Potato Flour Research Articles

Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti.

The aim of present investigation was justifying the suitability of sweet potato flour for development of gluten free spaghetti with reduced starch digestibility and to enhance protein content by fortification of whey protein concentrate (WPC) and chickpea flour (CPF) at the rate of 5%, 10%, and 15% respectively along with control. The effect of fortification in spaghetti was assessed for its glycemic index, physical, nutritional, and sensory properties. The data revealed that increase in the level of fortification of WPC and CPF resulted with increase in optimum cooking time, weight and volume without affecting cooking loss as compared to control sample. The percent increase in protein content of spaghetti fortified with WPC and CPF found as 192.20% and 150.08% respectively in comparison with control. However, spaghetti fortified with 15% CPF and 15% WPC showed lowest starch digestibility with reduced glycemic index to 59.43 and 58.73 respectively. The spaghetti fortified with 10% WPC and 10% CPF was found overall acceptable by panelists. Moreover, the fortification of spaghetti with WPC and CPF could significantly increase the protein content along with overall acceptability and functional characteristics.

The Development of Flake Containing Provitamin A Carotenoids From Blend of Banana and Yellow-Fleshed Sweet Potato

As vitamin A deficiency (VAD) remains a health problem in Indonesia, fulfilling the requirement of vitamin A from the daily diet is of importance, especially for children. Consuming food sources rich in provitamin A carotenoids, such as bananas and yellow-fleshed sweet potatoes, is one alternative to reduce the number of VADs. Raw materials have been known for their short shelf life due to high moisture content. Therefore, processing them into dry products such as flakes can be one method to extend the shelf life of a product. The utilisation of Agung Semeru banana and Papua Solossa yellow-fleshed sweet potato into flakes containing provitamin A carotenoids was conducted in this study. Through focus group evaluation, flake F2 that was made from blend of banana puree (BP), banana flour (BF), and sweet potato flour (SPF) with ratio 6:1:3 (w/w/w) was selected as the most preferred flake, and was liked by 77% of panelists in the following organoleptic appraisal. Comprising the total carotenoid by 1926.73 µg/100 g dw, vitamin A activity around 58.45 µg RAE/100 g dw, and high amount of carbohydrate, along with ash that represents minerals, this flake can be considered as a nutritional and energy food resource. However, this product is in short of meeting the recommendation of protein and fat given by Indonesian national standard, with slightly higher moisture content. Hence, it requires some improvement by serving it with milk and/or legumes, as well as selecting a proper packaging material and method.

The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

Chemical Evaluation of Mumu Formulated from Pearl Millet, Irish Potato and Sesame Flour Blends

An investigation into anti¬-nutrient compositionof mumu, a traditional dish in Benue State, Nigeria, was carried out. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Mineral bioavailability was evaluated by [Oxalate]/[Ca], [Phytate]/[Ca], [Phytate]/[Fe] and [Phytate]/[Zn] molar ratios of the different blends of mumu were investigated, to which only Fe showed limited absorption. The anti-nutritional constituents showed that concentration of phytates>alkaloids>oxalates>total phenols, with values ranging from 24.22-24.93 mg/100 g Phytates, 4.15-4.81 mg/100 g alkaloids; 0.39-0.78 mg/100g oxalates; 0.00-0.01 mg/100g total phenols. The consumption of mumu is encouraged as it contains minerals important to the body, nonetheless, Fe supplementation is suggested.

Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO2 to kWh conversion factor, with a value of 0.765 kg CO2∙kWh−1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g−1, carbohydrate content from 7.27 to 10.36 g 100 g−1, fiber content ranging from 3.97 to 4.92 g 100 g−1 and fat content was at the level of 0.20–0.24 g 100 g−1. The amount of sodium did not exceed 1 g 100 g−1. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO2/kg of product, respectively, i.e., about 0.10–0.12 kg CO2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.

Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration

This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long fermentation and yeast concentration in all observation variable. Long fermentation has no significant effect in all variable. Meanwhile, yeast concentration significantly affected the color of fermented purple sweet potato and the color of purple sweet potato flour. The results of best calculation are U4R3 treatment (4 days of fermentation and yeast concentration 0,75%) which show the level of water 6,45%, the level of ash 3,31%, the level of reducing sugar 34,75%, recovery 8,88%, density 0,50 (gr/ml), Lightness value 47,86, redness value 18,16, yellowness value 2,34, organoleptic aroma test 4,50 (it’s rather unusual), and organoleptic color test 5,03 (raher like it).

Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia esculenta for Application in Functional Foods

Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia esculenta for Application in Functional Foods

Media Modifikasi Tepung Ikan Teri, Rumput Laut, Ubi Jalar Ungu dapat Mempercepat Pertumbuhan Mycobacterium Tuberculosis

Tuberculosis (TB) is one of the infectious diseases which is still a health problem in Indonesia caused by M. Tuberculosis. The common growth medium used to growth M. Tuberculosis is Lowenstein-Jensen. Examination by culture method has several disadvantages: the incubation period is too long to calculate the growth of M. tuberculosis that reaches 8 weeks to be able to declare negative results. LJ medium is relatively expensive and requires special manufacture that requires precision. Objective to know the result of growth rate and growth rate of M. tuberculosis from combination formulation media of local food of sea fish meal (Stolephorus sp), Purple Sweet Potato flour (Ipomoea batatas) and Euchema Spinosum Seaweed flour called TURLM media (Grass Sweet Teri Sea Medium). The method of this research is this research is an exploratory research in laboratory, using three forms of TURLM media formulation and Loweinstein-Jensen media comparator, data collected in the form of growth speed and fertility rate of M. tuberculosis, descriptive data analysis. The results showed that TRULM media formulas 1,2 and 3 can show the growth of M. Tuberculosis coloccus of ATCC 25177, with the best growth rate in TURLM Formula 3 medium which is similar to LJ control media. Fertility growth rate of M. Tuberculosis ATCC 25177 TURLM medium The best formula is TRULM Formula 3 whose fertility rate is equal to growth in Loweinstein-Jensen (LJ) control media. The conclusion of this research is that TURLM formula 3 media can be used as growth media of M. tuberculosis which can accelerate the growth of M. Tuberculosis and show good fertility rate.

Amino acid, phytochemicals, and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium

This study investigated the amino acid composition, phytochemicals, and antioxidant activities of cookies prepared from blends of orange-fleshed sweet potato and Pleurotus tuber-regium sclerotium. Most of the amino acids of the cookies showed higher values than their corresponding flours. The highest contents of tannins, oxalate, and hydrogen cyanide were found in orange-fleshed sweet potato (OFSP) flour while sclerotium inclusion resulted in increased saponins and alkaloids. Antinutrients of the developed cookies were substantially lower than their corresponding flours. The OFSP flour and cookies showed the highest β-carotene, flavonoids, and phenolic contents. Developed cookies showed higher (p˂0.05) phytochemicals and antioxidant activities than wheat cookies. However, phenolics and flavonoids increased in cookies because of baking while β-carotene and antioxidant activities decreased. This study showed the potentials of OFSP and P. tuber-regium sclerotium composite flour as an alternative food ingredient for protein-enriched functional cookies with potential health benefits.

