Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours.

Solomon Kofi Chikpah,Barbara Sturm,Joseph Kudadam Korese,Oliver Hensel

doi:10.3390/foods9060740

Solomon Kofi Chikpah, Barbara Sturm + Show 2 more

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https://doi.org/10.3390/foods9060740

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Abstract

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

Highlights

The recent increasing trend of hunger and undernourishment in populations in the subregions of Africa, especially in Western Africa, has raised concern for timely intervention in order to achieve the set goal for zero hunger by 2030 [1]
A decreasing tread in aw was detected as Orange fleshed sweet potato (OFSP) flour levels increased in the composite flours
This research has showed that peeling significantly reduces crude fiber, total carbohydrate, ß-carotene, vitamin A, total phenolic content, total flavonoid content, total antioxidant activity, water absorption capacity and swelling capacity but increases crude protein, oil absorption capacity and lightness (L*) of OFSP flours

Summary

Introduction

The recent increasing trend of hunger and undernourishment in populations in the subregions of Africa, especially in Western Africa, has raised concern for timely intervention in order to achieve the set goal for zero hunger by 2030 [1]. Hunger is a major cause of micronutrient deficiencies such as vitamin A and iron deficiencies, which affect largely children and women of reproductive age, in Sub Saharan Africa (SSA). According to the African Child Policy Forum (ACPF) [2], hunger does contribute to about 45% of childhood deaths in Africa, and promotes poor health and poverty and reduces productivity and economic growth. Lam) are an important source of nutrients and livelihood in developing countries like in SSA. They are reported as the third most important root crop after cassava

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