Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours

  • JO Onuh Department of foods, Nutrition and Home Science, Kogi State University, P. M. B. 1008 Anyigba, Kogi State.
  • MA Akpapunam Department of food Science and Technology, University of Agriculture, P. M. B. 2373 Makurdi, Benue- State Nigeria
  • MO Iwe Department of Food Science and Technology, Micheal Okpara University of Agriculture, Umudike P. M. B.- 7267, Umuahia, Abia State, Nigeria
Keywords: Comparative studies, physicochemical properties, and varieties, sweet potato flours


A study was conducted to determine the physicochemical characteristics and processing properties of white and red sweet potato varieties. Blanching treatments with 0.5% hot sodium metabisulphite solution was the most effective in both varieties. Chemical analysis of the fresh red and white sweet potato varieties showed significant differences (p < 0.5%) in their protein, vitamin c, calcium, potassium and sodium contents. However, there were no significant differences between the red and white sweet potato flours in their oil and water absorption, emulsion capacities, bulk density, swelling and foaming capacities.
Key words: Comparative studies, physicochemical properties, and varieties, sweet potato flours.
Nigerian Food Journal Vol.22 2004: 141-146

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