59th KENYA SECONDARY SCHOOL SCIENCE AND ENGINEERING FAIR (KSEF)

CATEGORY: FOOD TECHNOLOGY

TITTLE: SWEET POTATO SPAGHETTI

PRESENTERS: REBBECA NANJALA

CHARITY MUYUNDO

SCHOOL: THE IMMACULATE HEART OF MARY LUUYA

COUNTY: BUNGOMA CENTRAL

VENUE: KIMALEWA SECONDARY SCHOOL

YEAR: 2023
DECLARATION
This is our own original project and has never been in any Kenya science and engineering fair.
NAME ADM NO: DATE: FORM: SIGN:
REBBECA NANJALA 6881 3K
CHARITY MUYUNDO 6538 4J

This write-up has been submitted under our supervision.

PATRON TSC No SIGN DATE MR. MULIKA FRED

544459
PRINCIPAL TSC No SIGN DATE
MRS. ELIZABETH MARARU 364379

ABSTRACT
This project was performed to identify the physical and chemical characteristics as well as sensorial attributes of noodles
prepared from sweet potatoes.
Indeed, our family was very poor to afford a meal we realized we have been feeding on boiled sweet potatoes only without any
alternative diet. We wondered if there were no other way sweet potatoes could be processed especially the orange potatoes, and
that was when we thought of this knowledge of making spaghetti from sweet potatoes.

Peel and spiralize the sweet potatoes into spaghetti. On the pan add 250 ml of cooking oil, ½ table spoon of minced garlic,
parsley and 1tea spoonful of salt and cook over a medium heat for two to three minutes to prevent burning. Add the sweet
potatoes spaghetti to the pan and mix evenly, cook over medium heat for five to seven minutes. Turn off the heat, stir and then
then serve.
For those who prefer boiled, for four to six quarters of water add 1 tea spoon of salt to the boiling water. Add pasta, cook
uncovered for seven to eight minutes and stir occasionally. Strain pasta rinse an deserve with the sauce of choice.
The study revealed that sweet potatoes samples contain nutritional components, which if freely freely available for consumption
will improve the nutritional status of the consumer and their effects reduce their nutritional problems, leaving the consumer with
a healthy body. It also reveals that sweet potatoes can also treat chronical diseases through its antioxidant and anti-inflammatory.
This study demonstrates that pasta can be produced from OFSP us in extrusion, which might appeal to consumer as it has
appreciable anti-oxidant properties and has quick cooking time.
ACKNOWLEDGEMENT
We would like to thank our principal Madam Elizabeth Mararu for her financial support on our project. We would like also to
thank, Madam koi Edna for guiding us on how to acquire knowledge and skills on this project. And there are others who have
contributed on our project growth and development including the scientists of luuya girls’ Mulika Fred and Mr. Wekesa Esau
and finally the administrating office for giving us the opportunity to participate in the project.
TABLE OF CONTENTS
COVERPAGE………………………………………………………………………………i
DECLARATION……………………………………………………………………………ii
ACKNOWLEDGEMENT…………………………………………………………………. iii
TABLOF CONTENT……………………………………………...………………………. iv
CHAPTER ONE…………………………………………………………………………….….1
BACKGROUND INFORMATION………………………………...……………………….…………1
INTRODUCTION……………………………………………………………….…1
RESEARCH QUESTION………………….……………….………………….……………….1
STATEMENTOFTHE PROBLEM………………….……………………………………………………1
OBJECTIVES/HYPOTHESIS……………………………………………………1
SIGNIFICANCE……………….…………………………………………………1
DEMERITS/LIMITATIONS……………………………………………………...1
ASSUMPTIONS/PRECAUTIONS……………………………………………….1
CHAPTER TWO……………………….……………………………………………………...2
LITERATURE REVIEW……………………………...………………………………………………….2
CHAPTER THREE…………...………………………………………………………………3
METHODOLOGY….……………………………………………………………3
APPARATUS……………………….……………………………………………3
PROCEDURE……………...…………………………………………………….3
CONCLUSIONS…………………...……………………………………………...3
CHAPTERFOUR……………………………………….………….……………4
DATA ANALYSISAND INTERPRETATION………...…………………………………4
CHAPTER FIVE………………………………….…………………………………………………...5
CONCLUSION AND RECOMMENDATION………….….……………………REFERENCES……………….
……………………... …………………….6
CHAPTER ONE

