Determination of nutritional value and the effect of strain, inoculum size, temperature, and incubation period on pH fermentation of Ipomoea batatas

A. Hussin, . and M. A. Manan, . and S. A. Sharifudin, . and N. A. Sani, . (2023) Determination of nutritional value and the effect of strain, inoculum size, temperature, and incubation period on pH fermentation of Ipomoea batatas. International Food Research Journal (Malaysia), 30. pp. 1235-1242. ISSN 2231 7546

Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties, namely VitAto (orange), Gendut (yellow), and Anggun (purple) were evaluated. Results indicated that VitAto had the highest content of crude fibre (2.02%), ash (0.65%), and carbohydrate (25%) as compared to Gendut and Anggun. The high carbohydrate content of VitAto makes this variety suitable as a substrate in the development of high nutrition products through food bioprocessing. The combination of parameters studied, such as strain type (Amylomyces rouxii F0050), inoculum size (0.4%), incubation temperature (30°C), and fermentation period (36 h) was found to not only affect the growth of microorganisms, but also improved the pH of culture fermentation. This demonstrated that to obtain the required products or metabolites, proper use of microorganisms to hydrolyse carbohydrates or starches into simpler sugars is very important as a source of carbon to grow the microorganisms.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(05)%202023/12%20-...

Abstract

Ipomoea batatas, also known as sweet potato, belongs to the Convolculaceae family, and serves as one of the most important food crops worldwide. In the present work, the nutritional values and physicochemical properties of selected sweet potato varieties, namely VitAto (orange), Gendut (yellow), and Anggun (purple) were evaluated. Results indicated that VitAto had the highest content of crude fibre (2.02%), ash (0.65%), and carbohydrate (25%) as compared to Gendut and Anggun. The high carbohydrate content of VitAto makes this variety suitable as a substrate in the development of high nutrition products through food bioprocessing. The combination of parameters studied, such as strain type (Amylomyces rouxii F0050), inoculum size (0.4%), incubation temperature (30°C), and fermentation period (36 h) was found to not only affect the growth of microorganisms, but also improved the pH of culture fermentation. This demonstrated that to obtain the required products or metabolites, proper use of microorganisms to hydrolyse carbohydrates or starches into simpler sugars is very important as a source of carbon to grow the microorganisms.

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Item Type:	Article
AGROVOC Term:	Ipomoea batatas
AGROVOC Term:	fermented foods
AGROVOC Term:	nutritive value
AGROVOC Term:	sampling
AGROVOC Term:	proximate analysis
AGROVOC Term:	statistical methods
AGROVOC Term:	microorganisms
AGROVOC Term:	sweet potatoes
AGROVOC Term:	microbiologists
AGROVOC Term:	nutritional status
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	12 Nov 2025 08:54
Last Modified:	12 Nov 2025 08:54
URI:	http://webagris.upm.edu.my/id/eprint/1426

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