The Studies on Physico-chemical, Mineral, and Sensory properties of Sweet Potato Flour
A studies on phsico-chemical, functional and sensory properties of yellow flesh sweet potato flour
DOI:
https://doi.org/10.14738/aivp.93.10116Keywords:
Sweet potatoes, physico-chemical properties, quality parameters, un-blanched, blanched, sweet potato flourAbstract
The physio-chemical, mineral, and sensory properties of sweet potato flour were studied. Sweet potato tubers were peeled, washed, diced into 1.5 and 10.0 mm thickness, blanched for 2 and 7 mins. Blanched and un-blanched samples were dried at 70 oC, milled, and packaged. The proximate composition, functional and nutritional properties as well as the sensory acceptability of the reconstituted product were determined. Results have shown that pH values ranged from 5.7-5.8, bulk density increased to 28% relative to the blanching time. Water absorption and oil absorption capacities were reduced with an increase in blanching time. Swelling capacity increased relatively to temperature but reduces as blanching time increased. The effect of blanching time on mineral content was insignificant, while flour of 10.0 mm samples thickness had higher values. The pasting temperature and peak viscosity range between 78.19-88.33 oC and 11.95-382.31 RUV, respectively. However, peak, trough, breakdown, setback, and final viscosities all reduced as blanching time increased and the 1.5 mm samples had higher values than the 10 mm samples. As blanching time and sample thickness increased the sensory attributes of reconstituted flour studied obtained lower scores. The color got darker and the un-blanched samples A and B were the most preferred. The sensory analysis of the reconstituted flour samples indicated that the un-blanched samples A and B were the most preferred samples. Conclusively, blanching for a long period is not suitable for the processing of sweet potato flour.
Keyword: Sweet potatoes, physico-chemical properties, quality parameters, un-blanched, blanched, sweet potato flour.
References
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Chen, X., Lu, J., Li, X., Wang, Y., Miao, J., Mao, X., Zhao, C., and Gao, W., (2017). Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components, and antioxidant activities of yam flours. LWT - Food Science and Technology 82: 303-310.
Chen, Z., Schols, H.A., and Voragen, A. G. J., (2003). Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes. Journal of Food Science, 68:431.
CIP (International Potato Centre) (2003). Lima, Peru, Sweet potato: Treasure for the poor in sweet potato main. 25.
Collado, L. S., and Corke. H., (1999). Accurate estimation of sweet potato amylase activity by our viscosity analysis. Journal of Agricultural Food Chemistry. 49: 832– 835.
Crowe, A., (2018). Pathway of the Birds: The Voyaging Achievements of Māori and their Polynesian Ancestors. Auckland, New Zealand: Bateman. ISBN 9781869539610.
Dirinfo, R R., 2012. Effects of pre-treatments on drying kinetics of sweet potatoes slices. Agricultural Engineering International: 14(3): 136 – 145.
Doymaz, I., (2012). The kinetics of forced convective air drying of pumpkin slices. Journal of Food Engineering, 79: 243 – 248.
Eleazu, C. O., and Ironua, C., (2015). Physicochemical composition and antioxidant properties of a sweet potato variety (Ipomoea batatas L) commercially sold in South-Eastern Nigeria. African Journal of Biotechnology. 12(7).
Ellong, E. N., Billard, C., and Adenet, S., (2014). Comparison of Physicochemical, Organoleptic, and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties. Food Nutrition and Science 5(2):196.
Fetuga, G., Tomlins, K., Henshaw, F., and Idowu. M., (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour (‘elubo’) and sensory acceptability of cooked paste (‘amala’). Food Science Nutrition. 2:682–691.
Fusco, A. J., (1991). A diffusion model for drying with volume change. Drying Technology, 9 (2): 397 – 417.
Gichuki, S.T., Berenyi, M., Zhang, D., Hermann, M., Schmidt, J., and Glossl, J., (2003). Genetic diversity in sweet potato (Ipomoea batatas (L.) Lam.) concerning geographic sources as assessed with RAPD markers. Genetic Resource Crop Evolution 50: 429–437.
Glato, K., Aidam, A., Kane, N. A, Bassirou D., Couderc M., and Zekraoui, L., (2017). The structure of sweet potato (Ipomoea batatas) diversity in West Africa varies with a climatic gradient. PLoS ONE 12(5): e0177697. doi: 10.1371/journal.pone.0177697.
Guan, Y., Wu, T., Lin, M., Lin, M., and Ye, J. (2017) Determination of pharmacologically active ingredients in sweet potato (Ipomoea batatas) by capillary electrophoresis with electrochemical detection. Journal on Agricultural Food Chemistry; 54:24–28.
