scholarly journals Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Khuthadzo Ngoma ◽  
Mpho E. Mashau ◽  
Henry Silungwe
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Functional Properties ◽  
Food Systems ◽  
Ipomoea Batatas ◽  
Beta Carotene ◽  
Absorption Capacity ◽  
Gelling Agent ◽  
Sodium Metabisulphite ◽  
Physicochemical And Functional Properties

Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<0.05) higher than that of the flour treated with sodium metabisulphite (5.54%) as the concentration level increased. The treatments did not significantly (p<0.05) affect the protein and fat contents of the NSP flour and protein increased from 2.54 to 2.82%, while fat decreased from 0.69 to 0.61%. Sodium metabisulphite treated samples had a higher L∗ value, ash, and pH level than citric acid treated samples. However, pH was slightly decreased by both treatments from 6.05 to 5.09. Citric acid treated samples had higher a∗ and b∗ values than sodium metabisulphite treated samples. In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. Sodium metabisulphite was very effective in improving physicochemical and functional properties of NSP flour as compared to citric acid. The findings of this study show the possibilities of using NSP flour in food systems as gelling agent, fat replacer, and thickeners.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

scholarly journals Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

2016 ◽  
Vol 5 (5) ◽  
pp. 67
Author(s):  
Victoria G. Aguilar-Raymundo ◽  
Jorge F. Vélez-Ruíz
Keyword(s):  
Functional Properties ◽  
Wide Distribution ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Moisture Contents ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physicochemical And Functional Properties

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea (“Blanco Noroeste” and “Costa 2004”) were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% - 6.09%) and moisture contents (0.48% - 0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours. 

scholarly journals Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

2019 ◽  
pp. 1-9
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
U. A. Udoh
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Soybean Flour ◽  
Carotene Content ◽  
Overall Acceptability ◽  
Ipomea Batatas ◽  
Orange Fleshed Sweet Potato

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

scholarly journals Diallel Analysis of Sweet Potato [Ipomoea batatas (L.) Lam] Genotypes for Combined Beta Carotene and Dry Matter Content in Southern Guinea Savanna, Nigeria

2019 ◽  
pp. 1-9
Author(s):  
M. S. Afolabi ◽  
O. B. Bello ◽  
G. O. Agbowuro ◽  
C. O. Aremu ◽  
M. O. Akoroda
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Dry Matter ◽  
Vitamin A Deficiency ◽  
Beta Carotene ◽  
Matter Content ◽  
Quality Trait ◽  
Dry Matter Content ◽  
Β Carotene

Roots of orange-fleshed sweet potato varieties currently available in Nigeria contain high quantities of β-carotene or pro-vitamin A but have high moisture content. These varieties have been found to be a cheap and crucially important remedy for vitamin A deficiency. The cream or white-fleshed varieties, on the other hand, have a sweet taste with high dry matter content, giving a dry texture, a quality trait preferred in Nigeria. Development of sweet potato genotypes that can combine these two important quality traits is the objective of this breeding work. A diallel experiment using six parental sweet potato genotypes crossed in all possible combinations were carried out and thirty progenies were evaluated for beta carotene (β-carotene) and dry matter content in Landmark University, Omu Aran, Kwara State, Nigeria. The 30 F1 progenies along with their parental lines were planted in the same field trial. The trial was laid out in 6 x 6 triple lattice in two replications. Highly significant (P≤ 0.01) differences were observed among the genotypes for the traits. The average β-carotene content among the progenies was 2.86 (mg/100g.f.w) while the dry matter cttgontent had a mean value of 31.89%. The cross progenies 199024.2 x Excel had the highest beta carotene (14.37mg/100g.f.w) content with the highest dry matter content (40.10%) and are therefore recommended for further evaluation.

scholarly journals Nutritional, Physicochemical, and Functional Properties of Five Varieties of Taro (Colocasia esculenta)

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 607-607
Author(s):  
Solange Saxby ◽  
Chin Lee ◽  
Yong Li
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Pacific Islands ◽  
Water Solubility ◽  
Starch Content ◽  
Absorption Capacity ◽  
Colocasia Esculenta ◽  
Potential Health ◽  
Physicochemical And Functional Properties ◽  
Total Starch

