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Pakistan Journal of Nutrition
  Year: 2010 | Volume: 9 | Issue: 6 | Page No.: 535-538
DOI: 10.3923/pjn.2010.535.538
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Functional Properties of Wheat and Sweet Potato Flour Blends

R.O. Adeleke and J.O. Odedeji

In this study the functional properties of wheat and sweet potato tuber (Ipomea batatas) flour blends were investigated. The sweet potato tubers were brought from local farm in Offa Kwara State. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, sundries and milled into flour. Wheat flour used was purchased at Orisumbare market in Osogbo Osun State. The wheat and sweet potato flour were blended using the following ratios (WF:SPF:100:0, 90:10, 85:15, 80:20, 75:25, 0:100). These samples were thereafter subjected to functional properties analysis. The results revealed that as more and more sweet potato flour was added to wheat flour, there was significant effect on the functional properties.
PDF References Citation Report Citation
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  •    Comparative Studies on Functional Properties of Whole and Dehulled Cowpea Seed Flour (Vigna unguiculata)
  •    Effect of Replacement of Sodium Chloride with Mineral Salts on Rheological Characteristics of Wheat Flour
How to cite this article:

R.O. Adeleke and J.O. Odedeji, 2010. Functional Properties of Wheat and Sweet Potato Flour Blends. Pakistan Journal of Nutrition, 9: 535-538.

DOI: 10.3923/pjn.2010.535.538


26 August, 2010
Basharat Nabi Dar:
Sir, this is excellent work, but please let me know how were the different blending ratios selected.

With regards,
Basharat Nabi Dar,
PhD Student,
Deptt of Food science and Technology,
PAU, Ludhiana, Punjab India




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