The study investigated the physicochemical and functional properties of sweet potato-soybean flour blends. Defatted soybean and sweet potato flours were blended in the ratios of 10:90, 25:75, 30:70 and 40:60, respectively, while 100% sweet potato flour was used as a control. The moisture, crude protein, crude fat, ash, crude fibre and carbohydrate contents of the flour blends were significantly different (p<0.05)with the values ranging between 7.28-7.32, 7.05-12.4, 2.62-3.22, 1.87-2.62, 3.76-4.55 and 68.10-76.63%, respectively. The bulk density, degree of starch damage, water absorption index, swelling power, amylose content and water solubility index of the flour blends were also significantly different (p < 0.05) with values ranging between 0.59-0.68 g/cm3, 0.74-1.17%, 2.34-2.81%, 1.46-1.56g/g, 12.62-12.91%, and 1.12-1.41% respectively. The results revealed that the increase in percentage of defatted soybean led to increase in moisture, protein, ash, crude fat, bulk density, degree of starch damage, water absorption index, swelling power and water solubility index of the flour blends but decrease in carbohydrate, crude fibre and amylose content of the flour blends. The study showed that the flour blends from defatted soybean and sweet potato had higher protein content and better physico-chemical properties making it a potential ingredient in baking products, extruded snacks and complementary/weaning foods formulations.
PAPER TITLE :PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SWEET POTATO-SOYBEAN FLOUR BLENDS
APPLIED TROPICAL AGRICULTURE | VOLUME 21 NUMBER 2 2016
- Author(s) : Omoniyi, S.A.1*; Awonorin, S.O.2; Idowu, M.A.2 and Adeola, A.A.3