Determination Of Nutrient Composition, Functional Properties And Sensory Evaluation Of Biscuits Produced From Two Varieties Of Sweet Potato (Ipomoea Batatas) Orange Fleshed And White Fleshed

60 pages (12855 words) | Projects

ABSTRACT

 The study was carried out to determine the proximate composition, functional properties and sensory evaluation of biscuits produced from two varieties of sweet potato (orange fleshed and white fleshed). The two varieties of the sweet potato were obtained from food purchasing unit of National Root Crop Research Institute Umudike and the wheat flour from Urbani main market in Umuahia. Fresh and healthy tubers of the two vapeties were selected, peeled, washed, chipped, sundried, milled into flour and sieved. Hundred percent (100 %) of each of the flour variety ie 100% orange fleshed sweet potato (OFSP) (606) andl00% white fleshed sweet potato (WFSP) (506) was used for production of biscuits. Also 100% wheat flour (WF) ( 406) was used as control. Proximate composition, vitamin and mineral composition of the products were carried out. Functional properties such as (bulk density, swelling index, water Absorption capacity, and oil Absorption) were also done on the flour variety. Sensory properties were evaluated using a 7 point hedonic scale. Data was analyzed using ANOV A; mean separation was done using Duncan Multiple Range Test with SPSS version 20. The crude fiber content of the biscuit samples were low, wheat flour(WF) (0.50%), white fleshed sweet potato(WFSP) (0.50%), orange fleshed sweet potato (OFSP) (0.10%), in the moisture content there was significant difference (P<0.05), (WF)( 10.25+0.062), (WFSP)( 13.41+0.56), (OFSP)(13.04+0.53). There was significant difference (P><0.05) there was no significant difference in the protein content of the samples (WF) (23.33 + 0.00), (WFSP) (2.33 + 0.00), (OFSP) (2.33 + 0.00). In the fat content there was a significant difference (P><0.05) WF (141.43 + 0.49), WFSP (89.75 +0.51), (OFSP) (120.10 +0.66). There was a significant difference in the ash content, WF(9.l 7 +0.24), WFSP(l2. 19+0.24), OFSP(9.2 l +0.24) the carbohydrate content of the samples are WF (62.01+ 1.14), WFSP( 16.46+ 1.01), OFSP( 43.11+ 1.19). The functional properties of the sample ranged from 0.65 to 0.35g/ml for Bulk density, Swelling index, 1.85 to l.64ml/g, Oil Absorption capacity 2.17 to 2. 16g/m and the water Absorption capacity 2.14 to2.10 There was no significant difference (P><0.05) in the mineral and vitamin content of the products. The result of the sensory showed that (wheat flour) was mostly accepted, followed by (orange fleshed sweet potato). The least acceptable was (white fleshes sweet potato). > there was no significant difference in the protein content of the samples (WF) (23.33 + 0.00), (WFSP) (2.33 + 0.00), (OFSP) (2.33 + 0.00). In the fat content there was a significant difference (P<0.05) WF (141.43 + 0.49), WFSP (89.75 +0.51), (OFSP) (120.10 +0.66). There was a significant difference in the ash content, WF(9.l 7 +0.24), WFSP(l2. 19+0.24), OFSP(9.2 l +0.24) the carbohydrate content of the samples are WF (62.01+ 1.14), WFSP( 16.46+ 1.01), OFSP( 43.11+ 1.19). The functional properties of the sample ranged from 0.65 to 0.35g/ml for Bulk density, Swelling index, 1.85 to l.64ml/g, Oil Absorption capacity 2.17 to 2. 16g/m and the water Absorption capacity 2.14 to2.10 There was no significant difference (P><0.05) in the mineral and vitamin content of the products. The result of the sensory showed that (wheat flour) was mostly accepted, followed by (orange fleshed sweet potato). The least acceptable was (white fleshes sweet potato). > ) in the mineral and vitamin content of the products. The result of the sensory showed that (wheat flour) was mostly accepted, followed by (orange fleshed sweet potato). The least acceptable was (white fleshes sweet potato).

 

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APA

-- (2022). Determination Of Nutrient Composition, Functional Properties And Sensory Evaluation Of Biscuits Produced From Two Varieties Of Sweet Potato (Ipomoea Batatas) Orange Fleshed And White Fleshed. Repository.mouau.edu.ng: Retrieved Feb 07, 2023, from https://repository.mouau.edu.ng/work/view/determination-of-nutrient-composition-functional-properties-and-sensory-evaluation-of-biscuits-produced-from-two-varieties-of-sweet-potato-ipomoea-batatas-orange-fleshed-and-white-fleshed-7-2

MLA 8th

--. "Determination Of Nutrient Composition, Functional Properties And Sensory Evaluation Of Biscuits Produced From Two Varieties Of Sweet Potato (Ipomoea Batatas) Orange Fleshed And White Fleshed" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Nov. 2022, https://repository.mouau.edu.ng/work/view/determination-of-nutrient-composition-functional-properties-and-sensory-evaluation-of-biscuits-produced-from-two-varieties-of-sweet-potato-ipomoea-batatas-orange-fleshed-and-white-fleshed-7-2. Accessed 07 Feb. 2023.

MLA7

--. "Determination Of Nutrient Composition, Functional Properties And Sensory Evaluation Of Biscuits Produced From Two Varieties Of Sweet Potato (Ipomoea Batatas) Orange Fleshed And White Fleshed". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Nov. 2022. Web. 07 Feb. 2023. < https://repository.mouau.edu.ng/work/view/determination-of-nutrient-composition-functional-properties-and-sensory-evaluation-of-biscuits-produced-from-two-varieties-of-sweet-potato-ipomoea-batatas-orange-fleshed-and-white-fleshed-7-2 >.

Chicago

--. "Determination Of Nutrient Composition, Functional Properties And Sensory Evaluation Of Biscuits Produced From Two Varieties Of Sweet Potato (Ipomoea Batatas) Orange Fleshed And White Fleshed" Repository.mouau.edu.ng (2022). Accessed 07 Feb. 2023. https://repository.mouau.edu.ng/work/view/determination-of-nutrient-composition-functional-properties-and-sensory-evaluation-of-biscuits-produced-from-two-varieties-of-sweet-potato-ipomoea-batatas-orange-fleshed-and-white-fleshed-7-2

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