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Journal of Food Technology Research

March 2019, Volume 6, 1, pp 28-36

Effect of Tuber Sections, Heat Treatment and Rehydration with Process Chemicals on the Physicochemical Properties of Sweet Potato (Ipomoea Batatas L. (Lam)) Flour

Iheagwara, M. C.

,

Chibuzo, I. H.

,

Ibeabuchi, J. C.

Iheagwara, M. C. 1 ,

Chibuzo, I. H. 1 Ibeabuchi, J. C. 1 
  1. Department of Food Science and Technology Federal University of Technology, Owerri P.M.B 1526 Owerri, Imo State, Nigeria. 1

Pages: 28-36

DOI: 10.18488/journal.58.2019.61.28.36

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Article History:

Received: 16 January, 2019
Revised: 19 February, 2019
Accepted: 27 March, 2019
Published: 01 July, 2019


Abstract:

The impact of tuber sections and some processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour was investigated. Flour samples were generated as fresh, boiled and steamed from the head, middle, tail and the whole tuber. All the samples were subjected to some physicochemical analyses such as swelling index (SI), water absorption capacity (WAC), oil absorption capacity (OAC), total soluble solids (TSS), blue value index (BVI), gelling point temperature (GPT), boiling point temperature (BPT) and pH in order to assess the effect of tuber section, heat treatment and post-milling rehydration properties of flour in different steeping solution of varying concentrations. The result showed that the proximate composition of the flour from the tuber sections and the whole did not differ significantly (p < 0.05). The influence of steeping solution type (SST) was not significant (p > 0.05) on WAC, SI (boiled and steamed) and TSS (raw) while steeping solution concentration (SSC) effected significant variations (p < 0.05) in all the tested parameters of the flour. Also, the parameter analytical temperature (PAT) caused significant differences (p < 0.05) in all the test parameters.
Contribution/ Originality
This study is one of the very few studies which have investigated the effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour. The investigation showed that the test variables had significant effects on the physicochemical properties of sweet potato flour.

Keywords:

Sweet potato, Tuber sections, Physicochemical, Heat treatment, Rehydration, Flour.

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

All authors contributed equally to the conception and design of the study.

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