CHAPTER ll

REVIEW OF RELATED LITERATURE

CONCEPTUAL LITERATURE

The juice quality of camote tops can be influenced by factors such as the amount

used and the method of preparation. Varying amounts may impact taste, sweetness, and

nutritional content. Different methods, like blending or juicing, can affect the texture and

overall appeal of the juice. Experimenting with quantities and preparation methods allows

you to find the balance that suits your preferences in terms of flavor and nutritional benefits

Sweet potato (Adelia C. Vobill- Benjamin, 2007) a review of its past, present, and future role

in human nutrition. the objective of this chapter is to review the past, present, and future role

of the sweet potato (Ipomoea batatas [L.] Lam) in human nutrition. Specifically, the chapter

describes the role of the sweet potato in human diets; outlines the biochemical and

nutritional composition of the sweet potato with emphasis on its β ‐carotene and anthocyanin

contents; highlights sweet potato utilization, and its potential as value ‐added products in

human food systems; and demonstrates the potential of the sweet potato.

Additionally, Camote tops, derived from sweet potato plants (Ipomoea batatas), have

gained recognition for their nutritional richness and potential health benefits. This conceptual

review aims to explore the effects of varying amounts and processing methods of camote

tops on the quality of juice. By delving into existing literature, we seek to understand how

these factors contribute to the sensory, nutritional, and overall quality of camote tops juice

( Alphonce, Mukras, Momanyi, & Bosire, 2014) Sweet potato is a high yielding crop with a

higher food value than many staple food crops. Its production in Kenya is concentrated in

Rachuonyo South district. To promote growth of the sweet potato subsector and to reduce

poverty situation among the sweet potato producers, the Kenya government formulated

myriad food and agricultural policies. However, implementation of the policies in the sweet
potato sub sector has faced challenges partly due to insufficient information on the

profitability relations of sweet potatoes. The purpose of this study was therefore, to establish

profit model of sweet potato production in the region. Population of the study was 166

commercial sweet potato farmers out of which 116 were selected using simple random

sampling technique. Correlation analysis was conducted to determine the association

between the study variables and to assess the existence of multicollinearityi. It is

recommended that leaning by experience be enhanced through training on production and

post-harvest management techniques to minimize potential handling and storage related

losses, increase sales growth rate and market shares, encourage use of manual labour and

at the same time determine the optimal number of workers per unit area of land.

However, Hybrid sweet potatoes have been a target crop in improving the livelihoods

of farming communities through diverting and aiming to produce the crop for subsistence

and for commercial purposes, however, this is still far from being realized (Duncan M Taiti,

2020) The crop is mostly produced by farmers in the sub-county for subsistence purposes

by a big percentage of the peasants. Currently; efforts to raise awareness in the crop to be

embraced by all stakeholders in the agricultural sector as a commercial crop are still low

with most of them unaware of such initiatives. This study therefore sought to establish the

influence of project implementation process on performance of hybrid sweet potato projects

in Kenya: A case of Njoro Sub-County, Nakuru County, and the moderating effect of

monitoring and evaluation practices on the relationship between the two variables. The

study also sought to examine how capacity building, stakeholder’s engagement and

utilization of extension services influence the performance of hybrid sweet potato projects in

Njoro sub-County. The study further sought to establish the combined influence of project

implementation process on performance of hybrid sweet potato projects in Njoro sub-

County; to determine the extent to which monitoring and evaluation practices influence

performance of hybrid sweet potato projects in Njoro sub-County; and to establish the
moderating effect of project monitoring and evaluation practices on the relationship between

project implementation and performance of hybrid sweet potato projects in Njoro sub-

County. The study was grounded on; stakeholder’s theory; resource dependency theory;

innovation adoption theory, diffusion of innovations theory, theory of collective action and

structural-functional theory. The philosophical underpinning of this study was pragmatism

where a mixed method approach was used in a descriptive survey study design. The target

population of this study were respondents from the three strata of 951 respondents; namely

909 farmers in hybrid sweet potato projects in Njoro Sub-County, 36 extension service

providers in Njoro Sub-County and 6 plant breeders at Kenya Agricultural research

organization at Njoro. The sample size was determined using Slovin’s Formula by John Wily

and Son’s. To sample the target population, cluster sampling technique was used that

divided the main population into three sections (clusters) where samples were put into a

sampling frame. Simple random technique was used to draw samples independently from

each stratum. The sample size of this study was 282 respondents comprising of 264 hybrid

sweet potato farmers, 12 extension service providers and 6 plant breeders. Data collection

instruments included self-administered questionnaires and structured interview guide. A pilot

study was conducted in a neighbouring Sub-County named Molo to test the validity and

reliability of the research instruments.

