga station) UE019 Solenostemon Nangode Piesa (Frafra potato Traditional Obovate/Brown rotundifolius from Nangode) UW020 Solenostemon Maa-Lana (I can’t believe how Improved Elliptical/Brown rotundifolius far I have made it) UE021 Solenostemon WAAPP
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