BACKGROUND INFORMATION
Rather than using calories dense sweet pasta, we are opting for nodules made from vegetables. You can make spaghetti from
sweet potatoes. Sweet potatoes are not only fat lowered in calories, compared to wheat, but they are packed with nutrients too.
They also have added bonus of being naturally gluten free and allergen friendly.

INTRODUCTION

Sweet potato (ipomoea batatas L.) is one of the most traditional root crops in, many countries including Kenya. They are sweet,
starchy root vegetables with a variety of sizes and colors, such as orange, white and purple which provide several health
benefits. The orange flesh sweet potato (OFSP) variety is rich in beta- carotene and is a very cheap source of vitamins (Mitra,
2012).
Sweet potato is rich in protein, carbohydrates, polyphenol, and low in fat which could be a good source of antioxidants.
In Kenya, sweet potatoes are largely grown in many parts which makes the farmers suffer losses when they take their produce to
the market. Farmers are struggling to stand down when the price of sweet potato is failing badly, mainly due to being traded and
consume in fresh form. The synthetic food sold in the market are regarded superior making them a better alternative in which is
not the case as they are added colorants which give them high-potential as value-added and functional food products. (Bovell-
Benjamin, 2007).
STATEMENT OF PROBLEM
After realizing that people using commercial spaghetti are having a big problem for purchasing the spaghetti and some are
packed with chemicals which are harmful to human health. Also, we realized that people are been bored with boiled sweet
potatoes and thus leading to throwing them after going bad. And that is how we came up with this project to help all people
since it has natural nutritional and cheaper to avail.

Most noodles sold in the market today are prepared from wheat flour. European countries make their noodles from wheat flour
and defatted say flour. Use of sweet potato flour is more economical and practical as it improves more health benefits which is
an aspect that need to be considered.

Although the usefulness of orange -fleshed sweet potato has been documented, its utilization in Kenya is still limited. Sweet
potatoes are usually in abundance at the peak season at low prices due to unsatisfactory shape, size or physical damage. Taking
advantage of its nutrient -rich material aiming at reducing post harvest losses ,our project aims at introducing noodles produced
from sweet potatoes to fill in the gaps identified.
RESEARCH QUESTION

What is the importance of sweet potato spaghetti to the society

OBJECTIVES

1. To provide an alternative noodle for consumption which will improve the nutritional status of the consumer .
2. To produce noodles with high quality ,favorable appearance ,taste ,texture and acceptability among consumers .
SIGNIFICANCE

 They are high in fiber and antioxidants, which protects the body from free radical damage and promote a healthy gut and
brain.\
 Rich in beta carotene, which is converted to vitamin A to support good vision and immune system.
 May have cancer-fighting properties
 Improve blood sugar regulation
 Prevention of vitamin A deficiency e.g. orange/purple varieties
LIMITATIONS

Rich in oxalated content can result in the formation of kidney stone.

