Orange-fleshed Sweet Potato Flour Research Articles

Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W+250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p>0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of β-carotene (85.06%). MW also showed a higher retention of β-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of β-carotene. High β-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.

Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten free sweet potato noodles

Current work aimed to examine the influence of soaking solution (citric acid, calcium chloride and ascorbic acid) and high hydrostatic pressure (100, 200 and 400 MPa) on gelatinization properties of flour and antioxidant activity alongwith in vitro- digestibility of β-carotene in orange-fleshed sweet potato flour (OSPF) noodles. With the intensity of the HHP application, water absorption capacity increased linearly whereas water swelling capacity decreased in OSPF. Differential scanning calorimetry (DSC) of OSPF indicated a remarkable reduction in peak enthalpy due to gelatinization of starch and denaturation of protein. Hardness and cohesion of OSPF noodles at 400 MPa remarkably decreased whereas springiness increased. Antioxidant capacities of OSPF was gradually increased with the 400 MPa and ascorbic acid-treated OSPF due to the immense contribution of higher contents of TPC. After in vitro digestibility, noodles from OSPF prepared with 400 MPa treated flour exhibited maximum β-carotene retention. Thus, OSPF treated with 400 MPa might be potentially used for the production of noodles with acceptable texture and functional properties.

Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology

Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The incorporation of legume and vegetable crops into cereal improves the nutritional value of cereal-based extruded snacks. This study aimed to develop a nutrient-rich optimized extruded snack by incorporating orange-fleshed sweet potato, finger millet, and soybean flour. The extrusion processing conditions were barrel temperature (90–130 °C) and feed moisture content (20–26%). Thirteen treatment combinations were generated for this experiment using a face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed, and processing conditions were optimized using the response surface methodology of Design Expert software version 13. Multiple regression analysis showed significant effects (p < 0.05) of the independent variables on moisture, protein, fat, beta-carotene, bulk density (BD), hardness, expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477 mg/100 g beta-carotene, 0.36 g/ml bulk density, 2.72 Expansion ratio, 87.28 N hardness, 4.34 g/g Water absorption index, 22.34% Water solubility index, and overall acceptability of 3.30 was achieved at an optimal barrel temperature of 114.5 °C and feed moisture content of 20%. The obtained result suggests that barrel temperature and feed moisture content had a significant influence (p < 0.05) on the measured quality properties of the extrudates.

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

ABSTRACT This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers.

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

Evaluation of the Physicochemical and Sensory Properties of Yam-Based Semolina Fortified with Orange-Fleshed Sweet Potato and Beetroot Flours

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

The study evaluated the quality characteristics of complementary food produced from Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite. The sample formulation was in ratios of 100:0:0, 90:5:5, 80:15:5, and 70:25:5 for Orange-Fleshed Sweet Potato, soybean, and tropical almond seed composite, respectively. A commercial complementary food was used as a control sample. A commercially available complementary food served as the control sample. The samples underwent analysis for nutritional, functional, and pasting properties using established standard methods. The obtained data were subsequently analyzed utilizing SPSS version 25. Significance was approved at p&lt;0.05. The proximate composition of the complementary food ranged as follows: moisture (4.58-6.55%), fats (1.39-3.61%), Protein (3.67-14.15%), ash (1.94-2.78%), crude fibre (1.67-3.48%), carbohydrates (69.53-87.09%), and energy values (364.89-375.55 kcal/100 g). The micronutrients ranged as follows: calcium (0.62-4.98 mg/100 g), magnesium (1.54-2.25 mg/100 g), potassium (11.23-23.28 mg/100 g), sodium (1.24-6.42 mg/100 g), iron (3.01-8.00 mg/100 g), zinc (1.24-2.75 mg/100 g), beta carotene (6.65-27.61 mg/100 g), vitamin C (0.30-1.54 mg/100 g), vitamin B1 (0.65-1.39 mg/100 g), and vitamin E (0.72-4.29 mg /100 g). The functional properties ranged as follows; bulk density (0.50-0.85 g/mL), swelling capacity (1.52-3.19%), water absorption capacity (3.64-4.93 mL/g), oil absorption capacity (0.61-1.88 mL/g), and gelatinization temperature (57.5-66.0 °C). The pasting properties ranged as follows: peak viscosity (143.67-296.67 RVU), Trough viscosity (55.47-94.04 RVU), breakdown viscosity (87.11-202.63 RVU), setback viscosity (702.87-2642.29 RVU), final viscosity (758.33-2736.33 RVU), peak time (4.10-5.37 min), and pasting temperature (72.40-79.47 °C). The composite flour herein produced Substantially (p&lt;0.05) enhanced the nutritional, functional, and pasting characteristics of the complementary food contrast to the control sample.

