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Effect of Blanching on the Mineral Composition and Antinutritional Factors of Orange-Fleshed Sweetpotato (Ipomoea batatas L. Lam) Flours
Abstract
Studies were conducted on the effect of blanching on mineral composition and antinutritional factors of flours produced from two improved orange-fleshed sweetpotato (OFSP) genotypes (CIP199004.2 and CIP440216). The results showed that the mineral contents of both unblanched and blanched OFSP flour samples differed due to processing and varietal effect, with the unblanched flour samples having slightly higher β-carotene content value than the blanched OFSP flour samples. The iron content of the unblanched CIP 440216 was slightly higher than the unblanched sample. The phytate content in unblanched OFSP flour samples was slightly higher than the blanched OFSP flour samples. The result obtained from tannins was generally low. These results suggest that blanching of OFSP leads to loss in nutrients and elimination of antinutritional factors.
Keywords: Orange-fleshed Sweetpotato Flours, Blanching, Mineral content, Antinutritional factors,
