Nutritional and Physicochemical Properties of Wheat (Triticum vulgare), Cassava (Manihot esculenta) and Sweet Potato (Ipomoea batatas) Flours

Generally, vegetables contain various vitamins, minerals, and pigments that have antioxidant activity and can neutralise free radicals before causing damage to body cells. The research aimed to analyse phytochemical, antioxidant contents, and fibre levels of leaves extract of sweet potato, cassava, and binahong. The study was experimental research utilising leaves of sweet potato, cassava, and binahong. The leaves were removed and analysed for contents of phytochemicals, antioxidant and fibre levels. Flavonoid compounds were obtained positively on the 5-blades leaves extract of Cassavas. Polyphenol and tannin were undoubtedly discovered on the single, and 3-blades leaves extract of Sweet Potatoes and also on the five, and 7-blades leaves extract of Cassavas. Interestingly, alkaloids and steroids were identified on leaves extract of binahong, the single and 3-blades leaves extract of Sweet Potatoes and also on the five and 7-blades leaves extract of Cassavas. Consequently, 7-blades leaves extract of Cassavas contains the highest level of antioxidants (IC50), which was 44.46% (90 ppm). Nonetheless, 3-blades leaves extract of Sweet Potatoes contains the lowest. The leaves extract of binahong had an average fibre content of 28.45%, followed by 5-blades cassava leaves at 26.59%, and cassava leaves at 25%. The extract of sweet potato leaves was able to be developed as a source of antioxidants. Moreover, it contained high fibres.

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Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour

Food Quality and Safety ◽

10.1093/fqsafe/fyz023 ◽

2019 ◽

Vol 3 (4) ◽

pp. 273-278

Author(s):

M C Iheagwara ◽

I H Chibuzo ◽

J C Ibeabuchi

Keyword(s):

Physicochemical Properties ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Absorption Capacity ◽

Processing Method ◽

Soluble Solids ◽

Oil Absorption ◽

Processing Conditions ◽

Test Parameter ◽

Point Temperature

Abstract Objective The study was conducted to ascertain the effect of tuber sections, heat treatment, and rehydration with process chemicals of varying concentrations on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. Materials and Methods The flour samples were generated as raw, boiled, and steamed from the head, middle, and tail sections of the tuber. These were compared with their whole tuber counterpart. The magnitude and extent of the factorial influence were measured using the effects on swelling index (SI), water absorption capacity (WAC), oil absorption capacity, total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT), and pH. Results The results obtained showed that the proximate composition from the tuber sections and the whole did not differ significantly (P < 0.05). The tuber processing method (TPM) and tuber processing duration (TPD) effected significant differences (P < 0.05) in all the test parameter except for pH respectively. Conclusion From the investigation, it was observed that the test variables have significant effects on the physicochemical properties of the sweet potato flour.

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