Consuming excess can result in vitamin A toxicity which is manifested in skin rashes and headache.
Cooking losses may have an effect on the final result of the noodle
ASSUMPTIONS
Sweet potato lasts in the fridge for one to two months, if you store them properly in the condition necessary in the fridge.
Sweet potatoes maintain their best quality and freshness in the refrigerator before going bad, if you store them properly in the
right condition in the refrigerator.
CHAPTER TWO
LITERATURE REVIEW
Micronutrients deficiency continues to be a significant nutritional concern in poor communities, especially in sub-Saharan
Africa, with children and women being vulnerable (Bain et al;2013). Vitamin A deficiency impairs numerous functions and, as a
result, can lead to many health consequences such as impaired iron mobilization, growth retardation, blindness, reduced immune
response, increase susceptibility to infectious disease, and increased childhood mortality in most developing countries (Liu et
al.,2016: Xu et al;2021) Bio-fortification of stable crops is an intervention that can be considered as a sustainable and innovative
way to address micronutrients malnutrition, and it involves increasing the concentrations of nutrients in crops using a gronomic
approaches and plant breeding (Bouis et al;2011). Example of beta-carotene bio-fortified food crops are orange-fleshed sweet
potatoes (OFSP).
According to the Laurie et al (2018), orange-fleshed sweet potatoes can be considered the most successful example of a bio-
fortified stable crop and present a possible option to address vitamin A deficiency. A study by Van Jaarsveld et al. (2006)
reported that vitamin A status of school-aged children increased from 78%-87% when the white-fleshed potato was substituted
with orange fleshed potato in their diet. Its high level of Beta-carotene makes orange-fleshed potatoes an affordable food source
with antioxidant properties that can potentially offer protection against oxidative stress-induced non-communicable disease
(Vimala et al;2011). It is also gluten-free.
Consumers are currently shirting towards consuming gluten-free best foods due to personal choice to exclude gluten from their
diet and for patients with gluten intolerance and celiac disease. This has led to the development of cereal-based gluten-free pasta
made from rice and maize. However, the gluten-free diet may de deficient in nutrients such as fibre, vitamin B, iron and trace
minerals (Marti & Pagani, 2013; Theethira & Dennis, 2015).is mainly preferred due to its convenience, palatability, relatively
long shelf stability, and nutritional properties. Considering this information, the diversification of diet through the inclusion of
orange-fleshed sweet potato could help alleviate vitamin A deficiency.
CHAPTER THREE

METHODOLOGY

INGREDIENTS

 600g sweet potatoes, peeled & cut into chunks

 250 ml of oil for frying
 500g tomato sauce
 4 garlic cloves
 1 teaspoon of salt
 1 bundle of dhania (optional)
 4 carrots (optional)

EQUIPMENTS

I. 1 Spiralizer
II. One pan
III. A jiko
IV. Cooking stick
V. Serving dish
Procedure

1. Start by spiralizing sweet potatoes into noodles. Use a kitchen knife to cut the long strands into more manageable sized
pieces. Set aside.
2. Heat oil & onion to the pan.
3. Add garlic and cook until it begins to turn brown a bit.
4. Add sauce to the pan and stir to mix everything together.
5. Add sweet potatoes noodles and a pinch of salt to the pan. Cook and let the sweet potatoes soften, stirring occasionally
for about 5-6 minutes to cook.
6. Turn off the burner and serve with a bed of vegetables.
CHAPTER FIVE

CONCLUSION
Supplementing sweet potato noodles in diet is likely to enhance the nutritional value we get when consuming the noodles,
since they produce quality product and they are best with limited side effects.
RECOMMMENDATION

We recommend that village dwellers to unite and find a way to irrigate sweet potatoes especially in the regions on droughts.
We also recommend the government to help people to acquire the irrigation tools like sprinklers to continue with the
production of sweet potatoes throughout the seasons.
REFERENCE
AGATA, W.,1982. The characteristics of dry matter and yield production in sweet potato under field conditions. In: R.L.
Villarreal and T.D. Gringgs (eds). Sweet potato proceeding of the first. Int.symp. AVRDC, Taiwan, China, P.119-127.

AGATA, W. and TAKEDA, T., 1982. Studies on dry matter production of sweet potatoes plant.1.the characteristics of dry matter
and yield production and field conditions. J.Fac. Agric. Kyushu univ.27,65. (cited by Bouwkamp, J.c.,1985) sweet potatoes
production. A natural resource for the tropic, P.80-126

https://www.ncbi.nlm.gov/pmc/articles/PMC3614039/
SCIENTIFIC DATA

Formulation of orange- fleshed sweet potato noodles

INGRIDIENTS QUANTITY TIME

OFSP 4 30 minutes
Vegetable 1 bunch 5 minutes
Cloves 4 5 minutes
Salt 1\2 5 minutes
RESULTS

The chemical composition of orange-flesh sweet potato noodles.

