Search for Author, Title, Keyword
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
More details
Hide details
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Indonesia
Department of Food Industrial Technology, Faculty of Agroindustrial Technology, Padjadjaran University, Indonesia
Submission date: 2023-08-31
Acceptance date: 2024-02-12
Online publication date: 2024-03-07
Publication date: 2024-03-07
Corresponding author
Eny Palupi   

Department of Community Nutrition, Faculty of Human Ecology, IPB University, Jl. Lingkar Akademik, Kampus IPB Dramaga, 16680, Bogor, Indonesia
Pol. J. Food Nutr. Sci. 2024;74(1):82-91
Low intake of dietary fiber is closely related to an increased risk of various non-communicable diseases globally. This study aimed to develop a formulation for high-fiber extrudate based on purple sweet potato and kidney bean and evaluate the nutritional value of the products and their satiety index after consumption. Optimization of the formula was carried out using four levels of purple sweet potato flour substitution with kidney bean flour: 0, 20, 30, and 40% (w/w). The extrudates were obtained using a double-screw extruder at 60°C, with the auger, screw, and cutter speeds of 40, 40 and 50 Hz, respectively. The satiety index determination involved 16 subjects with body mass index in optimal range, and data from the visual analogue scale (VAS) questionnaire were used at 0, 30, 60, 90, 120, 150, and 180 min after consumption of the test food. The product with the highest substitution (40%) of kidney bean was selected as the best based on the sensory acceptability and nutritive value – contents of protein and total fiber were 13.20 and 17.00 g in 100 g dry matter, respectively. The estimated shelf-life of this extrudate was 19 months. Satiety index values for commercial cereals, extruded purple sweet potato, and extruded purple sweet potato with kidney bean were 99, 104, and 140, respectively. This research showed that the consumption of high-fiber extruded sweet potato with kidney bean could significantly extend the feeling of fullness with low energy contribution so that it might prevent excess calorie intake contributing to overweight and obesity.
The authors acknowledge to IPB University for financial support of the research as a “Young Lecturer Grant” for this research entitled “High Fiber and Antioxidants Extruded Purple Sweet Potato to Prevent Obesity and Non-Communicable Diseases” No. RKA B1.006.02 and the Article Processing Charge. The authors also would like to thank for the support of research grant from Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA).
The authors declare no conflict of interest.
Aguilar-Avila, D.S., Martinez-Flores, H.E., Morales-Sanchez, E., Reynoso-Camacho, R., Garnica-Romo, Ma.G. (2023). Effect of extrusion on the functional properties and bioactive compounds of tamarind (Tamarindus indica L.) shell. Polish Journal of Food and Nutrition Sciences, 73(3), 278-288.
Amankwaah, A.F., Sayer, R.D., Wright, A.J., Chen, N., McCrory, M.A., Campbell, W.W. (2017). Effects of higher dietary protein and fiber intakes at breakfast on postprandial glucose, insulin, and 24-h interstitial glucose in overweight adults. Nutrients, 9(4), art. no. 352.
AOAC International. 2005. Official Method 923.03. Ash of Flour. 18th edition. AOAC International, Gaithersburg, Maryland, USA.
AOAC International. 2005. Official Method 925.10. Solid (Total) and Moisture in Flour. 18th edition. AOAC International, Gaithersburg, Maryland, USA.
AOAC International. 2005. Official Method 985.29. Insoluble, Soluble, and Total Dietary Fiber in Foods. Enzymatic-Gravimetric. 18th edition. AOAC International, Gaithersburg, Maryland, USA.
AOAC International. 1922. Official Method 922.06. Fat in Flour. 15th edition. AOAC International, Gaithersburg, Maryland, USA.
AOAC International. 1920. Official Method 920.87. Protein (total) in Flour. 15th edition. AOAC International, Gaithersburg, Maryland, USA.
Audu, S.S., Aremu, M.O. (2011). Effect of processing on chemical composition of red kidney bean (Phaseolus vulgaris L.) flour. Pakistan Journal of Nutrition, 10(11), 1069-1075.
Becker, A.M., Holze, F., Grandinetti, T., Klaiber, A, Toedtli, V.E., Kolaczynska, K.E., Duthaler, U., Varghese, N., Eckert, A., Grünblatt, E., Liechti, M.E. (2022). Acute effects of psilocybin after escitalopram or placebo pretreatment in a randomized, double‐blind, placebo‐controlled, crossover study in healthy subjects. Clinical Pharmacology & Therapeutics, 111(4), 886-895.
Budi, F.S., Hariyadi, P., Budijanto, S., Syah, D. (2016). Effect of dough moisture content and extrusion temperature on degree of gelatinization and crystallinity of rice analogues. Journal of Developments in Sustainable Agriculture, 10(2), 91-100.
Clark, M.J., Slavin, J.L. (2013). The effect of fiber on satiety and food intake: A systematic review. Journal of the American College of Nutrition, 32(3), 200-211.
