Effect of processing on nutritional and sensory quality of orange-fleshed sweet potato’s porridge and Ugali (stiff-porridge) consumed in the Lake Zone, Tanzania

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dc.contributor.authorIssa-Zacharia Abdulsudi
dc.contributor.authorChuwa Caresma
dc.date.accessioned2025-09-25T06:24:15Z
dc.date.available2025-09-25T06:24:15Z
dc.date.issued2025-06-03
dc.descriptionJournal Article
dc.description.abstractThe orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, vitamin C, mineral content, and sensory attributes of OFSP porridge and Ugali (stiff porridge) consumed in the Lake zone of Tanzania. Three variety of OFSP; Ejumla, Jewel, and Carrot Dar, were subjected to solar or sun-drying and subsequently processed into flour. The resulting flours were used to produce porridge and Ugali (stiff porridge). Conventional techniques were employed to evaluate the proximate composition, β-carotene, vitamin C, and micronutrient content of porridge and Ugali (stiff porridge). Additionally, sensory analysis was performed to assess the level of acceptability of the items' sensory qualities. There was a significant difference in moisture content, crude protein, and crude fat between porridge and Ugali (stiff porridge) for all three varieties of OFSP (p<0.05). Moreover, solar-dried products had higher retention of β-carotene (28.79 mg/100 g) and vitamin C (3.29-10.45 mg/100 g). Sun-dried products had lower mineral content than solar-dried products. There was also a significant difference (p<0.05) between solar and sun-dried products in all tested essential minerals. The nutrients analyzed were more concentrated in stiff porridge than in regular porridge, such as calcium (21.65mg/100g), potassium (90.70mg/100g), Sodium (169.98mg/100g), magnesium (13.26mg/100g) and zinc (0.51mg/100g). Solar-dried items had the highest acceptability scores (3.0–3.9) compared to sun-dried products, with Ejumla being the most preferred. The findings depict that solar drying preserves OFSP-based food's nutritional and sensory quality better. Solar-dried OFSP may reduce vitamin A deficiency (VAD) and improve nutritional security in Tanzania.
dc.identifier.citationhttps://doi.org/10.11648/j.jfns.20251303.12
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/7064
dc.language.isoen
dc.publisherScience Publishing Group
dc.subjectOFSP
dc.subjectSolar Drying
dc.subjectSun-drying
dc.subjectUgali
dc.subjectPorridge
dc.subjectProximate Composition
dc.subjectβ-carotene
dc.subjectVitamin C
dc.subjectMineral Content
dc.titleEffect of processing on nutritional and sensory quality of orange-fleshed sweet potato’s porridge and Ugali (stiff-porridge) consumed in the Lake Zone, Tanzania
dc.typeArticle

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