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Mar 30, 2024Keywords:
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Storage Effect on Orange Fleshed Sweet Potato Flour Processed Using Different Pretreatment and Drying Methods
Abstract
Studies were carried out on the storability of flour processed from UMUSPO 1, a carotene-rich orange fleshed sweet potato variety newly released at National Root Crop Research Institute (NRCRI) Umudike Nigeria. Changes in the proximate composition of the flour processed using different pretreatment methods (sulphiting with 0.5% sodium metabisulphite, blanching and control without treatment) and two drying methods (oven and sun drying) were investigated during storage. The processed flour was stored in low-density polyethylene packaging material for 1-3 months at an ambient temperature of 27°C and a relative humidity of 70%. There were significant differences (P<0.05) in the proximate composition of the samples during storage and this varied among pretreatment and drying methods. The samples showed a steady increase in the moisture content which ranged from 8.23% - 12.01% with sun-dried samples having the highest, however, the result obtained was still within the acceptable limit. There were significant differences (P<0.05) in carbohydrate (75.36%-83.62%), crude fibre (1.7% -2.65%), protein (6.50% - 8.00%), fat (0.47% -1.7%) and ash (1.63% - 1.89) content of the flour samples. A slight increase in the protein content of the samples was observed, however carbohydrate, crude fibre, fat and ash content of the sundried samples recorded more decreases during 3months of storage.