UJI SENSORIS PADA PENGEMBANGAN PRODUK MINUMAN OLAHRAGA BERBASIS JAMUR TIRAM DAN UBI JALAR

Sensory Evaluation on Sport Drink Development Product Based on Oyster Mushroom and Sweet Potato Background: sports drinks are consumed to improve of athlete's performance. Sport drink based on oyster mushroom has the potential to be develop. Purple sweet potato and Cilembu are a source of carbohydrates, sodium, potassium, and antioxidants. The development of sports drink based on oyster mushrooms and sweet potatoes is carried out to produce sports drink that are more organoleptically acceptable and in accordance with the requirements of sports drinks. Objective: this study aims to determine the sensory evaluation of a sports drink product formula based on oyster mushrooms and sweet potatoes. Methods: this research was a laboratory observational study through the stages of flour process, analysis of nutrients (proximate, sodium, and potassium), formulation products and organoleptic tests. The product formulation consists of oyster mushroom flour, purple/ cilembu sweet potato flour, water, NaCl, and sugar/ maltodextrin. Sensory tests were carried out on 31 semi-trained panelists at the Dietetic/ Culinary Laboratory of Universitas Respati Yogyakarta by assessing the color, aroma, taste, viscosity, and overall. Data were analyzed using Mann Whitney test. Results: the formula made from cilembu sweet potato flour was preferable to purple sweet potato flour. Sugar produce the preference better than maltodekstrin. Products with oyster mushroom flour, cilembu sweet potato flour, water, NaCl, and granulated sugar are more sensory accepted in the development of sports drink products and in accordance with the requirements of sports drinks. Conclusion: products made from oyster mushroom flour, cilembu sweet potato, water, NaCl, and sugar are more sensory acceptance.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

Rice Bran Substitution to Vitabran as A Snackyfication Trend Model and Diabetes Mellitus Prevention

Snackyfication is a trend where snacks as a substitute for staple food are more efficient. On the other hand, the Diabetes Mellitus case increases, and it is related to unhealthy foods, so there is a need for healthy foods on the market. The research objective was to find which product formula would be recommended as Vitabran. Vitabran is made from rice bran, while additional ingredients are yellow sweet potato pulp, cornstarch, soy milk, flour, eggs, honey, baking powder, margarine, and oats. The formula tested consists of 2 variations of bran content (20% and 30%). The product was made of biscuits in the form of bars. The tests consisted of 1) organoleptic test 2) hedonic test. 3) proximate test and 4) Glycemic Index test. The final result of functional food substitution is a synergistic effect of the functional substances contained therein.

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

In vitro evaluation of black potato tubers mixed with Lactobacillus plantarum as a synbiotics for duck

The objective of the study was to evaluated in vitro evaluation of black potato tubers mixed with Lactobacillus plantarum (L. plantarum) as a synbiotics for duck. The completely randomized design with 3 treaments and 15 replications was used in the research. The treatments were T0 = black potato flour, T1 = black potato flour + 5 % L. plantarum, T2 = black potato flour + 10 % L. plantarum. The parameters were LAB viability, pH and total acid of black potato tubers mixed with L. plantarum as a ynbiotics. The Data were analyzed using analysis of variance (α=5%) and Duncan multiple range test. Result showed that total LAB and total acid were significantly (p<0.05) increased but the pH were significantly (p<0.05) decreased. The black potato flour with added 5% L. plantarum T2 was the best treatment with LAB viability of 6.8 x 109 CFU/g, pH of 4.68 and 0.85% total acid. The conclusion was the total LAB and total acid of black potato flour were increased but the pH were decreased with added 5% L. plantarum.

Effects of substituting sweet potato flour for ground corn on performance, feeding behavior, and metabolism of dairy cows.

