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 Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour Using Calcium Hypochlorite

2019 ◽  
Vol 8 (9) ◽  
pp. 391-395
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Potato Flour ◽  
Calcium Hypochlorite ◽  
Low Protein ◽  
Sweet Potato Flour ◽  
Swelling Volume ◽  
Bleaching Treatment

Fermented Awachy 5 sweet potato flour has the potential to substitute the low protein wheat flour, but this flour has the disadvantage of having a low whiteness degree. The objective of this research was to improve the whiteness degree and the functional properties of naturally fermented of Awachy 5 sweet potato flour using calcium hypochlorite. The research was conducted by the addition of calcium hypochlorite to the fermented sweet potato chips consisted of 5 treatments; namely control (without calcium hypochlorite), 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The results showed that the bleaching treatment using calcium hypochlorite increased the whiteness degree and pasting stability of fermented sweet potato flour. The optimum concentration of calcium hypochlorite was 200 ppm which produced flour with a whiteness degree of 84.60%, ash content of 0.73%, swelling volume of 7.75 mL/g, water absorption capacity of 195.80%, and pasting properties that include of peak viscosity, hold viscosity, breakdown viscosity, setback viscosity, and final viscosity about 2979 cP, 1704 cP, 1275 cP, 1345 cP, 3049 cP, respectively.

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.

CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

2021 ◽  
Vol 2 (3) ◽  
Author(s):  
Wa Ode Nurullah Leesi ◽  
Harapin Hafid ◽  
Muhammad Amrullah Pagala
Keyword(s):  
Sweet Potato ◽  
Broiler Chickens ◽  
Ipomoea Batatas ◽  
Abdominal Fat ◽  
Potato Flour ◽  
Fat Percentage ◽  
Sweet Potatoes ◽  
Slaughter Weight ◽  
Weight Percentage ◽  
Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

scholarly journals Effect of extrusion-cooking in total carotenoids content in cream and orange flesh sweet potato cultivars

2008 ◽  
Vol 26 (1) ◽  
pp. 112-115 ◽  
Author(s):  
Marcos José de O Fonseca ◽  
Antonio G Soares ◽  
Murillo Freire Junior ◽  
Dejair L de Almeida ◽  
José Luiz R Ascheri
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Cultivars ◽  
Extrusion Cooking ◽  
Potato Flour ◽  
Food Crop ◽  
Total Carotenoids ◽  
Sweet Potato Flour

Sweet potato (Ipomoea batatas) is a food crop that supplies energy, minerals and vitamins C and B. Some cultivars are very rich in carotenoids (pro-vitamin A). In this study were evaluated and compared the total carotenoids content of two cultivars and the losses on the dehydrated extruded sweet potato flour. Samples from organic and conventional crops were analyzed, in the form of fresh and dehydrated extruded samples. Total carotenoids content of the fresh product, expressed on wet basis, was of 437 µg 100 g-1 for the cream cultivar and 10,12 µg 100 g-1 for the orange cultivar. After dehydration, losses of total carotenoids were of 41% and 38%, respectively. The fresh orange cultivar presented high total carotenoids content in comparison to the cream cultivar. The extruded orange sweet potato flour showed the lowest losses in total carotenoids. Therefore, the processed flour of orange sweet potato could be used to obtain pre-gelatinized extruded flour with high total carotenoids content.

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals Physicochemical and microbial properties of orange-fleshed sweet potato flour produced with sun-drying and sulphiting agent

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 315-320
Author(s):  
N.P. Ogunka ◽  
C.F. Ezeama ◽  
U.J. Ukpabi
Keyword(s):  
Sweet Potato ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Potato Flour ◽  
Microbial Properties ◽  
Sun Drying ◽  
Total Carotenoid Content ◽  
Fungal Load ◽  
Flour Sample ◽  
Sweet Potato Flour

Many local Nigerian processors of sweet potato flour use sun-drying of the sliced roots in place of modern mechanical drying. This study used carotene-rich UMUSPO3 orangefleshed sweet potato (OFSP) variety that was newly bred at National Root Crop Research Institute (NRCRI), Umudike, Nigeria to evaluate the possible effect of sun-drying and sulphiting on the physicochemical and microbial properties of OFSP flour samples. Data were obtained for OFSP sun-dried flour samples processed by different pretreatment methods (blanching, sulphiting with sodium metabisulphite and a control). Results showed that the bacterial and fungal load of the sulphite-flour sample was 8.5×104 CFU/g and 4.00×104 CFU/g while that of the control flour sample was 12.00×104 CFU/g and 6.50×102 CFU/g respectively. The total carotenoid content (TCC) of the flour samples ranged from 10.73 – 11.68 mg/100 g while the TCC of the fresh (unprocessed) OFSP was 40.20 mg/100 g on dry matter basis. The proximate composition of the flour samples was 10.21 – 10.95% moisture, 8.18 – 8.20% protein, 2.40 -2.55% fibre, 0.95 -1.11% fat and 1.73 – 1.85% ash. Obtained physico-functional properties were 13.17 – 13.23 g/mL swelling power, 2.70 – 3.4 g/mL oil absorption capacity, 2.65 – 2.85 g/mL water absorption capacity, 77.50 – 88.000C gelatinization temperature and 0.65 – 0.66 g/mL bulk density

scholarly journals Effect of different levels of Ipomoea batatas flour inclusion on the ruminal pH of sheep in metabolic cages

2021 ◽  
Vol 43 ◽  
pp. e52278
Author(s):  
Edgard Gonçalves Malaguez ◽  
Maurício Cardozo Machado ◽  
Kauani Borges Cardoso ◽  
Marcio Nunes Corrêa ◽  
Cassio Cassal Brauner ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Lolium Multiflorum ◽  
Potato Flour ◽  
Ruminal Ph ◽  
Rumen Ph ◽  
Potato Waste ◽  
Sweet Potato Flour ◽  
Energy Supplementation ◽  
Different Levels

The accumulation of industrial by-products increases the use of sweet potato waste for ruminants, but ruminal pH characteristics are still not well known. The objective was to assess the fluctuation of ruminal pH in sheep supplemented with different levels of sweet potato flour inclusion in their diet. Four rumen-fistulated sheep were used; they were fed a diet based on ryegrass haylage (Lolium multiflorum) and sweet potato flour (Ipomoea batatas), provided according to the level of inclusion in the total diet (0, 0.5, 1.0 and 1.5%). Approximately 80 ml of ruminal fluid was collected for reading on a bench pH meter. Statistical data analysis was run on Statistical Analysis System (SAS Institute INC. Cary, NC, USA), and statistical difference was considered for p < 0.05. The animals that received 1.5% of sweet potato flour in their diet presented acid rumen pH; the 1.0% group presented rumen pH acidification in the first 6 hours after feeding, and the 0.5% level of inclusion did not change the rumen environment. It is concluded that the inclusion of 0.5% sweet potato flour in sheep diet proved to be an efficient energy supplementation strategy.

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