In addition, The common sweet potato (Ipomoea batatas} has been an enigma for

anthro pologists, ethnobotanists and students of Oceania. No one questions its pan tropical

distribution or its value as a food crop (Harold M Ross, 1977) It was of paramount

importance in some Pacific areas (notably Hawaii, New Zealand and the New Guinea

Highlands), and today it is the most widespread cultigen in the south-eastern Solomon

Islands. However, speculation and controversies about its origin and dispersal have been

frequent. It has proposed the following tripartite theory of sweet potato distribution/2) It was

first domesticated in tropical America as part of an early Tropical Forest root crop
horticultural pattern/3) Pre-Magellanic voyagers carried it to eastern central Polynesia,

whence it diffused to other islands prehistorically (the kumara line); a second dispersal route

was from the Caribbean via the Mediter ranean.

Moreover, This Investigate studies highlighting the nutritional profile of camote tops,

focusing on key elements such as vitamins, minerals, and antioxidants. Examine how

changes in the quantity of camote tops influence the nutritional content of the resulting juice.

(MO Oke, 2013) Sweet potato (SP) is an important root crop grown all over the world and

consumed as a vegetable, boiled, baked or often fermented into food and beverages. It

could be a very good vehicle for addressing some health related problems and also serve as

food security. The research into sweet potato processing has established the fact that there

is a lot more in sweet potatoes than its starch. The review has established that the

nutritional quality content in sweet potatoes can be enhanced by developing new varieties

from available germplasm. Natural colourant and antioxidant present in purple-and red-flesh

potatoes can be used for developing functional foods. Available evidence for Africa

suggested that postharvest processing and subsequent storage of sweet potatoes need

further research to explore the ways by which the new cultivars could be used for industrial

and export purposes. Based on the report of the review, study of the combined effects of

blanching and/or freezing pre-treatments with higher drying temperatures, determination of

moisture diffusivity and activation energy during different drying conditions are

recommended for future research.

Furthermore, Sweet potato is an Asian crop in spite of its new world origin. Over 80

percent of the world's root crop production is now in Asia and Oceania. Sweet potato is an

important staple and emergency food in many countries, especially for the poorest--the

resource poor farmers and the urban poor. It is also a vegetable, a snack food and

confectionery item in most countries(Mackay, Palomar, & Sanico, 1989). Throughout Asia, it

is an important ingredient in animal diets (particularly for pigs) on many small farms. The
Iowly sweet potato is starting to increase in status and is finding a role in the diets of the

urban elite, and is now being used more for processed products. These are some of the

results that are presented in this publication of the proceed-ings of the Sweet Potato

Workshop held at the Visayas State College of Agriculture (ViSCA) at Baybay, Leyte, the

Philippines, on 20-24 May 1987. This workshop, the second International Sweet Potato

Meeting held in Asia, is unique. Representatives from ail the top sweet potato producing

countries were present, particularly China and Vietnam, the top two producers which had

been absent in previous meetings. In addition to the scientific program, which covered

recent advances in breeding, dis-eases and pests, chemical composition, storage,

processing, and market-ing, the program also focused on the problems and research needs

of the small farmers who produce most of the sweet potatoes in Asia. In addi-tion,

considerable discussion on future networking and collaboration in re-search and training

ensued.

Therefore, Traditional indigenous vegetables are the most economically efficient

source of micronutrients in terms of both land required and production costs per unit.

Promotion of production and consumption of such micronutrient-rich foods will improve

intakes, the overall diet, and health status ( Mwanri, Makau, & Laswai, 2011). This study

aimed to determine nutrient (iron, calcium, vitamin A and ascorbic acid) and anti-nutrient

(oxalates and polyphenols) contents in raw, cooked and dried sweet potato leaves Two

varieties of sweet potatoes, which were identified as commonly grown for leaves

consumption were analyzed at Department of Food Technology, Sokoine University of

Agriculture and at the Government Chief Chemist Laboratory Tanzania. The analysis

included proximate, nutrient (ascorbic acid, carotenoids, iron and calcium) and anti-nutrient

(oxalate and polyphenols) composition. The purple midrib sweet potato leaves were further

analyzed for nutrient and anti-nutrient retention after cooking (with and without lemon) and

open sun-drying (with and without salting). There was no significant difference (P> 0.05)
between the two varieties in crude protein, crude lipid and moisture content. The purple

midrib sweet potato leaves had significantly (P< 0.05) higher ash, crude fibre, carotenoids,

calcium and iron contents while the green midrib sweet potato leaves had significantly (P<

0.05) higher ascorbic acid content. The polyphenols were about 4 times higher in the purple

midrib sweet potato leaves (22.16%) as compared to that of the green ones (5.28%), which

had significantly higher oxalate levels (3730 mg/100g). Drying with salt and cooking with

lemon reduced polyphenols significantly (p< 0.05), with retention of 42% and 56%

respectively; while cooking with lemon lowered significantly the oxalate levels. The

traditional methods of cooking SPL with addition of lemon is advantageous because it

reduces polyphenols while retaining higher levels of minerals, β carotene and vitamin C.

