Authors :
Mazviita Kimberly Bure
Volume/Issue :
Volume 8 - 2023, Issue 4 - April
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://bit.ly/42tV4af
DOI :
https://doi.org/10.5281/zenodo.7902588
Abstract :
- Sweet potatoes are a highly nutritious food
group, they continue to gain interest on account of the
diversity of the tuber and the number of products that
can be developed from the tuber itself. This is true on the
global scale, however; locally the amount of such
products on market is minimal. Such should be available
to cater to gluten intolerant and celiac disease niches and
also exhaust the favorable SP production cycle. The
overall purpose of this study is to determine the best
variety and treatment for flour production, for use in the
formulation of a sweet potato based instant porridge. Together
these parameters determined that the ideal mode of
treatment for flour production was fermentation in that
it exhibited the least nutritive reductive effect across all
varieties.The most ideal treatment
was fermentation in that amongst the analyzed
parameters; the greatest nutrient retention was observed
for fermented samples. Tsumaya was observed to
produce favorable samples for all treatments. Sensory
evaluation established that fermentation was a favored
pretreatment option whilst Victoria, Tsumaya and
Chingovha were amongst the popular varieties and as
such should be formulated into sweet potato based
instant porridge.
Keywords :
Water and Oil Holding Capacity, Emulsification Stability, Acceptability.
- Sweet potatoes are a highly nutritious food
group, they continue to gain interest on account of the
diversity of the tuber and the number of products that
can be developed from the tuber itself. This is true on the
global scale, however; locally the amount of such
products on market is minimal. Such should be available
to cater to gluten intolerant and celiac disease niches and
also exhaust the favorable SP production cycle. The
overall purpose of this study is to determine the best
variety and treatment for flour production, for use in the
formulation of a sweet potato based instant porridge. Together
these parameters determined that the ideal mode of
treatment for flour production was fermentation in that
it exhibited the least nutritive reductive effect across all
varieties.The most ideal treatment
was fermentation in that amongst the analyzed
parameters; the greatest nutrient retention was observed
for fermented samples. Tsumaya was observed to
produce favorable samples for all treatments. Sensory
evaluation established that fermentation was a favored
pretreatment option whilst Victoria, Tsumaya and
Chingovha were amongst the popular varieties and as
such should be formulated into sweet potato based
instant porridge.
Keywords :
Water and Oil Holding Capacity, Emulsification Stability, Acceptability.
