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Biotechnology
Year: 2011  |  Volume: 10  |  Issue: 3  |  Page No.: 286 - 291

Effect of Variety on the Physico-Chemical, Carotenoid and Microbial Loads of Flours of Five New Varieties of Sweet Potato

J.U. Amajor, C.O. Eleazu, E. Oti, A.I. Ikpeam and E.F. Udoh    

Abstract: The effect of variety on the physico-chemical, carotenoid and microbial loads of flours of 5 varieties of sweet potato: TIS2532.OP.1.13, TIS8164, TIS87/0087, CIP1999024.02 and CIP440293 were determined. Proximate composition of the flours as determined using the AOAC methods showed that TIS8164 had the highest moisture content (9.43±0.03%) among other varieties studied while TIS5325OP.1.13 had the least (7.9±0.01%). CIP440293 had the highest ash content (0.52±0.02%) while CIP1999024.02 had the least (0.22±0.08%). The%crudefiber content of CIP440293 was the highest (0.36±0.05%) among other varieties while CIP1999024.2 had the least (0.21±0.02%). The processed flours contained higher starch contents than fresh samples with TIS5325OP.1.13 having the highest starch content (36.22±0.00%) for the processed flour and TIS87/0087 having the least (30.31±0.02%) as compared with the fresh samples in which TIS5325OP.1.13 gave the highest (28.22±0.00%) while TIS87/0087 gave the least (20.78±0.02%). In terms of carotenoid content, CIP440293 had the highest for the fresh sample (6.23x103 μg/100 g) while TIS87/0087 gave the least (0.54x103 μg/100 g). These values were reduced for the processed flours where CIP440293 again gave the highest (3.99x103 μg/100 g) while TIS87/0087 gave the least (0.02x103 μg/100 g). Sensory evaluation of the fufu samples made from the stored flours indicated that their quality and mouldability were accepted at the second month of storage unlike their colors. Results indicate the acceptability of these potato varieties and their applicability in alchoholic, food and sugar industries. With good microbial loads as evidenced at the 6th month of storage and antioxidant potentials, their shelf lives could be extended if packaged well and stored.

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