Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R
ABSTRACT
This study was carried out to
evaluate the antioxidant properties and activities of tea formulated from ginger
and clove at different ratios of 100:0, 70:30, 60:40, 50:50, 40:60 and 30:70
respectively. The experiment involves the procurement offresh plant samples
while commercial tea; Lipton was used as the reference sample. The study was
done in the Research Laboratory ofthe Department of Food Science and
Technology, Michael Okpara University ofAgriculture Umudike in Nigeria. The
formulated tea samples were assessed for their antioxidant properties such as
vitamin C, polyphenol, total phenolic, total flavonoid contents and antioxidant
activities such as FRAP (Ferric Reducing Antioxidant Power), DPPH (1,
l-diphenyl-2-picrylhydrazyl), ABTS (2,2-azino-bis (3-
ethylbenzothiazoline-6-sulfonic acid) respectively. The results of antioxidant
properties showed that, vitamin C content ranged from 0.77 to 11.95 mg/100 mg,
polyphenol content ranged from 28.57 to 114.14 mg/100 g, total phenolic content
ranged from 36.61 to 144.92 mg GAE/100 mL, total flavonoid content ranged from
11.22 in to 18.75 mg QE/g, while the results for antioxidant activities ranged
from 35.73 to 73.09% for DPPH, 0.91 to 1.75 mmolFe3+/g for FRAP and 38.52 to
66.85 mg TE/g for ABTS respectively. The sensory scores oftea samples ranged
from 6.00 to 8.80 appearance, 5.71 to 8.15 taste, 5.60 to 6.48 aroma, 5.50 to
7.35 mouthfeel and 5.79 to 6.30 general acceptability. The formulated tea
samples had higher antioxidant properties than commercial tea sample; Lipton,
which indicated that ginger and clove are rich in antioxidant properties. These
activities, including sensory properties, increased significantly as the amount
of clove increase, suggesting that an acceptable tea can be produced from blend
of ginger and clove.
0.0
CHIDUBEM, R (2026). Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R. Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/effect-of-particle-size-on-the-physicochemical-properties-of-gluten-free-noodles-made-from-orange-fleshed-sweet-potato-ipomea-batatas-flour-nwagbo-chidubem-r-7-2
ROSEMARY, CHIDUBEM. "Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/effect-of-particle-size-on-the-physicochemical-properties-of-gluten-free-noodles-made-from-orange-fleshed-sweet-potato-ipomea-batatas-flour-nwagbo-chidubem-r-7-2. Accessed 01 Apr. 2026.
ROSEMARY, CHIDUBEM. "Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/effect-of-particle-size-on-the-physicochemical-properties-of-gluten-free-noodles-made-from-orange-fleshed-sweet-potato-ipomea-batatas-flour-nwagbo-chidubem-r-7-2 >.
ROSEMARY, CHIDUBEM. "Effect Of Particle Size On The Physicochemical Properties Of Gluten Free Noodles Made From Orange Fleshed Sweet Potato (Ipomea Batatas) Flour:- Nwagbo, Chidubem R" Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/effect-of-particle-size-on-the-physicochemical-properties-of-gluten-free-noodles-made-from-orange-fleshed-sweet-potato-ipomea-batatas-flour-nwagbo-chidubem-r-7-2