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.

Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.

Nutritional composition and consumer acceptance of enriched biscuits valorizing Malagasy local resources: Orange-fleshed Ipomoea batatas, Moringa oleifera, Stevia rebaudiana

In Madagascar a paradox exists between the high level of undernutrition of the Malagasy population and the rich biodiversity, particularly in highly nutritious plants. This study aims to valorize three local resources in biscuit formulation: orange-fleshed sweet potato (OFSP), Moringa oleifera leaf powder (MOLP) and Stevia rebaudiana leaf powder (SRLP). Different formulations, based on experimental design, resulted in eight products with three factors that differed: wheat flour vs OFSP flour, without MOLP vs with MOLP, 100% sugar vs 80% sugar/20% SRLP. Nutritional contents were analyzed and acceptance rate were assessed by school children. The maximum protein content (11.06%) was for the biscuit made of wheat flour, with MOLP and 80% sugar/20% SRLP. All eight biscuits had caloric values exceeding 400 Kcal/100 g. Global liking of biscuits decreased if OFSP flour and/or MOLP were used. When SRLP is added the amount of sweetness of the biscuits should be increased and the bitterness should be masked to increase liking ratings by children.

Nutritional Quality, Amino Acid Profile and Phytochemicals of High Protein-fibre Cookies Produced from Whole Wheat, Orange-fleshed Sweet Potato, Defatted Peanut and Rice Bran Composite Flour

This study evaluated the nutritional qualities of cookies from whole wheat (WW), orange-fleshed sweet potato (OFSP), defatted peanut (DPN) and rice bran (RB) composite flour. The flours (WPRG 1, 2 and 3) were formulated at different ratios (5.00-37.50%) and 100% WW flour (as control). The improved protein (13.54 ̵ 18.91%) and fibre (2.96 ̵ 8.65%) of the cookies depicted the positive inclusion of OFSP, DPN and RB flours. However, the essential minerals were significantly (p≤0.05) high in the composite cookies with no traces of heavy metals. Besides, the hydrophobic amino acids (24.10 ̵ 28.91%) and biological value (74.07 ̵ 89.77%) of the cookies showcased their potential bio-availability in some cardio-disease management. Their phenol (100.28-220.35 mg/100g) and tannin (53.40-76.50 mg/100 g) contents significantly (p≤0.05) enhanced their antioxidative power. The cookies produced from 56.25% WW, 18.75% OFSP, 5% RB and 20% DPN composite flour were mostly preferred by the consumers’ ratings. Finally, the added peanut and rice bran flours showed no significant (p&lt;0.05) effect on the physical properties, acceptability and preference of the cookie samples. Hence, we conclude that it is possible to produce better and high nutritional (protein, fibre, etc.) cookies from whole wheat, OFSP, defatted peanut and rice bran composite flours.

Orange fleshed sweet potato-rice bran flour: Optimization, proximate and amino acid composition for dough meal production

This study focuses on optimizing the proximate composition of dough meal made from blends of orange-fleshed sweet potato, defatted sesame, and rice bran flour. The utilization of these readily available local ingredients demonstrates significant potential for enhancing the nutritional value of staple foods. The research employs a systematic approach to determine the optimal proportions of these three flours, with the goal of achieving a balanced profile of essential nutrients. Parameters such as moisture, protein, fat, carbohydrate, and dietary fiber content were analyzed for the optimized blends. The observed ranges for moisture, ash, protein, fat, fiber, and carbohydrates in the flour samples were 0.99–3.31, 1.44 - 8.88, 6.25 - 13.97, 6.09 - 12.22, 2.22 - 5.00, and 66.22 - 77.21g/100g, respectively. The optimal blends were determined using response surface methodology software, with a focus on achieving high protein and fiber content. Functional, pasting, and amino acid composition analyses were performed on these optimum blends. In conclusion, the optimized flour blends of orange-fleshed sweet potato, defatted sesame, and rice bran present a viable alternative to conventional unripe plantain flour for dough meal production. This research bridges the gap between traditional staples and nutritional enrichment, offering potential solutions for addressing nutritional deficiencies and promoting sustainable dietary practices. The findings contribute to the development of innovative food formulations that cater to both nutritional needs and consumer preferences.