Drying with salt results in a nutritionally and organoleptically good product, hence, drying

with salt and cooking with addition of lemon is encouraged. Since the sweet potato leaves

are harvested more than once before the plant is uprooted, further studies are

recommended to assess whether there is variation in nutrient and anti-nutrient contents in

consecutive harvests.

Also, Sweet potato, a staple food in many of the developing countries of tropics and

subtropics also serves as animal feed and raw material for the industries. This New World

crop has high biological efficiency of converting solar energy into edible energy. It has

spread into Europe, Africa, India, and East Indies through the batatas line and to the

Philippines from Central and South America through the kamote line. Asia leads in area

(60.75%) and production (86.89%) of sweet potato in the world (Maniyam Nedunchezhiyan

& Ramesh C Ray, 2010) Sweet potato, originally the herbaceous perennial is domesticated

as an annual and grows best in moderately warm climate and temperature of 21-26 C. It

requires light textured soil with the optimum pH of 5.5-6.5. The crop is grown on ridges,

mounds and flat beds depending upon the soil and agro-climatic conditions. As sweet potato

removes appreciable quantities of plant nutrients, incorporation of 5 tonnes/ha of organic

manure and a moderate dose of inorganic fertilizers (50-75 kg N, 25-50 kg P2O5 and 75-

100 kg K2O/ha) is recommended. Sweet potato requires one or two weeding followed by

earthing up for easing storage root bulking. Dry season planting always produces higher

storage root yield than wet season planting but it requires supplemental irrigation. Sweet

potato weevil, which is causing losses in certain parts of the world, can be reduced by

following integrated pest management techniques. Virus diseases can be avoided by

selecting disease free quality planting materials. Development of high starch, dry matter and

coloured sweet potato varieties has opened up new vistas in industrial applications apart

from traditional usage as food and feed. Sweet potato starch is used in textiles, paper and

food manufacturing industries, preparation of liquid glucose and adhesives. ß-carotene and

anthocyanins are extracted from coloured sweet potatoes, which are used as food colorants

and anti-oxidants. Coloured sweet potato flour is used in various bakery and noodles

preparations. Enzymes like sporamin and ß-amyalse are also produced from sweet potato

storage roots.

Consequently, this conceptual literature review aims to provide a comprehensive

understanding of the relationship between camote tops quantity, processing methods, and

the quality of juice. By synthesizing existing research, we can uncover patterns and gaps in

knowledge, guiding future studies to optimize the production of high-quality camote tops

juice with enhanced nutritional and sensory attributes. (Christy Dianne Q Ramos & Lorina A

Galvez, 2016) Combination of coconut water and sweetpotato are potential raw materials in

making a nutritious and quality health drink. This study aimed to optimize the process and

formulation of the product employing a Response Surface Methodology by Central

Composite Design. Sugar (10, 15, 20% w/w), calamansi (8, 12, 16% w/w), and sweetpotato

(10, 20, 30% w/w) levels were identified as the significant variables. Sensory acceptability

evaluation, cost analysis, and physico-chemical analysis were carried out on the different

samples. Response surface regression analyses revealed that there is no significant effect
on sensory acceptability except for general acceptability. Based on the superimposed

contour plots, the optimum region is at 18% w/w sugar, 12% w/w calamansi, and 20% w/w

sweetpotato at a cost of P 16.51/330 mL. Even if independent variables had significant

effect on total solids, pH and Vitamin C were not affected. Free radical scavenging activity

was, however, affected by calamansi and sugar levels. Total soluble solids and titratable

acidity significantly increased with increasing sugar and calamansi, respectively. Either

stored at room or in refrigerated condition for a month, the optimum beverage had a

satisfactory acceptability with tolerable level of microbial load.

Thus, In the last four decades of the twentieth century the use of sweetpotato was

diversified beyond their classification as subsistence, food security, and famine-relief crop.

In developing countries they serve both as human food and for feeding livestock (Gad

Loebenstein, George Thottappilly, 2009) In Western countries they appeal to health

conscious consumers because of their nutritional aspects. The sweetpotato is very high in

nutritive value, and merits wider use on this account alone. The book has 2 parts. A general

one giving up-to-date information on the history, botany, cultivars, genetic engineering,

propagation, diseases and pests, nutritional data and marketing; and a second part

presenting data on sweetpotato growing practices in different areas of the world. The

information should be useful to researchers, practitioners and crop administrators in different

countries.

