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Development and quality evaluation of a typical flour blend from Orange –fleshed Sweet potato (Ipomea batatas) and Soy-bean (Glycine max L) 


Journal of Nutritional Health & Food Engineering
Olosunde OO, Adedeji TO, Amanyunose AA, Oluoti OJ

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Abstract

The study investigated the functional, pasting properties, proximate composition and sensory evaluation of sweet potato –soy flour blend mixed in the ratio of 100:0; 90:10; 80:20 and 70:30 sweet potato: soy flour blend. The proximate composition revealed that the crude protein, crude fibre and ash content of the flour blends increased with increased inclusion of soy flour. The swelling index and oil absorption capacities of the blends increased as SP increased except for sample SP70SF30 while the water absorption capacity and the bulk density decreased down the trend. Water absorption characteristics ranged between 2.40 to 2.46g/ml. The peak, setback, and final viscosities increased with increased inclusion of soy flour while pasting temperature and time of the flour blends decreased with increased inclusion of soy flour. The peak viscosity ranged between 70.42 to 131.00Rvu 20% soy flour inclusion was most preferred among the composite blends though all samples were acceptable by the panellists in all the sensory attributes evaluated. Thus, the flour is highly nutritious and may ensure the growth of infants and therefore, can help to reduce malnutrition in developing countries like Nigeria.

Keywords

sweet potato, soy flour, blend, samples

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