Quality Evaluation of Malted Pigeon Pea –Orange Fleshed Sweet Potato Flour Blends and Biscuits Using Albino (Wistar) Rats

The use of underutilized food crops and their fortification could add value to food products. Malted pigeon pea was produced and substituted into orange fleshed sweet potato at 0, 5, 10, 15, 20, and 100% to produce flour blends which was used to feed albino rats on addition of salt, bone meal, blood meal. The blend flour was also used to produce biscuits on addition of baking fat, sugar and salt. The biscuit was analysed for physical and sensory properties. The albino rat feed was analysed for nutrition and haematological qualities. The ash, protein and energy value content of the flour increased from 2.34 to 3.11, 4.64 to 13.27%, 379.83 to 384.19 Kcal/100g, respectively, with increase in added malted pigeon flour. The flavonoid, saponin, phenol, phytate, tannins contents increased from 2.11 to 3.43, 6.61 to 9.70, 0.03 to 0.07, 33.74 to 50.28, 0.04 to 0.08 mg/kg, respectively. The water absorption capacity and bulk density capacity decreased from 0.38 to 0.15% and 0.73 to 0.46 g, while the swelling, oil absorption and foam capacity increased from 1.60 to 3.65, 0.91 to 1.82 and 7.15 to 12.20%, respectively, with addition of malted pigeon pea. The highest break strength was observed in biscuit produced with 85:15 (85 % orange fleshed sweet potato, 15 % malted pigeon pea flour blends) (3000g). The Feed Efficient Ratio (FER) and the Protein Efficient Ratio (PER) of the feed albino rats improved with addition of malted pigeon pea. The Haemoglobin (HB), Park Cell Volume (PCV), Total White Blood Cells (TWBC), White Blood Cells (WBC), Red Blood Cell (RBC) of the feed albino rats generally increased with increase in the quantity of malted pigeon pea over the three weeks feeding duration. All the blend flour biscuits were generally accepted; however, the 15% malted pigeon pea biscuit was the most preferred. Quality and acceptable biscuits can be produced from malted pigeon pea –orange fleshed sweet potato.

Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study

Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p &lt; 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P&lt;0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.Graphical

Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken

This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processing to describe sensory instant mixed soup attributes. The results showed that the soup was made from the formula F2 (PSP flour 47.5%, orange-fleshed sweet potato flour 12.5%, potatoes 6%, banana 7%, mushroom 8%, petit poise 3%, pumpkin 5%, protein powder 5% and cream powder 6%) gave good quality, high sensory value and attractive colors product. The PCA identified important soup attributes such as sweetness, milk flavor, vegetable odor, and color. Adding 15% freeze-dried chicken improved the quality of mixed soup products with energy distribution from macronutrients: proteins 24%, carbohydrates 65%, and lipids 10%. The anthocyanin and β-carotene content analyzed from the product was 13.1 mg/100 g and 370.2 μg/100 g. Score analysis according to the CATA model with two main components accounting for 95.57% of the variance in sensory attribute data, showing liking attributes of mixed soup sample that the panelists preferred in color, flavor, chicken meat distribution, and sweetness. The essential nutritional characteristics of mixed soup have been carefully analyzed.

Bio-fortification of Cereals Based Bread Using Orange Fleshed Sweet Potato for Alleviating of Vitamin-A Deficiency

Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Vitamin A is one of the most versatile vitamins with roles in various functions such as vision, immune defense, maintenance of body linings and skin. Fortifying cereals through processing and conventional breeding can tackle micronutrient deficiency. Orange Fleshed Sweet Potato (OFSP) is a source of food that contains useful β-carotene, starch, mineral, dietary fiber, and vitamins. The inclusion of OFSP enhances the beta-carotene content of bread. This research aims to develop Vitamin A rich cereals based bread enhanced with orange-fleshed sweet potato. The straight dough baking method was used to develop bread. Beta-carotene content and physical properties of bread were done based on standard methods. Blending of OFSP flour in cereals significantly influenced the physical properties of bread. The total carotenoid content of bread products with 10% of OFSP Flour was 3.998 mg/100 g while that of beta-carotene is 23.217 mg/100 g. Inclusion of OFSP in composite flour increased the total carotenoid and beta-carotene content of bread. Generally, formulated flour has huge advantageous as a means of enhancing beta-carotene content and helps to alleviate vitamin A deficiency.