Hartemink, Alfred E., Poloma, S., Maino, M., Powell, K. S., Egenae, J., and O'Sullivan, J. N. (2000). "Yield decline of sweet potato in the humid lowlands.
Jangchud, K., Phimolsiripol, Y., and Haruthaithanasan, V., (2003). Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch/Starke 55:258 – 264.
Jenkins, P. J., and Donald. A. M., (1998) "Gelatinisation of Starch: A Combined Saxs/wax/dsc and Sans Study." Carbohydrate Research. 308:133 - 147.
Karel, M., (1991). Physical structure and quality of dehydrated foods. In A. S. Mujumdar, and I. Filkova (Eds), Amsterdam; Elsevier Drying 91: 21 – 35.
Merced, D., (2010). Chinese Roundabout: Essays in History and Culture W. W. Norton & Company. Pp. 167. ISBN 978-0393309942.
Montreka, Y. D., and Adelia. C. B. B., (2003). Production and Proximate composition of a hydroponic sweet potato flour during extended storage. Journal of Food Processing and Preservation, 27.153.
Morakinyo T. A., and Taiwo, K. A., (2016), The influence of drying on the physical properties of sweet potatoes slices. Agricultural Engineering International CIGR Journal, 18 (1): 301 – 313.
Mweta, D. E., Maryke, T. L., Bennet, S., and Saka, D. K. J., (2010). Physicochemical properties of starches from Malawian sweet potato (Ipomoea batatas) cultivars. Trends in Carbohydrate Research 2(1): 1 - 12.
Ocloo, F. C. K., Otoo, G., Nkansah, R. M., Mahami, T., Odonkor, S., and Quayson, E. T., (2011). Functional and physicochemical characteristics of starch obtained from gamma-irradiated sweet potato (Ipomoea batatas).
Okorie, S., and Onyeneke, E., (2012), Production and quality evaluation of baked cake from a blend of sweet potatoes and wheat flour. Academic. Research International 3, 171.
Olatunde, G. O., Henshaw, F. O., Idowu, M. A., and Tomlins, K., (2015). Quality attributes of sweet potato flour as influenced by variety, pre-treatment, and drying method. Food Science and Nutrition: 1- 13.
Onabanjo, O. O., and Ighere, D. A., (2014). Nutritional, functional, and sensory properties of Biscuit produced from wheat-sweet potato composite. Journal of Food Technology Research, 1(3): 111 – 121.
Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., and Shimoni. E., (2003). Comparison of the physicochemical properties and pasting characteristics of flour from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, 51(8): 2232-2236.
Picha, D. H. (1985) Crude protein, minerals, and total carotenoids in sweet potatoes. Journal of Food Science, 50. 1768.
Ravindran, V., Ravindran, G., Sivakanesan, R., and Rajaguru, S. B., (1995). Biochemical and nutritional assessment of tubers from 16 cultivars of sweet potato (Ipomoea batatas L.). Journal of Agriculture and Food Chemistry 43:2646– 2651.
Sanoussi, A., Dansi, A., Bokossa-yaou, I., Dansi, M., and Egounlety, M., (2013). Formulation and biochemical characterization of sweet potato (Ipomoea batatas) based infant flours fortified with soybean and sorghum flours. International Journal of Curriculum. Microbiology. Applied Science., 2, 22–34.
Silva, M., Ranil, R. H. G., and Fonseka, R. M., (2012). Luffa cylindrical (L) M, Roemer (Sponge Goyard-Niyan wetakolu): An emerging high potential underutilized cucurbit. Tropical Agricultural Resources, 23(2): 186-191.
Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N., and Hisamatsu, M., (2005). Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohydrate Polymers 62: 25-34.
Taiwo, K. A., and Baik, O. D., (2007)., Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes. Swiss of Food Science and Technology. LWT 40. 661 – 668.
Talla, A., Puiggali, W. Jonmaa, and Jannot, Y., (2004). Shrinkage and density evolution during drying of tropical fruits: application to a banana. Journal of Food Engineering 64: 103 - 109.
Ukom, A., Ojimelukwe P., and Okpara, D., (2009). Nutrient composition of select sweet potato [Ipomoea batatas (L. lam)] Varieties as influenced by different levels of nitrogen fertilizer application. Pakistan Journal Nutrition 8(11):1791-1795.
Van Hal, M. (2000). Quality of sweet potato flour during processing and storage. Food Reviews International, 16.
Vora, H. M., Kyle, W. S. A., and Small, D. M., (1999), Activity, localization and thermal inactivation of deteriorative enzymes in Australian carrot (Daucuscarota L.) varieties. Journal of the Science of Food and Agriculture, 79 (8): 1129 – 1135.
Woolfe, J., (1992). Sweet potato: An untapped food resource. Cambridge, UK: Cambridge University Press. 164.
