Effect Of Pre-TreatmentConditionsAnd VarietalDifferences On The Functional PropertiesOf Sweet Potato Flour
IOSR Journal of Environmental Science Toxicology and Food Technology
To determine theeffect of pre-treatment and varietal differences on the functional properties of orange-fleshed sweet potato flour,five tuber varieties (numbered 1,2,3,4 and 5) were subjected to three treatments namely (i) no treatment (ii) soaking of whole tubers in water at ambient conditions for 6hours and (iii) steam blanching of whole tubers in water for 10minutesA General Factorial design was employed to analyse factor effects andfunctional properties evaluatedwere Water absorption
... r absorption capacity (WAC), Water solubility index (WSI), Dispersibility (D), Bulk density (BD), Fat absorption capacity (FAC) andEmulsifying capacity (EC), though only WSI, D and EC were used for the factor analysis.In terms of WSI,no significant difference was found with the varieties orpre-treatments (p>0.05). ForDispersibility, a significant difference was observed with the varieties (p<0.05)but not with pre-treatmentsWithrespect to EC, however, a significant difference was observed with the varieties as well aspre -treatments at p<0.05.On the whole, varietal differenceswere observed andpre-treatment was found to improve functional properties of some of the tuber varieties investigated in this study.