Submit Manuscript

Pakistan Journal of Nutrition

Year: 2010 | Volume: 9 | Issue: 6 | Page No.: 535-538
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Research Article

Functional Properties of Wheat and Sweet Potato Flour Blends

R.O. Adeleke and J.O. Odedeji

ABSTRACT

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

Search

REFERENCES

  1. Abbey, B.W. and G.O. Ibeh, 1998. Functional properties of raw and heat processed cowpea flour. J. Food Sci., 53: 1775-1991.
  2. Adebowale, A.A., L.O. Sanni and S.O. Awonorin, 2005. Effect of texture modifiers on the physicochemical and sensory properties of dried fufu. Food Sci. Technol. Int., 11: 373-382.
    CrossRefDirect Link
  3. Adeyeye, E.I., A.A. Oshodi and K.O. Ipinmoroti, 1994. Functional properties of some varieties of African yam bean flour. Int. J. Food Sci. Nutr., 45: 829-836.
  4. Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. 1st Edn., Macmillan Publishers, London, UK., ISBN: 9780333388839, Pages: 386.
  5. Karuna, D., D. Noel and K. Dilip, 1996. Food and Nutrition Bulleting. Vol. 17., United Nation University, Boston, MA.
  6. Kinsella, J.E., 1979. Functional properties of soy proteins. J. Am. Oil Chem. Soc., 56: 242-258.
    CrossRefDirect Link
  7. Loos, P.J., L.F. Hood and A.J. Graham, 1981. Isolation and characterization of starch from breadfruit. Cereal Chem., 58: 282-286.
  8. Ngoddy, P.O. and C.C. Onuoha, 1983. Selected Problems in Yam Processing Symposium on Yam Biochemistry. Anambra State University, Anambra Nigeria.
  9. Ofi, O., 1983. Fundamentals of Yam and Cocoyam Processing. Department of Mechanical Engineering, University of Ibadan, University Press Ltd, Ibadan, Nigeria.
  10. Oftman, G.W. and V.C. Garba, 1997. Functional properties and amino acid content of a protein isolate from wing bean flour. J. Food Technol., 12: 434-473.
  11. Sanni, L.O., A.A. Adebowale and S.O. Tafa, 2006. Proximate, functional, pasting and sensory qualities of instant yam flour. Proceedings of the 14th ISTRC Symposium, November 20-26, 2006, Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala State, India, pp: 1-11.
    Direct Link
  12. Sathe, S.K. and D.K. Salkhe, 1981. Functional properties of the great northern bean. Protein emulsion, foaming, viscosity and gelation properties. J. Food Sci., 46: 71-81.
    Direct Link
  13. Wang, J.C. and J.E. Kinsella, 1976. Functional properties of novel proteins: Alfalfa leaf protein. J. Food Sci., 41: 1183-1183.

Search

Related Articles

Comments

Basharat Nabi Dar Reply

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

Leave a Comment

Your email address will not be published. Required fields are marked *