Yaldiz, O., and Ertekin., (2001). Thin layer solar drying of some different vegetables. Drying Technology, 19 (2): 583 – 596.
Aina, A. J., Falade, K. O., Akingbala, J. O., and Titus, P., (2009). Physicochemical properties of twenty-one Caribbean sweet potato cultivars. International Journal for Food Science and Technology. 44: 1696–1704.
AOAC., (2000). Official methods of analysis (21st Edition), Washington D.C Association of analytical chemistry. 1453.
Austin, D., (1988). The taxonomy, evolution, and genetic diversity of sweet potatoes and related wild species. In P. Gregory (ed.). Exploration, Maintenance, and Utilization of Sweet Potato Genetic Resources. First Sweet Potato Planning Conference, 1987. Lima, Peru: International Potato Center. 27–60.
CAC, (1985). Codex Standard for Wheat Flour: Codex Stan 152-1985. Codex Alimentarius Commission. Italy: CAC Press.
Chen, X., Lu, J., Li, X., Wang, Y., Miao, J., Mao, X., Zhao, C., and Gao, W., (2017). Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components, and antioxidant activities of yam flours. LWT - Food Science and Technology 82: 303-310.
Chen, Z., Schols, H.A., and Voragen, A. G. J., (2003). Physicochemical properties of starches obtained from three varieties of Chinese sweet potatoes. Journal of Food Science, 68:431.
CIP (International Potato Centre) (2003). Lima, Peru, Sweet potato: Treasure for the poor in sweet potato main. 25.
Collado, L. S., and Corke. H., (1999). Accurate estimation of sweet potato amylase activity by our viscosity analysis. Journal of Agricultural Food Chemistry. 49: 832– 835.
Crowe, A., (2018). Pathway of the Birds: The Voyaging Achievements of Māori and their Polynesian Ancestors. Auckland, New Zealand: Bateman. ISBN 9781869539610.
Dirinfo, R R., 2012. Effects of pre-treatments on drying kinetics of sweet potatoes slices. Agricultural Engineering International: 14(3): 136 – 145.
Doymaz, I., (2012). The kinetics of forced convective air drying of pumpkin slices. Journal of Food Engineering, 79: 243 – 248.
Eleazu, C. O., and Ironua, C., (2015). Physicochemical composition and antioxidant properties of a sweet potato variety (Ipomoea batatas L) commercially sold in South-Eastern Nigeria. African Journal of Biotechnology. 12(7).
Ellong, E. N., Billard, C., and Adenet, S., (2014). Comparison of Physicochemical, Organoleptic, and Nutritional Abilities of Eight Sweet Potato (Ipomoea batatas) Varieties. Food Nutrition and Science 5(2):196.
Fetuga, G., Tomlins, K., Henshaw, F., and Idowu. M., (2014). Effect of variety and processing method on functional properties of traditional sweet potato flour (‘elubo’) and sensory acceptability of cooked paste (‘amala’). Food Science Nutrition. 2:682–691.
Fusco, A. J., (1991). A diffusion model for drying with volume change. Drying Technology, 9 (2): 397 – 417.
Gichuki, S.T., Berenyi, M., Zhang, D., Hermann, M., Schmidt, J., and Glossl, J., (2003). Genetic diversity in sweet potato (Ipomoea batatas (L.) Lam.) concerning geographic sources as assessed with RAPD markers. Genetic Resource Crop Evolution 50: 429–437.
Glato, K., Aidam, A., Kane, N. A, Bassirou D., Couderc M., and Zekraoui, L., (2017). The structure of sweet potato (Ipomoea batatas) diversity in West Africa varies with a climatic gradient. PLoS ONE 12(5): e0177697. doi: 10.1371/journal.pone.0177697.
Guan, Y., Wu, T., Lin, M., Lin, M., and Ye, J. (2017) Determination of pharmacologically active ingredients in sweet potato (Ipomoea batatas) by capillary electrophoresis with electrochemical detection. Journal on Agricultural Food Chemistry; 54:24–28.
Hartemink, Alfred E., Poloma, S., Maino, M., Powell, K. S., Egenae, J., and O'Sullivan, J. N. (2000). "Yield decline of sweet potato in the humid lowlands.
Jangchud, K., Phimolsiripol, Y., and Haruthaithanasan, V., (2003). Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch/Starke 55:258 – 264.
Jenkins, P. J., and Donald. A. M., (1998) "Gelatinisation of Starch: A Combined Saxs/wax/dsc and Sans Study." Carbohydrate Research. 308:133 - 147.
Karel, M., (1991). Physical structure and quality of dehydrated foods. In A. S. Mujumdar, and I. Filkova (Eds), Amsterdam; Elsevier Drying 91: 21 – 35.