The objective of this study was to evaluate the effect of substituting sweet potato flour for ground corn in rations fed to lactating dairy on milk yield and composition, blood metabolites, and feeding behavior. Twenty lactating Holstein cows from 30 to 60days postpartum were randomly assigned to one of two groups (n = 10 each) and used in a cross-over design trial with two treatments: a standard concentrate with ground corn as an energy source or experimental concentrate with sweet potato flour (SPF) replacing all of the ground corn. Each of the 35-day periods consisted of 14days for adaptation to diet and 21days for data and sample collection. Milk yield, dry matter intake (DMI), and feeding behavior were evaluated daily throughout the trial. Milk samples were collected weekly and blood samples were collected every 3days. Milk was analyzed for fat, protein, lactose, and total solid constituents. Blood was analyzed for glucose, non-esterified fatty acid (NEFA), gamma-glutamyl transferase (GGT), aspartate aminotransferase (AST), total protein (TP), albumin, and urea concentrations. Milk yield (P = 0.62) and composition (fat: P = 0.71; protein: P = 0.12; lactose: P = 0.82; total solids: P = 0.56) were not affected by dietary treatments. There were no differences between treatments in DMI or meal frequency, but total eating time (P = 0.001), feeding time (P = 0.001), and meal duration (P = 0.001) was higher for control compared with SPF. However, feeding rate (P = 0.001) and serum urea concentration (P = 0.001) were higher for SPF compared with control. No differences were observed in serum metabolites and enzymes measured among treatments. The results of this trial indicate that SPF can be substituted for ground corn without impairing the performance, feeding behavior, and metabolism in dairy cows.

Physical, Chemical, Physicochemical, and Sensory Properties of Analog Rice Based on Purple Sweet Potato Flour (Ipomoea batatas L.) and Bambara Groundnut Flour (Vigna subterranea L.)

The aim of this study is to determine the best formulation based on sensory properties and to compare the physical, chemical and physicochemical properties of the analog rice with the analog rice of purple gray and red commercial sweet potatoes. Furthermore, a completely randomized design (CRD) with one factor was used, the Bambara Peanut Meal Difference in formulation 0% (FI); 15% (F2); 30% (F3), 45% (F4); and 60% (F5). 1.5% GMS, 1.5% CMC, 2% palm oil and 25% water were added to each formulation. The data were analyzed statistically by using oneway ANOVA. The significant difference was further tested using Duncan’s new multiple range test (DMRT) at a significance level of α = 0,05. The best sample was selected based on sensory evaluation made from 85% purple sweet potato flour and 15% bambara groundnut flour (F2 analog rice). The F2 analog rice is then compared with red rice and commercial purple sweet potato analog rice based on the physical, chemical and physicochemical properties. The results showed that F2 analog rice has an L 42.41; bulk density 0.57 g/ml; grain weight 0.02 g; moisture 6.55%; ash 4.34%; fat 4.82%; protein 5.77%; carbohydrate content 85.07%; total dietary fiber content 14.96%; water absorption 175.50%; swelling power 8.99 g/g; solubility 23.45%, and cooking time 11.54 minutes. The result has shorter cooking time and higher total dietary fiber content (F2 sample) than commercial analog rice and red rice.

Formulation of snack bars made from black rice bran (Oryza sativa L.) and sweet potato flour (Ipomoea batatas L.)

The availability of healthy snacks in Indonesia is very limited, and their unhealthy consumption could lead to obesity. Snack bars are examples of snacks in the market with wheat flour being used as the raw material. However, black rice bran and sweet potato flour are local raw materials that could replace it. Therefore, the aim of this research is to obtain the best formula for snack bars using black rice bran and sweet potato flour. A Completely Randomized Design (CRD) was used in this research with one-factor, namely ratio of black rice bran and sweet potato flour (10:90, 20:80, 30:70, 40:60, 50:50) (%w/w). Furthermore, the best formulation of snack bars based on physical, chemical and sensory characteristics was F3 (30% black rice bran:70% sweet potato flour). It was composed of 6g of black rice bran, 14g of sweet potato flour, 10g of whole milk, 12g of powdered sugar, 0.25g of vanilla, 8g of egg white, 4g of liquid margarine, and 8g of water. Furthermore, it has moisture, ash, protein, fat, carbohydrates, dietary fiber, total calories, vitamins B1, and antioxidant activity of IC50 contents, namely 20.9%, 3.1%, 7.5%, 12.6%, 76.8%, 12.5%, 84.9 kkal/25 g; < 0.25 ppm and 443^g/mL, respectively. This snack bar has a hardness level of 6.8 N and higher levels of dietary fiber and antioxidant activity than the commercial ones.