Nutritional and sensory qualities of extruded Ready-To-Eat baby foods from orange-fleshed sweet potato enriched with amaranth seeds, and soybean flour

Adequate nutrition is critical during infancy and childhood because life phases are marked by significant physical, mental, and changes in behaviour, such as fast growth, weight gain, the development of cognitive and psychomotor abilities, and a change in dietary preferences. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the nutritional qualities of extruded ready-to-eat baby foods. Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used to formulate foods and analyzed for proximate, minerals, vitamin A content, anti-nutrient content, physical properties, and sensory qualities. Extrusion cooking was conducted at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%. The results reveal that extruded ready-to-eat baby foods had a high protein content of 15.72%, total minerals (5.39%), carbohydrate content (80.58%), crude fibre content (5.04%), fat content (6.05%), energy value (380.84 kcal/100g), energy-to-protein ratio (128.67 kcal/g of protein) and vitamin A content (1044.70 REA µg/100g). The micronutrients of extruded baby foods resulted in high iron content of 3.10 mg/100g, zinc content (0.64 mg/100g), manganese content (0.90 mg/100g), copper content (0.97 mg/100g), magnesium content (81.70 mg/100g), calcium content (61.22 mg/100g), potassium content (68.18 mg/100g) and sodium content (41.44 mg/100g). The produced ready-to-eat baby foods showed a reduction in anti-nutrients as well as acceptable levels of phytate content which ranged from 0.47-1.79 mg/100g, oxalate content (0.16 – 0.50 mg/100g) and saponin content (0.20 – 0.48 mg/100g). All produced foods were highly accepted through sensory evaluation. These important findings confirm that extrusion cooking is useful in the production of nutrient-dense baby foods. In addition, the most significant observation of this study is that the produced foods could be used for under-five years children who suffer from protein-energy malnutrition and micronutrient deficiencies. These findings will also contribute to food and nutrition security.

Protein Quality of Extruded Ready-to-Eat Baby Foods from Orange-Fleshed Sweet Potato, Amaranth Seeds, and Soybean Flour Blends

Purpose: Protein quality refers to the total protein content, essential amino acid content, and digestibility of a protein. Source, bioavailability, food matrix, and processing conditions all have an impact on protein quality. Protein quality can be lost during food processing. This study was carried out to investigate the effect of extrusion cooking and blend proportions on the protein quality of extruded ready-to-eat baby foods.&#x0D; Methodology: Different blends of orange-fleshed sweet potato, amaranth seeds, and soybean flour were used and analyzed for protein quality including in vitro protein digestibility (IVPD) of extruded ready-to-eat baby foods. In addition, nutrient damage due to heat or processing temperature was evaluated by analyzing available lysine in the end products to ensure the quality of extruded ready-to-eat baby foods. Extrusion cooking was carried out at a temperature of 90oC, screw speed of 400 rpm, and feed moisture content of 35%.&#x0D; Findings: The results showed that IVPD ranged from 54.05 to 91.87%. The available lysine as a parameter to evaluate the nutritional damage due to thermal processing ranged from (1.69 to 2.79%). This research predicts the potential availability of highly digestible protein as well as the assurance of lysine availability once extrudates are consumed. Achieving high lysine retention during extrusion cooking depends on a number of factors, including low temperature, high screw speed, high feed moisture content, and high shear forces that lead to a short residence time.&#x0D; Recommendation: It is important to conduct more research on how extrusion cooking affects the molecular and physical interactions between starches, proteins, lipids, and phenolic compounds.

Nutritional Evaluation of Orange-fleshed Sweet Potatoes (Ipomoea batatas) Flour Extracted from Various Processing Techniques

Orange flesh sweet potato (OFSP) is one of the world’s most important food security-promoted root crops. Unfortunately, the crop is underutilized in Nigeria due to its poor storability technics and rapid deterioration in storage. To establish baseline data for its better storage and utilization for upgrading its value chain, an alternative approach of processing is thereby expedient to curb the menace. Thus, the nutritional evaluation of orange-fleshed sweet potato (Ipomoea batatas) flour extracted from various processing techniques was evaluated. OFSP used for the study was sourced from National Root and Tubers Research Institute, Umudike, Nigeria. The experiment was carried out in the Department of Crop Production Laboratory, University of Agriculture and Environmental Science, Owerri, Nigeria. The three different processing techniques used were peeled; scratches peeled, and puree samples. The result of the proximate composition, mineral analysis of the flours and the puree showed significant differences among the samples evaluated. However, the crude protein content for both puree and scratched OFSP was insignificantly different. The puree sample recorded the highest protein content (5.48±0.24) and moisture content (85.95±3.89), respectively, and was closely followed by scratched OFSP with (5.02±0.01) while the least was recorded in the peeled sample (4.03±0.04). The study concluded that scratched OFSP through cabinet drier processing was considered the best alternative to the puree method of storage of orange-fleshed sweet potatoes and the best method of processing in areas where electricity is erratic or not available.

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p&gt;0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p&lt;0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p&gt;0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

Functional Properties, Fourier Transform Infrared of Cream and Orange Fleshed Sweet Potato Flour and Sensory Evaluation of Its Dough Meal

ABSTRACT The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother’s delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and <1000 cm−1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control.