The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum)
ABSTRACT
Mature wholesome species of cocoyam, potato and sweet potato tubers were kept in the open at room temperature until sprouting was observed and monitored for two weeks. Flours were produced from sprouted and unsprouted sweet potato (Ipomoea batatas), cocoyam (Colocasia esculenta) and potato (Solanum tuberosum) tubers. The protein, ash, crude fibre, fat, and carbohydrate contents, bulk density, swelling index and whippability of the flours were determined. The flours were used to bake cakes, which were subjected to sensory evaluation. The result shows that sprouting reduced the carbohydrate contents of the sweet potato by 0.9% but increased that of cocoyam and potato by 0.6% and 1.6% respectively. Protein reduced by 2.1% in sweet potato, 6.8% in cocoyam and 24% in potato. Ash content increased almost at the same rate in all the tubers. Sprouting reduced the bulk density of sweet potato (3%) and cocoyam (5%), but increased that of potato by 10%. Swelling index increased by 18% in sweet potato, 27% in potato and reduced by 4% in cocoyam. Whippability did not differ significantly between the tubers. The sensory evaluation of the cakes made from these tuber flours showed that sweet potato and cocoyam cakes were preferred to potato cake in terms of colour, flavour, taste, texture and general acceptability.
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EZEBUIRO, A (2021). The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum). Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/the-proximate-composition-and-functional-properties-of-flours-from-sprouted-sweet-potato-ipomoea-batatas-cocoyam-colocasia-esculenta-and-potato-solanum-tuberosum-7-2
A., EZEBUIRO. "The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Jun. 2021, https://repository.mouau.edu.ng/work/view/the-proximate-composition-and-functional-properties-of-flours-from-sprouted-sweet-potato-ipomoea-batatas-cocoyam-colocasia-esculenta-and-potato-solanum-tuberosum-7-2. Accessed 25 Nov. 2024.
A., EZEBUIRO. "The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Jun. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-proximate-composition-and-functional-properties-of-flours-from-sprouted-sweet-potato-ipomoea-batatas-cocoyam-colocasia-esculenta-and-potato-solanum-tuberosum-7-2 >.
A., EZEBUIRO. "The Proximate Composition And Functional Properties Of Flours From Sprouted Sweet Potato (Ipomoea Batatas), Cocoyam (Colocasia Esculenta) And Potato (Solanum Tuberosum)" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-proximate-composition-and-functional-properties-of-flours-from-sprouted-sweet-potato-ipomoea-batatas-cocoyam-colocasia-esculenta-and-potato-solanum-tuberosum-7-2