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Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 lg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min).

Key Document Information

Authors: Keith Tomlins, Folake Henshaw, Michael Idowu, Ganiyat Olatunde

Subject: Nutrition and use

Publication Date: 2016

Identifier: doi: 10.1002/fsn3.161

Publisher: Wiley Periodicals, Inc.

Contributors: Simon Mutunge

Format: pdf

Language: English

Keywords: “Amala”, “elubo”, Processing, quality, sweet potato flour, variety

HOW TO CITE

Fetuga, Ganiyat, Keith Tomlins, Folake Henshaw, and Michael Idowu. "Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)." Food science & nutrition 2, no. 6 (2014): 682-691.

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