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A Tuskegee University research team has developed paper from inedible sweetpotato (Ipomoea batatas), peanut (Arachis hypogea), and soybean (Glycine max) plant residues for NASA's Advanced Life Support Program (ALS) for sustaining human life in space. The objective was to develop papers that could be used as a media for inocula and characterize their physical and mechanical properties. The tensile fracture behavior, micromorphological analysis, and fracture surface examination of peanut shells, sweetpotato stems, soybean pods, and a combination of sweetpotato stems (60%) / peanut shells (40%) papers were also investigated. The ultimate strength was 2.6 MPa, 9.2 MPa, 7.1 MPa and 6.5 MPa, respectively. All samples performed well as a media inocula.

The National Aeronautics and Space Administration (NASA) Advanced Life Support (ALS) system has selected the sweetpotato as a candidate crop to be grown on long-term space missions. There is limited research regarding the production of sweetpotato bread. The objectives of this research were to: i) determine the chemical properties (moisture, loaf volume, and texture) of bread supplemented with different levels of sweetpotato flour (SPF); and ii) evaluate the structural properties of bread supplemented with different levels of SPF using Scanning Electron Microscopy (SEM) and Differential Scanning Calorimetry (DSC). Bread formulations were supplemented with different levels of SPF, namely: 50% SPF to 50% whole-wheat flour (WWF); 55% SPF to 45% WWF; 60% SPF to 40% WWF; and 65% SPF to 35% WWF. The maximum % strain required to cut the breads into two pieces was used to indicate texture (firmness).

The sweetpotato [Ipomoea (L.) Lam.] has approximately 90% carbohydrate of its dry matter, which makes it ideal for glucose syrup production. However, data regarding the isolation and use of sweetpotato starch (SPS) in syrup production are scanty. The objectives of this study were to: i) develop a syrup from SPS; and ii) determine the physicochemical (refractive index and color), and viscometric properties during storage of the sweetpotato syrup. SPS was isolated from Hillbilly variety field-grown sweetpotatoes. The SPS was rehydrated, heated to 102°C, treated with -amylase at 90°C for five hours, cooled, and further treated with glucoamylase at 62.5°C for 12 hours. The syrup was filtered, evaporated and cooled. The refractive index and color were measured. To determine the viscometric properties of the syrup during storage, the syrups were stored between 21±4°C (room temperature) and 4°C. An AR-2000 Rheometer was used to measure the viscometric properties of the syrup.

Sustaining long-duration human exploration and development of space requires ensuring that there is a continuous supply of vital resources and maximum utilization of wastes evolving from human habitation and crop biomass production. The products of waste treatment potentially constitute a valuable source of nutrients and utilizable materials. A clear profile of organics derived from aerobic biodegradation would enable the expansion of the list of potential organic species to be considered when examining the sustaining of long-duration, human space exploration. In laboratory studies, a survey was conducted of the products of aerobic degradation of sweetpotato biomass where Serratia marcescens a soil microbial isolate was used as the biological agent.

The objective of this study was to determine the effect of storage on the physicochemical properties of a sweetpotato beverage (SWPB) produced through centrifugation. The SWPBs were formulated using 19, 22, and 26% pureed sweetpotato and other ingredients. Each SWPB was centrifuged at 3,500 rpm for 10 minutes. The beverages were stored for 14 days at 5°C. Colony forming units were enumerated every 48h. SWPBs were diluted to 10-5 and distributed on Petrifilm plates in duplicate. ºBrix, color, pH, and ascorbic acid were measured. Analysis of variance (ANOVA) was used to determine whether there were differences among the means for ºBrix, color, pH, and ascorbic acid. Negligible microbial growth (0-42 CFU/mL) was observed for the beverages during storage. Solids contents in the SWPBs were constant, ranging from 15.2±0.3 to 15.3± 0.7. Lightness values were from 62.7, 63.3, and 63.9, for the 19%, 22% and 26% SWPB, respectively. The mean pH of the beverages ranged from 4.2 to 4.3.

The sweetpotato (Ipomoea batatas [L.] Lam) is a candidate crop for future space missions. However, sweetpotatoes are highly perishable and difficult to store, therefore, novel avenues for processing the surplus roots into value-added products that are commercially viable are needed. Technology was developed on a laboratory scale for the production of sweetpotato syrup and: i) the effect of varying levels of α-amylase on syrup quality determined; and ii) the storage stability and consumer acceptance of the syrup evaluated. Three levels of thermostable bacterial α-amylases (1.5, 3.0, 4.5 mL) were used for conversion of sweetpotato starch (SPS) into glucose syrup. The 1.5 mL α-amylase-treated was dropped from the experiment because there was no hydrolysis. The enzymatic conversion of SPS into glucose was significantly higher (P<0.05) for the 4.5 mL α-amylase-treated compared to the 1.5 and 3.0 mL levels.

The objective of the study was to quantify styrene and hexanol generated during the baking of a model sweetpotato bread (SPB) using three different sorbent based tubes. Volatiles were trapped from the ambient air and Gerstel TDU tubes packed with PDMS foam, Tenax and Carbopack B. The average mass of styrene from Tenax absorption tubes was 26.99 μg. The average mass of hexanol desorbed from the Tenax absorbent tubes was 6.2 μg. Considering the low amount of styrene and hexanol emitted from the SPB, it is believe that it is not enough to pose harm to the human body.