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Nov 11, 2015Keywords:
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Main Article Content
Effect of processing on caroteniod content of orange fleshed sweetpotato (OFSP) and the suitability of OFSP in the production of value-added products
Abstract
The investigation on the effects of processing on carotenoid content of orange fleshed sweetpotato (OFSP) and the suitability of OFSP in production of value-added products were carried out using two genotypes of sweetpotato – Ex-Igbariam (a white fleshed sweetpotato [WFSP] and a newly bred UM11/022 (an OFSP). The sweetpotato genotypes were processed into high quality sweetpotato flour (HQSF) and its fermented counterpart – the sweetpotatofufu flour (SFF). The physico-chemical and carotenoid analyses were determined on both the raw roots and the processed flours and the flours were used in producing value-added products. The result showed that processing into HQSF and SFF depleted the carotenoid by 50% and 75% respectively Also, the result of the physic-chemical analysis indicated that OFSP had higher contents of dry matter, ash, crude protein, carbohydrates and starch than the WFSP and sensory evaluation showed that the OFSP value-added products were acceptable to the panelists.
Keywords: Carotenoid, high quality sweetpotato flour, sweetpotato fufu flour, physico-chemical and value-added products
