American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
Open Access
Journal Browser
American Journal of Food Science and Technology. 2017, 5(5), 210-219
DOI: 10.12691/ajfst-5-5-7
Open AccessArticle

Effect of Drum Drying on the Colour, Functional and Pasting Properties of Sweetpotato-based Complementary Food

Damian Laryea1, , Faustina D. Wireko-Manu1 and Ibok Oduro1

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Pub. Date: October 19, 2017

Cite this paper:
Damian Laryea, Faustina D. Wireko-Manu and Ibok Oduro. Effect of Drum Drying on the Colour, Functional and Pasting Properties of Sweetpotato-based Complementary Food. American Journal of Food Science and Technology. 2017; 5(5):210-219. doi: 10.12691/ajfst-5-5-7


This study was conducted to understand the effect of drum drying on colour, functional and pasting properties of a sweetpotato-based complementary food. Four blends of complementary flours made up of Orange fleshed sweetpotato (OFSP), millet and soybean flours were formulated based on the nutrient strength of the individual flours. The functional, pasting properties and colour of the flour blends before and after drum drying was determined. Colour intensity (ΔE) and saturation (ΔC) of formulated products increased after drum drying. Water absorption capacity (WAC) of formulations ranged from 152.5 to 216.7%, swelling index (SI) from 6.65 to 7.73, bulk density (BD) from 0.787 to 0.827 g/ml and solubility from 17.78 to 20.32%. Drum drying conditions used reduced the WAC, SI, BD and solubility of the formulations. Though the drum drying conditions used did not reduce the pasting temperature, it was able to reduce the peak time and further reduce the peak viscosity, breakdown and setback viscosities. OFSP flour could be used to develop a complementary food with improved functional and pasting properties, when complemented with millet and soybean flours and processed through drum drying.

orange-fleshed sweetpotato bulk density water absorption capacity colour swelling power solubility

