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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Oluwatoyin Bolanle Oluwole1, Sulaimon Babatunde Kosoko1, Samuel Olusina Owolabi1, Morufat Justina Salami1, Gloria Nwakaegho Elemo1 and Samuel Olakitan Akande Olatope2
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DOI:10.17265/2159-5828/2012.05.002
Affiliation(s)
1. Department of Food and Analytical Services, Federal Institute of Industrial Research, Oshodi, Lagos State 100261, Nigeria
2. Department of Biotechnology, Federal Institute of Industrial Research, Oshodi, Lagos State 100261, Nigeria
ABSTRACT
The research investigated
the possibility of producing acceptable fermented sweet potato (Ipomea batatas L.) flour. Raw sweet
potato was size reduced,
fermented (submerge) for 72 hours, drained, dried and milled to produce fermented
sweet potato flour. The proximate composition of the final fermented flour was
determined and compared with that of the raw sweet potato. The result revealed
that the crude protein (4.27%) and carbohydrate (84.81%) contents of the
fermented sweet potato flour were significantly higher (P ≤ 0.05) than in the raw
sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude
fibre and ash contents of the fermented flour were significantly lower (P ≤ 0.05) than in the raw sweet potato which were 0.21%,
0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and
2.52% for the raw sweet potato flour. During the fermentation period, the
microbial profiles of the fermenting medium increases with increase in time
while the pH of the medium decreases with time. Pasting properties of the flour
showed that the peak viscosity was attained at 278.67 RVA with pasting
temperature of80.35 °C, pasting time of 5
minutes, final viscosity of 391.58 RVA and breakdown
viscosity of 78.53 RVA. The study revealed the nutritional quality as well as
the pasting characteristics of the fermented sweet potato flour that has a
great influence and implication on its utilization as a food security crop.
KEYWORDS
Sweet potato, fermentation, proximate properties, pasting properties, food security.
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