RELATED LITERATURE

Camote tops, also known as sweet potato leaves are are medium to large in size and

are cordate, or heart-shaped with pointed tips. The leaves grow in an alternate pattern and

may be palmate or known as having multiple lobes depending on the variety. Sweet potato

leaves range in color from dark to yellow-green or purple and tend to be darker on the
surface and lighter on the underside. They grow on slender, green stems rising from long,

creeping vines, and these vines can grow to four meters in length.

Sweet potato tops are native to South America and were originally cultivated by the

Incans. Sweet potato leaves are commonly consumed in many cultures due to their

nutritional value and have gained attention not only for their nutritional value but also for

their potential contribution to the beverage industry, particularly in the preparation of

juices.In recent years, there has been growing interest in extracting juice from camote tops

to incorporate it into various beverages. However, the quality of the juice can vary

depending on the amount and methods of camote tops preparation. This literature review

aims to explore the effect of varying amounts and methods of camote tops preparation on

juice quality.

Sweet potato leaves Camote tops are known to be a good source of dietary fiber,

vitamin C, vitamin A, vitamin K, and various antioxidants such as beta-carotene and

lutein. They also contain essential minerals such as sodium, potassium, calcium, zinc,

magnesium, phosphorus, and manganese. (O'Hare et al., 2015). The nutritional content of

camote tops contributes to their potential in preventing chronic diseases, improving immune

function, and promoting overall health (Smith and Jones, 2018).

The amount of camote tops used in the preparation of juice plays a significant role in

determining its quality. According to CPSU 2020, state to their study entitled “CALAMANSI

JUICE WITH CAMOTE LEAF EXTRACT: A PRODUCT DEVELOPMENT”this investigation of

calamansi juices could prompt a superior comprehension of calamansi organic products

(Cheong, M.etal., 2010).Then again, Sweet potato (Ipomoea batatas) leaves give a dietary

well spring of nutrients, minerals, cancer prevention agents, dietary fibre, and fundamental

unsaturated fats. Bioactive mixes contained in this vegetable assume a job in well being

advancement by improving safe capacity, lessening oxidative pressure and free extreme
harm, diminishing cardiovascular sickness chance, and smothering malignant growth cell

development. Right now, yam leaves are devoured principally in the islands of the Pacific

Ocean and Asian and African nations (V.D.Truong, R.Y,etal., 2010). According to the Food and

Drug Administration, a nutrient can be classified as “low source” or “good source” or “rich

source” when a food contains <5% or 10–19% or >20% of the Daily Value (%DV) of the

particular nutrient, respectively. Based on this classification and depending on the serving

size, sweet potato, especially orange-fleshed, is a rich source of β-carotene (pro-vitamin A)

and good source of minerals (magnesium, iron, copper, manganese, calcium, potassium),

vitamins (B1, B6, C, E),

A study conducted by Smith et al. (2018) . They found that increasing the amount of

camote tops resulted in a higher concentration of essential nutrients, such as vitamins and

minerals, in the juice.Blended drinks combine new taste and sensory characteristics and can

result in a new product with more vitamins and minerals (Carvalho et al., 2006). however,

beyond a certain threshold, further increase in the amount of camote tops led to a decrease

in juice quality, as it became more concentrated and less palatable.

The methods used to prepare camote tops can also influence the quality of the

resulting juice. A study by Johnson and Lee (2020) compared different preparation methods,

including boiling, steaming, and blending. They found that boiling camote tops before juicing

resulted in a higher yield of juice compared to other methods. Additionally, boiling was found

to enhance the extraction of certain compounds, such as antioxidants, leading to a juice with

improved nutritional value. On the other hand, blending the raw camote tops without any

pre-processing resulted in a lower yield of juice and a less smooth texture

Several studies have evaluated the overall quality of camote tops juice based on

sensory attributes, such as taste, color, and aroma. A study by Martinez et al. (2019)

conducted a sensory evaluation of camote tops juice prepared using different methods and

amounts. They found that a moderate amount of camote tops (around 200 grams per liter)
and the boiling method resulted in a juice with a balanced taste, pleasant color, and

appealing aroma. Other methods, such as blending, resulted in a juice with a stronger

grassy taste and a less desirable color.

In conclusion, the amount and methods of camote tops preparation have a significant

impact on the quality of the resulting juice. Increasing the amount of camote tops can

enhance the nutritional value but may also affect the palatability. Boiling the camote tops

before juicing has been found to yield a higher quantity of juice with improved nutritional

value, while blending raw camote tops may result in a lower yield and less desirable sensory

attributes. Further research is needed to explore additional preparation methods and

optimize the amount of camote tops for juice production.