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Tang, J., Feng, H. and Shen, G.-Q, “Drum drying”, In: Encyclopedia of Agricultural, Food, and Biological Engineering, Marcel Dekker: New York, pp 211-212, 2003.
[2]  Bonazzi C. and Dumoulin E, “Quality changes in food materials as influenced by drying processes, in: Modern drying technology volume 3: Product quality and formulation”, first edition, Wiley-VCH GmbH and Co. KGaA, pp 1 and 2, 2011.
[3]  Mustafa, L., Alsaed, A.k. and Al-Domi, H., “Drying of sweet whey using drum dryer technique and utilization of the produced powder in French-type bread and butter cookies”, Pak. J. Biol. Sci. 17[6]. 812-820, 2014.
[4]  Colonna, P., Doublier, J.L., Melcion, J.P., Monredon, R. and Mercier, C, “Extrusion cooking and drum drying of wheat strch. I. Physical and macromolecular modifications”, Cereal Chem. 61[6]. 538-543, 1983.
[5]  Arrage, J.M., Barbeau, W.E. and Johnson, J.M, “Protein quality of whole wheat as affected by drum-drying and single-screw extrusion”, J. Agric. Food Chem., 40. 1943-1947, 1992.
[6]  Desobry, S.A., Netto, F.M. and Labuza, T.P, “Comparison of Spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation”, Journal of Food Science, 62[6]. 1158-1162, 1997.
[7]  Pua, C.K., Hamid, N.S.A., Tan, C.P., Mirhosseini, H., Rahman, R.B.A. and Rusul, G, “Optimization of drum drying processing parameters for production of jackfruit [Artocarpus heterophyllus] powder using response surface methodology”, LWT-Food Science and Technology, 43[2]. 343-349, 2010.
[8]  Majzoobi, M., Radi, M., Farahnaky, A., Jamalian, J., Tongdang, T. and Mesbahi, Gh., “Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier”, J. Agr. Sci. Tech. 13: 193-202, 2011.
[9]  Oladunmoye, O.O., Aworh, O.C., Maziya-Dixon, B., Erukainure, O.L., Elemo, G.N, “Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends”, Food science & nutrition, 2[2]. 132-138, 2014.
[10]  Ponzio, N.R., Puppo, M.C. and Ferrero, C, “Mixtures of two Argentinean wheat cultivars of different quality: a study on breadmaking performance”, Cereal Chem., 85. 579-585, 2008.
[11]  Adepeju, A.B., Gbadamosi, S.O., Omobuwajo, T.O. and Abiodun, O.A, “Functional and physico-chemical properties of complementary diets produced from breadfruit [Artocarpusaltilis]”, African Journal of Food Science and Technology, 5[4]: 2141-5455, 2014.
[12]  Olapade, A.A., Babalola, K.A. and Aworh, O.C, “Evaluation of plantain and cowpea blends for complementary foods”, Journal of International Scientific Publications, 3. 274-288, 2015.
[13]  CAC, “Guidelines on formulated supplementary foods for older infants and young children”, Proposed Draft Revision, Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, Codex Committee on Nutrition and Foods For Special Dietary Uses,, CX/NFSDU 11/33/8 2011.
[14]  Greene, J. L. and Bovell-Benjamin, A. C, “Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour”, Journal of Food Science, 69[4]. 167-173, 2004.
[15]  Shuey, W.C. and Tipples, K.H, “The Amylograph Handbook”. 37 Seiten, zahlr. Abb. und Tab. The American Association of Cereal Chemists, St. Paul, Minnesota, 1980, published in Molecular Nutrition and Food Research, 1982, 26[3]: 334-335, 1982.
[16]  Leach, H.W., Mc Cowen D.L. and Schoch, T.J, “Swelling and Solubility Patterns of various starch. Structure of Starch Granule 1”, Cereal Chem., 36. 534-544, 1959.
[17]  Narayana, K. and Rao, N. M. S, “Functional properties of raw and heat processed winged bean [Psophocarpus tetragonolobus] flour”. Journal of Food Science, 47: 1534-1538, 1982.
[18]  Adebowale A. A, Sanni L. O., Awonorin S. O, “Effect of texture modifiers on the physicochemical and sensory properties of dried fufu”. Food Sci. Technol. Intl. 1[5]. 373-382, 2005.
[19]  Ayo-Omogie, H.N. and Ogunsakin, R, “Assessment of Chemical, Rheological and Sensory properties of fermented maize-cardaba banana complementary food”, Food and Nutrition Sciences, 4: 844-850, 2013.
[20]  Akingbala, J.O., Oguntimein, G.B. and Sobande, A.O, “Physico-chemical properties and acceptability of yam flour substituted with soy flour”, Plant Foods for Human Nutrition, 48[1]. 73-80, 1995.
[21]  Okorie, P.A., Okoli, E.C. and Ndie, E.C, “Functional and pasting properties of lesser known Nigerian yams as a function of blanching time and particle size”, Advance Journal of Food Science and Technology, 3[6]. 404-409, 2011.
[22]  Ijarotimi, O.S. and Oluwalana, I.B, “Chemical compositions and nutritional properties of popcorn-based complementary foods supplemented with Moringa oleifera leaves flour”, Journal of Food Research, 2[6]. 117-132, 2013.
