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Adebayo-Oyetoro A., Olatidoye O., Ogundipe O., Balogun I. and Apara T. 2012. Effect of Local cassava fermentation methods on functional pasting and sensory properties of Lafun. Continental Journal of Agricultural Sciences; 6(2): 1-8.

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Article

Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge

1Arbamich University

2Food, Beverage and Pharmaceutical Industry Development Institute, Ministry of Industry, Ethiopia

3Hawassa University, School of Nutrition, Food Science and Technology, Hawassa, Ethiopia


American Journal of Food Science and Technology. 2015, Vol. 3 No. 3, 82-88
DOI: 10.12691/ajfst-3-3-5
Copyright © 2015 Science and Education Publishing

Cite this paper:
Fana Haile, Shimelis Admassu, Abrehet Fisseha. Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge. American Journal of Food Science and Technology. 2015; 3(3):82-88. doi: 10.12691/ajfst-3-3-5.

Correspondence to: Shimelis  Admassu, Food, Beverage and Pharmaceutical Industry Development Institute, Ministry of Industry, Ethiopia. Email: shimelisemire@yahoo.com

Abstract

This study was aimed to evaluate the effect of pre-treatments and drying methods on the chemical composition (proximate composition, β-carotene content and phytochemicals), functional properties, microbial and sensory of orange-fleshed sweet potato flour and porridge. Physical (blanching) and chemical (1% salt, 0.5% citric acid solution soaked for 20 min) of the sliced OFSP followed by drying (sun, solar and fluidized bed dried) with complete randomized design for chemical composition, functional properties, and microbial load analysis and randomized complete block design was used for sensory analysis. The moisture (4 - 8%), protein (4 - 8%), fat (0.9 - 2.5), ash (4 - 8%), fiber (3.5 - 7%), total carbohydrates (80 - 84%) measured as a function of treatment and drying. The energy contribution of OFSP was determined by difference of the proximate excluding the fiber (352.9-365.6kcal/100g). The salt treated and FB dried had significantly lowest moisture content and highest ash content, citric acid treated and FB dried had significantly highest protein content and gross energy, control and FB dried had significantly highest fiber content, control and sun dried had significantly highest fat content and blanched and FB dried had significantly highest total carbohydrates. The β-carotene (82 -127μg/g), tannin (74 -108mg/100g) and phytate content (51 - 98mg/100g) was measured. Blanched and FB dried was observed better in retention of β-carotene and reduction of phytochemicals (tannin and phytate). The salt treated and FB dried was measured increment with WAC, viscosity and lowest LGC, blanched and FB had highest OAC and high bulk density in the control. The microbial analysis showed OFSP porridge within microbiological acceptable limit. The sensory acceptability showed OFSP was accepted in all sensory attributes. In conclusion, the blanching and FB drying techniques were the best approach in retaining the nutrients.

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