Chemical composition content

Protein 10.92%
Carotene 11.21%
Starch 60.57%
Fiber 1.80%
Fat 1.25
Total energy (Kcal) 297.21
SCIENTIFIC DATAS

Mineral comparison score is based on the number of minerals by which one or the food is richer.

MINERAL COMPARISON PASTA SWEET POTATO SPAGHETTI

ZINC 16% 10%
COPPER 31% 40%
CALCIUM 2% 5%
IRON 43% 41%
MAGNESIUM 13% 20%
POTASSIUM 3% 48%
SODIUM 1% 2%
PIE CHARTS

MINERAL COMPARISION

Calcuim PASTA
sodium
2% 1%
Potassium3%

13%
M
ag
n es
iu 43%
m
16% Iron
Zinc

Phosphorus
Copper
27%

31%
 SWEET POTATO

2%

10%
Sodium

48%
Zinc 40%

Potassium
Copper

Calcium

Phosphorus Iron 5%

uim
nes
30%

Mag 41%

20%
MICRONUTRIENTS & CALORIES

WATER NUTRIENTS CALORIES WEIGHT

PASTA 69% 31% 168 128g
SWEET POTATO 75% 25% 161 173g
VITAMIN COMPARISON

VITAMINS SWEET PASTA

POTATOES
SPAGHETTI
Folate 22% 48%
Vit B12 0% 18%
Vit A 1% 2%
Vit E 1% 0%
Vit C 32% 0%
Vit B1 16% 53%
Vit B2 12% 35%
Vit B3 27% 19%
Vit B5 23% 11%
Vit B6 72% 8%
Vit K 5% 0%
DATA ANALYSIS

Pasta is denser in nutrients and, therefore, higher in calories, carbohydrates, proteins and fats. However , potato is richer in
dietary fiber.

Pasta is also three times richer in vitamin B1 and B3 and two times higher in vitamin A and folate. At the same time, sweet
potato is much richer in vitamin C and nine times higher in vitamin B6.

Potatoes are superior in mineral content, containing twenty-two times more potassium and two times more calcium.

Potatoes have considerably higher glycemic and insulin index value.

TASTE AND USE.

Sweet potato and pasta are both versatile ingredients that can be used in a variety of dishes, but they have distinct differences
in terms of taste and texture.

Sweet potatoes have a starchy, slightly sweet flavor and a firm texture that can be mashed, roasted or fried. Pasta, on the
other hand, has a subtle, wheat-based flavor and a tender texture that can be cooked in a variety of ways.

NUTRITION

The nutrition of all foods can differ depending on variety and cooking methods.

Average serving sizes for these foods person usually come in large portions. Pastas average serving is 128 grams. The serving of
potatoes can be considered one medium potato, weighing around 173 grams.

MICRONUTRIENTS AND CALORIES

Pasta can be generally be denser in nutrients, consisting of 31% nutrient and 69% water.

Sweet potato comprises around 25% nutrients and 75% water. However, one average serving of pasta [128g] contains 168
calories, while one medium sweet potato [173g] has 161 calories.

Thus, potatoes provide 2g of dietary fiber per 100g serving, almost in equal parts soluble and insoluble and fiber.

PROTEINS

While both these foods are low in protein, pasta provide twice more of it compared to potatoes.

VITAMINS

Pasta and potatoes can a good source of various vitamins, mostly B complex vitamins.
Pasta is a great source of vitamin B1 and B2.

Potatoes, are source of vitamin B6, being nine times richer in it and vitamin C which pasta lacks entirely.

Potato provide more vitamin B3 and B5 as well.