Abstract
Freshly harvested roots of sweet potato variety TIS 87/0087 were processed into flour and starch using standard methods. Blends of Wheat and sweet potato composite flour was developed in the ratios 80:20, 70:30, 60:40 and 50:50. Also, blends of wheat and sweet potato starch were developed in the ratios 80:20, 70:30, 60:40 and 50:50. Whole sweet potato flour and starch were also included where 100% wheat flour was used as control or standard. Functional properties of wheat: sweet potato composite flour showed that water absorption capacity ranged from 2.0-2.5 g/ml, oil absorption capacity: 1.5-2.5 g/ml and bulk density: 0.68-0.82 g/ml. Gelatinization temperature ranged from 49.00-70.25°C. Wheat: sweet potato composite starch showed that water absorption capacity ranged from 1.5-2.0 g/ml, oil absorption capacity: 1.0-2.0 g/ml and bulk density: 0.74-0.78 g/ml. Gelatinization temperature ranged from 48.0-65.5°C. Sensory evaluation scores showed that up to 40% inclusion of sweet potato starch gave acceptable bread. Up to 40 and 50% inclusion of starch or flour to wheat gave acceptable cakes with desired colours. Also, 50% inclusion of starch or flour to wheat gave acceptable chinchin for colour and general acceptability. Key words: Sweet potato, flour, starch, confectionery, functional properties, sensory evaluation.
Highlights
Sweet potato is an important food security crop that feeds millions of people in the developing world
Values of water absorption capacity, oil absorption capacity, gelatinization temperature and bulk density were within the range of previous values reported by Etudaiye et al (2008) in a work titled functional properties of wheat: sweet potato composite flour and sensory qualities of confectioneries produced from the composites
Values of water absorption capacity were in line with that of Ojinaka et al (2009) in cocoyam starch modification effects on functional, sensory and cookies qualities which ranged from 0.83-1.67 g/ml
Summary
Sweet potato is an important food security crop that feeds millions of people in the developing world. The crop is popular among farmers with limited resources and produces more biomass and nutrient per hectar than any other food crop in the world (Parkash, 1994). Sweet potato as food product is a source of energy, proteins, pro-vitamin A (βcarotene), vitamin C and iron (Dufour et al, 1996). In. Nigeria, the roots are cooked and prepared in limited number of ways; most commonly boiled. The roots are cooked and prepared in limited number of ways; most commonly boiled They are cooked with beans and other foods, and sometimes fried as chips (Woolfe, 1992). Sweet potato roots possess a variety of chemical compound relevant to human health
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