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EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM

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81 Pages | chapter 1-5 | PDF and Microsoft Format

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EFFECTS OF PROCESSING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF SWEET POTATO AND SORGHUM

ABSTRACT
This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate composition of sweet potato was determined and these include moisture, lipids, ash, protein, carbohydrates and fiber. In carrying out the analysis practically, methods used vary according to the food material. The anti oxidants were also determined alongside with phenol oxidase, pasting properties, minerals and sugar contents. Sorghum is a tropical plant belonging to the family of poaceae. More than 35% of sorghum is grown for human consumption. The analyses carried out in sweet potatoes are same with sorghum with the exclusion of phenol oxidase.

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