Article Sidebar
Article Details
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
Main Article Content
Effect of Blanching on the Mineral Composition and Antinutritional Factors of Orange-Fleshed Sweetpotato (<i>Ipomoea batatas L. Lam</i>) Flours
Abstract
Studies were conducted on the effect of blanching on mineral composition and antinutritional factors of flours produced from two improved orange-fleshed sweetpotato (OFSP) genotypes (CIP199004.2 and CIP440216). The results showed that the mineral contents of both unblanched and blanched OFSP flour samples differed due to processing and varietal effect, with the unblanched flour samples having slightly higher β-carotene content value than the blanched OFSP flour samples. The iron content of the unblanched CIP 440216 was slightly higher than the unblanched sample. The phytate content in unblanched OFSP flour samples was slightly higher than the blanched OFSP flour samples. The result obtained from tannins was generally low. These results suggest that blanching of OFSP leads to loss in nutrients and elimination of antinutritional factors.
Keywords: Orange-fleshed Sweetpotato Flours, Blanching, Mineral content, Antinutritional factors,