Characteristic and organoleptic of rice analog based on soybean flour and sweet potato flour in supporting food security

Analog rice is a food substitute for rice, produced with the addition of ingredients that can bind the content of soybean fiber and starch from sweet potato. The objectives of the study include: (1) Knowing the characteristics of making analog rice from soybean flour with sweet potato flour, (2) Analyzing carbohydrate content, crude fiber, moisture content, and (3) organoleptic rice analog test from Soybean flour with sweet potato flour. Results of research on making analog rice from soybean flour and sweet potato flour with formula 1:2 (soybean flour 40% and sweet potato flour 60%). On the analysis of fiber content of 5.29% and carbohydrate 29.43, formula 2:1 (soybean flour 60% and sweet potato flour 40%). Moisture content from 29.43 materials. The results of the organoleptic test in analog rice against the color, taste, and texture of the formula 1:2 panelist are very fond of both the color, flavor, so on the texture from the analog rice of soybean flour and sweet potato flour.

Evaluation of maize-based, vitamin A-enriched flat bread from blending ratio of orange fleshed sweet potato (Ipomoea batatas) flour at Arbaminch, Southern Ethiopia

This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study were Completely Randomized for nutritional composition and randomized complete block design for sensory acceptability with 5 treatments and three replications. Sensory acceptability and nutritional compositions of maize-based, vitamin A-enriched flat bread samples prepared from maize and OFSP were evaluated in triplicate. Sample (S5) was most accepted in all sensorial acceptability except color at community level panelists compared with other flat bread samples. The nutritional composition of the flat bread samples showed an increase in the values of crude fiber, moisture, ash and carbohydrate content while the protein, fat and energy content of flat bread were increased as OFSP flours were increased in the formulation. The OFSP and maize flour blends flat bread samples and control sample were observed to have significantly different (p&lt;0.05) in mean scores of vitamin A content. The vitamin A (µg RAE) content of the sample (S1) was 0.00 µg RAE. The vitamin A content was highest (331.60 µg RAE) for the S5 sample. OFSP flour up to 45% can possibly be incorporated in maize-based, flat bread to increase vitamin A content. The moisture content of maize based, vitamin A-enriched flat bread samples are gradual increased with the amount of OFSP flour in blend increased, therefore microbial quality and physical properties of samples will be needed for further research.

The Studies on Physico-chemical, Mineral, and Sensory properties of Sweet Potato Flour A studies on phsico-chemical, functional and sensory properties of yellow flesh sweet potato flour

The physio-chemical, mineral, and sensory properties of sweet potato flour were studied. Sweet potato tubers were peeled, washed, diced into 1.5 and 10.0 mm thickness, blanched for 2 and 7 mins. Blanched and un-blanched samples were dried at 70 oC, milled, and packaged. The proximate composition, functional and nutritional properties as well as the sensory acceptability of the reconstituted product were determined. &nbsp;Results have shown that pH values ranged from 5.7-5.8, bulk density increased to 28% relative to the blanching time. Water absorption and oil absorption capacities were reduced with an increase in blanching time. Swelling capacity increased relatively to temperature but reduces as blanching time increased. The effect of blanching time on mineral content was insignificant, while flour of 10.0 mm samples thickness had higher values. The pasting temperature and peak viscosity range between 78.19-88.33 oC and 11.95-382.31 RUV, respectively. However, peak, trough, breakdown, setback, and final viscosities all reduced as blanching time increased and the 1.5 mm samples had higher values than the 10 mm samples. As blanching time and sample thickness increased the sensory attributes of reconstituted flour studied obtained lower scores. The color got darker and the un-blanched samples A and B were the most preferred. The sensory analysis of the reconstituted flour samples indicated that the un-blanched samples A and B were the most preferred samples. Conclusively, blanching for a long period is not suitable for the processing of sweet potato flour. Keyword: Sweet potatoes, physico-chemical properties, quality parameters, un-blanched, blanched, sweet potato flour.