Dhillon, J., Craig, B.A., Leidy, H.J., Amankwaah, A.F., Anguah, K.O.B., Jacobs, A., Jones, B.L., Jones, J.B., Keeler, C.L., Keller, C.E., McCrory, M.A., Rivera, R.L., Slebodnik, M., Mattes, R.D., Tucker, R.M. (2016). The effects of increased protein intake on fullness: a meta-analysis and its limitations. Journal of the Academy of Nutrition and Dietetics, 116(6), 968-983.
Dhingra, D., Michael, M., Rajput, H., Patil, R.T. (2022). Dietary fibre in foods: A review. Journal of Food Science and Technology, 49, 255-266.
Forde, C.G. (2018). Chapter 7: Measuring satiation and satiety. In: G. Ares, P. Varela (Eds.). Methods in Consumer Research, Volume 2, Woodhead Publishing, pp. 151–182.
Gibney, M.J., Barr, S.I., Bellisle, F., Drewnowski, A., Fagt, S., Livingstone, B., Masset, G., Moreiras, V.G., Moreno, L.A., Smith, J., Vieux, F., Thielecke, F., Hopkins, S. (2018). Breakfast in human nutrition: The international breakfast research initiative. Nutrients, 10(5), art. no. 559.
Glynn, E.L., Fleming, S.A., Edwards, C.G., Wilson, M.J., Evans, M., Leidy, H.J. (2022). Consuming a protein and fiber-based supplement preload promotes weight loss and alters metabolic markers in overweight adults in a 12-week, randomized, double-blind, placebo-controlled trial. The Journal of Nutrition, 152(6), 1415-1425.
Gumul, D., Berski, W., Zięba, T. (2023). The influence of fruit pomaces on nutritional, pro-health value and quality of extruded gluten-free snacks. Applied Sciences, 13(8), art. no. 4818.
Herreman, L., Nommensen, P., Pennings, B., Laus, M.C. (2020). Comprehensive overview of the quality of plant‐ and animal‐sourced proteins based on the digestible indispensable amino acid score. Food Science & Nutrition, 8(10), 5379-5391.
Hough G. (Ed.) (2010). Chapter 3: Design of sensory shelf-life experiments, In: Sensory Shelf Life Estimation of Food Products. 1st Edition, US: CRC Press, Boca Raton, USA, pp. 63-82.
Huang, A.S., Tanudjaja, L., Lum, D. (1999). Content of alpha-, beta-carotene, and dietary fiber in 18 sweetpotato varieties grown in Hawaii. Journal of Food Composition and Analysis, 12(2), 147-151.
Indonesian Food and Drug Authority. (2022). Regulation of Indonesian Food and Drug Authority Number 1 of 2022 About Monitoring Claims on Processed Food Label and Food Advertisement. Jakarta: Indonesian Food and Drug Authority.
ISO 8586. (2014). Sensory analysis – General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors.
Kan, L., Nie, S., Hu, J., Wang, S., Cui, S.W., Yawen, L., Xu, S., Wu, Y., Wang, J., Bai, Z., Xie, M. (2017). Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars. Food and Chemical Toxicology, 108(Part B), 467-477.
Khalid, W., Arshad, M.S., Jabeen, A., Muhammad Anjum, F., Qaisrani, T.B., Suleria, H.A.R. (2022). Fiber‐enriched botanicals: A therapeutic tool against certain metabolic ailments. Food Science & Nutrition, 10(10), 3203-3218.
Kurnianingsih, N., Ratnawati, R., Nazwar, T.A., Ali, M., Fatchiyah, F. (2020). A comparative study on nutritional value of purple sweet potatoes from West Java and Central Java, Indonesia. Journal of Physics: Conference Series, 1665(1), art. no. 012011.
Kurnianingsih, N., Ratnawati, R., Nazwar, T.A., Ali, M., Fatchiyah, F. (2021). Purple sweet potatoes from East Java of Indonesia revealed the macronutrient, anthocyanin compound and antidepressant activity candidate. Medical Archives, 75(2), 94-100.
Lasimpala, L., Nuryani, N., Ramadhani, F., Kau, M. (2021). Dietary patterns and knowledge of metabolic syndrome among adults. Gorontalo Journal of Nutrition and Dietetic, 1(2), 64-73 (in Indonesian).
Leite, C.E.C., Souza, B.D.K.F., Manfio, C.E., Wamser, G.H., Alves, D.P., de Francisco, A. (2022). Sweet potato new varieties screening based on morphology, pulp color, proximal composition, and total dietary fiber content via factor analysis and principal component analysis. Frontiers in Plant Science, 13, art. no. e852709.
Lesgards, J.F. (2023). Benefits of whey proteins on type 2 diabetes mellitus parameters and prevention of cardiovascular diseases. Nutrients, 15(5), art. no. 1294.
