Abstract
Studies were conducted on the effect of blanching on mineral composition and antinutritional factors of flours produced from two improved orange-fleshed sweetpotato (OFSP) genotypes (CIP199004.2 and CIP440216). The results showed that the mineral contents of both unblanched and blanched OFSP flour samples differed due to processing and varietal effect, with the unblanched flour samples having slightly higher β-carotene content value than the blanched OFSP flour samples. The iron content of the unblanched CIP 440216 was slightly higher than the unblanched sample. The phytate content in unblanched OFSP flour samples was slightly higher than the blanched OFSP flour samples. The result obtained from tannins was generally low. These results suggest that blanching of OFSP leads to loss in nutrients and elimination of antinutritional factors. Keywords: Orange-fleshed Sweetpotato Flours, Blanching, Mineral content, Antinutritional factors,
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
