Studies on the Characteristic Properties of Fermented, Sun-Dried Orange-Fleshed Sweet Potato Flour

Nigerian Food Journal Pub Date : 2014-01-01 DOI:10.1016/S0189-7241(15)30095-3

Amajor J.U., Oti E., Ekeledo N., Omodamiro R., Amajor E.E., Aniedu C.

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引用次数: 20

Abstract

Microbiological, functional, chemical and sensory properties of flours of two (2) cultivars of orange-fleshed sweet potato (centinnial and CIP 440293) being multiplied for distribution in South East and South-South Nigeria were investigated using standard techniques. The flours were observed to have good functional properties and high dry matter contents which were respectively 88.09 ± 0.00% and 86.0 ± 0.00%. The respective values for fat content (0.85 ± 0.00% and 1.75 ± 0.00 %), ash content (2.04 ± 0.00% and 2.40 ± 0.42%) and crude fibre content (2.90 ± 0.28% and 2.67 ± 0.00%) were low but the respective levels of carotenoids values (3.74 ± 0.00 and 5.28 ± 0.00 μg/g) were high indicating a promising source of pro-vitamin A. The sensory evaluation had no statistical difference among the parameters. The flours had high nutritive values with good functional and sensory properties. The microbial loads were within the acceptable limit of < 10⁵ recommended by ICMSF, making the flour samples microbiologically safe and with appropriate packaging, the shelf life could be extended under good storage conditions.

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红薯发酵晒干粉的特性研究

采用标准技术对尼日利亚东南部和南南配种的两种橙肉甘薯(centinial和CIP 440293)的面粉的微生物学、功能、化学和感官特性进行了研究。结果表明，该粉具有良好的功能特性和较高的干物质含量，分别为88.09±0.00%和86.0±0.00%。其脂肪含量(0.85±0.00%和1.75±0.00%)、灰分含量(2.04±0.00%和2.40±0.42%)和粗纤维含量(2.90±0.28%和2.67±0.00%)较低，而类胡萝卜素含量(3.74±0.00和5.28±0.00 μg/g)较高，表明其是维生素a原源，各参数间感官评价无统计学差异。该面粉营养价值高，具有良好的功能和感官特性。微生物负荷在可接受范围内;105，使面粉样品微生物安全，适当的包装，在良好的储存条件下可以延长货架期。

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Nigerian Food Journal

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