An article in the February 2011 issue of Comprehensive Reviews in Food Science and Food Safety (CRFSFS) discussed how orange sweet potatoes could help prevent vitamin A deficiency in developing countries where this nutritional disease causes over 600,000 deaths per year--mostly of young children or pregnant women.
Most sweet potatoes in the United States are orange, but in developing countries sweet potatoes can also be white, cream, yellow and purple. According to the author, Betty J. Burri, of Western Human Nutrition Center at the United States Department of Agriculture, in these countries where vitamin A deficiency is common, it would help if the food industry could find ways to increase the production and consumption of orange-fleshed sweet potatoes.
Specifically, food companies could further this goal by developing improved varieties of prolific, hardy, disease and drought-resistant orange-fleshed sweet potatoes while developing and testing different food products made from sweet potatoes. For example, one of the sweet potato products that international programs are testing is sweet potato flour, which they can make into biscuits and buns.
There are many good sources of vitamin A and pro-vitamin A carotenoids in the American diet as well as access to orange sweet potatoes. However, in some parts of Africa the custom is to feed orange sweet potatoes to livestock and white sweet potatoes (which have very little pro-vitamin A carotenoids) to people. There are ongoing educational programs to guide these populations to eat more orange sweet potatoes and improve their vitamin A status. The food industry could help educate people about the types of sweet potatoes that are available, their nutrient content, and the best methods for storing, preparing, and cooking them.
Read the full article in Comprehensive Reviews in Food Science and Food Safety: http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00146.x/abstract
Information from this press release used for online, print, or broadcast content must be attributed to Comprehensive Reviews in Food Science and Food Safety, a publication of the Institute of Food Technologists.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.
Mindy Weinstein | Newswise Science News
Plasma-zapping process could yield trans fat-free soybean oil product
02.12.2016 | Purdue University
New findings about the deformed wing virus, a major factor in honey bee colony mortality
11.11.2016 | Veterinärmedizinische Universität Wien
Physicists of the University of Würzburg have made an astonishing discovery in a specific type of topological insulators. The effect is due to the structure of the materials used. The researchers have now published their work in the journal Science.
Topological insulators are currently the hot topic in physics according to the newspaper Neue Zürcher Zeitung. Only a few weeks ago, their importance was...
In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.
Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...
Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
16.11.2016 | Event News
01.11.2016 | Event News
14.10.2016 | Event News
09.12.2016 | Life Sciences
09.12.2016 | Ecology, The Environment and Conservation
09.12.2016 | Health and Medicine