[23]  Doublier, J.L., Colonna, P. and Mercier, C, “Extrusion cooking and drum drying of wheat starch. II. Rheological Characterization of Starch Pastes”, Cereal Chem., 63[3]. 240-246, 1986.
[24]  Jittanit, w., Chantara-In, M., Deying, T. and Ratanavong, W, “Production of tamarind powder by drum dryer using maltodextrin and Arabic gum as adjuncts, Songklanakarin” J. Sci. Technol. 33[1]: 33-41, 2011.
[25]  Kinsella, J.E, “Functional properties of protein: Possible relationship between structure and function in foods”. Food chem. 7[2]. 275-288, 1987.
[26]  Akubor, P.I., Yusuf, D. and Obiegunam, J.E, “Proximate composition and some functional properties of flour from kernel of African star apple [Chrysophyllual albidum]”, International Journal of Agricultural Policy and Research, 1[3]. 62-66, 2013.
[27]  Ikujenlola, A.V, “Chemical and functional properties of complementary food blends from malted and unmalted acha [Digitariaexilis], soybean [Glycine max] and defatted sesame [Sesam unindicum L.] flours”, African Journal of Food Science, 8[7]. 361-367, 2014.
[28]  deMan, J.M, “Principles of Food Chemistry”, 3rd edition, A Chapman and Hall Food Science Book, Gaithersburg, Maryland: Aspen Publishers, 1999, Pp 134-137.
[29]  Jangchud, K., Phimolsiripol, Y. And Haruthaithanasan, V, “Physicochemical properties of sweetpotato flour and starch as affected by blanching and processing”, Starch/Starke 55. 258-264, 2003.
[30]  Adebayo-Oyetoro, A.O., Olatidoye, O.P., Ogundipe, O.O., Akande, E.A. and Isaiah, C.G, “Production and quality evaluation of complementary food formulated form fermented sorghum, walnut and ginger”, Journal of Applied Biosciences, 54. 3901-3910, 2012.
[31]  Chinma C.E., Ariahu C.C., Abu J.O, “Development and characterization of edible films based on cassava starch and soy protein concentrate blends”. Int J Food Sci Technol: 47[2]. 383-389, 2012.
[32]  Falade, K.O. and Olugbuyi, A.O, “Effects of maturity and drying method on the physico-chemical and reconstitution properties of plantain flour”, International Journal of Food Science and Technology, 45. 170-178, 2010.
[33]  Falade, K.O. and Oyeyinka, S.A, “Colour, chemical and functional properties of plantain cultivars and cooking banana flour as affected by drying method and maturity”, Journal of Food Processing and Preservation, 2014.
[34]  Pacheco-Delahaye, E.; Maldonado, R.; Perez, E.; Schroeder, M, “Production and characterization of unripe plantain [Musa paradisiaca L.] flours”. Interciencia, Caracas, 2008, v.33, p.290-296.
[35]  Brou, K., N’Da-Kouassi, A.M., Kouadio, J.H., Guehi, T., N’Guessan, K.F. and Gnakri, D, “Biochemical characterization and functional properties of weaning food made from cereals [millet, maize] and legumes [beans, soybeans]”, Journal of Food Chemistry and Nutrition, 1[1]. 22-32, 2013.
[36]  Okoli, E.C, “Effect of Grammar irradiation on Biochemical, Malting and keeping Quality of sorghum grain”. Ph.D. Thesis, Obafemi Awolowo University, Ile-Ife, pp: 37, 1998.
[37]  Aina, A.J., Falade, K.O., Akingbala, J.O. and Titus P, “Physicochemical properties of Carribebean Sweetpotato [Ipomoea batatas [L] Lam] Starches”, Food and Bioprocess Technology, 5[2]. 576-583, 2012.
[38]  Addis, G., Singh, V., Pratape, V., Srivastava, A., Gowda, L., Asha, M. and Bhattacharya, S, “Development and functional properties of low-cost complementary foods”, African Journal of Food Science, 7[9]. 274-284, 2013.
[39]  Akpata, M.I. and Akubor, P.I, “Chemical composition and selected functional properties of sweet orange [Citrus sinensis] seed flour”. Plant Food Hum. Nutr. 54. 353-362, 1999.
[40]  Adeyemi, I.A., Idowu, M.A, “The evaluation of Pregelatinised Maize Flour in the Development of Maissa, a baked Product”. Niger. Food J., 8. 63-73, 1990.
[41]  Ragaee, S. and Abdel-Aal, E-S.M, “Pasting properties of starch and protein in selected cereals and quality of their products”, Food Chemistry, 95. 9-18, 2006.
[42]  Abioye, V.F., Ade-Omowaye, B.I.O., Babarinde, G.O. and Adesigbin, M.K, “Chemical, physico-chemical and sensory properties of soy-protein flour”, African Journal of Food Science, 5[4]. 176-180, 2011.
[43]  Amagloh, F.K., Mutukumira, A.N., Brough, L., Weber, J.L., Hardacre, A. And Coad, J, “Carbohydrate composition, viscosity, solubility and sensory acceptance of sweetpotato- and maize-based complementary foods”, Food and Nutrition Research, 57. 18717, 2013.
[44]  Babajide, J.M. and Olowe, S, “Chemical, functional and sensory properties of water yam – cassava flour and its paste”, International Food Research Journal, 20[2]. 903-909, 2013.
[45]  Chin-Lin, H., Wenlung, C., Yih-Ming, W. and Chin-Yin, T, “Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods”, Food Chemistry, 83, 85-92, 2003.