Merced, D., (2010). Chinese Roundabout: Essays in History and Culture W. W. Norton & Company. Pp. 167. ISBN 978-0393309942.
Montreka, Y. D., and Adelia. C. B. B., (2003). Production and Proximate composition of a hydroponic sweet potato flour during extended storage. Journal of Food Processing and Preservation, 27.153.
Morakinyo T. A., and Taiwo, K. A., (2016), The influence of drying on the physical properties of sweet potatoes slices. Agricultural Engineering International CIGR Journal, 18 (1): 301 – 313.
Mweta, D. E., Maryke, T. L., Bennet, S., and Saka, D. K. J., (2010). Physicochemical properties of starches from Malawian sweet potato (Ipomoea batatas) cultivars. Trends in Carbohydrate Research 2(1): 1 - 12.
Ocloo, F. C. K., Otoo, G., Nkansah, R. M., Mahami, T., Odonkor, S., and Quayson, E. T., (2011). Functional and physicochemical characteristics of starch obtained from gamma-irradiated sweet potato (Ipomoea batatas).
Okorie, S., and Onyeneke, E., (2012), Production and quality evaluation of baked cake from a blend of sweet potatoes and wheat flour. Academic. Research International 3, 171.
Olatunde, G. O., Henshaw, F. O., Idowu, M. A., and Tomlins, K., (2015). Quality attributes of sweet potato flour as influenced by variety, pre-treatment, and drying method. Food Science and Nutrition: 1- 13.
Onabanjo, O. O., and Ighere, D. A., (2014). Nutritional, functional, and sensory properties of Biscuit produced from wheat-sweet potato composite. Journal of Food Technology Research, 1(3): 111 – 121.
Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., and Shimoni. E., (2003). Comparison of the physicochemical properties and pasting characteristics of flour from red and white sweet potato cultivars. Journal of Agricultural and Food Chemistry, 51(8): 2232-2236.
Picha, D. H. (1985) Crude protein, minerals, and total carotenoids in sweet potatoes. Journal of Food Science, 50. 1768.
Ravindran, V., Ravindran, G., Sivakanesan, R., and Rajaguru, S. B., (1995). Biochemical and nutritional assessment of tubers from 16 cultivars of sweet potato (Ipomoea batatas L.). Journal of Agriculture and Food Chemistry 43:2646– 2651.
Sanoussi, A., Dansi, A., Bokossa-yaou, I., Dansi, M., and Egounlety, M., (2013). Formulation and biochemical characterization of sweet potato (Ipomoea batatas) based infant flours fortified with soybean and sorghum flours. International Journal of Curriculum. Microbiology. Applied Science., 2, 22–34.
Silva, M., Ranil, R. H. G., and Fonseka, R. M., (2012). Luffa cylindrical (L) M, Roemer (Sponge Goyard-Niyan wetakolu): An emerging high potential underutilized cucurbit. Tropical Agricultural Resources, 23(2): 186-191.
Srichuwong, S., Sunarti, T. C., Mishima, T., Isono, N., and Hisamatsu, M., (2005). Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties. Carbohydrate Polymers 62: 25-34.
Taiwo, K. A., and Baik, O. D., (2007)., Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes. Swiss of Food Science and Technology. LWT 40. 661 – 668.
Talla, A., Puiggali, W. Jonmaa, and Jannot, Y., (2004). Shrinkage and density evolution during drying of tropical fruits: application to a banana. Journal of Food Engineering 64: 103 - 109.
Ukom, A., Ojimelukwe P., and Okpara, D., (2009). Nutrient composition of select sweet potato [Ipomoea batatas (L. lam)] Varieties as influenced by different levels of nitrogen fertilizer application. Pakistan Journal Nutrition 8(11):1791-1795.
Van Hal, M. (2000). Quality of sweet potato flour during processing and storage. Food Reviews International, 16.
Vora, H. M., Kyle, W. S. A., and Small, D. M., (1999), Activity, localization and thermal inactivation of deteriorative enzymes in Australian carrot (Daucuscarota L.) varieties. Journal of the Science of Food and Agriculture, 79 (8): 1129 – 1135.
Woolfe, J., (1992). Sweet potato: An untapped food resource. Cambridge, UK: Cambridge University Press. 164.
Yaldiz, O., and Ertekin., (2001). Thin layer solar drying of some different vegetables. Drying Technology, 19 (2): 583 – 596.
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2021-06-02
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Afolabi, K. A., Taiwo, K. A., Morakinyo, T. A., & Badiora, O. A. (2021). The Studies on Physico-chemical, Mineral, and Sensory properties of Sweet Potato Flour: A studies on phsico-chemical, functional and sensory properties of yellow flesh sweet potato flour. European Journal of Applied Sciences, 9(3), 94–109. https://doi.org/10.14738/aivp.93.10116
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