Sensory And Chemical Evaluation Of Sweet Potato (Ipomoea Batatas) Wheat Triticum Aestivum)Composite Flour Products
ABSTRACT
The study was carried out to investigate the usage pattern of sweet potato among 100 households in Umuahia Community of Enugu State, Nigeria. Sweet potato/wheat composite flours were also used to develop cakes, breads and doughnuts. Questionnaires, recipe development trials, sensory and chemical analysis were used for data collection. Results showed that 94.74% consume sweet potato while 5.26% do not consume it. The various forms of utilizing sweet potato by the respondents include fried chips 50%; roasted 5%; boiled and eaten alone 12%, while eaten in combination with other food 33%. Sensory evaluation data showed that the products developed from wheat flour alone produced the best in rated products, in terms of colour (WCA 7.93c, WDE 8.2c, WBI 8.4c) overall acceptability (WCA 7.8c, WDE 5.60a, WBI 5.6a) which were significantly different (P<0.05). For others; the products were comparable with the wheat flour. The proximate analysis showed that the products fortified with soybean had the highest protein content (SSWD 14.70%; SSWH 15.05%; SSWL 16.45%) while SWG had the highest for energy (228.4 Kcal). The result for mineral composition showed that WCA had the highest value for calcium (0.15%); for sodium WBI had the highest (2.00%); and SWF, WBI also for phosphorus (0.60%, 0.60%).
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IKE, E (2021). Sensory And Chemical Evaluation Of Sweet Potato (Ipomoea Batatas) Wheat Triticum Aestivum)Composite Flour Products. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-sweet-potato-ipomoea-batatas-wheat-triticum-aestivumcomposite-flour-products-7-2
ETHEL, IKE. "Sensory And Chemical Evaluation Of Sweet Potato (Ipomoea Batatas) Wheat Triticum Aestivum)Composite Flour Products" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 06 Jul. 2021, https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-sweet-potato-ipomoea-batatas-wheat-triticum-aestivumcomposite-flour-products-7-2. Accessed 23 Nov. 2024.
ETHEL, IKE. "Sensory And Chemical Evaluation Of Sweet Potato (Ipomoea Batatas) Wheat Triticum Aestivum)Composite Flour Products". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 06 Jul. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-sweet-potato-ipomoea-batatas-wheat-triticum-aestivumcomposite-flour-products-7-2 >.
ETHEL, IKE. "Sensory And Chemical Evaluation Of Sweet Potato (Ipomoea Batatas) Wheat Triticum Aestivum)Composite Flour Products" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/sensory-and-chemical-evaluation-of-sweet-potato-ipomoea-batatas-wheat-triticum-aestivumcomposite-flour-products-7-2