Abstract Objectives Taro (Colocasia esculenta) is a starchy root crop and a major food source for individuals across Pacific Islands, Asia, and Africa. As a gluten free, hypoallergenic crop with high digestibility, taro may serve as a dietary carbohydrate alternative for food production that adds nutrient value and potential health implications. Thus, this study aimed to explore the nutritional, physicochemical and functional properties of different taro varieties grown in Hawaii. Methods Five varieties of taro (Bun-long, Mana Ulu, Moi, Kauai Lehua, and Tahitian) grown in Hawaii were harvested and processed immediately. The nutritional, physicochemical, and functional properties were analyzed and compared. Results Among the five taro varieties, Moi had the highest concentrations of potassium, copper, and manganese at 1.75 g/100 g, 0.97 mg/100 g, and 12.46 mg/100 g, respectively. Tahitian exhibited the highest concentrations of iron and zinc at 7.74 mg/100 g and 13.68 mg/100 g, respectively. Tahitian, Bun-long, and Moi showed high total starch content of 40.8 g/100g,   38.9 g/100g,   and 34.1 g/100g,   respectively. Tahitian exhibited the highest water absorption capacity (WAC), oil absorption capacity (OAC), and water solubility index (WSI) at 3.48 g/g, 3.15 g/g, and 33.30 g/100g,   respectively. Total starch content of taro was significantly correlated with its WAC, OAC, emulsifying activity, water absorption index, and WSI. Conclusions These results indicate that the taro varieties can be utilized as a carbohydrate alternative for different food processing requirements based on their physicochemical and functional properties to improve nutritional value, food quality and human health. Funding Sources USDA-NIFA Hatch, USDA-ARS.

scholarly journals Physico-chemical Properties of Starches from Two Varieties of Sweet Potato and Yam Tubers Available in Nigeria

2020 ◽  
pp. 28-38 ◽  
Author(s):  
N. S. Donaldben ◽  
O. O. Tanko ◽  
T. O. Hussaina
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Weight Basis ◽  
Peak Time ◽  
Potato Varieties ◽  
Significant Difference ◽  
Starch Yield

The research sought to investigate the functional properties of starches obtained from four Nigerian root and tubers, yam and sweet potato varieties, in order to facilitate their exploitation as substitute raw material for the local food and pharmaceutical manufacturing industry. The varieties, namely: white yam (Dioscorea rotundata), water yam (Dioscorea alorta), orange flesh sweet potato (Ipomoea batatas) and cream flesh sweet potato (Ipomoea batatas), their respective starches were obtained by wet separation techniques and were analyzed for their pasting properties, physic-chemical properties, starch yield on dry and wet basis, functional, starch purity, amylase and amylo-pectin were undertaken in order to determine their suitability for food and other uses. The peak time, pasting temperature, peak viscosity, holding strength, breakdown, set from peak and set back from through ranged from 7.3 – 8.3 mins, 65.4 – 71.3°C, 511.5 – 1001.2 BU, 860.8 – 871.3 BU, 300.1 – 306.9 BU, 240.8 – 248.1 BU and 400.4 – 510.9 BU respectively. There were significant differences (p<0.05) in the pasting properties. The crude protein, crude fat, crude fibre, ash, moisture and carbohydrate ranged from 1.55 – 1.85%, 0.09 – 0.12%, 0.12 – 0.22%, 1.32 – 2.05%, 10.72 – 11.09% and 85.59 – 86.20% respectively. There were significant differences (p<0.05) in the proximate composition of the starches. The starch yield on dry weight basis, starch weight on fresh weight basis, starch yield from tubers and percentage dry matter ranged from 56.84 – 85.88%, 22.75 – 36.07%, 18.02 – 26.00% and 40.02 – 44.01% respectively. There were significant differences (p<0.05) in the all the parameters. The bulk density, water absorption capacity, oil absorption capacity, gelatinization temperature, starch purity, amylase, amylo-pectin and pH ranged from 0.56 – 0.61g/cm3, 86.8 – 99.4%, 103.2 – 125.4%, 59.78 – 60.42°C, 95.28 – 96.55%, 27.25 – 29.37%, 70.63 – 72.63% and 6.82 – 6.91 respectively. There were significant differences (p<0.05) in all the parameters but no significant difference (p>0.05) in the pH. The starches from yam and sweet potato varieties starches can be exploited for diverse uses based on their different characteristics.

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