Lisiecka, K., Wójtowicz, A., Sujak, A. (2021). Effect of composition and processing conditions on selected properties of potato-based pellets and microwave-expanded snacks supplemented with fresh beetroot pulp. Polish Journal of Food and Nutrition Sciences, 71(2), 211–236.
Margier, M.M., Georgé, S., Hafnaoui, N., Remond, D., Nowicki, M., Chaffaut, L.D., Amiot, M.-J., Reboul, E. (2018). Nutritional composition and bioactive content of legumes: characterization of pulses frequently consumed in France and effect of the cooking method. Nutrients, 10(11), art. no. 1668.
Ménabréaz, T., Dorsaz, M., Bocquel, D., Udrisard, I., Kosinska-Cagnazzo, A., Andlauer, W. (2021). Goji berry and whey protein concentrate enriched rice extrudates – Physical properties and accessibility of bioactives. Polish Journal of Food and Nutrition Sciences, 71(1), 29-37.
Natabirwa, H., Nakimbugwe, D., Lung'aho, M., Tumwesigye, K.S., Muyonga, J.H. (2020). Bean-based nutrient-enriched puffed snacks: Formulation design, functional evaluation, and optimization. Food Science Nutrition, 8(9), 4763-4772.
Nolan, S.J., Hambleton, I., Dwan, K. (2016). The use and reporting of the cross-over study design in clinical trials and systematic reviews: a systematic assessment. PLoS ONE, 11(7), art. no. e0159014.
Palupi, E., Delina, N., Nurdin, N.M., Navratilova, H.F., Rimbawan, R., Sulaeman, A. (2023). Kidney bean substitution ameliorates the nutritional quality of extruded purple sweet potatoes: Evaluation of chemical composition, glycemic index, and antioxidant capacity. Foods, 12(7), art. no. 1525.
Potter, R., Stojceska, V., Plunkett, A. (2013). The use of fruit powders in extruded snacks suitable for children's diets. LWT – Food Science and Technology, 51(2), 537-544.
Priebe, M.G., McMonagle, J.R. (2016). Effects of ready-to-eat-cereals on key nutritional and health outcomes: A systematic review. PLoS ONE, 11(10), art. no. e0164931.
Rebello, C., Greenway, F.L., Dhurandhar, N.V. (2014). Functional foods to promote weight loss and satiety. Current Opinion in Clinical Nutrition & Metabolic Care, 17(6), 596-604.
Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E., Te Morenga, L. (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet, 393(10170), 434-445.
Reynolds, A.N., Akerman, A.P., Mann, J. (2020). Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses. PLoS Medicine, 17(3), art. no. e1003053.
Rodríguez-Mena, A., Ochoa-Martínez, L.A., González-Herrera, S.M., Rutiaga-Quiñones, O.M., González-Laredo, R.F., Olmedilla-Alonso, B. (2023). Natural pigments of plant origin: Classification, extraction and application in foods. Food Chemistry, 398, art. no. 133908.
Shah, F.U.H., Sharif, M.K., Bashir, S., Ahsan, F. (2019). Role of healthy extruded snacks to mitigate malnutrition. Food Reviews International, 35(4), 299-323.
Starr, K.N.P., Connelly, M.A., Orenduff, M.C., McDonald, S.R., Sloane, R., Huffman, K.M., Kraus, W.E., Bales, C.W. (2019). Impact on cardiometabolic risk of a weight loss intervention with higher protein from lean red meat: Combined results of 2 randomized controlled trials in obese middle-aged and older adults. Journal of Clinical Lipidology, 13(6), 920-931.
Stephen, A., Champ, M., Cloran, S., Fleith, M., Van Lieshout, L., Mejborn, H., Burley, V. (2017). Dietary fibre in Europe: Current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. Nutrition Research Reviews, 30(2), 149-190.
Tomaszewska-Ciosk, E., Golachowski, A., Drożdż, W., Boruczkowski, T., Boruczkowska, H., Zdybel, E. (2012). Selected properties of single- and double-extruded potato starch. Polish Journal of Food and Nutrition Sciences, 62(3), 171–177.
Wichchukit, S., O'Mahony, M. (2014). The 9‐point hedonic scale and hedonic ranking in food science: some Reappraisals and alternatives. Journal of the Science of Food and Agriculture, 95(11), 2167-2178.
WOF, World Obesity Federation. (2023). World Obesity Atlas 2023. UK.
Yacu, W. (2020). Chapter 3: Extruder screw, barrel, and die assembly: General design principles and operation. In: G.M. Ganjyal (Ed.). Extrusion Cooking, 2nd Edition, Woodhead Publishing & Cereals & Grains Assoc. Bookstore, pp. 73-117.
Yuansah, S.C., Laga, A. (2023). Enzymatic saccharification of purple sweet potato flour by α-amylase, xylanase, mannanase and amyloglucosidase for liquid sugar production. IOP Conference Series: Earth and Environmental Science, 1182(1), art. no. 012044.
Journals System - logo
Scroll to top